Operations Director

The role

"Independent Food Company is home to some of the region's most recognised hospitality concepts, including SALT, Somewhere, Parker's, Shalwa, Somewhere, and Public. We are a fast-growing organisation with an expanding portfolio of concepts, an active acquisition strategy, and ambitious plans for growth across new and existing markets. As we scale, the quality of our people remains central to everything we build. That is where you come in. Role SummaryThe Operations Director is responsible for the end-to-end operational performance of assigned brands, ensuring each brand delivers against its commercial, operational, people, and guest experience objectives.The role acts as the operational owner of the brand, translating its strategy and positioning into consistent restaurant-level execution. The Operations Director leads the Area Management and restaurant teams, owns brand performance, supports growth and new openings, and works cross-functionally to ensure the brand continues to evolve while maintaining strong operational standards. Key Responsibilities1. Brand Operational Leadership Take full operational ownership of assigned brands and their restaurant portfolio. Translate brand strategy, positioning, and business objectives into operational priorities and execution plans. Ensure consistent execution of the brand experience across all locations. Establish clear priorities and operating rhythms for each assigned brand. Act as the primary operational point of accountability for brand performance. 2. Commercial & Financial Performance Own brand-level and restaurant-level sales, profitability, labor, food cost, and controllable expenses. Review brand and restaurant P&Ls and identify opportunities to improve performance. Develop action plans for underperforming locations and ensure timely execution. Drive initiatives to increase sales, productivity, efficiency, and profitability. Work closely with Finance on budgets, forecasts, targets, and performance reviews. 3. Restaurant Operations & Standards Ensure all restaurants consistently meet operational, food, service, cleanliness, and brand standards. Maintain strong field presence and regularly review restaurant performance and execution. Ensure operational issues are identified, escalated, and resolved quickly. Drive consistency across locations while addressing individual restaurant performance requirements. Continuously identify opportunities to simplify and improve restaurant operations. 4. Guest Experience Own the operational delivery of the intended guest experience for assigned brands. Monitor guest feedback, complaints, ratings, and key experience indicators. Identify recurring guest experience gaps and implement corrective actions. Ensure teams consistently deliver the required service and hospitality standards. Work with relevant departments to continuously elevate the overall brand experience. 5. Operations Team Leadership Lead and manage Senior Area Managers, Area Managers, and restaurant leadership teams. Establish clear KPIs, responsibilities, and performance expectations. Conduct structured performance reviews and coaching with the Area Management team. Build accountability and strong leadership capability across the brand. Identify high-potential talent and develop succession plans for key operational roles."