Director of Operations – Cincinnati, OH Position Available In Orange, Florida
Tallo's Job Summary: The Director of Operations in Cincinnati, OH will oversee 8-10 restaurants, ensuring optimal performance to drive sales growth. Reporting to a Regional VP, responsibilities include coaching GMs, developing talent, and ensuring compliance. Required skills include team leadership, business planning, and coaching abilities. A Bachelor's degree is preferred for this role.
Job Description
DIRECTOR OF OPERATIONS – CINCINNATI, OH 2025-43240
5/8/2025
450 S. Orange AveOrlando, FL
Overview Director of Operations (DO) will serve as the market leader for approximately 8-10 Operating Company restaurants within a division. Reporting to a Regional Vice President of Operations, the Director of Operations ensures that restaurant leadership teams within the market execute at an optimal level in order to drive profitable Same-Restaurant-Sales and Guest Count growth. The Director of Operations will ensure 100% compliance to the Operating Company’s HR, Finance, and other functional standards and processes. Additional emphasis will be placed on coaching and developing General Managers, coaching and developing high-potential Restaurant Managers, and contributing to the identification, development, retention, and promotion of high-potential, diverse talent within a market.
Required Skills & Experience:
- Experience leading a team of Restaurant Managers and creating accountability for performance including increased sales, high levels of guest and employee satisfaction, and consistent compliance of standards
- Experience in supporting new restaurant growth and coaching new restaurant management teams
- Able to execute business plans for profitable Guest Count and Same-Restaurant-Sales growth within a market
- Able to deliver Operations Excellence
- Able and willing to hold crucial conversations with leadership teams about guest service and employee experiences
- Demonstrated skill at coaching and providing feedback to developing leaders
- Able to monitor trends and make adjustments to operations as require Key Qualifications (Training, Knowledge, and/or Certification)
- Demonstrated strength in identifying and developing high potential leaders and building a diverse bench to support business growth
- Successful operation of a high volume unit that operates with operational excellence and high levels of guest and employee satisfaction
- Multi-unit operational skills at the restaurant level
- Demonstrated strength in identifying and building a diverse team; and coaching and developing managers
- Bachelor’s degree preferred.
