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Director Restaurant Operations Jobs in Florida (NOW HIRING)

Fresh Kitchen

Restaurant Operations Manager

Orlando, FL · On-site

$65K - $75K/yr

... direct traffic, and protect hospitality - Guest issues are handled with empathy + urgency ... Strong Restaurant/ Operational leadership with a real passion for hospitality and food ...

Fresh Kitchen

Restaurant Operations Manager

Tampa, FL · On-site

$65K - $75K/yr

... direct traffic, and protect hospitality - Guest issues are handled with empathy + urgency ... Strong Restaurant/ Operational leadership with a real passion for hospitality and food ...

Fresh Kitchen

Restaurant Operations Manager

Orlando, FL · On-site

$65K - $75K/yr

... direct traffic, and protect hospitality - Guest issues are handled with empathy + urgency ... Strong Restaurant/ Operational leadership with a real passion for hospitality and food ...

Fresh Kitchen

Restaurant Operations Manager

Tampa, FL · On-site

$65K - $75K/yr

... direct traffic, and protect hospitality - Guest issues are handled with empathy + urgency ... Strong Restaurant/ Operational leadership with a real passion for hospitality and food ...

Fresh Kitchen

Restaurant Operations Manager

Tampa, FL · On-site

$65K - $75K/yr

... direct traffic, and protect hospitality - Guest issues are handled with empathy + urgency ... Strong Restaurant/ Operational leadership with a real passion for hospitality and food ...

Fresh Kitchen

Restaurant Operations Manager

Miami, FL · On-site

$65K - $75K/yr

... direct traffic, and protect hospitality - Guest issues are handled with empathy + urgency ... Strong Restaurant/ Operational leadership with a real passion for hospitality and food ...

Saucy! by KFC

Restaurant General Manager

Tampa, FL

$48K - $67K/yr

Experience Director (Restaurant General Manager) Join the Movement That's Shaking Up the Industry ... operations. * Ensure compliance with all food safety and occupational health standards. Lead with ...

Saucy! by KFC

Restaurant General Manager

Jacksonville, FL

$49K - $68K/yr

Experience Director (Restaurant General Manager) Join the Movement That's Shaking Up the Industry ... operations. * Ensure compliance with all food safety and occupational health standards. Lead with ...

Saucy! by KFC

Restaurant General Manager

Tampa, FL

$51K - $70K/yr

Experience Director (Restaurant General Manager) Join the Movement That's Shaking Up the Industry ... operations. * Ensure compliance with all food safety and occupational health standards. Lead with ...

Saucy! by KFC

Restaurant General Manager

Orlando, FL

$47K - $64K/yr

Experience Director (Restaurant General Manager) Join the Movement That's Shaking Up the Industry ... operations. * Ensure compliance with all food safety and occupational health standards. Lead with ...

Saucy! by KFC

Restaurant General Manager

Orlando, FL

$47K - $65K/yr

Experience Director (Restaurant General Manager) Join the Movement That's Shaking Up the Industry ... operations. * Ensure compliance with all food safety and occupational health standards. Lead with ...

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All JobsRestaurant Operations JobsDirector Restaurant Operations JobsDirector Restaurant Operations Jobs in Florida

Director Restaurant Operations information

See Florida salary details

$25.4K

$80.5K

$134.1K

How much do director restaurant operations jobs pay per year?

As of Aug 6, 2026, the average yearly pay for director restaurant operations in Florida is $80,469.00, according to ZipRecruiter salary data. Most workers in this role earn between $56,400.00 and $101,300.00 per year, depending on experience, location, and employer.

What are some of the common challenges faced by a director restaurant operations, and how are they typically addressed?

A Director of Restaurant Operations often faces challenges such as maintaining consistent quality across multiple locations, managing labor costs, and adapting to shifting customer preferences. To address these, directors implement standardized operating procedures, invest in staff training, and use data analytics to monitor performance and spot trends. Regular communication with location managers and fostering a culture of accountability are also key strategies for overcoming these challenges and ensuring operational excellence.

What are the key skills and qualifications needed to thrive as a director restaurant operations?

To excel as a Director of Restaurant Operations, you need extensive experience in restaurant management, a strong understanding of food safety regulations, and a relevant degree in hospitality or business. Familiarity with POS systems, inventory management software, and financial analysis tools is typically required. Exceptional leadership, strategic thinking, and communication skills help you guide teams and drive operational excellence. These abilities are crucial for optimizing efficiency, ensuring compliance, and achieving profitability across multiple restaurant locations.

