Director of Operations

Bayou Kitchen; Gates Mills (OH); On-site; USD 120,000 - 180,000; Full time

Job summary

Bayou Kitchen seeks a Director of Operations to lead strategic planning, financial health, and daily operations across all restaurant locations. This role drives profitability, upholds brand standards, and mentors senior management while ensuring exceptional hospitality and strict cost controls.

Oversee P&L performance, budgeting, vendor contracts, and compliance with health and safety regulations. Travel between sites is required to support expansion, training, and performance reviews of GMs

Qualifications

• Minimum of 5 years in multi-unit restaurant management.
• Bachelor’s degree or equivalent executive-level experience preferred.
• Experience leading remote management teams.
• Strong financial acumen and cost-control experience.
• Willingness to travel between locations as needed.
• Excellent communication and leadership skills.

Responsibilities

• Review and analyze P&L across all locations.
• Establish annual budgets and capital expenditure plans.
• Implement strict cost-control measures for prime costs (food, beverage, labor, waste).
• Negotiate high-level vendor contracts to secure favorable terms.
• Ensure SOPs, recipe specs, and service protocols are consistently applied across venues.
• Recruit, onboard, and mentor GMs and Executive Chefs.
• Conduct quarterly and annual performance evaluations for direct reports.
• Coordinate with maintenance teams to keep facilities in top condition.

Skills

Multi-unit restaurant management

P&L management

Team leadership

Vendor relations

Communication skills

Travel readiness

Education

Bachelor's degree in Business Administration or Hospitality Management

Job description

Job Summary

The Director of Operations (DO) oversees the strategic planning, financial health, and day-to-day operations of all restaurant locations within our group. This role leads senior management, enforces brand standards, and drives long-term profitability. The DO ensures that every location delivers exceptional hospitality while maintaining strict cost controls and compliance.

Key Responsibilities

Financial Performance & Growth

• P&L Responsibility:Review and analyze profit and loss statements across all locations to identify trends, shortfalls, and opportunities.
• Budgeting:Establish annual operating budgets, revenue targets, and capital expenditure plans alongside executive leadership.
• Cost Control:Implement strict measures to manage prime costs, including food, beverage, labor, and waste.
• Vendor Management:Negotiate high-level contracts with supply chain partners to secure volume discounts and favorable terms.

Operational Leadership & Brand Standards

• Consistency:Ensure uniform execution of standard operating procedures (SOPs), recipe specs, and service protocols across all venues.
• Compliance:Enforce strict adherence to local health department codes, ABC regulations, labor laws, and safety standards.
• Guest Experience:Monitor guest feedback platforms and guest satisfaction scores to implement immediate corrective actions.
• Facility Oversight:Coordinate with maintenance teams to ensure all physical plants, kitchen equipment, and dining rooms remain in pristine condition.

Talent Management & Culture

• Executive Hiring:Recruit, onboard, and mentor General Managers (GMs) and Executive Chefs.
• Succession Planning:Build a robust internal talent pipeline by identifying and developing high-potential shift leaders and assistant managers.
• Performance Reviews:Conduct structured quarterly and annual performance evaluations for all direct reports.
• Retention:Cultivate a positive workplace culture that minimizes management turnover and boosts team morale.

Strategic Planning

• Menu Engineering:Collaborate with culinary teams to audit menu profitability, pricing strategies, and seasonal rollouts.
• Expansion:Support executive leadership with site selection, design, and staffing plans for new restaurant openings.
• Marketing Alignment:Partner with marketing teams to roll out localized promotions and track campaign ROI.

Qualifications & Skills

• Experience:Minimum of 5 years of multi-unit restaurant management experience (as an Area Manager, District Manager, or DO).
• Financial Acumen:Advanced understanding of restaurant financial metrics, budgeting, and cost-accounting software.
• Leadership:Proven track record of managing, coaching, and developing remote management teams.
• Communication:Exceptional verbal, written, and interpersonal communication skills.
• Travel:Ability to travel frequently between restaurant locations (up to 50–75% of the time depending on region).
• Education:Bachelor’s degree in Business Administration, Hospitality Management, or a related field preferred. Equivalent executive-level experience is accepted.

Physical Demands & Work Environment

• Must be able to stand and walk for extended periods while auditing locations.
• Frequently works in environments with high noise levels, hot kitchen lines, and cooler storage areas.
• Requires a flexible schedule, including readiness to assist during peak weekend, holiday, or evening hours.