Director of Operations

ABOUT PROMISE HOSPITALITY GROUP 

Promise Hospitality Group (PHG) is a hospitality technology company transforming the future of foodservice through its portfolio of hotel kitchens and brands. Our full service platform allows us to operate and meet the food and beverage needs of our partners and communities. We currently serve over 7,000 hotel rooms and throughout our meals contract program we deliver over 100,000 meals a month to our community partners. 

Our Promise is to build something lasting — a company defined by our people, actions and the belief that great hospitality creates real impact.  We envision a world where hospitality isn’t a luxury — it’s the standard for every guest everywhere. We believe in Altruism, acting selflessly to benefit others that leads to deeper engagement, success and collective well being, Ambition, by choosing growth over comfort to maximize our potential. Resilience, even when we fall short, we press on, Integrity, having a strong moral principles and do the right thing when no one is watching, Results-Oriented, with measurable, data driven outcomes amidst ambiguity and Foresight, when we anticipate needs, be thoughtful in our approach, and be intentional in the execution. 

At Promise Hospitality Group (PHG), our mission is to redefine hospitality by delivering exceptional food and beverage services with excellence, integrity, and compassion. We strive to nourish communities through personalized culinary experiences, empowering individuals, and elevating standards across luxury hotels and institutional dining program.

POSITION OVERVIEW

The Director of Operations is responsible for assisting with developing and operating a cost-effective operation across multiple properties in the NYC region which exceeds guest expectations through the service of high-quality food and beverages, in a clean and comfortable atmosphere. They have overall responsibility for all aspects of the restaurant related to sales, profit and the development of people; assume total responsibility for internal day-to-day operations of the assigned restaurants in conjunction with the General Manager. The Director will ensure operations are in accordance with corporate policies, programs and procedures while ensuring overall food and beverage standards.

KEY RESPONSIBILITIES (NOT ALL INCLUSIVE)

• Ensures NYC regional restaurants meet and exceed budgeted financial goals.
• Assists with analyzing monthly profit and loss statements, developing accurate plans from them, implementing them and following through on plans.
• Responsible for ensuring the quality of all aspects of the restaurants; including the beverage, food, service and physical structure.
• Maintains high standards in all areas of security, safety, cleanliness and sanitation.
• Assists with the daily upkeep of the physical plant, in particular, conducting daily walk-throughs of the restaurant to determine areas that require attention, cleaning or repairs.
• Pro-actively seeks out potential problems. Consistent decisions must be made which are in the best interest of the guest, the employees and the owners.
• Is alert to all aspects of the operation throughout the shift and knows where to be and when
• Assists with overseeing all aspects of purchasing within the restaurant.
• Organizes and oversees bi-weekly inventory for FOH operating supplies in conjunction with the General Manager.
• Produces and publishes monthly analysis/report summarizing the month end reservations activity
• Compiles a weekly guest complaint log for the President and VP of Operations. Ensures continuous database maintenance in appropriate platforms.
• Organizes and manages departments during pre-openings.
• Maintains appropriate staffing levels and remaining abreast of any changes which may impact staffing needs.
• Assists with recruiting and hiring of high-quality employees, including managers.
• Assists with disciplinary actions such as staff coaching, warnings, suspensions and terminations in conjunction with Human Resources.
• Oversees completion of other daily administrative tasks, including, payroll, petty cash, reservation requests, and guest complaints.
• Constantly evaluates managers and all service staff.
• Promotes teamwork within the restaurants, creating a positive work environment.
• Treats every customer, employee and vendor with respect and dignity.
• Performs other job-related activities as required or assigned by the Executive Team.

WHO YOU ARE

• People-first leader: You lead with integrity, empathy, accountability, and genuinely care about creating a positive employee experience.
• Strategic and hands-on: You see the big picture but are equally comfortable getting into the details and making things happen.
• Entrepreneurial and resourceful: You thrive in a growing business where processes are evolving, priorities can shift, and solutions often need to be built from scratch.
• A trusted partner: You build credibility and strong relationships with employees and leaders at every level, from frontline teams to the executive leadership team.
• A strong communicator:  You can navigate difficult conversations, provide constructive feedback, and communicate complex matters with clarity, empathy, and confidence.
• Results-oriented: You understand that strong people practices contribute directly to employee performance, operational excellence, and business success.
• Adaptable and resilient: You are comfortable navigating ambiguity, managing competing priorities, and responding to business needs with sound judgment and decisiveness.
• A culture builder: You understand how to translate company values into everyday behaviors, leadership expectations, and employee experiences.

WHAT YOU BRING

• Multi-unit Directors/Managers with 4-5 years FOH Management experience in high volume
• Minimum of 8 years of experience in food and beverage management in a hotel or restaurant setting.
• Strong leadership and management skills, with experience managing a team of staff.
• Technology- Aloha, Micros, Schedulefly, Harri, Compeat or other inventory management system
• Strong organizational and time management skills, with the ability to prioritize tasks effectively.
• MUST HAVE OPEN AVAILABILITY- Able to work late nights, holidays, weekends and long days as necessary
• Knowledge of health and safety regulations and procedures.

This role will require regular presence at PHG's operational locations and close collaboration with corporate and field leadership. Specific office location and on-site expectations to be confirmed. This is a full-time exempt leadership position, generally Monday through Friday, with flexibility to work outside standard business hours as needed to support PHG's hospitality operations and employees.

This is a full-time, exempt position with a base salary of $135,000-$175,000. PHG offers a comprehensive benefits package, including company-subsidized health, vision, and dental insurance (eligible after 60 days of employment), paid time off, sick time, a company computer, commuter benefits, and opportunities for advancement.

NOTE: Promise Hospitality Group is an Equal Opportunity Employer. It does not discriminate against applicants based on race, religion, color, disability, medical condition, legally protected genetic information, national origin, gender, sexual orientation, marital status, gender identity or expression, sex (including pregnancy, childbirth, or related medical conditions), age, veteran status, or other legally protected characteristics. Any applicant with a mental or physical disability who requires accommodation during the application process should contact [email protected] to request such accommodation.