Job Description
Position Overview:
The Popal Group, a family-driven boutique hospitality brand, is setting the standard in D.C. dining with our innovative restaurant concepts. We are looking for a passionate Director of Operations to join our team.The Director of Operations is responsible for overseeing the strategic growth, operational performance, and financial success of the restaurant group with headcount of 130 across three locations with a fourth location coming soon. This role ensures that all locations operate efficiently, maintain high-quality standards, and deliver exceptional guest experiences while driving profitability. The ideal candidate is a seasoned hospitality professional with multi-unit management experience, strong leadership skills, and a passion for operational excellence. This is an exciting opportunity to lead a team, elevate business performance, and deliver a memorable guest experience.
Key Responsibilities Strategic Leadership & Business Growth:
- Develop and execute strategic plans to enhance efficiency, profitability, and guest satisfaction.
- Identify and implement opportunities for expansion, new revenue streams, and brand growth.
- Monitor market trends, competitor performance, and industry innovations to keep the group competitive.
- Collaborate with ownership on long-term business planning, investment decisions, and risk management.
- Drive the restaurant group’s expansion strategy, including scouting new locations and managing openings.
- Establish and maintain relationships with key stakeholders, including investors, vendors, and community partners.
Operational Excellence:
- Oversee day-to-day operations across all locations, ensuring smooth and efficient restaurant management.
- Develop and enforce Standard Operating Procedures (SOPs) for service quality, kitchen operations, and customer experience.
- Implement systems for monitoring food and labor costs, optimizing efficiency, and reducing waste.
- Ensure each restaurant maintains high cleanliness, health, and safety standards in compliance with local regulations.
- Conduct regular audits of locations to ensure consistency in operations, quality control, and brand standards.
Financial Management:
- Manage budgeting, forecasting, and P&L analysis for all locations.
- Monitor financial performance, including revenue, expenses, and profitability, to drive business growth.
- Work with finance teams to establish cost controls and maintain optimal food, beverage, and labor costs.
- Negotiate contracts with suppliers, vendors, and service providers to ensure cost efficiency.
- Identify underperforming areas and implement corrective action plans to improve financial outcomes.
- Develop and track KPIs to measure operational and financial success across locations.
Team Leadership & Development:
- Lead, mentor, and develop management teams at each location, fostering a culture of accountability and excellence.
- Implement training programs for managers, chefs, and staff to enhance service quality and operational efficiency.
- Conduct regular performance evaluations, set clear expectations, and provide feedback to drive team success.
- Encourage professional growth opportunities and career progression within the company.
- Establish strong communication channels across locations to ensure alignment with company goals and initiatives.
- Promote a positive work culture that values teamwork, employee well-being, and customer-focused service.
Guest Experience & Brand Standards:
- Ensure a consistently high level of service and guest experience across all locations.
- Develop strategies to enhance customer engagement, increase repeat business, and build brand loyalty.
- Monitor and analyze guest feedback to drive continuous improvement in service and offerings.
- Work with executive chefs and culinary teams to ensure menu consistency, innovation, and quality control.
- Maintain the aesthetic, ambiance, and overall brand integrity across all locations.
- Oversee customer service training to ensure a hospitality-first approach in all guest interactions.
Marketing, Public Relations & Community Engagement:
- Work with the marketing team to develop and execute promotional strategies, social media campaigns, and events.
- Build relationships with local influencers, media outlets, and community organizations to enhance brand presence.
- Lead initiatives for loyalty programs, special events, and collaborations to attract new customers.
- Oversee reputation management by responding to reviews and guest feedback in a timely and professional manner.
- Support public relations efforts, including media appearances, interviews, and community sponsorships.
- Ensure each location is effectively leveraging digital marketing, including SEO, email campaigns, and online advertising.
Job Specifications
Qualifications & Experience:
- 10+ years of experience in restaurant operations, with at least 5 years in a senior multi-unit leadership role.
- Experience managing multiple restaurant locations, preferably in the upscale casual or boutique dining segment.
- Strong background in financial management, budgeting, and cost control within the hospitality industry.
- Proven track record of leading expansion efforts and successfully opening new restaurant locations.
- Experience with restaurant technology, POS systems, inventory management software, and reporting tools.
- Knowledge of local, state, and federal regulations related to food safety, labor laws, and business operations.
Skills & Competencies:
- Strong leadership and team development abilities with a hands-on approach.
- Exceptional problem-solving and decision-making skills in fast-paced environments.
- Excellent communication and interpersonal skills to foster relationships across all levels.
- Ability to analyze complex data, create actionable insights, and drive performance improvements.
- High-level organizational skills with the ability to oversee multiple priorities simultaneously.
- Passion for innovation and continuous improvement in hospitality and customer service.
Preferred Qualifications:
- Bachelor’s degree in Hospitality Management, Business Administration, or a related field (preferred but not required).
- Certifications in Food Safety, ServSafe, and Alcohol Service Compliance.
- Experience in boutique or independent restaurant groups rather than corporate chains.
Work Environment & Schedule:
- Frequent travel between restaurant locations as needed.
- Availability to work evenings, weekends, and holidays based on business needs.
- Hybrid work environment with a mix of on-site and administrative responsibilities.
Job Tags
Holiday work, Full time, Casual work, Local area, Weekend work, Afternoon shift,