Job Details

Responsible for overseeing the overall operations of multiple restaurants. This role focuses on maximizing sales, profitability, and operational excellence while ensuring all restaurants maintain the highest standards of QSC (Quality, Service, and Cleanliness). The Director leads by example, providing strategic direction, coaching, and leadership to managers, while driving alignment with company policies, operational procedures, and long-term growth objectives.

Job Type : Full-time – Temp to Hire

Schedule :

Must be able to work flexible AM / PM shifts, including weekends and holidays (overtime if needed).

Pay Rate :

Hourly to start $48 / hr-$52 / hr depending on experience (probationary pay rate)

Salary once hired on between $90K- $110K (Usually after 1-3 months)

General Duties :

• Drive sales growth and profitability while controlling labor costs and cost of goods (COG).
• Maintain and enforce high standards of operational excellence and compliance with company policies.
• Demonstrate strong leadership and set a positive example for managers and staff.
• Foster a culture of continuous improvement, accountability, and results-driven performance.
• Lead by example with integrity, professionalism, and a hands-on management approach.

1) Strategic Oversight & Financial Performance

• Develop and implement strategic plans to achieve and exceed sales, profitability, and QSC targets.
• Analyze financial reports and KPIs to identify trends, resolve issues, and improve performance.
• Report on business performance and recommend growth strategies to leadership.

2) Operational Leadership & Execution

• Ensure consistent adherence to company policies, standards, and procedures.
• Implement procedural updates and systems effectively.
• Evaluate performance, create action plans, and ensure follow-up.

3) Team Development & People Management

• Lead and coach managers to ensure team success and engagement.
• Conduct performance reviews and lead corrective actions as needed.
• Oversee staffing, onboarding, and succession planning with HR.
• Set expectations and guide managers toward goals.
• Motivate and provide feedback to team members.
• Lead meetings on sales, staffing, compliance, and daily operations.

Job Knowledge, Skills, and Ability :

• Experience in developing and executing multi-unit business strategies.

Requirements :

• Bachelor's degree or higher in a relevant field.
• 5–10 years of progressive restaurant management experience, including multi-unit leadership.
• Knowledge of Hawaii DOH Food Establishment Sanitation Regulations (Title 11).
• Experience with HACCP food safety management.
• Understanding of HIOSH / OSHA safety practices.
• Valid State Food Safety Certification or equivalent.
• Additional Info : At this time, we are only pursuing candidates who currently reside in Hawaii or have an immediate set relocation date. If you are currently in Hawaii / have an immediate relocation date set, please continue with the application process.

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