Director of Operations

DeVita & Hancock Hospitality; Cambridge (MA); On-site; USD 60,000 - 90,000; Full time

Job summary

DeVita & Hancock Hospitality seeks a junior operations manager to help build a restaurant from the ground up in Cambridge, MA. You’ll start pre-opening with workflow planning, SOP creation, vendor setup, and training programs, then run daily operations and help scale to future locations.

The role is hands-on, resourceful, and focused on how early decisions shape future growth, with potential multi-unit responsibility as the brand expands.

Qualifications

• Startup experience preferred and hands-on attitude.
• Ability to design repeatable processes and SOPs.
• Strong communication and teamwork skills.

Responsibilities

• Build SOPs for prep, service, kitchen flow, and food safety.
• Design scalable line flow and staffing models.
• Create simple, repeatable training programs.
• Set up vendors, pars, and ordering systems.
• Run daily operations of the first location.
• Lead from the floor and set standards for speed, quality, and cleanliness.
• Own scheduling, labor deployment, inventory, and waste.
• Manage vendor relationships and resolve issues quickly.
• Develop scalable solutions and document systems.
• Support future multi-location openings.

Skills

Operations planning

Team leadership

SOP design

Vendor management

Training programs

Job description

THIS IS A JUNIOR OPS MANAGER POSITION WHOS LOOKING TO GROW WITH A START UP. Location: Cambridge, MA (HARVARD SQUARE)

The Role

This role starts before we even open and will keep growing as our business grows. Youll help build the restaurant from the ground up, starting with planning, setting up workflows, and training the team. Once we open, youll run daily operations, work with vendors, and always look for ways to improve. As we expand, youll take on more responsibility and help manage new locations. We're looking for someone who is hands-on, resourceful, and always thinking about how todays decisions will shape our future.

What You Will Do Pre-Opening

• Build SOPs across prep, service, kitchen flow, opening and closing, and food safety
• Design line flow and staffing models with scalability in mind
• Create training programs that are simple, repeatable, and easy to roll out
• Set up vendors, pars, and ordering systems

Day-to-Day Operations

• Run daily operations of the first location
• Lead from the floor and set standards for speed, quality, and cleanliness
• Own scheduling, labor deployment, inventory, and waste
• Manage vendor relationships and solve issues quickly

Improvement and Scale

• Constantly evaluate what works and what breaks under pressure
• Design scalable solutions rather than one-off fixes
• Turn real-world learnings into clean, documented systems
• Help open and support future locations
• Grow into multi-unit responsibility as the brand expands