Senior Director of Operations

Hirebridge; Washington (District of Columbia); On-site; USD 175,000 - 210,000; Full time

Benefits offered by this job

Relocation package

Job summary

Hirebridge in Charleston, South Carolina seeks an experienced Senior Director of Operations to lead a high-volume family-owned restaurant business generating over $10M in annual sales. The role oversees operations, sales growth, profitability, marketing, private events, culinary execution, guest experience and people development.

Candidates should have 7-10+ years in restaurant management and a proven track record of improving service standards, managing P&L, and leading multi-unit operations,

Qualifications

• 3 to 5+ years of Director of Operations / Multi Unit Manager experience with a recognized, high-volume restaurant brand or restaurant group.
• 7 - 10+ years of restaurant management experience.
• Proven experience leading $10M+ high-volume restaurant operations.
• Experience leading complex operations across concepts, styles, and private events.
• Background with a nationally recognized, high-volume corporate restaurant organization strongly preferred; major-market experience a plus.
• Demonstrated success improving sales, profitability, and operational efficiency.
• Experience directly managing and developing General Managers and senior culinary leaders.
• Strong financial acumen with extensive P&L, budgeting, forecasting, labor, COGS, and margins.
• Proven track record of improving service standards, guest satisfaction, training, and performance.

Responsibilities

• Oversee end-to-end performance and daily operations of a $10M+ restaurant business.
• Operate as senior business leader on behalf of ownership, responsible for sales, profitability, people, operations, and growth.
• Develop and execute strategies to increase sales, guest counts, revenue, and profitability.
• Own P&L performance, budgeting, forecasting, and key financial metrics.
• Identify opportunities to improve labor efficiency, costs, purchasing, inventory, and expenses.
• Lead and develop General Managers, Executive Chef, and senior leadership.
• Recruit and retain strong management talent; build a pipeline of future leaders.
• Drive service excellence, hospitality standards, food quality, and guest experience.

Skills

Operations leadership

Financial acumen

P&L management

People development

Executive communication

Analytical

Hands-on leadership

Job description

Restaurant Leadership Opportunity in Charleston, South Carolina. Bilingual English/Spanish Strongly Preferred.

$175,000 to $210,000 Base + Uncapped Performance-Based Bonus+ Relocation Package

We are seeking an experienced Senior Director of Operations to take full responsibility for the performance and continued growth of a successful, family-owned restaurant business generating more than $10M in annual sales.

This is a complex, high-volume operation encompassing distinct casual and upscale dining experiences, significant private events, and multiple revenue channels. The ideal leader understands how to successfully operate across each while creating one cohesive, high-performing business.

This individual will work directly with ownership and lead the business holistically, with responsibility for operations, sales growth, profitability, marketing, private events, culinary execution, guest experience, people development, and overall business performance.

We are looking for a proven restaurant executive from a sophisticated, high-volume restaurant organization who is ready to truly run the business. The long-term goal is for this leader to operate with an ownership mindset and participate meaningfully in the financial upside they help create. The role offers a potential Operating Partner / COO trajectory as the organization continues to evolve.

• Oversee the end-to-end performance and daily operations of a $10M+ restaurant business.
• Operate as the senior business leader on behalf of ownership, taking full responsibility for results across sales, profitability, people, operations, and growth.
• Develop and execute strategies to increase sales, guest counts, revenue, and overall profitability.
• Own P&L performance, budgeting, forecasting, and key financial and operational metrics.
• Identify opportunities to improve labor efficiency, food and beverage costs, purchasing, inventory, productivity, and operating expenses.
• Meet regularly with ownership to review financial results, business performance, opportunities, challenges, and priorities.
• Lead, develop, and hold accountable General Managers, Executive Chef, Culinary Director, and senior leadership.
• Establish clear goals and performance expectations across departments and ensure consistent follow-through.
• Recruit, develop, and retain strong management talent while building a pipeline of future leaders.
• Drive service excellence and consistent standards for hospitality, food quality, speed of service, cleanliness, and guest experience.
• Lead the overall marketing strategy and function, with direct oversight of marketing resources and accountability for driving traffic, brand awareness, events, and revenue growth.
• Own the strategy and performance of private events and other revenue-generating channels.
• Ensure the distinct casual, upscale, and event operations are appropriately staffed, managed, and executed for their respective guest experiences.
• Partner closely with culinary leadership on menu execution, food quality, food cost, inventory, kitchen labor, and BOH performance.
• Develop and continuously improve training, onboarding, leadership development, and quality improvement programs.
• Analyze sales trends, guest feedback, financial results, and operational data to identify opportunities for improvement.
• Strengthen systems, SOPs, technology, communication, and processes to improve consistency and efficiency.
• Maintain a strong presence in the restaurant and ensure standards are consistently executed during the highest-volume periods.
• Support future growth, additional restaurants, and expansion opportunities as the organization evolves.

Qualifications

• 3 to 5+ years of Director of Operations / Multi Unit Manager experience with a recognized, high-volume restaurant brand or restaurant group.
• 7 - 10+ years of restaurant management experience
• Proven experience leading $10M+ high-volume restaurant operations.
• Experience successfully leading complex restaurant operations spanning multiple concepts, service styles, and/or private events.
• Background with a nationally recognized, high-volume corporate restaurant organization or sophisticated restaurant group strongly preferred; major-market experience is a plus.
• Demonstrated success increasing sales, improving profitability, and creating operational efficiencies.
• Experience directly managing and developing General Managers and senior culinary leaders.
• Strong financial acumen with extensive P&L, budgeting, forecasting, labor, COGS, and margin management experience.
• Proven track record of improving service standards, guest satisfaction, training, and operational performance.
• Strong recruiting, leadership development, performance management, and succession planning experience.
• Highly organized, proactive, analytical, and results-oriented with strong executive communication.
• Hands-on leadership style with a strong understanding of both FOH and BOH operations.

Compensation & Performance Incentives

• $175,000 to $210,000 base salary, commensurate with experience.
• Uncapped performance-based bonus opportunity tied to business results.
• Long-term opportunity to participate meaningfully in the financial upside created through performance and profit growth.
• Competitive benefits package and relocation package.
• Direct partnership with ownership.
• Long-term growth opportunity, including potential Operating Partner / COO trajectory as the organization evolves.

This is a confidential search. Reporting relationships and areas of ownership may evolve based on the experience and strengths of the culinary leadership team assembled.