Director of Restaurant Operations Jobs – July 2024 Job Listings

Best Director of Restaurant Operations Jobs in the US (Hiring Now!)

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 for companies and establishments.

An example of such a professional would be a Director of Restaurant Operations.

[Source: National Restaurant Association]

That said, here are the latest 10 high-paying Director of Restaurant Operations jobs across the U.S.

1. Superior Talent Source | $120,000–$140,000 per year

[Source: Superior Talent Source]

• Position: Director of Operations for Growing Restaurant Group
• Location: New Orleans, LA
• About: Superior Talent Source specializes in hospitality management recruitment for top restaurants, hotels, resorts, casinos and country clubs resorts in North America.
• Requirements: Minimum of five years of multi-unit management experience; at least a high school diploma or GED; strong knowledge in analyzing profit and loss statements and overall financial performance
• Job type: Full-time
• Benefits: Bonus plan, long-term incentive plan, 401(k)/retirement plan, medical, dental and vision insurance
• Where to apply: Visit Superior Talent Source’s career page

2. IHG Hotels & Resorts | $150,000–$200,000 per year

[Source: IHG Hotels & Resorts]

• Position: Director of Food & Beverage – InterContinental Los Angeles Downtown
• Location: Los Angeles, CA
• About: The InterContinental Hotels Group, or IHG Hotels & Resorts, is the first global luxury hotel brand. Included in its portfolio is the InterContinental Los Angeles Downtown, which is near popular spots like the Crypto.com Arena.
• Requirements: Minimum of four years of management experience; bachelor’s degree/higher education qualification in hotel management, culinary arts or related field
• Job type: Full-time
• Benefits: Worldwide hotel discounts, paid time off, flexible spending account, health savings account
• Where to apply: Visit IHG Hotels & Resorts’ career page

3. Firehouse Subs | $85,000–$135,000 per year

[Source: Firehouse Subs]

• Position: Director of Restaurant Operations
• Location: Columbia, SC
• About: Firehouse Subs is a chain of fast-casual restaurants founded by two brothers who are former firefighters. It currently has over 1,180 locations across 46 states plus Canada and Puerto Rico.
• Requirements: Minimum three years of experience in restaurant management; bachelor’s degree in business, hospitality or related field; proven ability to increase sales and profitability; able to visit sites in both North and South Carolina
• Job type: Full-time
• Benefits: Paid time off, 401(k)/retirement plan, advancement opportunities
• Where to apply: Visit Firehouse Subs’ career page

4. Marriott Vacations Worldwide | $109,800–$125,400 per year

[Source: Marriott Vacations Worldwide]

• Position: Director of Food & Beverage
• Location: Lahaina, HI
• About: Marriott Vacations Worldwide is a timeshare company that operates more than 120 resorts in the U.S., the Caribbean, Central America, Europe, Asia and Australia.
• Requirements: High school diploma or GED and at least six years of experience in food and beverage (F&B), culinary, event management or related field; or associate’s or bachelor’s degree in hospitality, food service management, business administration or similar major and at least four years of experience in F&B, culinary, event management or related field
• Job type: Full-time
• Benefits: Relocation assistance, bonus plan, healthcare insurance, wellness programs
• Where to apply: Visit Marriott Vacations Worldwide’s career page

5. Beacon Search, Inc. | $150,000–$165,000 per year

[Source: Beacon Search, Inc]

• Position: Senior Director of Food & Beverage
• Location: West Virginia
• About: Beacon Search, Inc. is a Massachusetts-based recruitment firm focused on restaurant and hospitality companies.
• Requirements: Extensive experience in F&B and hospitality
• Job type: Full-time
• Benefits: Bonus plan, relocation expenses, short-term housing, 401(k)/retirement plan
• Where to apply: Visit Beacon Search, Inc.’s career page

6. Goodwin Recruiting |  $130,000–$150,000 per year

[Source: Goodwin Recruiting]

• Position: Restaurant Director of Operations
• Location: Cleveland, OH
• About: Goodwin Recruiting is a full-service agency specializing in executive and management recruitment.
• Requirements: At least a high school diploma or GED; minimum of three years of experience as a Director of Restaurant Operations for 10 or more locations
• Job type: Full-time
• Benefits: Bonus plan, medical, dental and vision insurance, paid time off
• Where to apply: Visit Goodwin Recruiting’s career page

