DIRECTOR OF OPERATIONS

Large McDonald’s Franchisee

POSITION SUMMARY

ESSENTIAL DUTIES AND RESPONSIBILITIES

1. Operational Leadership and Accountability

• Provide overall leadership and direction for restaurant operations across the franchise organization.
• Establish clear performance expectations and accountability for Operations Managers, Supervisors, and Restaurant Managers.
• Ensure restaurants consistently meet or exceed company expectations for sales, profitability, customer service, food quality, speed of service, cleanliness, and operational execution.
• Monitor restaurant performance through regular business reviews, field visits, and operational reporting.
• Identify operational deficiencies and implement corrective action plans to achieve sustainable improvement.
• Ensure restaurants are properly staffed, scheduled, and equipped to meet customer demand.
• Maintain a strong focus on restaurant readiness, including opening and closing execution, staffing, food preparation, and equipment functionality.

2. Financial Performance and Business Growth

• Execute annual operating plans and budgets for the restaurant portfolio.
• Drive sales growth, transaction growth, and profitability through effective operational strategies.
• Review and analyze restaurant financial statements, sales trends, labor costs, food costs, and other key performance indicators.
• Establish financial targets and hold operational leaders accountable for achieving results.
• Partner with Finance to identify opportunities to improve margins, control expenses, and maximize restaurant-level profitability.
• Ensure labor scheduling and deployment are aligned with sales forecasts and business needs.
• Monitor food cost, waste, inventory controls, and other cost-of-goods indicators.
• Identify opportunities for new restaurant development, remodels, reinvestment, and operational expansion.

3. McDonald’s Brand Standards and Guest Experience

• Ensure full compliance with McDonald’s brand standards, operational procedures, and restaurant expectations.
• Maintain consistent execution of food quality, service, cleanliness, and overall customer experience standards.
• Monitor results from brand standards visits, operational assessments, and customer feedback.
• Develop and implement action plans to address performance gaps and prevent recurring deficiencies.
• Ensure restaurants are prepared for brand standards visits and maintain a culture of daily operational excellence.
• Partner with relevant McDonald’s corporate representatives and franchise support teams to ensure alignment with brand initiatives and expectations.
• Promote a guest-first culture throughout the organization.

4. Leadership Development and Talent Management

• Build and maintain a strong leadership pipeline throughout the organization.
• Develop Regional Directors, Operations Directors, Restaurant Managers, and other key leaders through coaching, training, and performance management.
• Ensure effective succession planning for critical operational positions.
• Establish consistent leadership development expectations and training programs.
• Partner with Human Resources to ensure effective recruiting, onboarding, retention, and employee development.
• Hold leaders accountable for creating positive, respectful, and productive work environments.
• Identify high-potential employees and provide opportunities for career advancement.
• Ensure management teams are properly trained and capable of executing company standards and business objectives.

5. People, Culture, and Employee Engagement

• Promote a culture of accountability, teamwork, professionalism, and continuous improvement.
• Support employee engagement initiatives and retention strategies.
• Partner with Human Resources to address employee relations, performance concerns, and organizational issues.
• Ensure compliance with company policies, employment laws, and applicable McDonald’s requirements.
• Promote effective communication between restaurant teams, field leadership, and executive management.
• Maintain high standards for leadership conduct and workplace culture.
• Support initiatives that improve morale, employee satisfaction, and management retention.

6. Restaurant Systems and Operational Excellence

• Ensure consistent implementation and effective use of McDonald’s operational systems, technology, and business tools.
• Monitor restaurant adherence to scheduling, planning, inventory, training, and performance-management systems.
• Drive adoption of new operational initiatives and ensure leaders are properly trained.
• Identify opportunities to improve restaurant processes, efficiency, and productivity.
• Partner with appropriate departments to resolve technology, equipment, and operational challenges.
• Ensure restaurant managers and crew members have the tools, training, and resources necessary to perform their jobs effectively.

7. Food Safety, Risk Management, and Compliance

• Maintain the highest standards of food safety, sanitation, and restaurant cleanliness.
• Ensure compliance with applicable federal, state, and local health and safety regulations.
• Monitor food safety audits, health department inspections, and operational compliance reports.
• Address safety concerns promptly and implement corrective measures.
• Ensure restaurants maintain proper equipment, smallwares, and operational supplies.
• Partner with Maintenance and other departments to support safe, efficient, and fully operational restaurants.
• Promote a culture of safety for employees and guests.

8. Strategic Planning and Organizational Growth

• Partner with the President and executive leadership team to establish long-term operational and financial objectives.
• Develop strategies to support the growth of the franchise organization.
• Evaluate market opportunities, restaurant performance, and operational capacity.
• Support new restaurant openings, acquisitions, remodels, and other strategic initiatives.
• Ensure operational leadership structures and resources support the size and complexity of the organization.
• Lead change management initiatives and ensure effective communication throughout the organization.

KEY PERFORMANCE INDICATORS

• Sales and transaction growth.
• Restaurant profitability and operating income.
• Customer satisfaction and service times.
• Food quality and adherence to McDonald’s brand standards.
• Restaurant cleanliness and food safety.
• Labor productivity and scheduling effectiveness.
• Food cost, waste, and inventory control.
• Management staffing, retention, and leadership development.
• Employee engagement and organizational culture.
• Successful execution of strategic initiatives and business plans.

QUALIFICATIONS

• Minimum of 10 years of progressive experience in restaurant operations, preferably within McDonald’s or a comparable large QSR organization.
• Minimum of 5 years of multi-unit leadership experience with responsibility for multiple restaurants.
• Proven success managing a large restaurant portfolio and leading senior operational leaders.
• Strong understanding of McDonald’s operational systems, brand standards, and business practices.
• Demonstrated ability to drive sales, profitability, and operational improvement.
• Strong financial analysis, budgeting, and business planning skills.
• Proven experience developing managers and building leadership teams.
• Excellent communication, decision-making, and organizational skills.
• Ability to travel regularly between restaurants and attend company or McDonald’s meetings as required.

• Bachelor’s degree in Business Administration, Hospitality Management, or a related field.
• Experience overseeing 30 or more restaurants.
• Experience supporting new restaurant development, acquisitions, or remodels.
• Experience managing Regional Directors or comparable senior operational leaders.

LEADERSHIP COMPETENCIES

• Strategic thinking and business acumen.
• Strong operational discipline and execution.
• Financial accountability.
• Leadership development and talent management.
• Decisive problem-solving.
• Effective communication and collaboration.
• High personal integrity and professionalism.
• Commitment to McDonald’s brand standards and customer experience.
• Ability to lead through change and organizational growth.

WORKING CONDITIONS

• Regular travel between restaurants, company offices, and other business locations.
• Frequent visits to restaurant kitchens, dining rooms, service areas, and back-of-house operations.
• Ability to work varying schedules, including occasional evenings, weekends, and holidays as business needs require.
• Ability to perform duties in a fast-paced restaurant environment.

DISCLAIMER