In this overview, you will find key information about working as a Director of Restaurant Operations — covering duties, compensation, career progression and frequently asked questions.
What Is a Director of Restaurant Operations?
A Director of Restaurant Operations manages a company or establishment’s strategic and operational aspects — from financial management and process improvements to menu development and customer service.
This senior management role supervises various teams to optimize efficiency and maximize profitability. In some larger restaurant or hospitality companies, a Director of Restaurant Operations may be in charge of multiple dining establishments.
Alternate job titles for a Director of Restaurant Operations include Food & Beverage (F&B) Director, Food Service Director, Restaurant Operations Head and Director of Restaurants.
What Does a Director of Restaurant Operations Do?
The daily responsibilities of a Director of Restaurant Operations are:
- Improve efficiency and oversee operational processes and systems across all establishments
- Analyze financial performance — such as revenue margins, budgets and operating expenses — to ensure long-term profitability
- Spearhead strategies based on consumer and industry trends to achieve business objectives and growth
- Hire, train and evaluate staff members in every establishment, including managers
- Maintain and enhance customer satisfaction through service standards, feedback mechanisms and menu innovations or promotions
- Enforce health and safety protocols and guidelines to uphold the establishment’s reputation
- Work closely with Executive Chefs, Restaurant General Managers, Lead Bartenders and other staff members in developing or improving food and beverage offerings
- Lead contract negotiations and purchasing with suppliers and vendors
Director of Restaurant Operations Salary in the US
According to the latest data averaged from Talent.com, ZipRecruiter and Glassdoor, the average salary for a Director of Restaurant Operations in the United States is $102,697 per year.
Director of Restaurant Operations salaries differ in each state due to factors like cost of living, local economy and specific industry standards.
For example, Directors of Restaurant Operations in New York, Wyoming and Connecticut typically earn higher salaries compared to those in other states.
Explore the varying compensation levels for this role in each state plus Washington, D.C.
[Calculated using Indeed, Salary.com and ZipRecruiter data]
This map is interactive. Hover your mouse over different parts of the map to see detailed data.
Salaries for Directors of Restaurant Operations may also vary based on their level of managerial experience, educational attainment and scope of responsibilities.
Other factors that can impact salaries include the type and size of the establishment and the demand for Directors of Restaurant Operations within a particular area. The latter is especially applicable to major metropolitan areas with a significantly large population.
Below is an overview of 2024 Director of Restaurant Operations salaries and employment levels across four major U.S. cities.
Annual mean wage
$102,694
# of employees
26,480
Annual mean wage
$110,220
# of employees
15,230
Annual mean wage
$101,125
# of employees
18,080
Annual mean wage
$109,566
# of employees
50,900
[Calculated using Talent.com, ZipRecruiter and Glassdoor data]
Head to our Director of Restaurant Operations Salary page for more in-depth information.
How Much Do Directors of Restaurant Operations Earn Compared to Other High-Level Roles?
The Director of Restaurant Operations role is generally considered high-level within the hospitality industry. That said, salaries for this role tend to be higher than those for a Hotel General Manager, Executive Chef, Restaurant Consultant and Event Manager.
[Calculated using Indeed, Talent.com, Salary.com, Glassdoor and ZipRecruiter data]
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What Is the Workplace of a Director of Restaurant Operations Like?
The workplace of a Director of Restaurant Operations depends on the type of company or establishment in which they are employed.
In multi-unit restaurants such as fast-food chains, they oversee all stores within their assigned area, ensuring that each store follows operational protocols and brand standards.
Meanwhile, Directors of Restaurant Operations in independent restaurants are typically responsible for only one establishment with smaller-scale operations.
Those working in hotels and resorts handle the food and beverage operations of an entire property or multiple ones. F&B operations include not only the property’s restaurants and bars but also room service, events and banquets.
The same also applies to Directors of Restaurant Operations in exclusive members’ clubs and lounges — like country clubs and airport lounges. However, these often have a more upscale clientele and provide more comprehensive services.
