Director of Operations

Job description

PJW Restaurant Group is NOW HIRING a Director, Specialty Concepts!

Reports To: Vice President of Operations

Position Summary

The Director, Specialty Concepts a senior leader responsible for overall operation, growth and profitability of of the Company's portfolio of specialty restaurant concepts. Currently, this portfolio includes Pour House, ChopHouse, ChopHouse Grille, Treno, and Central, though the portfolio may evolve as the Company grows.

This role provides guidance and support to the General Managers and restaurant management teams to achieve financial targets and successfully execute company standards and the PJ Whelihan’s brand. They have full P&L responsibility for the district.

This role partners closely with Culinary, Marketing, Finance, HR, Facilities, and restaurant leadership teams to ensure each concept maintains its unique identity while achieving company objectives. The Director serves as the primary leader and advocate for the Specialty Concepts portfolio and is accountable for delivering sustainable growth, innovation, and exceptional guest experiences.

Key Responsibilities

Portfolio Leadership & Brand Stewardship

Protect and strengthen the unique identity, culture, and guest experience of each concept.

Develop and execute strategic business plans designed to drive revenue, profitability, guest engagement, and long-term growth.

Identify opportunities for concept enhancements, innovation, and new revenue streams.

Champion continuous improvement while balancing creativity, consistency, and operational discipline.

Partner closely with Strategic Growth leadership:

Menu strategy, menu engineering, product innovation, and execution standards.

Promotions, seasonal offerings, and guest experience enhancements.

Operational Leadership

Provide leadership and direction to General Managers and restaurant management teams to ensure exceptional operational execution.

Establish performance expectations and operational standards across all concepts.

Lead implementation of company initiatives while adapting execution to the needs of individual brands.

Ensure compliance with company policies, procedures, food safety standards, and regulatory requirements.

Monitor operational metrics and develop action plans to address opportunities and challenges.

Maintain full accountability for portfolio financial performance, including sales, profitability, labor, controllable expenses, and overall P&L results.

Analyze financial and operating data to identify trends, risks, and opportunities.

Partner with Finance to develop annual budgets, forecasts, and strategic financial plans.

Lead pricing strategy and menu profitability initiatives.

Drive sales-building efforts through collaboration with Marketing and restaurant leadership teams.

Partner with HR to recruit, develop, coach, and retain high-performing management teams.

Create a culture of accountability, ownership, collaboration, and hospitality excellence.

Conduct ongoing performance reviews and provide coaching and development opportunities.

Build succession plans and leadership pipelines across the portfolio.

Inspire teams to achieve exceptional business results while maintaining strong employee engagement.

Cross-Functional Leadership

Partner with Culinary, Marketing, Finance, Human Resources, and Operations leaders to align business priorities.

Lead initiatives that require coordination across multiple departments.

Serve as the primary operational voice for Specialty Concepts within the leadership team.

Facilitate effective communication between restaurants and the corporate support teams.

Qualifications

Minimum 10 years of progressive hospitality leadership experience with at least 5 years in a multi-unit leadership role.

Demonstrated success leading upscale casual, polished casual, independent, or chef-driven restaurant concepts.

Proven ability to drive financial performance across multiple locations.

Strong experience in restaurant operations, menu development, pricing strategy, promotions, labor management, and profitability improvement.

Experience partnering with culinary leaders to drive both innovation and operational excellence.

Strong technology proficiency including POS, inventory, labor management, scheduling, and business analytics platforms.

ServSafe Certification and TIPS or RAMP Certification preferred.

Leadership Attributes

Entrepreneurial mindset with the ability to think like an owner.

Strategic thinker who can balance long‑term planning with day‑to‑day execution.

Strong commercial and financial acumen.

Passion for hospitality, culinary excellence, and guest experience.

Excellent communication, influence, and relationship‑building skills.

Self‑starter who thrives in dynamic environments and embraces accountability.

High integrity and professionalism.

Collaborative leader capable of working effectively across departments and concepts.

Demonstrated ability to lead change while building trust and maintaining culture.

About PJW Restaurant Group

PJW Restaurant Group has been successful for more than three decades by striving for more. Our energy manifests itself in every concept we create, dish we develop, and drink we serve. We are dedicated to providing experiences that our guests look forward to.

We draw inspiration - and sustenance - from both the neighborhoods we are rooted in and our more than 1,800 employees. Nothing makes us happier than seeing a serving job get passed down from sibling to sibling or watching a line cook grow into a manager.

PJW Restaurant Group creates community destinations. We never stop pushing ourselves to elevate all we offer our guests, and we never settle for less than our best.

Nothing moves forward by standing still, so we will continue growing, continue innovating, and continue raising the bar.

Pay: $115,000- $140,000 per year plus bonus

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Who can apply

Review the original listing for work authorization, qualifications and employer requirements.