Director of Operations

Miskiri Hospitality Group; Silver Spring (MD); On-site; USD 120,000 - 170,000; Full time

Job summary

Miskiri Hospitality Group seeks a Director of Operations to lead all restaurant locations, drive profitability, and uphold brand standards. The role oversees senior management, enforces SOPs, and ensures compliance across health, labor, and safety regulations.

Responsibilities include optimizing P&L performance, budgeting, cost controls, and vendor negotiations. The DO will mentor GMs and Executive Chefs, plan expansion, and align with marketing for localized campaigns while traveling frequently

Qualifications

• Minimum of 5 years of multi-unit restaurant management (Area Manager, District Manager, or DO).
• Strong financial acumen with budgeting and cost accounting experience.
• Proven leadership of remote management teams and executive coaching.
• Excellent verbal, written, and interpersonal communication skills.
• Travel up to 50–75% between locations.
• Bachelor’s degree in Business Administration, Hospitality Management, or related field, or equivalent experience.

Responsibilities

• Review P&L statements to identify trends, shortfalls, and opportunities.
• Establish annual operating budgets, revenue targets, and capex plans.
• Implement strict cost controls across food, beverage, labor, and waste.
• Negotiate high-level vendor contracts to secure favorable terms.
• Ensure SOPs, recipe specs, and service protocols are consistently applied.
• Enforce health, ABC regulations, labor laws, and safety standards.
• Monitor guest feedback and satisfaction scores, taking corrective action.
• Coordinate maintenance to keep facilities in prime condition.
• Recruit, onboard, and mentor GMs and Executive Chefs.
• Conduct quarterly and annual performance reviews for direct reports.
• Drive expansion, menu profitability, and regional marketing alignment.

Skills

Leadership

Communication

Travel

Budgeting

Financial acumen

People management

Negotiation

Education

Bachelor's degree in Business Admin 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.