7. Levy Restaurants | $110,000 per year

[Source: Levy Restaurants]

• Position: Director of Premium F&B | Lumen Field
• Location: Seattle, WA
• About: Levy Restaurants provides F&B services to various sports, cultural and entertainment venues throughout the U.S.
• Requirements: Minimum of five years of experience in a food and beverage operational position; high level of computer literacy
• Job type: Full-time
• Benefits: Employee discounts, flexible spending account, commuter benefits, life insurance, 401(k)/retirement plan
• Where to apply: Visit Levy Restaurants’ career page

8. Specialty Restaurants | 105,000–$140,000 per year

[Source: Specialty Restaurants]

• Position: Director of Operations (Multi-Unit Restaurant)
• Location: Tampa, FL
• About: Specialty Restaurants operates more than 20 restaurants and event venues in Florida, New York and California.
• Requirements: Minimum of five years of experience in restaurant management with at least two years in a multi-unit leadership role
• Job type: Full-time
• Benefits: Tuition and student loan assistance, bonus plan, management referral program, 401(k)/retirement plan, disability insurance
• Where to apply: Visit Specialty Restaurants’ career page

9. Atlanta Athletic Club | $80,000–$125,000 per year

[Source: Atlanta Athletic Club]

• Position: Director of Food and Beverage
• Location: Johns Creek, GA
• About: Founded in 1898, the Atlanta Athletic Club is a golf and country club in the Atlanta suburbs.
• Requirements: Minimum of two years of experience working in a high-volume, upscale establishment with prior management experience in a private club or resort
• Job type: Full-time
• Benefits: Medical, dental and vision insurance, bonus plan, tuition assistance, disability insurance, 401(k)/retirement plan
• Where to apply: Visit Atlanta Athletic Club’s career page

10. Terranea Resort | $185,000–$195,000 per year

[Source: Terranea Resort]

• Position: Director of Food & Beverage
• Location: Rancho Palos Verdes, CA
• About: Terranea Resort is a five-star oceanfront retreat located 30 miles south of Los Angeles. It is under the management of CoralTree Hospitality Group.
• Requirements: High school diploma or GED; minimum of 10 years of experience in F&B management and employee supervision in a hotel, banquet or restaurant; previous experience in food purchasing including price negotiations
• Job type: Full-time
• Benefits: Employee assistance program, 401(k)/retirement plan, paid time off, medical, dental and vision insurance
• Where to apply: Visit CoralTree Hospitality’s career page

How Much Do Directors of Restaurant Operations Make in the US?

The average base salary for a Director of Restaurant Operations in the U.S. is $102,697 a year, according to the latest data averaged from Talent.com, Glassdoor and ZipRecruiter.

Explore the map below for annual Director of Restaurant Operations salaries across the U.S.

[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. 

Directors of Restaurant Operations are considered “executive employees” under the Fair Labor Standards Act (FLSA); meaning, they are not entitled to overtime pay.

Executive employees are those paid on a salary basis of at least $684 a week and whose primary function is managing either an entire enterprise or a department or subdivision of the enterprise. For context, the average weekly base salary for Directors of Restaurant Operations is $2,053.94.

Director of Restaurant Operations salaries also differ in the four major U.S. cities, with New York City being the highest-paying ($110,220 a year) and Chicago being the lowest-paying city ($101,125 a year).

Miami

Annual mean wage

$102,694

# of employees

26,480

New York City

Annual mean wage

$110,220

# of employees

15,230

Chicago

Annual mean wage

$101,125

# of employees

18,080

Los Angeles

Annual mean wage

$109,566

# of employees

50,900

[Calculated using Talent.com, ZipRecruiter and Glassdoor data]

For a comprehensive overview of salaries for this role — including average annual salaries, state-specific figures and information for major cities — visit our Director of Restaurant Operations Salary page.

How Much Do Directors of Restaurant Operations Earn Compared to Other High-Level Roles?

Given that the Director of Restaurant Operations is generally a high-level role within the hospitality industry, their average salary is higher compared to that of a Hotel General Manager, Executive Chef, Restaurant Consultant and Event Manager.

