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Director Restaurant Operations Jobs in Utah (NOW HIRING)

Black Desert Resort

Director of Restaurants

Ivins, UT · On-site

$125K - $135K/yr

This role provides direct oversight of restaurant leadership teams, drives operational excellence, and ensures each outlet delivers a cohesive, high-quality guest experience aligned with the Black ...

Black Desert Resort

Director of Restaurants

Ivins, UT · On-site

$125K - $135K/yr

This role provides direct oversight of restaurant leadership teams, drives operational excellence, and ensures each outlet delivers a cohesive, high-quality guest experience aligned with the Black ...

CoralTree Hospitality

Director of Restaurants

Ivins, UT

$125K - $135K/yr

This role provides direct oversight of restaurant leadership teams, drives operational excellence, and ensures each outlet delivers a cohesive, high-quality guest experience aligned with the Black ...

Village Inn Walker Group

General Manager

Provo, UT · On-site

$48K - $60K/yr

Operational Leadership: * Direct comprehensive restaurant operations, ensuring optimal performance across all service areas. * Employ various advanced technology tools to streamline restaurant ...

Village Inn Walker Group

General Manager

South Jordan, UT · On-site

$48K - $60K/yr

Operational Leadership: * Direct comprehensive restaurant operations, ensuring optimal performance across all service areas. * Employ various advanced technology tools to streamline restaurant ...

Village Inn Walker Group

General Manager

Murray, UT · On-site

$48K - $60K/yr

Operational Leadership: * Direct comprehensive restaurant operations, ensuring optimal performance across all service areas. * Employ various advanced technology tools to streamline restaurant ...

Village Inn

General Manager

Murray, UT · On-site

$48K - $60K/yr

Operational Leadership: * Direct comprehensive restaurant operations, ensuring optimal performance across all service areas. * Employ various advanced technology tools to streamline restaurant ...

Village Inn

General Manager

South Jordan, UT · On-site

$48K - $60K/yr

Operational Leadership: * Direct comprehensive restaurant operations, ensuring optimal performance across all service areas. * Employ various advanced technology tools to streamline restaurant ...

Village Inn

General Manager

West Valley City, UT · On-site

$48K - $60K/yr

Operational Leadership: * Direct comprehensive restaurant operations, ensuring optimal performance across all service areas. * Employ various advanced technology tools to streamline restaurant ...

Village Inn

General Manager

Provo, UT · On-site

$48K - $60K/yr

Operational Leadership: * Direct comprehensive restaurant operations, ensuring optimal performance across all service areas. * Employ various advanced technology tools to streamline restaurant ...

Lin's Market

Arctic Circle Supervisor

Enoch, UT · On-site

$15.91/hr

... as directed or requested. * Regular on-site attendance is required. KNOWLEDGE, SKILLS, AND ABILITIES (KSAs): * Knowledge of restaurant operations, food quality, sanitation, and guest service ...

WKS Restaurant Corporation

SERVICE ASSISTANT

Ogden, UT · On-site

$14.75 - $19.50/hr

... restaurant operations by maintaining clean dining areas, assisting with table turnover, and ... requests as directed. * Maintain cleanliness of dining areas, service stations, and aisles.

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All JobsRestaurant Operations JobsDirector Restaurant Operations JobsDirector Restaurant Operations Jobs in Utah

Director Restaurant Operations information

See Utah salary details

$31K

$98K

$163.4K

How much do director restaurant operations jobs pay per year?

As of Sep 2, 2026, the average yearly pay for director restaurant operations in Utah is $98,029.00, according to ZipRecruiter salary data. Most workers in this role earn between $68,700.00 and $123,400.00 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 Utah?

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

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

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

Director Restaurant Operations jobs near you
Infographic showing various Director Restaurant Operations job openings in Utah as of August 2026, with employment types broken down into 85% Full Time, 14% Part Time, and 1% Contract. Highlights an 93% Physical, 2% Hybrid, and 5% Remote job distribution, with an average salary of $98,029 per year, or $47.1 per hour.

