Director of Operations - North Carolina

Red Lobster; Orlando (FL); On-site; USD 150,000 - 190,000; Full time

Job summary

Red Lobster seeks a Director of Operations to lead 8–10 restaurant units in a market, reporting to a Regional VP. The role focuses on driving profitable Same-Restaurant-Sales growth, guest counts, and ensuring adherence to HR, finance and standards.

The candidate will coach and develop General Managers and Restaurant Managers, build a diverse bench, and execute business plans to optimize operations and guest experiences across the market.

Qualifications

• Experience leading a team of restaurant managers.
• Proven ability to drive guest satisfaction and sales growth.
• Experience coaching leaders and giving feedback.
• Experience managing high-volume multi-unit operations.

Responsibilities

• Lead 8–10 operating company restaurants and ensure performance.
• Drive profitable same-restaurant-sales and guest count growth.
• Coach General Managers and develop high-potential talent.

Skills

Team leadership

Sales growth

Guest satisfaction

Coaching & feedback

Operational excellence

Multi-unit leadership

Education

Bachelor’s degree preferred

Job description

Overview

Director of Operations (DO) will serve as the market leader for approximately 8-10 Operating Company restaurants within a division. Reporting to a Regional Vice President of Operations, the Director of Operations ensures that restaurant leadership teams within the market execute at an optimal level in order to drive profitable Same-Restaurant-Sales and Guest Count growth. The Director of Operations will ensure 100% compliance to the Operating Company’s HR, Finance, and other functional standards and processes. Additional emphasis will be placed on coaching and developing General Managers, coaching and developing high-potential Restaurant Managers, and contributing to the identification, development, retention, and promotion of high-potential, diverse talent within a market.

Required Skills & Experience

• Experience leading a team of Restaurant Managers and creating accountability for performance including increased sales, high levels of guest and employee satisfaction, and consistent compliance of standards
• Experience in supporting new restaurant growth and coaching new restaurant management teams
• Able to execute business plans for profitable Guest Count and Same-Restaurant-Sales growth within a market
• Able to deliver Operations Excellence
• Able and willing to hold crucial conversations with leadership teams about guest service and employee experiences
• Demonstrated skill at coaching and providing feedback to developing leaders
• Able to monitor trends and make adjustments to operations as required
• Key Qualifications (Training, Knowledge, and/or Certification)
• Demonstrated strength in identifying and developing high potential leaders and building a diverse bench to support business growth
• Successful operation of a high volume unit that operates with operational excellence and high levels of guest and employee satisfaction
• Multi‑unit operational skills at the restaurant level
• Demonstrated strength in identifying and building a diverse team; and coaching and developing managers
• Bachelor’s degree preferred.