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Director Restaurant Operations Jobs (NOW HIRING)

SSP Group

Restaurant Operations Manager

Washington, DC · On-site

$85K - $90K/yr

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

Operations Manager - Multi-Unit Restaurant Leadership * $85,000 - $90,000 base + quarterly & year ... Reporting directly to the onsite Director of Operations, this role is ideal for a proven multi-unit ...

Ole Red

Restaurant Operations Manager

Nashville, TN · On-site

$63K - $83K/yr

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

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.

Ole Red

Restaurant Operations Manager

Nashville, TN · On-site

$63K - $83K/yr

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

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.

Ilitch

Supervisor, Restaurant Operations

Columbus, OH · On-site

$53K - $65K/yr

Your Market Director will discuss the essential job functions, which are normally defined as ... restaurant station's responsibilities and duties can be found in the "Operational Resource Guide ...

Waffle House, Inc.

Restaurant Operations Management

Aurora, CO

$65K - $85K/yr

  • Medical

  • Dental

  • Vision

  • Life

  • PTO

Subject to Board of Directors approval: Unique opportunity to invest in Waffle House stock via payroll deductions of up to 10% of your income (eligible after 90 days or when promoted to Restaurant ...

Waffle House, Inc.

Restaurant Operations Management

Denver, CO · On-site

$65K - $85K/yr

  • Medical

  • Dental

  • Vision

  • Life

  • PTO

Subject to Board of Directors approval: Unique opportunity to invest in Waffle House stock via payroll deductions of up to 10% of your income (eligible after 90 days or when promoted to Restaurant ...

Fresh Kitchen

Restaurant Operations Manager

Orlando, FL · On-site

$65K - $75K/yr

  • Medical

  • Dental

  • Vision

  • Retirement

  • PTO

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

Coastal Recruiting

Be Seen First

Restaurant Director of Operations

Raleigh, NC · On-site

$110K - $140K/yr

  • Medical

  • Dental

  • Vision

  • Retirement

  • PTO

Director of Company Restaurant Operations Take the next step in your career. We are a local fast casual chain based in Raleigh , NC. We want a proven leader with experience in change management to ...

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Director Restaurant Operations information

See salary details

$34K

$107.7K

$179.5K

How much do director restaurant operations jobs pay per year?

As of Aug 17, 2026, the average yearly pay for director restaurant operations in the United States is $107,680.00, according to ZipRecruiter salary data. Most workers in this role earn between $75,500.00 and $135,500.00 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.

More about Director Restaurant Operations jobs

What cities are hiring for Director Restaurant Operations jobs?

Cities with the most Director Restaurant Operations job openings:

What are the most commonly searched types of Restaurant Operations jobs?

The most popular types of Restaurant Operations jobs are:

What states have the most Director Restaurant Operations jobs?

States with the most job openings for Director Restaurant Operations jobs include:

Director Restaurant Operations jobs near you
Infographic showing various Director Restaurant Operations job openings in the United States as of August 2026, with employment types broken down into 86% Full Time, 11% Part Time, 1% Temporary, and 2% Contract. Highlights an 94% Physical, 2% Hybrid, and 4% Remote job distribution, with an average salary of $107,680 per year, or $51.8 per hour.

Restaurant Operations Lead

Margaritaville Restaurants

Branson, MO • On-site

$48K - $60K/yr

Full-time

Re-posted 26 days ago

Margaritaville rating

6.7

Company rating: 6.7 out of 10

Based on 56 frontline employees who took The Breakroom Quiz

82nd of 464 rated hospitality employers

Job description

Description:

Job Overview: Responsible for maintaining a high degree of guest and staff member satisfaction while assisting with the day-to-day operations of the restaurant, including both Front of House and Back of House functions. Ensures seamless coordination between kitchen and service teams to deliver high-quality food, exceptional guest experiences, and operational efficiency. This role operates in a support capacity and has no independent authority to hire, terminate, formally discipline, or make binding business or financial decisions on behalf of the company.

Position Description:

  • Ensures the highest quality food and guest experience is delivered consistently and meets company specifications.
  • Assists in training new staff members across both Front of House and Back of House departments.
  • Assists management with motivating, developing, coaching, and counseling staff members to ensure proper service and culinary standards are maintained.
  • Oversees overall restaurant flow, ensuring smooth coordination between kitchen production, expo, and guest service.
  • Visits guest tables during service to ensure satisfaction, resolve concerns, and maintain high levels of hospitality.
  • Supports management in overseeing expo operations to facilitate timely and accurate food delivery in accordance with established standards.
  • Notifies management of low inventory and recommends new inventory for both FOH and BOH operations.
  • Supports management in coordinating daily staff assignments and workflow across departments as directed.
  • Promptly communicates staff member concerns and operational issues to management for resolution.
  • Authorizes comps and discounts within pre-approved limits established by management to support guest satisfaction.
  • Supports management in upholding company standards for service efficiency, Sanitation, food safety, and training compliance across FOH and BOH operations, and promptly reports any concerns or deficiencies to management.
  • Supports management in encouraging staff member development and reinforcing service and culinary standards through positive, constructive engagement.
  • Ensures all productivity, service, and quality standards are consistently maintained.
  • Maintains a high level of knowledge regarding company products, menu items, and promotions; communicates effectively to guests and staff.
  • Establishes rapport with guests through name recognition and proactive engagement.
  • Assists with coordination of catering and banquet functions with appropriate department heads.
  • Ensures proper plate presentation and adherence to recipe and product specifications.
  • Supports waste prevention initiatives and quality control standards in kitchen operations.
  • Adheres to responsible alcohol service policies and ensures FOH compliance.
  • Utilizes all safety and sanitation practices as defined in company safety programs and reports any incidents to management.
  • Adheres to all company policies and procedures as outlined in the Staff Member Handbook.
  • Performs other duties as assigned by management and responds with urgency in a fast-paced environment.
Requirements:

Skills/Experience:

  • 1–2 years restaurant experience in a high-volume Food & Beverage environment.
  • Leadership experience preferred.
  • Strong written and verbal communication skills.
  • Ability to interact professionally with multiple departments and external contacts.
  • Ability to manage multiple priorities in a fast-paced environment with direction from management and in accordance with established procedures.
  • Ability to follow established protocols, assess routine operational situations, and escalate issues to management promptly and appropriately.
  • Basic computer skills (Word, Excel, Outlook preferred).

Educational Requirements:

  • High school diploma or GED required.
  • Valid food safety certification and alcohol awareness certification required (must be obtained prior to first day of employment, subject to local laws).


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