About This Position
New York City-based hospitality group developing three distinct boutique restaurant concepts, with a fourth project already in motion. Building from the ground up and looking for an operational leader to be a founding member of our team. The Director of Operations will lead the restaurant and F&B operations across our portfolio, building everything from SOPs and training programs to vendor relationships and team culture, then running it all once doors open. Reports directly to ownership and works as a peer alongside our existing point person, who handles the business and project management side. Key Responsibilities: Lead all pre-opening operations: hiring key staff, building training programs, developing SOPs, sourcing vendors, managing permits and licenses. Design service standards and operational playbooks tailored to each concept. Recruit and develop GMs, chefs, bar directors, and FOH/BOH management teams. Own P&L management, budgeting, menu costing, and inventory systems. Oversee daily operations across all locations once open. Maintain quality, consistency, and culture across a diverse portfolio. Collaborate with ownership and the project lead to keep openings on track and on budget.
Requirements
- 8+ years in NYC restaurant operations, including multi-unit oversight. Proven track record opening restaurants from concept through stabilization. Deep understanding of both FOH and BOH operations. Experience building teams, training programs, and operational systems from scratch. Strong financial acumen — comfortable with P&Ls, labor models, and COGS management. Knowledge of NYC licensing, health department, and labor regulations. A strong network in the NYC hospitality community. Leadership style that builds culture, not just compliance.