Directors of Restaurant Operations working on cruise ships get to explore various destinations in between shifts. Here, they are in charge of multiple onboard dining and drinking venues as well as special events and private meal services.
Those working for catering and event companies may also have some travel opportunities. Directors of Restaurant Operations in these settings work closely with Event Managers to curate menus and streamline catering operations for various clients’ events.
In contrast, Directors of Restaurant Operations who manage the dining facilities of office buildings and educational institutions usually have a regular set of customers. That said, they must ensure that the daily menu matches customers’ dietary preferences and nutritional requirements.
A Director of Restaurant Operations working at sports and entertainment venues oversees the concession stands, VIP lounges and other food service areas. Their work schedule each month may also vary, as it is influenced by factors like a sports league’s season and the concert dates of popular musicians.
How To Become a Director of Restaurant Operations
The road to becoming a Director of Restaurant Operations involves considerable preparation and dedication.
From learning the basic requirements to knowing the top skills to succeed as a Director of Restaurant Operations, below are the key points to help you reach this advanced-level position within the hospitality industry.
Education and Experience Requirements for Directors of Restaurant Operations
The requirements for a Director of Restaurant Operations include a mix of formal education and extensive work experience.
According to a survey conducted by the Occupational Information Network (O*NET), 29% require at least a high school diploma or equivalent from new hires for a Director of Restaurant Operations or similar position.
Meanwhile, 27% stated that a bachelor’s degree is required and 22% answered that some college, but no degree, is required.
[Source: O*NET]
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As for experience requirements, a Director of Restaurant Operations candidate must have previously held a managerial position within the hospitality industry. The minimum is usually between three and five years, but some employers may require more years.
How To Become a Director of Restaurant Operations With No Senior Managerial Experience
If you want to work as a Director of Restaurant Operations but currently lack the experience needed for this high-level position, consider taking these steps:
- Learn about the role: Gain a clear understanding of what a Director of Restaurant Operations does, including the role’s key responsibilities and pros and cons.
- Gain managerial experience: Work your way up by gaining experience from supervisor- and/or manager-level jobs within the restaurant or hospitality industry. These may include working as a Restaurant Manager, Head Chef or other similar positions.
- Pursue opportunities for advancement: Seek advancement opportunities within your current workplace. Show initiative by asking your manager or employer about professional development programs and/or additional responsibilities you can handle.
- Determine your target area of expertise: Based on your current industry experience, identify the type of company or establishment where you would most prefer to work as a Director of Restaurant Operations. For example, would you rather work in an upscale restaurant group, a global fast-food chain or a hotel?
- Complete relevant training or education: Enroll in courses or certification programs related to restaurant operations or hospitality leadership. These would not only significantly boost your resume, but also equip you with the skills and knowledge you’ll need as a Director of Restaurant Operations.
- Expand your professional network: Reach out to industry professionals with experience in restaurant operations leadership whom you can ask for advice or mentorship.
- Apply and prepare for interviews: Once you’ve gained sufficient training and experience, apply for Director of Restaurant Operations jobs in your area. Don’t forget to prepare ahead with OysterLink’s Director of Restaurant Operations Interview Questions and Answers Guide.
Top Skills of the Best Directors of Restaurant Operations
Here are the hard and soft skills you should have and improve on to succeed as a Director of Restaurant Operations.
- Operations management: Understanding and overseeing all aspects of restaurant operations — such as inventory control, customer service and health and safety procedures
- Financial skills: Managing budgets, analyzing profit and loss statements and implementing cost-control measures to maximize profitability
- Proficiency in restaurant software and data analysis tools: Including point-of-sale (POS) systems, restaurant management software and Microsoft Excel
- Strategic leadership: Setting business goals and objectives to drive profitability and growth, and spearheading plans to achieve these
- Decision-making and problem-solving skills: Making insight-backed decisions that benefit the entire establishment or company and expertly navigating all possible outcomes or risks
- Relationship building: Establishing and fostering strong professional relationships with staff members, top management, suppliers, customers and other stakeholders
Director of Restaurant Operations Courses and Training Programs To Consider
Here are some of the organizations and institutions that offer top-quality courses or programs for Directors of Restaurant Operations.
