Director of Operations

Culture, Team & Leadership

• Lead, mentor, and build a high-performance team of Regional Directors, Executive Chefs, General Managers, and operations staff—rooted in genuine care for the people doing the work every day.
• Define and embed a unifying culture of hospitality, accountability, collaboration, and excellence, where taking care of employees is treated as inseparable from taking care of guests.
• Drive talent development, succession planning, and leadership pipelines throughout the organization.
• Hold leaders accountable through coaching, feedback, and performance measurement, always in service of building people up.

Client Experience & Brand Promise

• Partner with client teams to maintain trust, transparency, and service excellence.
• Ensure every site reliably delivers the Dartcor promise—quality food, thoughtful design, responsiveness, and tailored hospitality.
• Guide creative, culinary, and wellness teams to support client-specific brand integration, guest experience, and differentiation.
• Maintain a deep, personal focus on guest satisfaction and value creation, treating every guest interaction as a reflection of how well we're caring for our people.
• Bring a working understanding of both restaurant and catering operating models—covering staffing, event execution, food cost management, and the distinct guest/client experience standards each requires.

Operational Leadership & Systems

• Own operational performance across all portfolio locations, ensuring cohesion and consistency across functions.
• Design, implement, and refine systems, processes, and standards that bring scalability, accountability, and operational rigor—always in service of the guest and the team, not process for its own sake.
• Lead transformation initiatives—process optimization, standardization, and innovations that raise performance.
• Set clear KPIs and dashboards; monitor, audit, and course-correct to ensure alignment with strategic goals.

Financial & Strategic Accountability

• Oversee operational budgets, forecasts, and financial performance—ensuring profitability, cost control, and strategic alignment.
• Translate corporate strategy into operational plans and drive execution.
• Identify opportunities for revenue growth, efficiency gains, and scalable expansion.
• Serve as a trusted advisor to executive leadership, contributing to overall company strategy and direction.

Requirements

Required Qualifications & Experience

• Bachelor's degree required; advanced degree preferred.
• 5+ years of progressively senior, multi-unit operations experience in restaurant, catering, hospitality, foodservice, or related industries.
• Hands-on experience across both restaurant and catering environments—understanding the operational, staffing, and service differences between a fixed-location dining operation and event-based or off-premise catering execution.
• Proven track record of building and developing strong teams, and scaling operations through people rather than around them.
• Prior leadership of large teams across multiple sites, with accountability for operational metrics and P&L.
• Exceptional communication, strategic planning, and problem-solving skills.
• A deep, authentic passion for hospitality and service, grounded in the belief that taking care of your people is what makes it possible to take care of the guest.
• Ability to lead through ambiguity, build structure, and adapt in evolving environments.

Benefits

• Health Care Plan (Medical, Dental & Vision)
• Retirement Plan (401k, IRA)
• Life Insurance (Basic, Voluntary & AD&D)
• Paid Time Off (Vacation, Sick & Public Holidays)
• Training & Development
• Free Food & Snacks