Assistant Director of Operations

Reporting to the Director of Operations, the Assistant Director of Operations works alongside General Managers and restaurant leadership teams to oversee daily operations across assigned locations. This role is focused on driving operational excellence, optimizing financial performance, developing teams, ensuring guest satisfaction, and upholding company standards.

As a hands-on leader, the Assistant DO embodies the company's brand and culture, ensuring consistency across all locations. This individual plays a key role in leadership development, operational efficiency, accountability, and the execution of strategic initiatives.

Reporting Structure

• Reports To: Director of Operations
• Collaborates With: General Managers, Kitchen Managers, Front-of-House Managers, Culinary Leadership, HR, and Finance Teams

• Oversee daily operations at assigned locations, ensuring consistency in service, cleanliness, food quality, and hospitality.
• Conduct walkthroughs to identify areas for improvement in systems, staffing, guest experience, and service flow.
• Assist with rollouts of company initiatives, SOPs, and operational procedures.
• Provide on-the-ground support during peak times, staffing gaps, or operational challenges.
• Ensure opening, closing, cash management, and reconciliation processes are executed accurately.
• Monitor facilities for maintenance needs and operational readiness.
• Strengthen communication between restaurant teams and company leadership.
• Support new openings, transitions, training initiatives, and system standardization.

• Assist in recruiting, interviewing, hiring, and onboarding efforts.
• Train and coach leadership teams and staff on company culture, systems, and hospitality standards.
• Guide General Managers on performance management, disciplinary actions, and accountability practices.
• Mentor future leaders through consistent coaching and feedback.
• Foster a positive, solutions-driven workplace culture.
• Optimize scheduling practices to balance labor efficiency with operational needs.
• Promote employee engagement, morale, and retention strategies.

• Support monitoring of labor , food, and beverage costs, as well as controllable expenses and sales trends.
• Support inventory management, vendor relationships, and waste reduction efforts.
• Analyze operational reports and identify opportunities for improvement.
• Execute strategies to enhance profitability, productivity, and overall efficiency.
• Assist with budgeting, forecasting, and tracking KPIs to meet financial and operational goals.

• Uphold hospitality standards to ensure exceptional guest experiences.
• Address escalated guest concerns with professionalism and efficiency.
• Track guest feedback and online reviews to identify areas for improvement.
• Lead service training programs and hospitality initiatives.
• Model professionalism, guest engagement, and brand values.

• Ensure compliance with food safety, sanitation, workplace safety, and company policies.
• Support teams during health inspections and audits.
• Verify certifications and operational documentation are up to date.
• Encourage a culture of accountability, safety, and operational discipline.

• Collaborate with the Director of Operations on special projects and growth objectives.
• Communicate and implement policy or procedural updates.
• Contribute operational insights in leadership meetings.
• Develop and implement operational tools, checklists, and training materials.
• Travel between locations to provide support as needed.

Qualifications

• High school diploma required; associate or bachelor's degree preferred.
• 4–6+ years of restaurant or hospitality management experience; multi-unit experience preferred.
• Strong understanding of operations, labor management, inventory control, and guest service.
• Experience with POS, scheduling, and inventory systems.
• Proven leadership in fast-paced, high-volume environments.
• Flexible schedule, including evenings, weekends, and holidays.
• Valid driver's license and reliable transportation for travel.

Preferred Skills

• Excellent leadership, communication, and organizational skills.
• Strong problem-solving, multitasking, and decision-making under pressure.
• Financial acumen in labor and food cost management.
• Ability to develop and motivate teams while maintaining accountability.
• Commitment to hospitality and customer service excellence.
• Conflict resolution and emotional intelligence.

This is a high-energy role requiring extended periods of standing, walking, and lifting supplies as needed. Travel between locations is required, with a schedule that may include early mornings, late evenings, weekends, and holidays.

Compensation & Benefits

Benefits may include:

• Health and vision insurance
• Paid time off
• Bonus opportunities
• Professional development opportunities

Location

DMV Area / Multi-Unit Operations Support