Our restaurants are built around a simple philosophy: great food starts with great ingredients. From casual eateries to elevated dining experiences, our chefs bring creativity and expertise to every plate.

The Director of Restaurant Operations is a dynamic and strategic leader who oversees the operations of multiple service venues of varying complexity. This role is responsible for managing all aspects of the customer dining experience including liaising with both the front and back of house management. You will lead business operations focused on business administration, business systems, culinary operations, and human resources, including supporting operations with product cost analysis, product pricing, and day-to-day restaurant operation processes.

Responsibilities

Operational Leadership:

Oversee daily operations of all restaurant locations, ensuring consistency in service, food quality, cleanliness, and brand standards.

Team Management:

Recruit, train, mentor, and lead Restaurant Managers and their teams. Promote a culture of accountability, excellence, and continuous improvement.

Performance & Financial Management:

Monitor KPIs and P&L statements, implement cost-control measures, and develop strategies to improve profitability, efficiency, and customer satisfaction.

Guest Experience:

Champion a guest-first philosophy by ensuring high standards of customer service and proactively responding to feedback and complaints.

Strategic Planning:

Partner with executive leadership to develop and execute long-term strategies for expansion, innovation, and brand growth.

Compliance & Safety:

Ensure all locations comply with health, safety, and labor regulations, and company policies.

Marketing & Community Engagement:

Collaborate with the marketing team to execute promotions, events, and initiatives that build brand awareness and customer loyalty.

Vendor & Inventory Oversight:

Oversee vendor relationships, supply chain logistics, and inventory management practices to ensure efficiency and cost-effectiveness.

Qualifications

Required Experience:

Minimum, 10+ years of restaurant industry experience
Minimum, 5+ years in a management position
Experience with operating multiple venues
Financial understanding of labour costing and cost controls
Experience in managing teams and with Human Resource best practices

Experience considered an asset:

Experience in understanding financial reporting
Experience with POS implementation in a new environment
Experience in a faced-paced growing organization
Experience working with startup restaurants

Flexible language requirement:

French not required

Schedule:

Monday to Sunday

Education:

Bachelor's Degree in Business or Hospitality (considered an asset)
WSET or CAPS qualification (considered an asset)

What we offer:

Competitive salary
Performance based bonus structure
RRSP match
Paid time off
On-site parking
Casual dress
Company events
Extended health care
Dental care
Disability insurance
Employee assistance program
Vision care

If you are ready to take the next step in your career and lead restaurant operations at Saffron Hill Hospitality Group, we invite you to apply today! Join us in shaping exceptional dining experiences.

Job Types: Full-time, Permanent

Benefits:

Dental care
Employee assistance program
Extended health care
Life insurance
On-site parking
Paid time off
RRSP match

Experience:

Hospitality: 10 years (preferred)
Management: 5 years (required)

Saffron Hill Hospitality Group

Open Positions

Director of Restaurant Operations