Director of Operations

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A premier, rapidly expanding multi-unit hospitality group is seeking a results-driven Director of Operations to oversee its high-volume, full-service culinary concepts across California and Washington. Managing a footprint that already generates over $50 million in annual revenue, this elite organization is preparing for monumental nationwide growth after securing significant capital funding. The group is on an aggressive trajectory to scale from its current footprint to 40 premium locations over the next four years. This role offers an extraordinary opportunity to sit at the helm of an escalating brand, bridging high-level corporate strategy with elite day-to-day execution.

For the ideal candidate, this position represents a career-defining move to a professionally run hospitality group that blends traditional hospitality culture with modern technology and vibrant guest experiences. Based in the dynamic South Bay area of Los Angeles (Torrance, CA), this position offers the chance to lead an expansive portfolio while operating out of one of Southern California's most desirable coastal regions, known for its excellent climate, diverse communities, and thriving culinary scene. As the portfolio expands across the West Coast and enters major new metropolitan markets nationwide, the Director of Operations will build an internal leadership bench, optimize multi-million dollar supply chains, and position themselves for direct upward mobility into senior executive leadership roles like Chief Operating Officer.

Position Responsibilities

• Manage day-to-day operations for all corporate full-service locations, ensuring rigorous brand consistency, impeccable food quality, and premium guest service standards.
• Direct and optimize the regional P&L, analyzing sales trends, labor allocations, food expenditures, and controllable KPIs to maximize unit-level profitability.
• Lead, mentor, and evaluate a team of Regional Managers and General Managers, establishing clear pathways for internal talent progression and accountability.
• Partner closely with the procurement and culinary teams to manage strategic vendor relationships, focusing on high-value ingredient cost controls and supply chain continuity.
• Maintain absolute compliance with local health department regulations, safety codes, and internal food safety audit metrics across all operational markets.
• Standardize and continuously refine front-of-house and back-of-house standard operating procedures (SOPs) to support seamless scalable expansions.
• Oversee the technical integration of modern point-of-sale (POS) networks, reservation systems, labor scheduling infrastructure, and emerging AI operational workflows.
• Spearhead new restaurant openings (NROs) and manage performance strategies during high-volume service windows.
• Conduct regular field visits and operational audits, serving as the ultimate operational escalation point for field leadership.

Position Requirements

• 5+ years of dedicated multi-unit restaurant operations management experience, with direct oversight of at least 10 full-service, high-volume locations.
• Proven experience managing restaurant portfolios generating a minimum of $20M to $50M in annual revenues.
• Background strictly within full-service, premium a la carte dining formats.
• Demonstrated financial acumen with a verifiable track record of controlling prime costs (labor and food waste).
• Exceptional communication and presentation skills, with the confidence to articulate strategies clearly in executive management meetings and large group settings.
• Strong technological proficiency in modern restaurant management systems (POS, inventory tracking, and scheduling tools) and open adaptability to integrating AI workflows.
• High cultural sensitivity and genuine appreciation for premium experiential dining concepts, table-side hospitality traditions, and high-energy service environments.
• Ability to work a flexible schedule, including evenings and weekends, with a balanced commitment of 70% corporate office presence and 30% regional field travel.
• Valid ServSafe Manager Certification or the immediate capacity to secure it.
• Bilingual fluency in English and Korean is considered a significant professional advantage, but is not mandatory.

Compensation: $135,000 - $150,000 base (commensurate with experience), 10% bonus program, comprehensive health, dental, vision, 401k, PTO, and much more!

Are you an elite hospitality executive ready to lead a massive national expansion? Please submit your resume and portfolio details to schedule an initial confidential consultation.

Only qualified candidates will be contacted.