| Organization/Institution | Certification/Course | Description |
|---|---|---|
| American Hotel & Lodging Educational Institute (AHLEI) | Certified Food and Beverage Executive | A specialized certification for management- or executive-level professionals in F&B or culinary operations |
| ServSuccess | Certified Restaurant Manager | Focuses on fundamental skills needed to be an effective Director of Restaurant Operations, such as staff management, marketing strategy, purchasing and cost control |
| Cornell University (via eCornell) | Hospitality Leadership | An online certificate program catered to senior-leadership employees; covers organizational strategy and industry trends and includes networking sessions |
| Università Bocconi (via Coursera) | Food & Beverage Management Course | An online course with certification ideal for aspiring Directors of Restaurant Operations looking to enhance their food marketing skills |
| Northwestern University – Kellogg School of Management | Operations Strategy Executive Program | A three-day, on-site program geared towards senior-level employees in charge of strategy and operations |
Director of Restaurant Operations Career Progression
To become a Director of Restaurant Operations, one must first excel in other managerial roles within the hospitality industry — such as Restaurant General Manager, Lead Bartender or Head Chef. These roles will help you hone your skills in leadership and operational expertise and equip you with the experience for senior management positions.
Here is a video outlining the effective strategies on how to go from a Manager to a Director.
On the other hand, those currently working as a Director of Restaurant Operations can advance to higher-level leadership roles within the hospitality industry. Examples of these include Regional Operations Director, Chief Operating Officer and Vice President of Operations.
The video below provides insights on how to progress from a Director to a VP and other similar positions.
Overall, the role of Director of Restaurant Operations may serve as both a hospitality career goal and a stepping stone toward more senior executive positions within the industry. It all depends on a professional’s long-term goals and preferred career trajectory.
Director of Restaurant Operations Career FAQ
Restaurant operations refers to the overall management of a dining establishment, ensuring that it runs as effectively and efficiently as possible. It covers a wide range of day-to-day tasks such as:
- Managing inventory for ingredients, supplies and equipment
- Monitoring, analyzing and controlling finances to maximize profitability
- Overseeing the preparation of all menu items
- Maintaining facilities and equipment in optimal condition
- Adhering to federal, state and local health and safety regulations
- Providing exceptional customer service
- Hiring, training and evaluating front-of-house and back-of-house staff and ensuring coordination among both staff
Hence, it is also the job of a Director of Restaurant Operations to lead and supervise all employees who will be implementing the particular tasks above.
The overall role of a Director of Restaurant Operations is to oversee the smooth functioning of a dining establishment’s operations, which typically come with various challenges such as:
- Navigating increases in food costs while maintaining quality standards
- Preventing and/or addressing low revenue margins
- Handling issues related to food safety and sanitation
- Monitoring customer feedback (both in-person and online) to maintain a positive brand reputation
- Resolving employee-related issues such as conflicts or high turnover rates
- Continually innovating menu offerings to stay ahead of competitors
Additionally, a Director of Restaurant Operations in charge of multiple stores or locations must monitor the operations of each establishment, ensuring that they consistently follow company protocols and brand standards.
It depends on the company or establishment they work for. A Director of Restaurant Operations working for big-name restaurant chains, hotels, cruise lines and similar organizations typically split their time between the corporate office and the actual store.
In an office environment, their tasks involve overseeing the administrative and strategic aspects of managing the restaurant locations. However, during store visits, they must assess operations and coordinate with Restaurant Managers and other staff.
In contrast, Directors of Restaurant Operations of single-unit restaurants typically spend most of their work hours inside the establishment.
In most restaurants, Directors of Restaurant Operations are of a higher rank than Restaurant General Managers. However, in most hotels or resorts, the Director of Restaurant Operations (or equivalent) reports directly to the Hotel General Manager.
That said, it is best to check or clarify the organizational structure when applying for a Director of Restaurant Operations job.
