Director of Operations (Boston)

This range is provided by One Haus. Your actual pay will be based on your skills and experience talk with your recruiter to learn more.

Base pay range

$160,000.00/yr - $180,000.00/yr

Direct message the job poster from One Haus

Job Overview: The Director of Operations will have complete oversight and autonomy in managing and directing high-volume restaurant operations, catering services, events, bar operations, and culinary excellence for our renowned and award-winning BBQ establishment. The ideal candidate will bring extensive expertise in managing significant revenue operations, a deep understanding of P&L, financial management, and exceptional leadership in both front and back-of-house settings.

Key Responsibilities:

• Provide strategic direction and hands-on leadership for restaurant operations, ensuring outstanding guest experiences and operational efficiency.
• Oversee catering and event operations, managing high-revenue events with precise attention to detail and quality.
• Manage and optimize bar operations, ensuring profitability and compliance with all local and state regulations.
• Direct culinary teams, maintaining high-quality standards in food preparation, presentation, and consistency.
• Maintain comprehensive accountability for financial management, including budgeting, forecasting, P&L analysis, and cost controls.
• Develop and manage scheduling systems to maximize productivity, employee satisfaction, and operational effectiveness.
• Recruit, train, mentor, and evaluate management and staff, fostering a culture of excellence, teamwork, and continuous improvement.
• Implement operational standards and practices to streamline efficiency and elevate the overall guest experience.
• Collaborate with executive leadership to develop expansion strategies, including new location launches.
• Conduct monthly financial presentations to ownership and stakeholders
• Experience in multi-unit management and expansion

Required Qualifications:

• Minimum of 7-10 years experience in senior operations management roles within high-volume restaurant and catering establishments.
• Proven expertise in financial management, including extensive knowledge of P&L statements, budgeting, forecasting, and cost control.
• Demonstrated success in managing catering operations, events, bar/beverage management, and culinary oversight.
• Exceptional leadership, organizational, and communication skills.
• Strong ability to work autonomously, with full responsibility for operational decisions.
• Previous use and management of Toast POS
• Previous use and management of scheduling platforms
• Previous use and management of inventory management platforms
• Performance-based (KPI) bonus opportunities
• Matching 401K plan
• Comprehensive health insurance with employer contribution
• Paid vacation and sick time
• Company-provided cell phone and laptop
• Car allowance (upon expansion)

Seniority level

• Seniority level

  Director

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management

• Industries

  Hospitality and Restaurants

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Inferred from the description for this job

Medical insurance

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