Director of Operations - Full Service Restaurant

Leap Brands; Chicago (IL); On-site; USD 100,000 - 130,000; Full time

Job summary

A leading restaurant group in Chicago is seeking a Director of Operations to oversee day-to-day management of a full-service restaurant. The ideal candidate will have proven experience leading restaurant operations, a strong grasp of P&L management, and a track record of building high-performing teams. This role emphasizes hands-on leadership to maintain service standards and improve margins while ensuring a consistent guest experience. Offer includes a competitive salary, and a full-time commitment is expected.

Qualifications

• Proven experience leading operations in a full-service restaurant environment.
• Strong understanding of restaurant P&Ls and unit economics.
• Track record of building and leading high-performing management teams.
• Experience operating in high-volume, high-expectation markets preferred.
• Hands-on leadership style with a bias toward execution and accountability.

Responsibilities

• Oversee all front-of-house and back-of-house operations.
• Lead and develop the General Manager and management team.
• Own unit-level performance including labor, food cost, controllables.
• Partner with culinary leadership to maintain menu quality.
• Ensure staffing levels, scheduling, and training support guest experience.
• Implement and enforce operational systems, processes, and standards.
• Actively identify operational gaps and drive continuous improvement.
• Serve as a visible leader on the floor.

Skills

Leadership in restaurant operations

Understanding of restaurant P&Ls

Building high-performing teams

Communication skills

Job description

Director of Operations - Full Service Restaurant

Base pay range

$100,000.00/yr - $130,000.00/yr

Overview

We are hiring a Director of Operations to lead day-to-day execution for a full-service restaurant in the Chicago market. This role is for a true operator who understands hospitality, people leadership, and the financial realities of running a full-service restaurant in a competitive urban environment. The Director of Operations will be responsible for driving consistency, performance, and culture while protecting the guest experience.

Key Responsibilities

• Oversee all front-of-house and back-of-house operations, ensuring consistent execution and service standards.
• Lead and develop the General Manager and management team with clear expectations and accountability.
• Own unit-level performance including labor, food cost, controllables, and overall P&L results.
• Partner with culinary leadership to maintain menu quality, execution, and cost controls.
• Ensure staffing levels, scheduling, and training support both guest experience and profitability.
• Implement and enforce operational systems, processes, and standards.
• Actively identify operational gaps and drive continuous improvement.
• Serve as a visible leader on the floor, setting the tone for culture and hospitality.
• Collaborate with ownership and leadership on strategy, growth, and performance initiatives.

Qualifications

• Proven experience leading operations in a full-service restaurant environment.
• Strong understanding of restaurant P&Ls and unit economics.
• Track record of building and leading high-performing management teams.
• Experience operating in high-volume, high-expectation markets preferred.
• Hands-on leadership style with a bias toward execution and accountability.
• Strong communication skills and ability to lead through pressure.

What Success Looks Like

• Consistent guest experience and strong online reputation.
• Stable, engaged management and hourly teams.
• Improved margins without sacrificing hospitality.
• Clear standards, strong culture, and disciplined execution.

Seniority level: Director

Employment type: Full-time

Job function: Management

Industry: Restaurants