Director of Operations – Esteemed Restaurant Group

Highly acclaimed chef-driven restaurant group is seeking a passionate, experienced, and service-driven Director of Operations to oversee one of their most iconic hospitality properties. This is a new role for the property that will oversee all operations for a multifaceted restaurant and venue while working in close collaboration with the chef partner, culinary, and events teams. Looking for a hands-on leader with a proven background in respected restaurant concepts, who is still passionate about service and day-to-day restaurant operations. This is very much a guest-facing role that will be focused on running the restaurant as Acting GM while also supporting operations for on-property events. Responsibilities include but are not limited to: staff training & development, driving sales, culture building, overseeing costs, and running service in the restaurant while supporting a top-tier guest experience at all times.

The ideal candidate is highly service minded and enjoys being connected on the floor during service and when training team members on standards and processes. Someone with a high level of professionalism, passion, and integrity who can remain hands on with the team in all processes and enjoys being involved in every aspect of day-to-day operations. Looking for a mature, hospitality-driven leader who can help coach, develop and respectfully lead the FOH team while also being a strong thought partner and collaborator to a talented chef-owner and upper management team. An entrepreneurial approach, keen attention to detail, collaborative mindset, and ability to communicate effectively with teams and leadership are all critical to this role. Rare opportunity to join one of LA’s most respected hospitality groups!

Responsibilities Include:

• Oversee and positively impact all areas of the business including: sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation
• Collaborate with the chef partner, culinary, and events teams to maintain high-quality food and beverage offerings, exceptional guest experiences, and ensure consistently smooth event operations
• Develop/improve upon and implement operational strategies, policies, and procedures to increase consistency, efficiency, and quality of guest experience
• Serve as acting GM for the restaurant and maintain a strong presence on the floor during service
• Ensure quality and consistency of all products served
• Oversee financial performance, including budgeting, cost control, and revenue optimization
• Lead and mentor restaurant managers and staff, fostering a culture of teamwork, accountability, and continuous improvement
• Work closely with the upper management team to develop and execute strategies that drive profitability, enhance guest satisfaction, and maintain high standards of quality
• Foster strong relationships with vendors, suppliers, and other external partners to ensure seamless operations and cost-effective procurement
• Stay updated on industry trends, competition, and customer preferences to identify opportunities for innovation and improvement
• Dedicated to guest service, experience, retention of regulars, and fostering new guest relationships
• Taking ownership of the business to increase sales and profitability
• Ensure that regular, on-going communication occurs between all departments on the property (e.g., pre-meal briefings, staff meetings, culinary and events teams)
• Encourage and build mutual trust, respect, and cooperation among team members
• Set an example to the team by providing excellent hospitality and service at all times
• Anticipate the needs of the restaurant and act upon them
• Be knowledgeable of restaurant policies regarding personnel and deliver prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements

Candidate Requirements:

• 3-5+ years’ experience as a Restaurant General Manager (GM), Service Director, FOH General Manager, Food & Beverage (F&B) Director, Director of Restaurants, or comparable management title in a full-service, upscale or fine dining restaurant concept is required
• Diverse restaurant experience preferably in respected, chef-driven restaurant concepts
• Deep passion for high-caliber food, beverage, and guest service
• Strong knowledge of wine and spirits
• Proven experience driving sales and business growth with minimal oversight
• Hands-on, lead by example style of leadership
• Ability to thrive in a hands-on, high-touch service environment
• Strategic background with a passion for hospitality and the ability to oversee multiple direct reports
• Exceptional leadership and team management skills, with the ability to motivate, train, and inspire a diverse workforce
• Excellent financial acumen and experience with budgeting, forecasting, and P&L management
• Outstanding problem-solving and decision-making abilities, with a proactive and solution-oriented mindset
• Ownership mindset and values
• Composure in handling complaints, settling disputes, and resolving grievances and conflicts within team or clientele
• Exceptional communication and interpersonal skills, with the ability to build strong relationships with internal teams and external stakeholders
• Desire and willingness to work side by side with teams in the restaurants
• Knowledge of industry regulations, health and safety standards, and compliance requirements
• Flexibility to work evenings, weekends, and holidays as needed
• Must be able to work flexible hours necessary to manage and operate the restaurant and venue effectively
• Food Safety Certification
• Able to stand/walk for long periods of time

Compensation Package Includes:

• Base Salary in the $125-160k range DOE
• Medical Benefits
• PTO Plan