Director of Restaurant Operations Job Description

The Director of Restaurant Operations plays a crucial role in the success of a company or establishment. That said, employers and hiring managers looking to attract highly skilled candidates should start by having an accurate and engaging job description.

Read on for our complete guide to writing a Director of Restaurant Operations job description — including four templates and pointers for what to include in each section.

Director of Restaurant Operations Job Description Template

This template is designed to give you a solid starting point by offering plenty of room for adjustment based on your restaurant’s unique requirements, making it suitable for your Director of Restaurant Operations job ad.

Download the PDF to include and customize the duties and responsibilities to suit your needs.

Food Service Director Job Description Template

Unlike the Director of Restaurant Operations that’s often more specific, this position can be found across various types of companies, including hospitality groups that operate cafeterias, catering services and other food service venues.

Food Service Director Job Overview

[Establishment/Company Name] is looking for an experienced Food Service Director to manage and oversee all aspects of our food service operations. This role will focus on ensuring that the quality of food, service and overall guest satisfaction meets the high standards of our company, regardless of the venue — whether it’s a cafeteria, catering service or large-scale dining facility.

In this position, you’ll be responsible for strategic planning, financial oversight, menu development and staff management across all locations. You will also work closely with executive leadership to design and implement processes that streamline operations and improve profitability.

The ideal candidate should have significant experience in managing large-scale food service operations and a strong background in financial planning, procurement and team leadership.

If you’re passionate about food service management and have a proven ability to enhance operational performance, we encourage you to apply for the Food Service Director position at [Establishment/Company Name].

Salary: $90,000–$110,000/year
Benefits: Bonus plan, paid time off, retirement plan, employee discounts, healthcare coverage
Schedule: Full-time (40 hours per week)

Duties & Responsibilities

• Oversee day-to-day food service operations, ensuring high-quality food and customer satisfaction across all venues
• Hire, train and mentor staff, including kitchen, management and service teams
• Collaborate with Chefs and managers to develop and update menus in line with client preferences and dietary trends
• Implement cost-control measures, monitor budgets and drive profitability
• Ensure all food safety and sanitation guidelines are strictly followed
• Negotiate with vendors and suppliers to maintain consistent, high-quality product delivery
• Monitor guest feedback and lead initiatives to improve the overall dining experience
• Develop long-term strategies for growth and operational improvement

Experience Requirements

• Minimum of [Number] years in food service management, preferably as a Food Service Manager, Executive Chef or a similar role
• Experience in high-volume operations, such as cafeterias, catering services or multi-unit food service venues

Skills and Abilities

• Strong leadership and team management skills to motivate staff and drive performance
• Excellent strategic planning abilities to meet changing business demands and improve operations
• Solid understanding of food safety regulations, customer service best practices and inventory management
• Financial acumen, including budgeting, forecasting and cost control
• Exceptional communication and interpersonal skills for working with guests, staff, executives and vendors
• Proficiency with relevant tools and software, including point-of-sale systems, food service management software and MS Excel

Education

• High school diploma or equivalent
• Bachelor’s degree in hospitality management, business administration, culinary arts or a related field preferred
• Certification in food safety and/or alcohol service may be required, depending on local regulations and company policies

Culinary Director Job Description Template

Below is a customizable job description template for the Culinary Director role. This position is more specialized compared to a general Director of Restaurant Operations, as it focuses on the culinary vision and kitchen operations. 

Typically, Culinary Directors come with significant experience as a Chef, enabling them to drive creativity and quality in the food they oversee.

Culinary Director Job Overview

[Establishment/Company Name] is looking for a seasoned Culinary Director to lead our kitchen teams and elevate our food offerings. This specialized role focuses heavily on the culinary aspects of our business, including menu innovation, food quality control and kitchen staff management. 

As the driving force behind the creativity in the kitchen, the Culinary Director works closely with Chefs and other kitchen staff to ensure that the food served meets the high standards of both the company and its customers.

If you have a strong background as a Chef and are passionate about leading a culinary team to new heights, we encourage you to apply for the Culinary Director position at [Establishment/Company Name].

Salary: $95,000–$120,000/year
Benefits: Bonus plan, paid time off, healthcare coverage, employee discounts, professional development opportunities
Schedule: Full-time (40 hours per week)

Duties & Responsibilities

• Lead the culinary operations across all venues, ensuring high standards of food quality, taste and presentation
• Collaborate with Head Chefs and Sous Chefs to develop and refine menus, incorporating seasonal ingredients and culinary trends
• Hire, train and mentor kitchen staff, with a focus on developing future culinary leaders
• Ensure that all kitchens comply with food safety and sanitation guidelines
• Work closely with the procurement team to source high-quality ingredients while managing food costs effectively
• Implement standard operating procedures to ensure consistency and efficiency in food preparation
• Oversee kitchen budgets, monitor food costs and implement strategies to improve profitability
• Innovate new dishes and dining experiences to keep the company’s offerings fresh and competitive
• Collaborate with the restaurant management team to create and implement marketing strategies that highlight menu offerings
• Stay current with industry trends, culinary techniques and customer preferences