What does a director restaurant operations do?

A Director of Restaurant Operations oversees the daily operations and strategic direction of multiple restaurant locations within a company or franchise. Their responsibilities include managing budgets, ensuring compliance with health and safety regulations, optimizing operational efficiency, and leading teams to meet sales and profitability targets. They also work on staff training, customer satisfaction, and implementing company policies across all restaurants under their supervision. This role requires strong leadership, organizational, and communication skills, as well as substantial experience in the food service industry.

What is the difference between Director Restaurant Operations vs Restaurant General Manager?

AspectDirector Restaurant OperationsRestaurant General Manager
Primary FocusOversees multiple restaurant locations, strategic planning, and overall brand performanceManages daily operations of a single restaurant, staff, and customer service
Required CredentialsExperience in multi-unit management, leadership skills, industry knowledgeExperience in restaurant management, customer service, team leadership
Work EnvironmentCorporate offices, multi-location oversightOn-site at individual restaurant
Scope of ResponsibilityHigh-level strategic decisions, brand growth, financial performanceOperational efficiency, staff management, customer satisfaction

The main difference between a Director Restaurant Operations and a Restaurant General Manager is the scope of responsibility. The Director oversees multiple locations and focuses on strategic growth, while the General Manager manages daily operations of a single restaurant. Both roles require industry experience, but the Director's role is more strategic and broad in scope.

What are the most commonly searched types of Restaurant Operations jobs in Florida? The most popular types of Restaurant Operations jobs in Florida are:
What cities in Florida are hiring for Director Restaurant Operations jobs? Cities in Florida with the most Director Restaurant Operations job openings:
Director Restaurant Operations jobs near you
Infographic showing various Director Restaurant Operations job openings in Florida as of August 2026, with employment types broken down into 85% Full Time, 12% Part Time, 1% Temporary, and 2% Contract. Highlights an 94% Physical, 2% Hybrid, and 4% Remote job distribution, with an average salary of $80,469 per year, or $38.7 per hour.

Director, Restaurant Ops | HONO (Restaurant & Lounge)- 2027

Riviera Dining Group Inc

Miami, FL • On-site

Full-time

Re-posted 11 days ago

Job description


RDG introduces its first restaurant-concept brand, MILA, which offers guests a culinary journey through exquisite MediterrAsian cuisine, opened in January 2020 in Miami Beach. Combining genuine hospitality, fine dining, and a sophisticated nightlife atmosphere, MILA has quickly become a premier destination within Miami's upscale social scene.

At RDG, we are a collective of individuals dedicated to excellence and the art of sensory engagement. We embrace the rhythms of life and are motivated by the thrill of adventure. Our core principles focus on providing customers with immersive experiences, organic design, and a refined culinary journey.


DREAM IT
MILA has exceeded expectations in its initial two years, achieving remarkable success despite pandemic-related challenges and securing the #5 spot in The Restaurant Business Top 100 ranking. Building on this success, RDG has expanded into new concepts, including AVA MediterrAegean in Winter Park, Florida, CASA NEOS on the Miami River, Claudie (opened Feb 2025), and MM, a Membership Community. Upcoming projects include AVA’s second location in Coconut Grove and Casa Neos Lounge (Fall 2025), Noora and HONŌ Japanese Steakhouse (Spring 2026).


BUILD IT
RDG's distinguished brand portfolio and exclusive membership program aim to create a network of venues and experiences that offer a unique lifestyle to guests and members in Florida. Our goal is to establish RDG as a leader in the luxury restaurant industry in the United States.


GROW IT
RDG has demonstrated rapid growth and is poised for significant economic expansion globally. We are actively exploring national markets such as New York City, Los Angeles, and Las Vegas, and international markets including Paris, London, Dubai, and Mexico City for potential expansion opportunities.


Summary:

We are looking for an experienced Director, Restaurant Operations to organize and oversee the daily operations of HONO Lounge & Restaurant. Opening March 2027, however, role will join in fall 2026. You will be the one to ensure that our business is well-coordinated and productive by managing its procedures and coaching its people. The area of responsibility for this role is very wide and requires thorough knowledge of various company processes. The ideal candidate must be competent and able to plan many kinds of operational activities. He/She must be an excellent leader who can discover the most efficient ways to run the business. The goal is to safeguard and augment the efficiency of the company’s operations to facilitate accelerating development and long-term success. This role reports into the VP, Operations.