Director of Restaurants

Black Desert Resort

Ivins, UT • On-site

$125K - $135K/yr

Full-time

Medical, Retirement

Posted 28 days ago

Job description

Overview
Black Desert Resort, located in Southern Utah's striking lava rock landscape, is an ultra-premium destination resort known for elevated dining, thoughtful design, and world-class guest experiences. The resort's food and beverage program includes multiple distinct restaurant concepts, bars, and poolside amenities that serve resort guests, members, residents, and the local community.
The Director of Restaurants plays a critical leadership role overseeing all restaurant and outlet operations, ensuring consistency, quality, financial performance, and exceptional guest service across the portfolio.
Job Summary
The Director of Restaurants is responsible for the strategic and operational leadership of all restaurant, bar, and pool food and beverage outlets at Black Desert Resort, including Basalt, Latitude, 20th Hole, Lava Love, Flo Bar, pool amenities and future outlets. This role provides direct oversight of restaurant leadership teams, drives operational excellence, and ensures each outlet delivers a cohesive, high-quality guest experience aligned with the Black Desert brand.
This position partners closely with Culinary, Beverage, Events, Marketing, and People Services to execute service standards, optimize labor and cost controls, elevate training and culture, and drive revenue across all outlets.
Job Specifications
Onsite: Black Desert Resort
Shift & Schedule Availability: Year-Round / Full-Time
Pay Range: $125,000 - $135,000/year. This is the range we reasonably expect to pay for this position. Individual compensation decisions are based on a variety of factors.
Why Join Us
  • Leadership Impact: Oversee a diverse portfolio of restaurant and bar concepts at a premier luxury resort.
  • Growth Opportunity: Play a key role in shaping the long-term food and beverage vision of a growing destination.
  • Comprehensive Benefits: Health insurance, 401(k) with company match, flexible time off, employee dining room, exclusive resort discounts, and employee hotel stay program.

Responsibilities
Key Responsibilities including, but not limited to:
  • Provide strategic and operational leadership for all resort restaurants, bars, and pool food and beverage outlets.
  • Directly oversee General Managers and outlet leaders, ensuring accountability, performance management, and leadership development.
  • Ensure consistent execution of service standards, brand expectations, and guest experience across all outlets.
  • Partner with Culinary leadership to align menus, service flow, food quality, and operational execution.
  • Drive financial performance through effective labor management, cost controls, forecasting, and budgeting.
  • Review and analyze P&L statements, labor reports, and key performance metrics for all outlets.
  • Lead recruitment, training, onboarding, and retention strategies in collaboration with People Services.
  • Establish clear operating procedures, service standards, and training programs across all restaurant concepts.
  • Collaborate with Marketing and Events teams to support promotions, activations, and resort-wide initiatives.
  • Oversee compliance with health department regulations, liquor laws, safety standards, and internal policies.
  • Act as senior on-site leadership presence during peak periods, special events, and high-volume service.
  • Resolve guest concerns and operational issues with professionalism and urgency.
  • Support opening, ramp-up, and continuous improvement of new outlets and seasonal operations.
  • Foster a culture of accountability, teamwork, and hospitality excellence.
  • Support the resort with special initiatives as needed.

Qualifications
  • Bachelor's degree in Hospitality Management, Business, or related field preferred.
  • Minimum of 7 years of progressive food and beverage leadership experience, including multi-outlet oversight.
  • Proven experience leading full-service restaurants, bars, and high-volume operations.
  • Strong financial acumen with demonstrated success managing budgets, labor, and cost of goods.
  • Exceptional leadership, coaching, and team development skills.
  • Strong understanding of service standards, guest experience, and luxury hospitality expectations.
  • Excellent communication, organizational, and problem-solving abilities.
  • Experience working in resort, hotel, or destination food and beverage environments strongly preferred.
  • Ability to work flexible hours including weekends, evenings, and holidays.

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