Experience Requirements

• Minimum of [Number] years of experience as an Executive Chef or Head Chef in a high-volume restaurant or multi-unit setting
• Minimum of [Number] years of overall culinary experience 
• Proven track record of developing successful menus and managing kitchen teams effectively

Skills and Abilities

• Exceptional culinary skills with a passion for innovation and creativity in the kitchen
• Strong leadership and team-building abilities to manage kitchen staff and foster a collaborative work environment
• In-depth knowledge of food safety regulations, sanitation practices and industry best practices
• Financial acumen to manage food costs, kitchen budgets and profitability
• Excellent communication and interpersonal skills for working with chefs, restaurant managers and suppliers
• Ability to adapt to evolving trends in the culinary world and integrate new ideas into the business

Education

• Culinary arts degree or formal Chef training 
• High school diploma or equivalent
• Certification in food safety and sanitation may be required, depending on local regulations and company policies

Beverage Director Job Description Template

Similarly, the Beverage Director role is more specialized compared to a general Director of Restaurant Operations. It focuses specifically on the establishment or company’s beverage program, from cocktails and wine lists to supplier relationships and staff training.

That said, this role typically goes to those with a strong background in bartending, mixology and/or wine management.

Below is a customizable job description template that you can use to create a compelling Beverage Director job ad.

Beverage Director Job Overview

[Establishment/Company Name] is seeking an experienced Beverage Director to lead and elevate the beverage programs across all our venues. We’re looking for someone who can oversee all aspects of our beverage operations, from curating drink menus and managing inventory to training staff and optimizing service. 

In this role, you’ll manage vendor relationships, negotiate contracts and track beverage costs to meet financial targets.

If you are passionate about the beverage industry and can thrive in a leadership role, we invite you to apply for the Beverage Director position at [Establishment/Company Name].

Salary: $85,000–$105,000/year
Benefits: Bonus plan, paid time off, employee discounts, healthcare coverage, professional development opportunities
Schedule: Full-time (40 hours per week)

Duties & Responsibilities

• Lead and manage the beverage program across all venues, ensuring high standards of quality, taste, and presentation
• Curate and update drink menus, incorporating seasonal trends, specialty cocktails and diverse wine and spirits options
• Hire, train, and mentor Bartenders, Sommeliers and beverage staff to maintain excellent service standards
• Collaborate with Bartenders and Sommeliers to create innovative beverage offerings that complement the food menu
• Oversee inventory management, negotiate with suppliers and ensure timely deliveries of high-quality products
• Develop and implement strategies to optimize profitability, including cost control and efficient stock management
• Ensure compliance with all food safety and alcohol service regulations
• Monitor customer feedback and lead initiatives to enhance the beverage experience
• Stay up to date with industry trends, new products and evolving customer preferences to keep the beverage program competitive

Experience Requirements

• At least [Number] years of experience as a Lead Bartender, Mixologist, Sommelier or similar managerial role
• Previous leadership experience in managing a bar, beverage program, or multi-venue operations is preferred

Skills and Abilities

• Strong knowledge of wine, spirits, beer and cocktail creation, as well as an understanding of beverage trends
• Exceptional leadership and team-building skills to manage and inspire bartenders, sommeliers and service staff
• Financial acumen to oversee beverage costs, budgets and profitability
• Excellent communication and interpersonal skills for working with staff, vendors and customers
• Strong organizational and time-management abilities to balance multiple venues and tasks
• Knowledge of relevant regulations, including liquor laws and health and safety requirements

Education

• High school diploma or equivalent
• Certification in alcohol service or food safety may be required based on local regulations and company policies

What To Include in a Director of Restaurant Operations Job Description

A study by the National Restaurant Association forecasts that restaurant industry sales in the United States will exceed $1.1 trillion in 2024. With this projected growth, there is likely to be an increase in demand for high-level professionals with strategic planning skills that would drive revenue and growth.

Clearly, an example of such a professional would be a Director of Restaurant Operations.

[Source: National Restaurant Association]

Thinking of writing your own Director of Restaurant Operations job description from scratch instead?

Here are the nine key sections it should have and what you should include in each.

1. Job title

The job title should accurately represent the scope and level of the role. Additionally, it’s best to keep this simple, considering that most people find opportunities through online platforms that utilize search engines to match potential applicants with the right job openings.

For instance, you should use “Director of Restaurant Operations” if you’re looking for some to oversee all operations. On the other hand, if you’re looking for someone to focus either on culinary operations or the beverage program, you should use “Culinary Director” or “Beverage Director” (respectively).