RESPONSIBILITIES:

  • Ability to manage an entire building which will include roughly 450 seat lounge & restaurant on the 2nd Floor & 62nd Floor of the E11even Tower in Downtown Miami.
  • Develop a set of management principles and accountability principles.
  • Create budgets along with finance dept and ways to manage these budgets.
  • Develop strategies and vision.
  • Communicate Company vision and mission.
  • Create a positive and respectful work environment.
  • Develop systems and processes.
  • Focus relentlessly on the customer.
  • Be close to your KPIs: measuring financial performance, customer satisfaction, employee satisfaction, product satisfaction and other key indicators.
  • Extremely organized and efficient
  • Operate with business transparency: open, honest, and aligned with core values and management/company culture.
  • Encourage creativity and proactivity and autonomy => leading to greater employee engagement and productivity and accountability.
    • A bottom-up approach emphasizes the fact that those who are out “in the field” every day can provide significant insights that management, from their perspective a bit higher up, might fail to notice.
    • Transparency & collaboration with HR is a MUST! Please ensure that you give HR “visibility” into your property, and all allow them provide you guidance on best practices and mitigate potential legal claims.
    • Fostering a creative culture: More minds (often from dramatically different backgrounds and walks of life) can increase an organization's creative ideas. This can lead to new processes, products, and potential revenue opportunities.
  • Product driven – insuring tasting and product evaluations are happening daily. Inconsistencies must be disclosed.
  • Passion for providing top-notch hospitality to guests: operating at or above 4.6 stars Guest satisfaction (Food, service, and ambiance).
  • Integrity to make the right decisions for the restaurant, staff, and guests. Honesty is the best policy and a nonnegotiable.
  • Confidence in your knowledge of the industry: The company must provide an annual restaurant/hospitality experience expenses budget per DOO to keep up to date with trends, ideas and constant inspiration and improvements.
  • Problem-solving and relationship building skills.
  • Members and VIP driven operations: VIP treatment, recognition at the door, expedited services, developing relationships, connecting VIPs, VVIPS, and VVVIPs to VIP reservation line and VIP directors. (Facilitate reservations.)
  • Identify problems in the day-to-day operations and ways to fix them.
  • Manage day-to-day operations while also working toward long-term business goals.
  • Large emphasize on hiring, training, and staffing according to Payroll analysis and company requirements to maintain high guest satisfaction.
  • Identify profits and losses and operate within the parameters of budgets.
  • Daily communication across many teams (accounting, operations, human resources, and executive management)
  • Interview, hire, train and manage new supervisors and managers: Sourcing talents for your own business: use of LinkedIn, going to other restaurants.
  • Develop the team and provide paths for growth within the company.
  • Maintain company culture and staff morale.
  • Keep operations as streamlined as possible.
  • Understanding and management of operational standards (grooming, policies, and procedures).
  • Understand key revenue drivers and identify any room for improvement.
  • Make decisions on how to operate the business from both a guest and financial standpoint.
  • Know how, when to use support center and various department heads to help you and your operation strive.
  • The “devil is in the details!” It is very important to be as efficient and decerning as possible.

REQUIREMENTS/QUALIFICATIONS:

  • A minimum of 10+ years previous experience as a GM or DOO in a fine dining/luxury, high volume, recognized dining, and cocktail bar/lounge venue setting.
  • Bachelor’s degree in business administration, hospitality or related field of study or any equivalent combination of education and/or experience is required.
  • Ability to manage an entire mixed-use building inclusive of a member’s & nightlife club.
  • Previous experience managing an upscale/luxury high volume Japanese dining experience is desirable.
  • Ability to manage an entire mixed-use building inclusive of a member’s & nightlife club.
  • MUST have experience with a high energy nightlife operation (club & lounge)
  • Pre-opening experience in a restaurant and lounge concept is required.
  • Previous experience with FOH & BOH large staff operation required.
  • Must be detail oriented and possess effective communication and written skills.
  • State compliant food handling certificate & TIPS certification required.
  • Ability to multi-task.
  • Self-motivated and performance driven.
  • Punctuality and regular and reliable attendance.
  • Effective communication, written and interpersonal skills.
  • Time management skills.
  • Maintain confidentiality of company information
  • Ability to work a flexible schedule inclusive of weekends, am, and pm.

Physical Demands And Work Environment:

  • General office assignments-(typing), which lends itself to repetitive motion.
  • Be able to reach, bend, stoop and frequently lift to 50 pounds.
  • Ability to be in warm (hot) weather conditions throughout shift (Pool and boat deck)