Director of Operations - Super Duper Burgers

Super Duper Burgers Born and bred in the Bay Area, Super Duper Burgers is locally owned, community fueled, and obsessed with quality. From our first neighborhood shop to 20+ locations across Northern California, we bring together fresh, locally sourced ingredients, slow-food values, and genuine Bay Area hospitality. We’re building more than the Bay's best burgers here: we’re building a place where people, community, and great food come together.

Position Objective

The Director of Operations leads performance across assigned BOH Inc. restaurants, supporting full-service and fast-casual concepts. This role owns operational execution, financial results, leadership development, and the guest experience while preserving the identity, culture, and service standards of each concept.

The ideal candidate is a hands-on, people-first leader who develops strong restaurant leaders, stays connected to daily operations, and balances strategic priorities with consistent execution in the field.

Position Accountabilities

The Director of Operations is directly accountable for achieving results in these core areas:

• Guest Experience – Deliver consistent hospitality, food and beverage quality, and service standards aligned with each concept.
• People and Culture –Build engaged teams and a strong leadership pipeline through recruiting, coaching, training, retention, and succession planning.
• Operational Excellence – Maintain effective operating systems, restaurant readiness, cleanliness, and consistent front-of-house and kitchen execution.
• Financial Performance – Drive sales growth, profitability, accurate forecasting, and disciplined management of labor, product costs, and controllable expenses.
• Compliance – Uphold company policies and applicable food safety, health, workplace safety, labor, and alcohol service requirements.
• Growth and Openings – Lead operational readiness, staffing, training, and stabilization for new restaurants and company initiatives.

Key Responsibilities (in addition to Position Accountabilities)

• Lead District Managers, Senior General Managers, and General Managers with clear goals, defined ownership, regular coaching, and timely follow-up.
• Conduct restaurant visits, operational walks, and audits to evaluate food and beverage execution, hospitality, service flow, staffing, cleanliness, and management effectiveness. Establish corrective action plans and verify sustained improvement.
• Ensure opening and closing procedures, manager walkthroughs, prep and sidework checklists, cash controls, and safety logs are consistently completed and used effectively.
• Adapt operating practices to each concept, including reservations, seating flow, table service, bar operations, counter service, takeout, and delivery, as applicable.
• Review P&Ls and weekly and period results with field leaders. Address trends in sales, labor, food and beverage costs, waste, inventory variances, and controllable expenses.
• Guide forecasting, staffing, and scheduling based on sales trends, seasonality, service demands, and restaurant needs. Partner with Finance on budgets, period-end reconciliation, invoice processing, cash controls, and bonus reporting.
• Partner with Recruiting, HR, Training, and Culinary leadership on staffing, timely candidate interviews, onboarding, employee engagement, and succession planning.
• Oversee Manager in Training progress, training checklists, evaluations, and readiness assessments. Ensure leaders actively develop future managers across service and kitchen teams.
• Lead and support leadership meetings focused on communication, culture, business performance, and accountability.
• Partner with Culinary and restaurant leaders on recipe execution, portioning, preparation, presentation, beverage service, purchasing practices, and waste reduction.
• Oversee menu changes, products, equipment updates, and operating initiatives. Confirm team training, POS configuration, purchasing guides, and procedures are ready before launch.
• Monitor service times, order accuracy, guest feedback, online reviews, and audit results. Coach guest recovery and address recurring issues through training and system improvements.
• Ensure facilities and equipment remain well maintained, repair lists are current, and maintenance needs are prioritized and resolved with the appropriate partners.
• Partner with HR on workplace concerns, safety training, required certifications, inspections, and Injury and Illness Prevention Program activities. Ensure incidents are documented, escalated, and addressed promptly.
• Connect restaurant operations with the Home Office. Coordinate priorities and resources with Culinary, HR, Recruiting, Training, Finance, Marketing, IT, and Facilities and Construction.
• Lead new restaurant readiness from site turnover through the first 90 days. Coordinate opening milestones, vendor setup, supplies, signage, systems, hiring, staffing, and training.
• Lead pre-opening meetings, service rehearsals, and daily huddles. Establish management ownership and confirm operational systems are in place before opening.
• Maintain an active presence during opening and stabilization, monitoring food quality, service, team morale, and financial performance. Support community outreach and refine opening checklists using lessons learned.

Experience

• Progressive restaurant operations leadership experience, including responsibility for multiple locations and developing restaurant or district leaders.
• Strong understanding of full-service and fast-casual operations and the ability to adapt leadership and operating practices to different concepts.
• Proven ability to interpret P&Ls, build action plans, manage costs, and improve restaurant financial performance.
• Experience recruiting, coaching, and developing leaders and building a sustainable leadership pipeline.
• Experience coordinating new restaurant openings, training programs, and operational rollouts across multiple teams.
• Working knowledge of food safety, workplace safety, labor compliance, inventory management, and restaurant operating systems.
• Strong communication, organization, problem-solving, and follow-through, with a consistent presence in the field.

Certifications

• Maintain applicable food safety certification.
• Maintain Responsible Beverage Service (ABC) certification.
• Complete required Manager Harassment Prevention Training.

Company Perks

• Competitive Salary/Pay aligned with role and experience.
• 401(k) GO Retirement Savings Plan
• We cover 100% of Health Insurance & Dental for this position
• Dining Privileges at 9 of San Francisco's Best Restaurants
• Employee Portal with access to digital pay-stubs, W2, and your insurance information
• Group gym membership rates
• Transportation and Commuter Benefits
• Paid Vacation
• Dedicated Career Development

Pursuant to the San Francisco Fair Chance Ordinance, we will consider for employment qualified applicants with arrest and conviction records.