2. Job overview

A well-written job overview provides a brief, detailed summary of the role. It should outline the job’s purpose, level or significance within the company and the top qualities the employer is looking for.

For a Director of Restaurant Operations job description, this section should mention:

• The key function of overseeing all aspects of restaurant operations
• Who the Director of Restaurant Operations will be reporting to
• The importance of having prior managerial experience within the hospitality industry

3. Salary and benefits

This part covers the overall compensation package, which comprises the salary and the benefits and perks.

Most Director of Restaurant Operations jobs give yearly salaries, which is usually the case with most high-level, full-time roles. The salary is reflected either as a range (e.g., $105,000–$115,000 per year) or an estimate (e.g., $110,000 per year).

Pro tip: Check out our Directors of Restaurant Operations salary guide to learn more about how much you should be offering candidates based on your location.

Additionally, this section should mention some (or all) of the benefits and perks the company offers. It may include items like:

• Annual bonus
• Car allowance
• Tuition reimbursement
• Healthcare coverage
• Relocation assistance

4. Schedule

Here is where you specify the type of employment you offer; whether it’s full-time, part-time or project-based.

However, when it comes to most Director of Restaurant Operations positions (including its more specific counterparts), it is nearly always full-time. After all, most employers would want to hire someone completely dedicated given the extensive responsibilities of this high-level role.

5. Duties and responsibilities

This section serves as an extension of the job overview, where you will include further details about the role’s duties and responsibilities. Each line item must be well-defined so that candidates have a clear idea of what will be expected of them.

In the case of Directors of Restaurant Operations, this section can enumerate key tasks like “ensuring stores’ adherence to operational processes” and “developing strategies to optimize revenue and efficiency.”

On the other hand, in a Culinary Director job description, for example, you should include tasks like “lead the culinary operations across all venues” and “collaborate with Head Chefs and Sous Chefs to develop and refine menus.”

It’s also best to mention here the employees that the Director of Restaurant Operations (or equivalent) will be in charge of or working closely with.

6. Experience requirements

For a Director of Restaurant Operations job description, this section should cover both managerial experience and overall hospitality industry experience.

You can either specify the minimum number of years for each experience requirement or a combined number for both requirements.

With most companies, the minimum number of years of managerial experience ranges between three and five years. However, at the end of the day, it’s up to you as a hiring manager to decide on what you’ll require from candidates.

Some employers also indicate more specific requirements — such as “previous experience as a Restaurant General Manager for 10 or more locations” or “prior managerial experience in a luxury establishment.”

7. Skills and abilities

List the necessary skills and abilities you’re looking for in a candidate. These would also help candidates know what qualities they need to succeed in the role.

When it comes to Directors of Restaurant Operations, they must have excellent leadership and communication skills, in-depth knowledge of various aspects of restaurant operations and proficiency in relevant technology.

Beverage Directors, on the other hand, must be knowledgeable about different types of alcoholic and non-alcoholic beverages. They should also have leadership and communication skills to build and maintain relationships with employees and beverage vendors.

You may also include items that are a plus but not really required — such as professional-level proficiency in Spanish or another language.

8. Education

Here, state the minimum level of educational attainment.

For most Director of Restaurant Operations job openings in the U.S., the education requirement is typically at least a high school diploma or GED. After all, this shows that a candidate has fundamental literacy and mathematical and communication skills.

Some employers may also be looking for candidates with a post-secondary degree in a relevant field like business administration or hospitality management. However, this is often considered more of a nice-to-have rather than a strict requirement.

9. Details about the workplace

Here, provide details such as the type of company or establishment, its target clientele, its office location and the number of stores that the Director of Restaurant Operations will be overseeing.

If applicable, specify whether or not they will be dividing their time between the corporate office and the restaurants.

While some job ads mention the company or establishment name, others keep it confidential. Either way, a Director of Restaurant Operations candidate must have enough details about their potential work setting to see if their experience and preferences align with it.

You may also include a short summary of the company culture and values to further encourage job seekers to apply.

Tips for Writing a Director of Restaurant Operations Job Description

So, you finally know what information to include in your Directors of Restaurant Operations job description.

However, before you start writing, here are some important tips to keep in mind — especially when hiring for such senior-level roles.

• Avoid redundant items: Requirements like “willingness to work late hours and holidays” and “familiarity with industry trends” are considered basic expectations for leadership roles. Hence, it is unnecessary to include such requirements in a Director of Restaurant Operations job description.
• Emphasize strategic leadership: A Director of Restaurant Operations job description must include sentences or phrases that highlight the importance of strategic thinking to achieve goals and objectives which is crucial to the role. For example, you can add “develop strategic initiatives ​​based on consumer trends to drive business growth” under the job overview or the duties and responsibilities section.
• Ensure clarity and brevity: As with any job description, candidates must be able to easily understand the key information about the role, so make sure your job description is clear and concise.

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