Director of Operations

SUZU ATH LLC; Cincinnati (OH); On-site; USD 140,000 - 200,000; Full time

Job summary

Suzu Hospitality is seeking a Director of Operations to oversee the day-to-day performance across its flagship Suzu and Element Eatery concepts in Cincinnati, ensuring a superior guest experience and strong financial results.

The role requires leading General Managers, establishing consistent standards, and collaborating with culinary leadership to preserve each concept's identity while driving growth and efficiency.

Qualifications

• 8+ years of progressive restaurant management experience including multi-unit leadership.
• Proven success running full-service, chef-driven restaurants with strong P&L accountability.
• Demonstrated ability to manage budgets, prime cost, and labor across multiple venues.
• Track record of developing General Managers and building high-performing teams.
• Proficiency with restaurant technology (Toast, MarginEdge, OpenTable, and Triple Seat) and QuickBooks Online.
• ServSafe Manager certification (or ability to obtain within 30 days) and alcohol service certification.
• Working knowledge of health code, liquor licensing, and employment law in multi-unit hospitality.
• Availability to work evenings, weekends, and holidays as the business requires.

Responsibilities

• Lead, coach, and evaluate General Managers, setting clear KPIs for guest satisfaction, sales, labor, and cost of goods.
• Establish and enforce consistent operating standards, steps of service, opening/closing procedures, and checklists across all venues while respecting each concept's identity.
• Conduct regular unannounced venue visits and operational audits; follow up on findings with documented action plans.
• Serve as the senior escalation point for guest issues, staffing gaps, and operational emergencies.
• Ensure every venue meets health department, fire, liquor licensing, and OSHA requirements; lead inspection readiness.
• Maintain food safety certification across management teams (e.g., ServSafe Manager) and alcohol service training for staff.
• Oversee preventive maintenance, equipment repair, and capital project priorities with facilities vendors.

Skills

P&L management

Multi-unit leadership

Budgeting & cost control

Team development

Restaurant technology

Toast

MarginEdge

OpenTable

TripleSeat

QuickBooks Online

ServSafe Manager

Alcohol service certification

Health code knowledge

Evenings/weekends availability

Tools

Toast

MarginEdge

OpenTable

Triple Seat

QuickBooks Online

Job description

AT Hospitality is a growing hospitality group overseeing and operating a portfolio of distinct concepts including a flagship full-service Japanese restaurant (Suzu) and a multi-vendor food hall (Element Eatery) located at Madison Square in Cincinnati, Ohio. We are known for a dedication to delivering unique hospitality and cuisine to Cincinnati, and we invest in our people as seriously as we invest in our food.

We are hiring a Director of Operations to lead day-to-day performance across multiple venues and build systems that let us grow without losing what makes each concept special.

Position Overview and Key Responsibilities:

The Director of Operations owns the guest experience, financial results, and team performance of each venue in the group. This leader translates ownership's vision into clear standards, holds General Managers accountable to those standards, and partners closely with culinary leadership, where precision, ingredient integrity, and cultural authenticity are non-negotiable.

• Lead, coach, and evaluate General Managers, setting clear KPIs for guest satisfaction, sales, labor, and cost of goods.
• Establish and enforce consistent operating standards, steps of service, opening/closing procedures, and checklists across all venues while respecting each concept's identity.
• Conduct regular unannounced venue visits and operational audits; follow up on findings with documented action plans.
• Serve as the senior escalation point for guest issues, staffing gaps, and operational emergencies.
• Ensure every venue meets health department, fire, liquor licensing, and OSHA requirements; lead inspection readiness.
• Maintain food safety certification across management teams (e.g., ServSafe Manager) and alcohol service training for staff.
• Oversee preventive maintenance, equipment repair, and capital project priorities with facilities vendors.

Qualifications:

• 8+ years of progressive restaurant management experience, including experience serving as a General Manager or in a leadership role of a multi-unit hospitality establishment.
• Proven success running full-service, chef-driven restaurants with strong P&L accountability.
• Demonstrated ability to manage budgets, prime cost, and labor across multiple venues.
• Track record of developing General Managers and building high-performing teams.
• Proficiency with restaurant technology (e.g., Toast, MarginEdge, OpenTable, and Triple Seat) and QuickBooks Online.
• ServSafe Manager certification (or ability to obtain within 30 days) and alcohol service certification.
• Working knowledge of health code, liquor licensing, and employment law in multi-unit hospitality.
• Availability to work evenings, weekends, and holidays as the business requires.