Job Description

Great opportunity to work 9-10 months on beautiful Martha's Vineyard with 2-3 months off each year. Full time, year round salary plus benefits.

Winter months off (Dec, Jan, Feb) while still earning your salary.

Our client operates 4 multi-format food outlets from bakery cafe's to full service dining.

Compensation in the $110-$120k range plus bonus and a full benefit package.

Position Summary

The Director of Operations (DOO) oversees the full operational, financial, cultural, and strategic operations of the business.

This is a hands-on leadership role responsible for driving profitability, developing strong management teams, ensuring consistent execution of brand standards, and elevating guest experience across all units.

The ideal candidate is an experienced operator with strong financial discipline, exceptional people leadership skills, and a strong focus on the brand.

Key Responsibilities

Leadership & Culture

• Embody, teach, and reinforce hospitality values, and team spirit across all operations.
• Mentor and develop Managers, Chefs, and Supervisors to build high-performing teams.
• Serve as the primary leadership presence across all restaurants, modeling professionalism, ownership, and accountability.

Operational Oversight

• Oversee day-to-day operations of all foodservice units.
• Maintain a consistent on-site presence (particularly during peak seasons).
• Conduct regular walk-throughs, operational audits, and performance evaluations.
• Ensure adherence to brand standards, operational procedures, guest service expectations, and health/safety compliance.
• Lead weekly operational and prime-cost review meetings.

Financial Management

• Develop, manage, and monitor annual and seasonal operating budgets for each unit.
• Ensure Managers and Chefs understand, commit to, and achieve budgeted labor, COGS, and profitability targets.
• Review and approve all payroll prior to submission.
• Lead monthly financial recap meetings with leadership.
• Identify margin-drivers, cost-reduction opportunities, and operational efficiencies.

Purchasing, Inventory & Systems (Toast)

• Oversee purchasing processes, vendor relations, and inventory control systems.
• Ensure proper use of scanning, receiving, and inventory software.
• Maintain beverage purchasing, pricing, and consistency in partnership with GMs and Beverage Leads.
• Drive adherence to inventory discipline, par levels, and waste-reduction initiatives.

Sales Building & Marketing Support

• Partner with the Communications/Social Media team on promotions, messaging, and brand-aligned campaigns.
• Work with the Graphics and Marketing teams on menus, print materials, and creative assets.
• Collaborate with the Sales Team to maximize tools and systems that increase traffic and revenue.
• Support menu development and merchandising strategies to drive sales.

Programs, Standards & Guest Experience

• Implement and reinforce operational programs, training systems, and standards across all units.
• Ensure all Managers and Chefs uphold consistent service, hospitality, and food quality standards.
• Engage with PR and Communications on new initiatives and brand-wide announcements.
• Monitor and respond to guest feedback and operational assessments.

Daily Expectations

• Maintain a visible, approachable, and proactive presence in all restaurants.
• Support teams in real-time problem solving, guest service, and operational execution.
• Reinforce training, standards, and cultural expectations daily.

Qualifications

• 5+ years of high volume or multi-unit restaurant or hospitality leadership experience.
• Background in fast paced, fast casual, full service or other similar restaurant formats will be considered.
• Strong financial acumen, including labor management, forecasting, and P&L oversight.
• Proven ability to build, train, and lead effective teams.
• Excellent communication, organizational, and problem-solving skills.
• Experience in seasonal or high-volume resort environments preferred.
• Must be available on Martha's Vineyard for 9–10 months each year .

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