
Regional Director of Operations
- Honolulu, HI
- $110,000-140,000 per year
- Permanent
- Full-time
- 75% travel
- Manage accounts in and around Hawaii
- Experience in Senior Living dining operations and/or contract food service in Hawaii.
- Track record of ensuring high-quality services, financial success, and client satisfaction within the region while providing strong leadership.
- Experience in multi-unit management in contract food services, required
- Culinary experience is required, as it contributes to our commitment to excellence.
- Is proficient in Compass Group systems like OMS, MUS, efinance, and myorders, ensuring seamless operations, not required but preferred
- Excels in written and verbal communication with internal teams and external partners.
- Demonstrates exceptional leadership, training skills, and the ability to influence effectively.
- Is adept at cultivating strong relationships, influencing and inspiring teams.
- Embodies a hands-on leadership style, believing that building robust relationships leads to success.
- Serve as the senior-most hospitality leader across multiple restaurant-style venues, setting a clear and elevated standard for service, presentation, and guest experience.
- Foster a high-performance culture that celebrates warmth, attentiveness, and excellence in every guest interaction.
- Inspire teams to take pride in delivering experiences that are deeply personal, culturally respectful, and consistently extraordinary.
- Collaborate closely with culinary and service leaders to deliver restaurant experiences rooted in fresh, local ingredients and executed with impeccable precision.
- Shape menus, service models, and culinary experiences that reflect both the flavors of Hawai‘i and the expectations of refined, discerning guests.
- Be visibly present during key services and special events, ensuring each guest leaves feeling seen, celebrated, and eager to return.
- Conduct frequent on-site visits across venues to coach, refine, and elevate hospitality performance.
- Drive excellence in every operational detail—from back-of-house precision to front-of-house polish.
- Implement smart systems and hospitality innovations that preserve quality while enhancing consistency, flow, and guest delight.
- Own the financial performance of each location, balancing fiscal responsibility with an uncompromising commitment to quality.
- Develop thoughtful, data-informed budgets and lead each team in achieving or exceeding those goals.
- Collaborate on promotional activations and event strategy that authentically reflect the setting and increase both revenue and recognition.
- Recruit, cultivate, and retain top talent in culinary arts, guest service, and restaurant leadership.
- Build a mentorship culture where every team member feels empowered to grow, perform, and take pride in delivering the extraordinary.
- Provide clear, compassionate feedback and leadership that encourages creativity, accountability, and excellence.
- Medical
- Dental
- Vision
- Life Insurance/ AD
- Disability Insurance
- Retirement Plan
- Flexible Time Off
- Paid Parental Leave
- Holiday Time Off (varies by site/state)
- Personal Leave
- Associate Shopping Program
- Health and Wellness Programs
- Discount Marketplace
- Identity Theft Protection
- Pet Insurance
- Commuter Benefits
- Employee Assistance Program
- Flexible Spending Accounts (FSAs)