Restaurant Ops Director: Profit & Guest Experience

Ten Five Hospitality Concept; Washington (District of Columbia); On-site; USD 145,000 - 155,000; Full time

Job summary

Ten Five Hospitality is seeking a Director of Operations – Restaurants in Washington, DC to oversee daily F&B operations, develop a strong management team, and drive profitability. The role requires hands-on leadership, P&L accountability, and ensuring policy compliance across all venues.

The candidate will direct front-of-house operations, collaborate with the Executive Chef and GM, and maintain high standards of guest experience while managing budgets and staff development.

Qualifications

• Minimum five (5) years’ experience in a general management role in hospitality/nightlife/bars.
• Passionate about hospitality, food and beverage and morale/culture.
• Ability to think proactively and creatively, with decision making and analytical skills.
• Self-motivated with the ability to thrive in a fast-paced environment, effectively multi-task, and drive results.
• Excellent interpersonal, verbal, and written communication skills.
• Ability to work a flexible schedule including evenings, weekends, and holidays.

Responsibilities

• Plan and direct administration and planning functions of the Food & Beverage department to meet the daily needs of the operation.
• Clearly describe, assign, and delegate responsibility and authority for the operation of the various food & beverage positions.
• Possesses knowledge of all front-of-house job duties.
• Provides financial oversight and prepares and presents financial and operations reports.
• Possesses in-depth knowledge of all operational systems in use including payroll, inventory and purchasing.
• Ensures that all mechanical systems are in good working order and compliant with all federal, state and local ordinances.
• Regulates all executive-level POS functions.
• Oversee and supervise the execution of front-of-house operations to ensure quality, safety, efficiency, and profitability.
• Assists managers in establishing and achieving predetermined profit objectives and desired standards of quality of food, service, cleanliness and promotion.
• Responsible, with the Executive Chef and General Manager, for maintaining the venue’s monthly Profit & Loss statement standards while meeting or exceeding budget expectations through controlling P&L items.
• Oversees that training programs are in place for employees to update their knowledge on relevant industry practices.
• Oversees that the venue is compliant with all federal, state, and local laws and regulations and company policies.
• Possesses in-depth knowledge of all food and beverage menus.
• Oversees that all guest and employee concerns are resolved in a way that promotes guest retention.
• Oversees the replacement or repair of all breakage or damage of equipment, furniture, or other company property.
• Ensures front-of-house employees follow all policies and procedures by providing clear guidelines and expectations.
• Maintain professional appearance standards as directed in the Employee Handbook.
• Anticipates and accommodates needs of guests while providing professional and exceptional service to ensure guest satisfaction.
• Protects establishment, guests, and employees by adhering to and overseeing that the Department of Health and company sanitation standards are followed.
• Responsible for managing interviewing, hiring, and training process decisions.
• Coaches front-of-house managers as needed and assists in their professional development.

Skills

General management

Hospitality & nightlife

Decision making & analytical skills

Communication skills

Multi-tasking in fast-paced env

Job description

Ten Five Hospitality is seeking a Director of Operations – Restaurants in Washington, DC to oversee daily F&B operations, develop a strong management team, and drive profitability. The role requires hands-on leadership, P&L accountability, and ensuring policy compliance across all venues.

The candidate will direct front-of-house operations, collaborate with the Executive Chef and GM, and maintain high standards of guest experience while managing budgets and staff development.