Overview
Brief Summary: Regional Operations Director of Restaurants (Sugar Factory)
The Regional Operations Director of Restaurants is a strategic leadership role responsible for the end-to-end performance, brand standards, and operational excellence of Sugar Factory restaurant locations across assigned regions. The position reports to the President of Operations and collaborates closely with field leadership, culinary and service teams, and corporate functions to drive revenue growth, guest satisfaction, and cost efficiency.
This is the perfect position for someone with an incredible amount of enthusiasm and energy for the hospitality industry.
Key responsibilities
Define and implement regional operating plans to achieve sales, margin, and guest experience targets across all restaurants in the assigned geography.
Lead, coach, and develop multi-unit restaurant general managers and district managers; establish succession planning and talent pipelines.
Ensure consistent adherence to brand standards, recipes, menu execution, safety, quality, and regulatory compliance.
Oversee field execution of marketing initiatives, promotions, and new concept rollouts; monitor the effectiveness of campaigns and adjust as needed.
Optimize labor management, scheduling, training programs, and performance metrics to maximize productivity and profitability.
Drive strong financial stewardship including P&L management, controllable costs, food cost, inventory control, and vendor relationships.
Champion guest experience by driving service excellence, resolving issues, and implementing continuous improvement initiatives.
Standardize reporting, analytics, and communication rhythms; provide timely insights to executive leadership.
Lead store-level risk management, quality assurance, and incident response planning.
Collaborate with supply chain and culinary teams to ensure product availability and consistent brand delivery region-wide.
Travel and geography
This role requires extensive travel, approximately 50% of the time, to visit restaurant locations, operational hubs, and partner facilities.
Primary commuting region includes New Jersey with regular travel to Florida, Mississippi, and East Coast states (e.g., New Jersey, Massachusetts, Connecticut, Rhode Island) to support multi-unit oversight, audits, and coordination with local teams.
Qualifications
7+ years of multi-unit restaurant operations leadership, preferably in casual dining or experiential concepts.
Strong P&L management, cost control, and labor optimization skills.
Proven ability to lead remotely, develop managers, and scale operations across diverse markets.
Exceptional communication, problem-solving, and customer-centric mindset.
Willingness to travel frequently and manage a region spanning multiple states.
In addition to a competitive salary, we offer health insurance, dental insurance, and two weeks paid vacation.
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