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Restaurant Director Jobs in Oregon (NOW HIRING)

Wendelta

Restaurant Manager

Joseph, OR

The Restaurant Manager will lead, interview, select, direct, train and develop all subordinate employees with the support of the GM or DM. The Restaurant Manager is responsible for the hiring ...

Chick-fil-A

Leadership Development Associate

Beaverton, OR · On-site

$21 - $24/hr

Direct access to experienced Restaurant Directors and Executive Leaders * Intentional leadership and career development * Scholarship opportunities ranging from $1,000 to $25,000 for the college of ...

Chick-fil-A

Director of Hospitality

Lake Oswego, OR · On-site

$25 - $30/hr

The Director of Hospitality will ensure that Chick-fil-A Lake Oswego consistently delivers ... Working at a Chick-fil-A restaurant is more than a job - it's an opportunity for teamwork and ...

Chick-fil-A

Director of Hospitality

Lake Oswego, OR

$25 - $30/hr

The Director of Hospitality will ensure that Chick-fil-A Lake Oswego consistently delivers ... Working at a Chick-fil-A ® restaurant is more than a job - it's an opportunity for teamwork and ...

Workstream

Director of Hospitality

Lake Oswego, OR · On-site

$90 - $120/hr

The Director of Hospitality will ensure that Chick-fil-A Lake Oswego consistently delivers ... Working at a Chick-fil-A ® restaurant is more than a job - it's an opportunity for teamwork and ...

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All JobsRestaurant JobsRestaurant Director JobsRestaurant Director Jobs in Oregon

Restaurant Director information

See Oregon salary details

$36.5K

$110K

$167.6K

How much do restaurant director jobs pay per year?

As of Aug 21, 2026, the average yearly pay for restaurant director in Oregon is $109,952.00, according to ZipRecruiter salary data. Most workers in this role earn between $76,100.00 and $138,000.00 per year, depending on experience, location, and employer.

What does a restaurant director do?

A Restaurant Director is responsible for overseeing all aspects of a restaurant's operations, including managing staff, ensuring high-quality customer service, overseeing financial performance, and implementing policies and procedures. They work closely with chefs, managers, and other team members to maintain the restaurant's reputation and profitability. Additionally, a Restaurant Director is often involved in strategic planning, marketing initiatives, and ensuring compliance with health and safety regulations.

What are the key skills and qualifications needed to thrive as a restaurant director, and why are they important?

To thrive as a Restaurant Director, you need extensive experience in restaurant management, a strong grasp of business operations, and often a degree in hospitality management or a related field. Familiarity with point-of-sale (POS) systems, inventory management software, and food safety certifications is typically required. Exceptional leadership, communication, and problem-solving skills help you motivate teams and deliver excellent customer service. These skills and qualifications are crucial for optimizing restaurant performance, ensuring compliance, and creating a positive dining experience.

How does a restaurant director typically collaborate with other department heads to ensure smooth operations?

A Restaurant Director frequently works alongside department heads such as the Executive Chef, Front of House Manager, and Marketing Manager to synchronize daily operations and strategic initiatives. Regular meetings and open communication help align goals, quickly address challenges, and maintain high service standards. This collaborative approach allows the Restaurant Director to oversee workflow, coordinate special events, and implement process improvements effectively, ensuring a seamless guest experience and optimized business performance.

What is the difference between Restaurant Director vs Restaurant Manager?

AspectRestaurant DirectorRestaurant Manager
CredentialsTypically requires extensive experience in hospitality, often a degree in hospitality management or related fieldsUsually requires a high school diploma or associate degree; experience can vary
Work EnvironmentOversees multiple restaurant locations or a large restaurant groupManages daily operations of a single restaurant
ResponsibilitiesStrategic planning, high-level management, financial oversight, brand developmentStaff management, customer service, daily operations, ensuring quality standards

The main difference between a Restaurant Director and a Restaurant Manager is the scope of responsibility. A Restaurant Director oversees multiple locations or a broader organizational strategy, while a Restaurant Manager focuses on daily operations within a single restaurant. Both roles require hospitality experience, but the Director's role is more strategic and higher-level.

What are the most commonly searched types of Restaurant jobs in Oregon?