[Calculated using Talent.com, Salary.com, Indeed, Glassdoor and ZipRecruiter data]

This bar graph is interactive. Hover your mouse over different parts of the graph to see detailed data. 

Top Paying States for Directors of Restaurant Operations

The average salaries for Directors of Restaurant Operations significantly vary from one state to another. Factors such as cost of living and local economic conditions may contribute to determining salary levels.

Here are five states that pay Assistant Restaurant Managers the most, according to the latest data averaged from Indeed, Salary.com and ZipRecruiter.

This bar graph is interactive. Hover your mouse over different parts of the graph to see detailed data. 

Where Do Most Directors of Restaurant Operations Work?

Directors of Restaurant Operations work across various settings within the hospitality industry. In each of these, they oversee the strategic and operational aspects like menu development, financial management and process improvements.

In multi-unit restaurants, they oversee multiple locations within their assigned area, ensuring adherence to operational procedures, brand standards and customer service protocols. Multi-unit restaurants range from fast-food and cafe chains to bistros and fine-dining restaurants.

On the other hand, independent restaurants such as neighborhood eateries and family-owned diners are typically single-location establishments with relatively more flexible procedures and personalized customer service. Here, Directors of Restaurant Operations may work closely with owners to handle day-to-day operations.

In hotels and resorts, they manage the food and beverage operations of either an entire property or multiple ones. F&B operations include restaurants and bars that often specialize in specific cuisines and culinary styles. Additionally, F&B operations cover room service, banquets, buffets and special events.

Private clubs and lounges usually give similar duties and responsibilities to the Director of Restaurant Operations as hotels and resorts. However, the clientele in these settings tends to be more exclusive.

Directors of Restaurant Operations working for cruise lines are in charge of the F&B operations for an entire ship. They oversee multiple dining and drinking venues, along with themed events and private meal services. Not to mention, Directors of Restaurant Operations here enjoy more travel opportunities.

Similarly, Directors of Restaurant Operations in catering and event companies may get to travel more often, especially if the company has clients in multiple states. In this work setting, Directors of Restaurant Operations streamline catering operations for optimal efficiency. They also collaborate with the Event Manager to ensure that the overall dining experience meets the client’s expectations.

In office buildings and educational institutions, a Director of Restaurant Operations manages in-house dining facilities like cafeterias. Given that they have a regular set of customers here, it would be good for Directors of Restaurant Operations to be more proactive in aligning the daily menu with customers’ dietary preferences and nutritional needs.

Sports and entertainment venues hire Directors of Restaurant Operations to oversee concessions, catering services and even VIP services. They may also have a more varied schedule, depending on factors like the season of a sports league and the tour dates of popular performers.

Director of Restaurant Operations Career Growth: Pros & Cons

Before applying for Director of Restaurant Operations jobs in your area, it’s essential to know the advantages and challenges that come with the role. Below is a summary of the most common pros and cons.

Pros:

• Competitive compensation: Directors of Restaurant Operations have a high-level role, so they generally receive higher pay and more comprehensive benefits.
• Varied work environments: Directors of Restaurant Operations get to work on different sites, especially if they oversee operations for multiple stores. Additionally, those working for big-name hotels, restaurant chains, cruise lines and similar companies often split their time between the corporate office and the actual establishment.
• Leadership opportunities: The role of a Director of Restaurant Operations involves managing different employees, from Restaurant Managers and Head Chefs to Servers and Line Cooks. That said, they have various leadership opportunities that allow them to make a significant impact on their team members’ careers.
• Impact on success: Being a Director of Restaurant Operations can be a rewarding job, given the responsibilities that could contribute to the overall success of a business. Examples of these responsibilities are spearheading sales strategies, monitoring financial performance and setting guidelines to ensure customer satisfaction.

Cons:

• Long and irregular hours: Directors of Restaurant Operations tend to have longer and varied work schedules, which may include late evenings, weekends and holidays.
• Tiring trips: Being a Director of Restaurant Operations may entail constant traveling — both short- and long-distance — which takes a lot of time and energy.
• Operational challenges: Directors of Restaurant Operations must always anticipate and solve various operational challenges such as fluctuating food costs and staffing shortages. That said, they normally experience high stress levels while navigating such challenges.
• Higher expectations: Given the amount and weight of their responsibilities, Directors of Restaurant Operations are under constant pressure to meet or exceed goals.