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Director Restaurant Operations Jobs in Nevada (NOW HIRING)

Ole Red

Restaurant Operations Manager

Las Vegas, NV · On-site

$52K - $65K/yr

As a Manager of Restaurant Operations, you'll work closely with leadership to develop, implement ... Develop direct reports by communicating performance expectations and delivering timely feedback.

Chick-fil-A

Restaurant Director

Las Vegas, NV · On-site

$18 - $26/hr

Collaborate with the restaurant leadership team to achieve operational excellence, uphold Chick-fil ... Program Duration The Chick-fil-A Restaurant Director program is a focused and accelerated learning ...

Chick-fil-A

Restaurant Director

Las Vegas, NV · On-site

$18 - $26/hr

Collaborate with the restaurant leadership team to achieve operational excellence, uphold Chick-fil ... Program Duration The Chick-fil-A Restaurant Director program is a focused and accelerated learning ...

Troon

Restaurant Supervisor

Sparks, NV · On-site

$21/hr

This position plays an important role in supporting daily restaurant operations while helping ... Performs other duties as assigned by the Director of Food and Beverage and the Restaurant Manager ...

Denny's

Restaurant Manager

Las Vegas, NV · On-site

Restaurant Manager REPORTS TO: General Manager POSITION STATUS: Exempt POSITION REQUIREMENTS: 50 ... Ensures guest satisfaction through directing operational execution of proper service in a clean and ...

Denny's

Restaurant Manager

Searchlight, NV · On-site

Restaurant Manager REPORTS TO: General Manager POSITION STATUS: Exempt POSITION REQUIREMENTS: 50 ... Ensures guest satisfaction through directing operational execution of proper service in a clean and ...

Troon Golf

Restaurant Supervisor

Sparks, NV · On-site

This position plays an important role in supporting daily restaurant operations while helping ... Performs other duties as assigned by the Director of Food and Beverage and the Restaurant Manager ...

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All JobsRestaurant Operations JobsDirector Restaurant Operations JobsDirector Restaurant Operations Jobs in Nevada

Director Restaurant Operations information

See Nevada salary details

$34.6K

$109.7K

$182.8K

How much do director restaurant operations jobs pay per year?

As of Aug 22, 2026, the average yearly pay for director restaurant operations in Nevada is $109,651.00, according to ZipRecruiter salary data. Most workers in this role earn between $76,900.00 and $138,000.00 per year, depending on experience, location, and employer.

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 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 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 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 Nevada?

The most popular types of Restaurant Operations jobs in Nevada are:

What cities in Nevada are hiring for Director Restaurant Operations jobs?

Cities in Nevada with the most Director Restaurant Operations job openings:

Director Restaurant Operations jobs near you
Infographic showing various Director Restaurant Operations job openings in Nevada as of August 2026, with employment types broken down into 1% As Needed, 83% Full Time, 12% Part Time, 1% Temporary, 2% Contract, and 1% Nights. Highlights an 93% Physical, 2% Hybrid, and 5% Remote job distribution, with an average salary of $109,651 per year, or $52.7 per hour.

Restaurant Operations Manager

Ole Red

Las Vegas, NV • On-site

$52K - $65K/yr

Full-time

Re-posted 18 days ago

Ole Red rating

5.9

Company rating: 5.9 out of 10

Based on 6 frontline employees who took The Breakroom Quiz

Job description

As a Manager of Restaurant Operations, you'll work closely with leadership to develop, implement, and execute business strategies for a multi-experiential live music venue, bar and restaurant. This includesstaff training and development, service strategy, operational budget, and sales strategies. You'll providehands-on management of daily operations, including staffing, guest service, culinary and beverageprograms, live entertainment, and private events. As the ideal candidate, you'll model teamwork, serviceand integrity to foster a positive and productive work environment. Reports to Assistant GeneralManager.
  • Manage front-of-house staff and operations throughout the venue for restaurant, bar, private events, and concerts. Ensure guest service and operational needs are met, including quality food and beverage presentation at all times.
  • Utilize time on the floor to build rapport with restaurant, bar, events, and entertainment guests. Inform guests of upcoming events and programming.
  • Ensure consistent and positive guest service in all areas through continuous interaction and feedback requests. Respond to complaints, taking all appropriate actions to turn dissatisfied guests into return guests.
  • Actively participate in attracting, selecting, and developing front-line and management staff. Responsible for hiring, scheduling, training, payroll and related functions for hourly departmental staff. Provide leadership and direction to staff. Develop direct reports by communicating performance expectations and delivering timely feedback.
  • Adhere to cash handling policies and procedures, including proper operation of POS terminals, opening and mid-day safe counts, cash pay-outs, nightly cash drops and reconciling financials at end of shift.
  • Work with internal business partners, such as Marketing, IT, Human Resources and Accounting, to oversee and support all staffing and venue programming.
  • Maintain proper purchasing and inventory levels for FOH culinary and beverage program needs based on fiscal business projections.
  • Monitor and track operational costs, budgets, and resources. Generate and analyze staffing and revenue reports. Able to interpret and present data as related.
  • Participate in developing short- and long-term plans for revenue growth and cost control measures. Seek opportunities to enhance revenue and produce new possibilities in all areas of operations.
  • Support the security function to protect the restaurant's assets and the personal safety of theemployees and guests.
  • Partner with venue leadership and maintenance team to ensure proper maintenance and repair of the physical facility and contents.
  • Communicate and uphold all corporate standards, guidelines, policies and procedures in accordance with local, state and federal laws and regulations. Maintain personal integrity by abiding by and supporting the values and principles of the company. Follow and support brand SOPs. Participate and respond to the annual company audits.
  • Perform other duties as assigned.
Education
  • High school diploma or equivalent required
  • Degree in hotel/restaurant management is desired; a combination of practical experience and education will be considered as an alternative
Experience
  • 3+ years' progressive hospitality management experience, preferably in a high-volume restaurant or nightclub space
  • Micros Point of Sale, Compeat, and Hot Schedules experience a plus
  • Experience managing operations in accordance with union and labor relations agreements preferred
Knowledge, Skills and Abilities
  • Effective interpersonal, written, and verbal communication skills
  • Ability to establish clear direction, set goals, monitor progress, and measure results
  • Passion for the hospitality business and compassion for people
  • Capable of creating fun in a fast-paced and stressful environment
  • Ability to communicate assertively in a non-aggressive, candid manner
  • Proficient experience with Microsoft Office applications and fluent with retail POS functionality
Licenses / Certifications
  • State Alcohol Education Card required upon hire
  • Must obtain CPR certification within 90 days of hire
  • Must complete Crowd Management training upon hire
  • State Food Handler Safety Card required upon hire
  • Non-Gaming Work Permit Card required upon hire
Physical Requirements
Speak and hear to communicate and use both near and far vision. Stand and walk for extended periods, including on uneven surfaces and while carrying items. Occasionally climbs, sits, kneels, bends, steps up/down and reaches above shoulder. Occasionally lift/carry up to 50 lbs. May be required to team-lift over 50 lbs. Continually use gross motor skills with frequent use of bi-manual dexterity and fine motor skills for computer use.
Working Conditions
Continually works in a restaurant and live music environment subject to both kitchen and customer areas and in close proximity to others.

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