Director of Operations

Chelsea Hospitality Group; Morristown (NJ); On-site; USD 160,000 - 240,000; Full time

Benefits offered by this job

Health Care Plan (Medical, Dental &amp

Retirement Plan (401k, IRA)

Life Insurance (Basic, Voluntary &

Paid Time Off (Vacation, Sick &

Training & Development

Free Food & Snacks

Job summary

Chelsea Hospitality Group seeks an executive leader to own operational performance across a multi-site portfolio, mentoring Regional Directors, Executive Chefs, General Managers, and operations staff. You will embed a culture of hospitality, accountability, and excellence, driving talent development, succession planning, and leadership pipelines.

You will translate corporate strategy into actionable operational plans, oversee budgets and performance metrics, and act as a trusted advisor to

Qualifications

• Bachelor's degree required; advanced degree preferred.
• 5+ years of progressively senior multi-unit operations experience in restaurant, catering, hospitality, or related industries.
• Hands-on experience across both restaurant and catering environments with staffing, service, and event execution.
• Proven track record of building and developing strong teams and scaling operations through people.

Responsibilities

• Lead, mentor, and build a high-performance team across Regional Directors, Executive Chefs, GMs, and operations staff.
• Define and embed a culture of hospitality, accountability, collaboration, and excellence.
• Drive talent development, succession planning, and leadership pipelines.
• Own operational performance across portfolio locations and ensure cohesion and consistency.
• Oversee budgets, forecasts, and financial performance, driving profitability and strategic alignment.

Skills

Leadership

Team building

Communication

Strategic planning

Problem solving

Education

Bachelor's degree

Job description

Culture, Team & Leadership

• Lead, mentor, and build a high-performance team of Regional Directors, Executive Chefs, General Managers, and operations staff—rooted in genuine care for the people doing the work every day.
• Define and embed a unifying culture of hospitality, accountability, collaboration, and excellence, where taking care of employees is treated as inseparable from taking care of guests.
• Drive talent development, succession planning, and leadership pipelines throughout the organization.
• Hold leaders accountable through coaching, feedback, and performance measurement, always in service of building people up.

Client Experience & Brand Promise

• Partner with client teams to maintain trust, transparency, and service excellence.
• Ensure every site reliably delivers the Dartcor promise—quality food, thoughtful design, responsiveness, and tailored hospitality.
• Guide creative, culinary, and wellness teams to support client-specific brand integration, guest experience, and differentiation.
• Maintain a deep, personal focus on guest satisfaction and value creation, treating every guest interaction as a reflection of how well we're caring for our people.
• Bring a working understanding of both restaurant and catering operating models—covering staffing, event execution, food cost management, and the distinct guest/client experience standards each requires.

Operational Leadership & Systems

• Own operational performance across all portfolio locations, ensuring cohesion and consistency across functions.
• Design, implement, and refine systems, processes, and standards that bring scalability, accountability, and operational rigor—always in service of the guest and the team, not process for its own sake.
• Lead transformation initiatives—process optimization, standardization, and innovations that raise performance.
• Set clear KPIs and dashboards; monitor, audit, and course-correct to ensure alignment with strategic goals.

Financial & Strategic Accountability

• Oversee operational budgets, forecasts, and financial performance—ensuring profitability, cost control, and strategic alignment.
• Translate corporate strategy into operational plans and drive execution.
• Identify opportunities for revenue growth, efficiency gains, and scalable expansion.
• Serve as a trusted advisor to executive leadership, contributing to overall company strategy and direction.

Required Qualifications & Experience

• Bachelor's degree required; advanced degree preferred.
• 5+ years of progressively senior, multi-unit operations experience in restaurant, catering, hospitality, foodservice, or related industries.
• Hands-on experience across both restaurant and catering environments—understanding the operational, staffing, and service differences between a fixed-location dining operation and event-based or off-premise catering execution.
• Proven track record of building and developing strong teams, and scaling operations through people rather than around them.
• Prior leadership of large teams across multiple sites, with accountability for operational metrics and P&L.
• Exceptional communication, strategic planning, and problem-solving skills.
• A deep, authentic passion for hospitality and service, grounded in the belief that taking care of your people is what makes it possible to take care of the guest.
• Ability to lead through ambiguity, build structure, and adapt in evolving environments.

• Health Care Plan (Medical, Dental & Vision)
• Retirement Plan (401k, IRA)
• Life Insurance (Basic, Voluntary & AD&D)
• Paid Time Off (Vacation, Sick & Public Holidays)
• Training & Development
• Free Food & Snacks