Benefits:

401(k)

401(k) matching

Bonus based on performance

Employee discounts

Flexible schedule

Free food & snacks

Opportunity for advancement

Training & development

About Us

R & R Breakfast Spot is a family-owned restaurant brand rooted in culture, community, and soul-forward food. Built on the values of leadership, accountability, and excellence, we are growing beyond day-to-day service into catering, events, and multi-stream operations.

We are seeking a Director of Operations — someone who can be an extension of the owner and confidently lead all areas of the business. We are a very small restaurant with a huge potential for growth. We are seeking someone who is committed to growing with us. This role requires consistent availability on weekends which is our busiest time, this means both Saturday AND Sunday. The perk to this role is that we close at 3pm every day so most times, you are gone by around 4:30 for the day.

Role Summary

The Director of Operations is the owner’s right hand. This role requires someone who can step into any position as needed while also managing the business at a high level. You will oversee daily restaurant operations, financial performance, staffing, catering logistics, and administrative systems.

This is not a standard manager role. This position requires leadership, adaptability, and strong business instincts.

This person should be trainable in all areas of the restaurant and adaptable to learning the way that we do things. They should also have kitchen experience such as cooking, inventory control, and waste management.

Key Responsibilities

Operations & Service

Lead daily restaurant operations (FOH & BOH)

Step into service roles as needed (cook, host, server, food runner)

Ensure service standards, food quality, and guest experience are upheld

Resolve guest and staff issues in real time

Leadership & Staffing

Create and manage staff schedules

Lead pre-shifts and enforce SOPs

Train, coach, discipline, and motivate staff

Serve as acting owner when the owner is not on-site

Financial & Administrative

Read and interpret P&L statements

Monitor labor costs, food costs, and waste

Manage inventory and ordering

Support payroll, timekeeping, and labor compliance

Assist owner with reporting and business decisions

Catering & Events

Manage catering orders from inquiry to execution

Coordinate staffing, prep, and timelines for events

Ensure profitability and smooth execution of catering services

Systems & Growth

Help implement systems and procedures

Identify inefficiencies and suggest improvements

Support expansion, partnerships, and brand consistency

Qualifications

3–5+ years restaurant leadership experience

Strong understanding of FOH & BOH operations

Experience with scheduling, inventory, and labor control

Comfortable reading financial reports (or willing to learn)

Calm under pressure, solution-oriented

Reliable, flexible, and hands-on

Leadership mindset — leads by example

This Role Is Ideal For Someone Who

Wants responsibility and autonomy

Enjoys both leadership and hands-on work

Thinks like an owner, not just an employee

Thrives in a fast-paced, growing environment