Executive Operations Director

The Role As the Executive Operations Director, you won’t just manage restaurants—you will shape the future of our brands. You will be responsible for driving profitability, mentoring our leadership teams, and ensuring that every guest experience reflects our commitment to quality.

Executive Operations Director

Dachin Group of Companies

Are you a visionary leader in the hospitality industry with a passion for operational excellence and strategic growth?

The Dachin Group of Companies is seeking a dynamic and results-driven Executive Operations Director to oversee our diverse portfolio of restaurant brands. This is a high-visibility leadership role designed for an expert who can balance the "fine details" of culinary standards with the "big picture" of regional market expansion.

Role Summary

The Executive Operations Director is a high-impact leadership role responsible for the strategic oversight and operational excellence of the Dachin Group’s restaurant portfolio. This executive is charged with harmonizing brand standards across all locations, driving profitability through rigorous financial oversight, and spearheading business development initiatives. The incumbent will serve as a champion for quality assurance, guest satisfaction, and continuous process innovation, ensuring the Group maintains a dominant competitive edge in the local and regional market.

Key Responsibilities

1. Strategic Leadership & Business Development

• Market Positioning: Collaborate with stakeholders to design and execute strategies that bolster the Group’s competitive advantage and regional market share.
• Growth Planning: Architect and oversee comprehensive business plans focusing on aggressive sales targets, cost optimization, and brand innovation.
• Brand Integrity: Ensure all restaurant brands consistently meet KPIs related to guest satisfaction, cleanliness, and culinary excellence.

2. Operational Excellence & Quality Assurance

• Standards Governance: Enforce rigorous monitoring of food preparation, portion control, and plating aesthetics to ensure a premium guest experience.
• Regulatory Compliance: Oversee strict adherence to health, safety, and building maintenance regulations across the entire portfolio.  Ensure maintenance/ compliance officer completes tasks assigned as it relates to same compliance checks 
• Resolution Management: Proactively investigate and resolve escalated guest concerns, implementing long-term fixes to prevent recurrence.  Communicate concerns to Multi-Unit Directors/Operations and Multi-Unit Manager so they are aware of shortcomings  

• Systems Integration & Operational Innovation:  Identify and implement innovative technological solutions and kitchen hardware to optimize operational throughput. Standardize workflows across all locations to ensure consistent product quality and peak efficiency.

3. Financial Management & Resource Optimization

• Fiscal Oversight: Analyze restaurant budgets, P&L statements, and accounting reports to maintain stringent expenditure controls.
• Supply Chain Strategy: Evaluate purchasing trends and pricing strategies to maximize cost efficiency without compromising quality.
• Inventory Control: Audit stock counts and variances, streamlining inventory systems to reduce waste and shrinkage.

4. Talent Management & Development

• Executive Mentorship: Supervise and evaluate Managers, providing performance feedback and professional development to align with company goals.
• Training Architecture: Serve as a Subject Matter Expert (SME) to HR in developing specialized training curricula for front-of-house and back-of-house staff.
• ROI Analysis: Monitor the effectiveness of training initiatives, measuring their impact on operational ROI and employee retention.

5. Reporting & Process Improvement

• Data-Driven Insights: Develop and refine reporting tools (e.g., Red Books, digital logs) to improve the accuracy of operational data and analysis.
• Continuous Improvement: Identify bottlenecks in the service cycle and implement Lean or Agile methodologies to reduce lag time and improve service flow.

Candidate Profile

Qualifications

• Undergraduate Degree: Food & Beverage Management, Hospitality Management, or a related field.
• Post-Graduate Degree: MBA or Master’s in Marketing/Business Management (Preferred).
• Certifications: Culinary Arts certification and/or advanced Food Safety certification.

Experience

• Industry Tenure: Minimum of 10 years in the restaurant/hospitality industry.
• Leadership Track Record: At least 5 years in a multi-unit management or senior executive role overseeing high-volume operations.

Core Competencies

• Financial Acumen: Advanced knowledge of budgeting, labor cost management, and profitability systems.
• Operational Mastery: Deep understanding of both Front-of-House (FOH) and Back-of-House (BOH) dynamics.
• Strategic Vision: Ability to translate industry trends into actionable business strategies.
• Soft Skills: Exceptional interpersonal, negotiation, and crisis-management skills.

Work Environment & Requirements

• Flexibility: This is an executive role requiring presence during peak operational hours, including evenings, weekends, and public holidays.
• Mobility: Regular travel between restaurant locations is required to ensure hands-on quality control.