Multi Unit F&B Director of Operations

Job Summary

The National Director of Operations is a senior leadership role responsible for overseeing strategic and day-to-day operations across multiple locations. Reporting to the Vice President of Hospitality, this role provides direction and support to site leadership teams to ensure consistent execution of operational strategies, high-quality service delivery, and strong financial performance.

This position is accountable for coordinating and directing all activities within the assigned region through on-site Directors of Operations and managers. The National Director ensures operational excellence, client satisfaction, account retention, and positive employee relations, while also contributing to long-term growth strategies and business development initiatives.

Position Objectives

All employees are expected to:

· Deliver high-quality work within established timelines, both independently and collaboratively

· Maintain professional interactions with colleagues, clients, and partners

· Demonstrate strong communication, teamwork, and cross-functional collaboration

Key Responsbilities

National Oversight & Client Relations

· Develop and execute strategic plans to drive operational efficiency and achieve organizational goals across all sites

· Provide leadership and oversight of multi-site operations, including direct support of on-site leadership teams

· Establish and implement best practices to enhance productivity, quality, and customer satisfaction

· Maintain strong client relationships to ensure satisfaction, retention, and long-term partnership growth

· Promote a culture of hospitality and service excellence across all locations

· Partner with clients to communicate program enhancements and available resources

· Support development and monitoring of unit business plans and reporting as needed

· Collaborate with national leadership to drive consistency and operational alignment across regions

· Ensure compliance with company policies, procedures, and regulatory requirements

Operational Excellence

· Oversee implementation and effectiveness of programs across all locations

· Drive performance against established financial and operational targets

· Partner with site leadership to develop, manage, and achieve budget goals

· Conduct regular site visits to assess operations, share best practices, and support continuous improvement

· Maintain accurate operational documentation, including policies and procedures

· Analyze key performance metrics to identify trends and opportunities

· Prepare and deliver leadership presentations on operational performance and strategic initiatives

Operational Leadership & Safety Management

· Lead, coach, and develop Directors of Operations and site leadership teams

· Foster a culture of accountability, engagement, and continuous development

· Ensure the highest standards of quality, sanitation, and food safety across all locations

· Provide executive-level operational support, including emergency coverage when needed

· Oversee staffing strategies, productivity, and workforce planning

· Partner with Human Resources on recruitment, training, and retention initiatives

· Support leadership development programs and succession planning

· Promote a strong safety culture, ensuring teams are empowered to report and address risks

Efficiency & Innovation

· Identify and implement process improvements to enhance operational efficiency and scalability

· Drive initiatives that improve client satisfaction and overall hospitality experience

· Optimize financial performance through cost management and revenue strategies

· Stay informed on industry trends, emerging technologies, and best practices

· Evaluate and implement innovative solutions to improve operations and guest experience

Compliance & Standards

· Ensure adherence to company standards, program guidelines, and key performance indicators

· Maintain compliance with all health, safety, and regulatory requirements

Additional Responsibilities

· Contribute to the development and execution of national programs and strategic initiatives

· Travel up to 20% to support regional sites and ensure operational consistency

· Provide leadership support across multiple locations, including affiliated or partner operations

This is not an exhaustive list of responsibilities and may evolve based on business needs.

Qualifications

· Bachelor’s degree in Hospitality, Business, or related field preferred

· Minimum of 8+ years of progressive leadership experience in food service, hospitality, or multi-unit operations

· Proven ability to lead large, multi-site teams and drive operational performance

· Strong financial acumen, including budgeting and cost management

· Excellent decision-making and problem-solving skills with minimal supervision

· Executive presence with strong written and verbal communication skills

· Highly organized with the ability to manage multiple priorities

· Proficient in Microsoft Office (Word, Excel, PowerPoint)

· Passion for food, hospitality, and service excellence

· Working knowledge of culinary operations and kitchen best practices