Regional Operations Director

Traditions Hospitality Group; Oklahoma City (OK); On-site; USD 110,000 - 160,000; Full time

Job summary

Traditions Hospitality Group is seeking a Regional Operations Director to lead the financial and guest-experience performance across multiple food & beverage locations in the region. You will mentor General Managers and translate company goals into actionable site plans.

This hands-on, results-driven leader will optimize labor, inventory, and profitability while ensuring brand standards, compliance, and a positive team culture. Travel throughout the region is required.

Qualifications

• 7–10+ years of leadership in hospitality or multi-unit environments.
• 5+ years of multi-unit management experience preferred.
• Proven ability to read and manage P&L, budgets, forecasts, and key metrics.
• Strong coaching, leadership, communication, and conflict-resolution skills.
• Ability to travel regularly across the region.

Responsibilities

• Provide leadership for multiple locations within the assigned region.
• Coach, develop, and hold General Managers accountable for results.
• Review location operations, guest experience, and financial performance.
• Develop action plans to improve revenue, productivity, and profitability.
• Ensure brand standards, food safety, and compliance across locations.

Skills

Leadership

P&L management

Strategic planning

Communication

Coaching

Multi-unit oversight

Education

Bachelor's degree

Tools

POS systems

Reporting tools

Productivity software

Job description

Regional Operations Director– Multi-Unit Food & Beverage

Position Summary

The Regional Operations Director is responsible for leading the operational and financial performance of multiple food and beverage locations within an assigned region. This position provides leadership and accountability to General Managers and location teams while ensuring consistent execution of company standards, exceptional guest experiences, strong financial performance, and a positive team culture.

The Regional Operations Director serves as the connection between field operations and company leadership, translating organizational goals into actionable plans at the location level. The ideal candidate is a hands-on, results-oriented leader who can develop people, analyze business performance, identify opportunities, and drive consistent execution across multiple locations.

Key Responsibilities

Multi-Unit Operations Leadership

• Provide leadership and operational oversight for multiple food and beverage locations within the assigned region.
• Coach, develop, and hold General Managers accountable for operational, financial, and people-related results.
• Conduct regular location visits to evaluate operations, guest experience, cleanliness, food quality, service standards, staffing, and overall execution.
• Establish clear priorities and action plans for each location based on business needs and performance.
• Ensure consistent implementation of company policies, operating procedures, brand standards, and best practices.
• Support new store openings, remodels, operational transitions, and other strategic initiatives as needed.

Financial & Business Performance

• Own regional performance against sales, profitability, labor, food cost, and other key operating targets.
• Review P&L statements, budgets, forecasts, labor reports, inventory results, and operating metrics to identify trends and opportunities.
• Partner with General Managers to develop corrective action plans for underperforming locations.
• Identify opportunities to increase revenue, improve productivity, reduce controllable expenses, and strengthen profitability.
• Ensure appropriate inventory management, purchasing controls, cash handling, and loss-prevention practices.
• Provide accurate forecasts and business updates to senior leadership.

Leadership & Talent Development

• Develop, coach, and retain high-performing General Managers and operational leaders.
• Establish clear performance expectations and provide regular feedback and coaching.
• Partner with Human Resources on recruiting, employee relations, performance management, and leadership development.
• Foster a culture of accountability, teamwork, hospitality, continuous improvement, and recognition.
• Identify high-potential employees and create development opportunities for future leadership positions.

Guest Experience & Brand Standards

• Champion a guest-first culture across all locations.
• Ensure locations consistently meet company expectations for food and beverage quality, hospitality, speed of service, cleanliness, and presentation.
• Monitor guest feedback and work with location leadership to resolve recurring service issues.
• Develop action plans that improve guest satisfaction, loyalty, and overall brand reputation.
• Ensure promotional programs, menu initiatives, and company standards are executed consistently throughout the region.

Food Safety, Compliance & Risk Management

• Ensure compliance with company food safety, sanitation, workplace safety, and operational standards.
• Maintain compliance with applicable federal, state, and local regulations, including health department and alcohol-service requirements where applicable.
• Monitor audits, inspections, incidents, and compliance results and ensure timely corrective action.
• Promote a safe environment for employees and guests while reducing operational and financial risk.

Communication & Cross-Functional Partnership

• Serve as the primary operational liaison between General Managers and senior leadership.
• Communicate company initiatives, expectations, and priorities clearly and consistently across the region.
• Partner with Finance, Human Resources, Marketing, Training, Culinary, Facilities, Supply Chain, and other departments to support operational objectives.
• Lead regional meetings and participate in company leadership meetings and planning sessions.
• Provide leadership with timely insight into business performance, operational challenges, staffing needs, competitive activity, and emerging opportunities.

Key Performance Indicators

Success in this role may be measured through:

• Sales and same-store sales growth
• Labor cost and productivity
• Food and beverage cost
• Inventory variance and waste
• Guest satisfaction and service metrics
• Employee turnover and retention
• Leadership bench strength and internal promotions
• Food safety and operational audit results
• Execution of company initiatives
• Overall regional performance against budget and forecast

Qualifications

• 7-10 or more years of leadership experience in food and beverage, restaurant, hospitality, or a related multi-unit environment.
• 5+ years of multi-unit management experience strongly preferred.
• Demonstrated success leading General Managers and geographically dispersed teams.
• Strong understanding of restaurant or food and beverage operations, including labor management, inventory, food cost, guest service, and profitability.
• Proven ability to read and manage P&Ls, budgets, forecasts, and operational performance metrics.
• Strong coaching, leadership, communication, and conflict-resolution skills.
• Ability to identify performance gaps and translate data into practical action plans.
• Strong organizational skills with the ability to manage multiple locations and competing priorities.
• Proficiency with common business, scheduling, POS, reporting, and productivity systems.
• Bachelor's degree in Business, Hospitality Management, Operations, or a related field preferred; equivalent industry experience may be considered.

Additional Requirements

• Ability to travel regularly throughout the assigned region, including frequent location visits.
• Availability to work a flexible schedule based on business needs, including occasional evenings, weekends, and holidays.
• Ability to respond effectively to urgent operational issues.