Hospitality Confidential is pleased to present an exciting new Director of Operations role in San Diego. Our client is a modern, high volume restaurant group celebrated for its innovative approach to a variety of cuisines, with a focus on fresh, sustainable ingredients and handmade tortillas. Known for its vibrant atmosphere and elevated take on tacos, they blend authentic flavors with a contemporary dining experience, making it a standout in the culinary scene!

The Director of Operations (Front of House) will be responsible for overseeing front-of-house operations in all markets. The primary focus will be on people, guest experience, and operational financial efficiency. This position will report to the President of Operations.

Key Responsibilities

FINANCIAL (COGS & Labor): Work with Operations and Main Office to establish and achieve clear profitability, performance goals, and metrics:

• Create periodic financial forecasts for the business to show blended COGS and labor percentages for FOH.
• Monitor CTUIT data on a daily and weekly basis to identify areas of opportunity.
• Ensure all managers are reviewing FOH inventories (e.g., beverages, supplies) and adjusting ordering habits to meet financial goals.
• Review FOH storage locations to ensure product pars are strategic and operations are organized and efficient within the given space.
• Guide managers in monitoring ordering habits and labor scheduling to achieve labor and cost goals.
• Monitor staff schedules and staffing pars to ensure appropriate staffing levels for each shift to optimize guest experience and efficiency.
• Work with Client Home Office, General Managers, and Operations Leadership to determine capital improvements needed in FOH areas (e.g., dining room, bar, or guest-facing spaces).

PEOPLE: Work with our leaders to grow the Client brand and culture:

• Be the standard you wish to set and constantly look to ‘inspect what you expect’ from your leaders.
• Hold management team accountable for achieving operational and guest service goals.
• Continuously coach and train FOH managers, servers, bartenders, and hosts to enhance guest experience, service flow, and operational efficiency.
• Seek opportunities to connect with internal and external community stakeholders to strengthen the Client brand.
• Train new General Managers and Assistant General Managers during their first weeks to ensure alignment with Client standards.
• Certify all lead FOH positions by training and testing candidates.
• Review staffing templates and shift times to ensure smooth FOH operations while maintaining baseline labor percentages.
• Review shift notes and follow up promptly with restaurant management to resolve issues, provide answers, and ensure Client standards and culture are upheld.
• Conduct interviews for potential FOH leadership roles and facilitate any terminations of FOH managers.

TEAM LEADERSHIP & DEVELOPMENT:

• Lead and mentor the leadership teams across all units, focusing on fostering a positive, guest-centric culture that promotes teamwork and excellence.
• Collaborate with HR and restaurant leadership to recruit, train, and retain top talent across all locations.
• Develop and implement training programs that ensure consistent and high-quality service across the group.
• Conduct periodic performance reviews and support continuous improvement through ongoing coaching and feedback.

GUEST EXPERIENCE: Work with leaders to ensure exceptional service and brand consistency:

• Oversee service standards, guest interactions, and presentation to ensure alignment with Client’s brand and culture.
• Conduct routine audits of service quality, ambiance, and brand standards in the dining room and bar areas.
• Ensure all FOH areas (dining room, bar, host stand) are clean, organized, and meet brand expectations.
• Implement and monitor standard operating procedures (SOPs) for guest service and health/safety compliance.
• Follow up post-health inspections to address any FOH-related concerns.
• Ensure FOH teams are trained to anticipate guest needs and deliver personalized, high-energy service.

Skills and Knowledge:

• Excellent communication skills (verbal/oral/listening)
• Expert on all areas of the employee lifecycle; hiring, training, feedback, growth, acknowledgement, employee exits
• Excellent understanding of Client culture/philosophy
• Excellent food and beverage knowledge, specifically in Mexican cuisine, beer, and spirits
• Multi-tasking, problem solving & delegation
• Initiative & follow through
• Attention to detail
• Understanding of Microsoft Office Suite (Excel, Word, Outlook, PowerPoint)
• Understanding of restaurant POS systems (Toast), CTUIT, Tripleseat.

Experience

• 3+ years of multi-unit restaurant management experience in a Senior Leadership role.
• Proven track record of leading and mentoring multi-unit teams in fine casual or fine dining, high volume sales preferred.
• Experience in multi-unit operations, managing high-volume service, and ensuring consistency across multiple locations.
• Strong understanding of financial reports, cost control, and operational efficiency.
• Excellent interpersonal and communication skills to effectively manage relationships across all levels of the organization, from restaurant teams to senior leadership.
• Ability to think critically and respond quickly to challenges in a fast-paced, high-pressure environment.
• Willingness and ability to travel frequently to restaurant locations to provide hands-on leadership and support.

Education

• A degree in Hospitality Management, Business Administration, or a related field is preferred but not required.

Physical

• Must be able to stand and/or walk for extended periods.
• Must be able to reach with arms and hands, bend, kneel, and crouch.
• Must be able to lift items between 10 and 50 lbs.

*NOTE: This job description is not intended to be all-inclusive. Employee may perform other related duties as needed to meet the ongoing needs of the client.

Client Values:

POSITIVITY: Demonstrating uncommonly positive behaviors

• Smiling, giggling, and telling jokes while at work
• High fiving! Making conversations with strangers
• Delivering coffee to teammates, sharing best dance moves
• Seeing the opportunity in every challenge, not the challenge in every opportunity
• Sharing a genuine excitement for food and beverage with every guest and teammate

EXCELLENCE: Consistently exceeding expectations and not accepting anything less than what you know is your very best!

• Doing the right thing, not the easy thing
• Creating detail orientated ‘Trophy Tacos’ as if each one was being entered in a competition
• Acting with intent and purpose with all of the steps of service
• Maintaining pristine and well-organized workspaces even when no one is looking

GROW AND LEARN: Being confident in your own ability, yet humbly acknowledging that one can always learn more

• Respecting the ingredients and their past while always looking to raise the bar
• Displaying curiosity in all parts of our craft
• Being able to train and inspire those around us to do the same
• Being accountable for how you execute while seeing feedback as a gift to help you grow

PARTY EVERYDAY: Throw a great party that you would want to attend!

• Displaying a natural love and excitement for taking care of people as if they were in your own home
• Service that is thoughtful and curated (individualized)
• Being mindful of and anticipating guests needs before they arise
• Arriving to work with a high energy that is contagious and being aware of how your actions can

Compensation & Benefits

• Base Salary: $140K - $160K (FLSA Classification: Exempt)
• 10% Performance-Based Annual Bonus
• Medical, dental, vision coverage
• 15 Days Paid Time Off
• 401K
• Additional Perks: 50% Dining Discount, Mileage Reimbursement, Paid Travel

Our client is proud to be an Equal Opportunity Employer. They do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.