Regional Director of Operations in Chicago, Illinois at Sushi by Bou Global LLC

Position Overview
The Regional Director of Operations leads restaurant operations across assigned markets for the Simplevenue restaurant group, with responsibility for operational performance, team leadership, financial results, staffing and the guest experience. This is a hands-on leadership role, working closely with venue teams and company leadership to evaluate performance, address operational needs and drive consistent results across the region.

Based in Chicago, regular travel and an active presence across markets are essential to the role, including travel to Atlanta, Charlotte, Cincinnati, Cleveland and Nashville.

Responsibilities
Oversee restaurant operations and performance across assigned markets.
Evaluate performance across locations, identify priorities and drive action plans to improve results.
Own regional P&L performance, including revenue, profitability, budgets and forecasts.
Monitor labor, food, beverage and operating costs and implement effective cost controls.
Oversee staffing, scheduling, payroll, inventory and ordering practices across markets.
Maintain consistent standards for service, operations and guest experience across locations.
Lead and develop venue management teams through coaching, training, performance management and ongoing feedback.
Oversee recruiting, onboarding and training for management and hourly teams.
Identify operational issues and ensure effective solutions are implemented and sustained.
Maintain a strong presence across locations and provide hands-on leadership during key service periods and as operational needs arise.
Partner with culinary and other internal teams on regional priorities and performance initiatives.
Serve as the primary operational contact for venue and property partners.
Ensure compliance with company standards and applicable health, food safety and regulatory requirements.

Qualifications
Minimum 5 years of multi-unit restaurant operations experience, including leadership across multiple locations or markets.
Strong track record of driving operational and financial performance in a multi-unit restaurant environment.
Demonstrated experience managing P&L, labor, food and beverage costs, staffing and operational controls.
Proven ability to lead, develop and hold management teams accountable.
Strong communication, organizational, problem-solving and decision-making skills.
Ability to manage multiple markets and priorities while maintaining attention to day-to-day execution.
Comfortable working at both a strategic and hands-on level.
Ability and willingness to travel regularly throughout assigned markets.
Ability to work 50-60 hours per week, including evenings, weekends and holidays as needed.