OPERATIONS DIRECTOR - F&B

D1 CONCEPTS – MULTI-BRAND RESTAURANT GROUPD1 Concepts is looking for an experienced Operations Director to lead and elevate operational performance across our restaurant portfolio, including San Fu Lou, Dì Mai, SENS, and Sorae.This is a senior leadership opportunity for a commercially driven F&B professional who can translate business strategy into operational excellence, build high-performing teams, and drive sustainable growth across multiple restaurant concepts.

KEY RESPONSIBILITIES

• Multi-Brand Operations LeadershipOversee end-to-end operations across multiple restaurant brands and locations, ensuring consistency in service quality, food standards, and guest experience.
• Develop and execute operational strategies aligned with business objectives and brand positioning.
• Establish and continuously improve SOPs, operational controls, and performance standards.
• Business Performance & ProfitabilityTake ownership of operational KPIs, including revenue, P&L performance, labor productivity, food costs, and profitability.
• Drive cost optimization, operational efficiency, and sustainable business growth.
• Analyze performance trends and implement actionable improvement plans.
• People Leadership & DevelopmentLead, coach, and develop Area Managers, Restaurant Managers, and operations leadership teams.
• Build succession plans, strengthen leadership capabilities, and foster a culture of accountability and continuous improvement.
• Partner with HR to optimize workforce planning, talent development, and employee engagement.
• Business Expansion & Cross-Functional CollaborationLead operational readiness for new restaurant openings, renovations, and expansion projects.
• Collaborate closely with Culinary, Marketing, Finance, HR, and other functions to deliver business priorities.
• Ensure compliance with food safety, hygiene, labor regulations, and internal policies.

REQUIREMENTS

• Bachelor's degree in Hospitality Management, Business Administration, or a related field.
• At least 10 years of experience in F&B or hospitality operations, including significant experience in senior multi-unit or multi-brand leadership roles.
• Proven track record in managing restaurant operations, driving profitability, and leading large-scale teams.
• Strong understanding of P&L management, cost control, operational KPIs, and service excellence.
• Experience in full-service dining, premium casual dining, or upscale restaurant concepts is highly preferred.
• Strong strategic thinking, commercial acumen, problem-solving, and stakeholder management skills.
• Excellent leadership and communication skills; professional English proficiency is preferred.