The most popular types of Restaurant jobs in Oregon are:

What are popular job titles related to Restaurant Director jobs in Oregon?

For Restaurant Director jobs in Oregon, the most frequently searched job titles are:

What job categories do people searching Restaurant Director jobs in Oregon look for?

The top searched job categories for Restaurant Director jobs in Oregon are:

What cities in Oregon are hiring for Restaurant Director jobs?

Cities in Oregon with the most Restaurant Director job openings:

Restaurant Director jobs near you
Infographic showing various Restaurant Director job openings in Oregon as of August 2026, with employment types broken down into 100% Full Time. Highlights an 100% In-person job distribution, with an average salary of $109,952 per year, or $52.9 per hour.

Restaurant Director of Operations up to $135K

Gecko Hospitality

Portland, OR

$110K - $135K/yr

Full-time

Posted 8 days ago

Job description

Director of Operations


Reports To: Vice President of Operations

Classification: Salaried Exempt

Supervises: Multi-Unit Leaders / District Managers


Position Summary


The Director of Operations is responsible for overall operational performance across a multi-unit restaurant territory, including leadership development, guest satisfaction, sales growth, profitability, and operational excellence. This role oversees multiple regional leaders responsible for approximately 25-50 restaurant locations.


The successful candidate will drive results through strong leadership, coaching, accountability, and strategic execution while fostering a culture of excellence and continuous improvement.


Key Responsibilities


Operations Leadership

  • Lead and support multi-unit leaders to achieve operational, financial, and guest experience goals.
  • Drive consistency in execution of operating standards, food safety programs, and brand initiatives.
  • Identify opportunities for process improvement and operational efficiencies.
  • Establish performance expectations and hold leaders accountable for results.
  • Analyze business results and implement action plans to achieve desired outcomes.

People Development

  • Recruit, develop, and retain high-performing operational leaders.
  • Maintain a strong succession pipeline and leadership bench.
  • Provide coaching, performance feedback, and development planning.
  • Foster a positive workplace culture focused on teamwork, accountability, and growth.
  • Support employee relations activities and collaborate on conflict resolution when needed.

Guest Experience

  • Ensure exceptional guest satisfaction across all locations.
  • Coach leaders on service standards and guest recovery opportunities.
  • Address operational issues that could impact brand reputation or guest experience.
  • Promote compliance with safety, sanitation, and quality standards.

Financial Performance

  • Partner with operational leaders to drive sales growth and profitability.
  • Utilize reporting and performance metrics to identify opportunities and improve results.
  • Support execution of local and national marketing initiatives.
  • Coach teams on financial management, labor optimization, and cost controls.
  • Monitor facility maintenance needs and work with appropriate partners to address ongoing issues.

Human Resources

  • Develop territory staffing plans to support current and future business needs.
  • Conduct regular leadership meetings and performance reviews.
  • Recognize and reward outstanding performance.
  • Monitor turnover trends and implement retention strategies.
  • Ensure compliance with company policies and employment regulations.

Qualifications

  • Bachelor's degree preferred or equivalent industry experience.
  • 6-8+ years of multi-unit leadership experience within the restaurant, hospitality, or service industry.
  • Proven success leading multiple high-volume locations through subordinate leaders.
  • Strong leadership, communication, coaching, and team development skills.
  • Demonstrated ability to drive sales growth and profit improvement.
  • Experience managing operational performance through metrics and accountability.
  • Effective problem-solving and decision-making capabilities.
  • Ability to influence and motivate teams at all levels of the organization.
  • Valid driver's license and reliable transportation.
  • Ability to travel extensively throughout the assigned territory.

Work Environment

  • Fast-paced, multi-unit operational environment.
  • Frequent travel between locations.
  • Ability to work flexible schedules, including evenings, weekends, and holidays as business needs require.
  • Combination of office, restaurant, and field-based work.

Physical Requirements

  • Frequent standing and walking throughout restaurant locations.
  • Occasional lifting, carrying, pushing, or pulling up to 50 pounds.
  • Regular use of computers, mobile devices, and office equipment.
  • Ability to inspect all areas of restaurant operations both indoors and outdoors.