Operation Director of Restaurant Chain Group

Work Arrangement: Frequent on-site presence required

Position Overview

We are looking for a hands‑on Director of Operations – France to oversee the operations of the first batch of outlets in France, as well as the coordination with the central kitchen.

This role will be responsible for building and implementing standardized operating systems, improving store profitability, and developing a scalable operational model to support future expansion across Europe.

The ideal candidate should be highly execution‑driven, field‑oriented, and experienced in managing multi‑unit restaurant operations in the French market.

Key Responsibilities

• Oversee the daily operations of multiple restaurant outlets in France
• Establish and implement standardized operating procedures, including SOPs, store audit routines, and KPI systems
• Ensure consistency in brand standards, food quality, service experience, and operational execution
• Conduct regular store visits to identify and resolve on‑site operational issues

• Take ownership of regional operational and financial performance
• Monitor and optimize key operating metrics, including food cost, labor cost, table turnover, labor productivity, and revenue per square meter
• Improve staff scheduling, workflow efficiency, and store‑level profitability
• Build and continuously refine a replicable unit economics model for future expansion
• Work closely with the central kitchen team to improve production planning and delivery efficiency
• Monitor inventory turnover, food waste, and supply flow between the central kitchen and outlets
• Ensure compliance with food safety, hygiene, and operational standards

• Directly manage store managers and support their day‑to‑day performance
• Build training, development, and succession plans for store‑level management teams
• Implement performance evaluation and incentive mechanisms
• Foster a strong, execution‑oriented operational culture

• Participate in site evaluation, pre‑opening preparation, and new store launches
• Develop standardized new store opening procedures
• Support the development of scalable operational systems for future European expansion

Requirements

Required Qualifications

• 8+ years of experience in the restaurant or F&B industry
• 3+ years of experience managing multiple outlets; experience managing 5 or more outlets is preferred
• Strong hands‑on experience in store operations and field management
• Familiarity with the French restaurant market, labor regulations, and food safety requirements
• Strong execution capability, problem‑solving skills, and cost‑control mindset
• Comfortable with frequent store visits and on‑site management

Preferred Qualifications

• Experience in French local restaurant chains or multi‑unit F&B groups
• Experience working with or managing a central kitchen
• Background in Asian cuisine or Asian restaurant brands
• Fluency in French is required; Mandarin capability is a strong plus

Key Success Metrics

• Store‑level EBITDA achievement
• Food cost and labor cost control
• Improvement in table turnover and operational efficiency
• Store standardization and execution score
• Achievement of annual profitability targets