Job Description

DIRECTOR OF OPERATIONS


NEW SCHOOL HOSPITALITY

REPORTS TO: Principal, New School Hospitality

SUPERVISES: GMs, Executive Chefs, Beverage Leaders (all Property-Level Ops Teams)

LOCATION: Los Angeles, CA (Required)

TRAVEL: Multi-site role with regular travel required
COMPENSATION:  $175-200k DOE

New School Hospitality is the food and beverage management department of New School Consulting — a creative collective of industry leaders designing immersive experiences across hospitality, real estate, and culinary ventures. Our F&B projects span a range of concepts, scales, and service styles, from boutique hotel restaurants to chef-driven food halls and stand-alone flagship destinations.

We operate at the intersection of innovation and precision, delivering elevated guest experiences while building scalable systems for long-term growth. Our team is grounded in values of hospitality, empathy, and excellence. We foster a collaborative culture where leadership, creativity, and accountability are celebrated — and where each property retains its unique soul.

As our portfolio grows, we are seeking a Director of Operations to help steward and scale our restaurant and food & beverage operations across multiple concepts and markets.

POSITION SUMMARY:

The Director of Operations is responsible for overseeing day-to-day and strategic operations across multiple F&B venues in the New School Hospitality portfolio. This role ensures each concept meets brand standards, exceeds guest expectations, and operates with fiscal discipline.

The ideal candidate is a systems-minded hospitality leader with high emotional intelligence, a collaborative mindset, and a track record of developing strong property-level teams. You will be empowered to implement SOPs, refine service strategies, lead budget planning, and ensure alignment with New School’s standards of quality, culture, and operational excellence.

KEY RESPONSIBILITIES:

People, Leadership & Culture

• Provide visionary, values-aligned leadership to site-level managers and teams.

• Ensure psychologically safe, inclusive, and high-accountability workplace environments.

• Recruit, onboard, and mentor property-level leaders with clear performance metrics.

• Lead and model empathetic, solutions-oriented communication at all levels.

• Foster professional development, succession planning, and a high-retention culture.

Operations & Systems

• Oversee daily operations across multiple concepts with varying service styles and business models.

• Develop and implement SOPs to optimize service, efficiency, and product integrity.

• Support GMs and Chefs with tools and systems that enhance performance and autonomy.

• Champion cross-property consistency without compromising brand individuality.

• Ensure compliance with all regulatory, safety, and health codes across locations.

Financial & Strategic Oversight

• Drive budget creation and monitor P&L performance across properties.

• Conduct weekly performance reviews with property leaders to identify trends and opportunities.

• Analyze labor, COGS, and revenue streams to enhance profitability without sacrificing experience.

• Collaborate with leadership on expansion, new concept development, and ROI evaluation.

Guest Experience & Brand Standards

• Uphold and evolve brand identity and service philosophy at each concept.

• Conduct routine visits and audits to assess service quality and employee engagement.

• Partner with GMs and marketing team to support promotional strategies and storytelling.

• Translate guest feedback into meaningful action and innovation.

Pre-Opening & Expansion Leadership

• Support property openings through recruitment, onboarding, systems development, and vendor partnerships.

• Serve as liaison between construction/design teams and operations during new builds or renovations.

• Create timelines, checklists, and training programs tailored to each opening.

QUALIFICATIONS:

Location: Must be based in Los Angeles

Experience:

• Minimum 10 years in the restaurant industry at a management level

• Minimum 3 years at a corporate or multi-unit level

• Experience with at least two best-in-class, chef-driven, upscale restaurant groups in a major metro market (required)

• Experience opening at least two restaurants (required)

• Experience working in a hotel environment (strongly preferred)

Leadership: Proven ability to lead high-performing, diverse teams with emotional intelligence

Operations: Strong knowledge of financial systems, labor management, cost controls, inventory processes

Technology: Comfortable with modern POS systems, workforce management tools, and operational tech

Travel: Must be willing and able to travel between properties regularly -  extensive travel required.

WHAT WE OFFER:

• The opportunity to shape and scale a best-in-class F&B management company

• A collaborative, mission-driven team environment

• Direct access to thought leaders in culinary, hospitality, and design

• Competitive compensation package and professional development support

• An entrepreneurial culture that celebrates creativity, autonomy, and grit

COMPENSATION & BENEFITS:

• Salary: $175,000–$200,000 DOE

• Bonus: Quantitative and qualitative quarterly bonus package

• Health Insurance: 75% of individual premium covered

• Continued Learning Allowance: $500/month professional development stipend

• Additional Perks: Access to industry events, brand activations, and preferred vendor rates

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