Restaurant Director

Workstream; Cozads Mill (NC); On-site; USD 90,000 - 140,000; Full time

Job summary

Chick-fil-A restaurant operator seeks a dynamic Restaurant Director to lead daily operations and help the restaurant reach its full potential, overseeing people, systems, and standards to deliver an exceptional guest experience through outstanding food quality, service, cleanliness, safety, and operational efficiency.

The role is hands-on, developing Leaders and Team Members, building strong operational systems, and fostering a culture of excellence, ownership, continuous improvement, and

Responsibilities

• Ensure guests consistently receive fresh, safe, high-quality food with friendly, accurate, and efficient service.
• Maintain high standards for food preparation, presentation, packaging, and order accuracy.
• Monitor the guest experience and respond promptly to service or operational concerns.
• Use guest feedback and performance evaluations to identify opportunities and develop improvement plans.
• Lead the implementation of new products, procedures, systems, and operational initiatives.
• Make sound decisions and provide steady leadership in a fast-paced environment.
• Recruit, train, coach, and develop restaurant leaders and team members.
• Provide consistent feedback, recognition, encouragement, and accountability.
• Conduct honest and regular coaching conversations while treating every individual with dignity and respect.
• Identify high-potential employees and prepare them for future leadership opportunities.
• Equip Shift Leaders to position Team Members effectively, improve productivity, and make strong operational decisions.
• Build and maintain a healthy pipeline of future restaurant leaders.
• Promote teamwork, positive communication, personal growth, and a supportive workplace culture.
• Create a culture in which food safety is understood, prioritized, and consistently practiced.
• Ensure all required food-safety procedures, documentation, and inspections are completed.
• Identify food-safety and food-quality risks and address concerns promptly.
• Maintain a restaurant that is clean, organized, well stocked, and prepared for operation.
• Oversee cleaning and maintenance systems and ensure assigned tasks are completed.
• Identify facility or equipment concerns and coordinate timely repairs or maintenance.
• Oversee inventory management, including ordering, product counts, receiving, storage, transfers, and delivery verification.
• Maintain organized storage areas and efficient product flow throughout the restaurant.
• Manage food costs, labor, inventory, and other controllable expenses.
• Train leaders to improve labor productivity and use restaurant resources responsibly.
• Identify and reduce unnecessary waste involving food, inventory, supplies, labor, movement, and equipment.
• Review performance results and create action plans to achieve restaurant goals.
• Food-safety and cleanliness standards are consistently achieved.
• Food quality, service, and order accuracy meet or exceed expectations.
• Speed of service consistently meets restaurant goals.
• The restaurant is visibly clean, organized, and well maintained.
• Food cost, inventory, labor, and productivity goals are achieved.
• Guests receive a welcoming, consistent, and positive experience.
• Leaders and team members receive regular coaching, recognition, and development.
• A strong pipeline of future leaders is actively maintained.
• Operational systems are regularly evaluated and improved.
• The restaurant demonstrates a culture of excellence, growth, teamwork, ownership, and fun.

Job description

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We are seeking a dynamic, results-driven Restaurant Director to lead daily operations and help our restaurant reach its full potential. This individual will oversee the people, systems, and standards necessary to deliver an exceptional guest experience through outstanding food quality, service, cleanliness, safety, and operational efficiency.

Our Restaurant Director is a hands-on leader who develops Leaders and Team Members, builds strong operational systems, and creates a culture of excellence, ownership, continuous improvement, and genuine care for others.

Key Responsibilities

• Ensure guests consistently receive fresh, safe, high-quality food with friendly, accurate, and efficient service.
• Maintain high standards for food preparation, presentation, packaging, and order accuracy.
• Monitor the guest experience and respond promptly to service or operational concerns.
• Use guest feedback and performance evaluations to identify opportunities and develop improvement plans.
• Lead the implementation of new products, procedures, systems, and operational initiatives.
• Make sound decisions and provide steady leadership in a fast-paced environment.
• Recruit, train, coach, and develop restaurant leaders and team members.
• Provide consistent feedback, recognition, encouragement, and accountability.
• Conduct honest and regular coaching conversations while treating every individual with dignity and respect.
• Identify high-potential employees and prepare them for future leadership opportunities.
• Equip Shift Leaders to position Team Members effectively, improve productivity, and make strong operational decisions.
• Build and maintain a healthy pipeline of future restaurant leaders.
• Promote teamwork, positive communication, personal growth, and a supportive workplace culture.

Food Safety, Cleanliness & Facilities

• Create a culture in which food safety is understood, prioritized, and consistently practiced.
• Ensure all required food-safety procedures, documentation, and inspections are completed.
• Identify food-safety and food-quality risks and address concerns promptly.
• Maintain a restaurant that is clean, organized, well stocked, and prepared for operation.
• Oversee cleaning and maintenance systems and ensure assigned tasks are completed.
• Identify facility or equipment concerns and coordinate timely repairs or maintenance.
• Oversee inventory management, including ordering, product counts, receiving, storage, transfers, and delivery verification.
• Maintain organized storage areas and efficient product flow throughout the restaurant.
• Manage food costs, labor, inventory, and other controllable expenses.
• Train leaders to improve labor productivity and use restaurant resources responsibly.
• Identify and reduce unnecessary waste involving food, inventory, supplies, labor, movement, and equipment.
• Review performance results and create action plans to achieve restaurant goals.

What Success Looks Like

• Food-safety and cleanliness standards are consistently achieved.
• Food quality, service, and order accuracy meet or exceed expectations.
• Speed of service consistently meets restaurant goals.
• The restaurant is visibly clean, organized, and well maintained.
• Food cost, inventory, labor, and productivity goals are achieved.
• Guests receive a welcoming, consistent, and positive experience.
• Leaders and team members receive regular coaching, recognition, and development.
• A strong pipeline of future leaders is actively maintained.
• Operational systems are regularly evaluated and improved.
• The restaurant demonstrates a culture of excellence, growth, teamwork, ownership, and fun.

Qualifications & Characteristics

This role may be a strong fit for you if you are:

• Passionate about hospitality, food quality, operational excellence, and developing people.
• A hands-on leader who is willing to work alongside the team.
• Able to earn trust, build relationships, and positively influence others.
• A clear communicator who can provide honest and respectful feedback.
• Self-motivated and willing to take ownership of results.
• Organized, detail-oriented, and capable of managing multiple priorities.
• A systems-minded problem solver who continually looks for ways to improve.
• Able to remain composed and make sound decisions in a fast-paced environment.
• Dependable and committed to following through on responsibilities.
• Skilled at building teamwork and developing future leaders.
• A person of integrity who demonstrates empathy, flexibility, and good judgment.
• Comfortable being accountable for measurable operational and financial results.

This job posting is for an opportunity at a Chick-fil-A Restaurant business independently owned and operated by a local franchised Operator. If you choose to apply for this position, you understand and acknowledge that your application and any information included with it will only be submitted to the Operator. Chick-fil-A, Inc. will not receive a copy of your employment application and will not be involved in any decisions regarding whether to hire you. If you are hired for this position, you also understand and acknowledge that the Operator’s restaurant business will be your employer, not Chick-fil-A, Inc., and that the Operator is solely responsible for all decisions related to your employment, including hiring, firing, discipline, compensation, scheduling and supervision.