Director of Operations
Multi-Concept Restaurant & Hospitality Group
Compensation: $120,000 Base Salary + Performance Bonus
Target Bonus: $30,000 Annually
Potential Total Compensation: $150,000 $165,000
Employment Type: Full Time Executive Leadership
Reports To: Ownership
Industry: Full-Service Restaurants Bars Weddings & Private Events
About the Opportunity
We are seeking an accomplished Director of Operations to lead a well-established, family-owned hospitality group consisting of two successful full-service restaurants and a dedicated wedding and private-event venue.
The organization generates approximately $5 million in combined annual revenue and has a strong history of profitability, guest satisfaction, and operational success.
Our portfolio includes:
Sonrisa Grill: An established Mexican restaurant and bar.
Chinitas Tapas & Sushi: A full-service restaurant and bar offering a distinctive dining experience.
Wedding & Private Event Venue: A dedicated event space located above Chinitas, hosting weddings, celebrations, and private gatherings.
After years of successfully operating these businesses, ownership is preparing to transition away from daily management and is seeking a seasoned hospitality executive to assume full operational responsibility.
This is a unique opportunity for an experienced restaurant leader to step into a highly influential position, oversee multiple established concepts, develop a strong management infrastructure, and protect the reputation and profitability of a successful independent hospitality organization.
We are not looking for someone simply to oversee daily restaurant operations. We are seeking a business-minded hospitality executive who can lead the organization with the accountability, financial discipline, and ownership mentality necessary to ensure long-term success.
Position Overview
The Director of Operations will have responsibility for the financial performance, operational execution, leadership development, and long-term stability of all three businesses.
The successful candidate will work closely with ownership during the transition, establish clear operational systems and accountability, and develop a management team capable of operating successfully without daily owner involvement.
This position requires a leader who can balance strategic business management with hands-on restaurant leadership while respecting the culture and values of an established family-owned organization.
Key Responsibilities
Multi-Unit Operations & Executive Leadership
Assume overall operational responsibility for two full-service restaurants and a wedding/private-event venue.
Oversee daily business operations while maintaining consistent service, quality, and financial standards.
Establish clear operating procedures, performance expectations, and accountability across all concepts.
Provide direct leadership, coaching, and support to restaurant managers and department leaders.
Identify operational inefficiencies and implement improvements that support profitability and guest satisfaction.
Ensure each business maintains its individual identity while benefiting from consistent organizational leadership.
Serve as the primary operational point of contact for ownership.
Financial Performance & Profitability
Take ownership of financial performance across the entire hospitality portfolio.
Manage approximately $5 million in combined annual revenue.
Develop and oversee operating budgets, forecasts, and financial performance targets.
Monitor and control food costs, beverage costs, labor expenses, and controllable operating costs.
Analyze profit and loss statements and identify opportunities to improve margins.
Evaluate pricing, menu profitability, staffing efficiency, and purchasing practices.
Develop financial action plans and hold management teams accountable for results.
Provide ownership with regular financial reporting, operational updates, and performance recommendations.
Protect the organization's established profitability while identifying responsible opportunities for growth.
Management Development & Organizational Structure
Recruit, hire, train, mentor, and supervise restaurant management personnel.
Build a strong leadership team capable of operating independently of daily ownership involvement.
Establish clear roles, responsibilities, performance standards, and reporting structures.
Develop management training programs and succession plans.
Conduct regular leadership meetings and performance evaluations.
Create a culture of accountability, professionalism, teamwork, and continuous improvement.
Provide mentorship and effective leadership within an established family-owned business structure.
Work collaboratively with existing family members involved in operations while maintaining clear expectations and professional accountability.
Restaurant Operations & Guest Experience
Maintain exceptional hospitality standards across both restaurant concepts.
Ensure consistency in food quality, beverage execution, presentation, and guest service.
Partner with culinary and front-of-house leadership to improve operational performance.
Monitor guest feedback, online reviews, and service performance.
Establish systems to address guest concerns and maintain strong customer loyalty.
Ensure compliance with food safety, sanitation, alcohol service, and workplace safety requirements.
Protect the reputation and established standards of each restaurant.
Maintain a strong presence within the businesses while empowering managers to lead their teams.
Weddings, Catering & Private Events
Oversee the operational and financial performance of the wedding and private-event venue.
Work with event leadership to ensure successful planning and execution of weddings, celebrations, and private functions.
Monitor event profitability, staffing, food and beverage costs, and operational efficiency.
Establish consistent event execution standards and service expectations.
Coordinate with culinary, beverage, and restaurant leadership to ensure seamless event operations.
Evaluate opportunities to improve event revenue, booking performance, and guest satisfaction.
Ensure private events maintain the same high standards of hospitality and quality as the restaurant concepts.
Ownership Transition & Long-Term Business Stability
Partner with ownership to create a structured transition from owner-operated businesses to professional management.
Learn and preserve the systems, relationships, and practices responsible for the organization's long-standing success.
Identify operational responsibilities currently handled by ownership and develop sustainable management processes.
Establish reporting systems that provide ownership with clear visibility into business performance.
Build trust and accountability throughout the organization.
Maintain the culture, reputation, and financial stability of the businesses during the transition.
Position the organization for continued long-term success with reduced day-to-day owner involvement.
Qualifications & Experience
Required Qualifications
Significant progressive leadership experience in full-service restaurant operations.
Previous experience as a Director of Operations, Multi-Unit Director, Regional Director, Area Director, or comparable senior hospitality leader.
Demonstrated success overseeing multiple restaurant operations or a complex hospitality business.
Strong financial acumen, including P&L management, budgeting, forecasting, and cost controls.
Proven ability to recruit, develop, and hold management teams accountable.
Experience overseeing food and beverage operations in full-service restaurant environments.
Strong understanding of restaurant profitability, labor management, purchasing, and operational efficiency.
Excellent communication, organizational, and problem-solving skills.
Ability to balance strategic leadership with hands-on operational involvement.
Strong judgment, professionalism, discretion, and a collaborative leadership style.
Highly Preferred Qualifications
Experience with independently owned or family-operated restaurant groups.
Previous oversight of multiple restaurant concepts with different operating models.
Experience transitioning an owner-operated hospitality business to professional management.
Background in weddings, catering, banquets, or private-event operations.
Experience managing both restaurant and bar operations.
Demonstrated success improving profitability while maintaining strong guest satisfaction.
Experience mentoring existing management teams and developing future leaders.
Ideal Candidate Profile
Our ideal candidate is a seasoned hospitality executive who brings the financial discipline of a strong operator, the people-development skills of an effective leader, and the personal accountability of a business owner.
You understand that success in an established family-owned organization requires more than operational knowledge. It requires trust, communication, sound judgment, and the ability to build strong relationships while introducing structure and accountability.
You are comfortable working with ownership, mentoring existing leaders, making difficult decisions when necessary, and taking full responsibility for business performance.
Most importantly, you recognize the value of what has already been built and are motivated to preserve and strengthen it for the future.
Compensation & Incentives
Starting Base Salary: $120,000 Annually
Target Annual Performance Bonus: $30,000
Potential Total Annual Compensation: $150
