DIRECTOR OF OPERATIONS
About Naked Farmer
Naked Farmer is built on a mission to build a better food system by connecting farmers to the community. We build seasonal recipes based on what’s growing in our region and know farmers on a first-name basis. Since opening our first location in 2020, we’ve built a culture of resilience and transparency through our open-book management, profit-sharing plans, and dedication to telling the story behind the farmers who grow our local food supply. Our mission is to build a better food system, one locally sourced meal at a time.
With 8 thriving locations and several more in the pipeline, we’re growing quickly and looking for an experienced, hands-on
Director of Operations to help lead us into our next chapter.
Job Summary
The
Director of Operations will be responsible for overseeing the performance, growth, and day-to-day operations of all current locations, while also leading strategic and tactical planning for upcoming restaurant openings. This role is ideal for a resourceful leader who thrives in a high-volume, entrepreneurial environment and is passionate about food, people, and operational excellence. You will report to the Chief Executive Officer and work closely with the Leadership Team.
Key Responsibilities
- Multi-Unit Oversight: Oversee and lead the daily operations of 8 existing Naked Farmer locations, ensuring consistent performance, guest satisfaction, and adherence to brand standards.
- New Restaurant Development: Collaborate with cross-functional teams (Construction, Operations, Culinary, Marketing, Training) to plan, staff, and launch new locations on time
- Team Leadership: Partner with Director of People to assist with hiring, training, mentoring, and managing all salaried and Market Operators. Foster a high-performance culture rooted in accountability, transparency, and care.
- Operational Excellence: Implement and continuously improve operational systems, tools, and processes to drive efficiency, quality, and profitability.
- Financial Performance: Own the P&L for all units. Track KPIs, analyze financial reports, and proactively identify areas of improvement.
- Guest Experience: Support an exceptional customer experience by setting standards, providing tools and support, and holding teams accountable.
- Cross-functional Collaboration: Work closely with support teams to ensure operational alignment with the brand mission and standards.
- Compliance & Safety: Ensure all locations comply with health, safety, and labor regulations.
BENEFITS:
We’re offering more than just a great place to work, with a culture that’s different than a typical restaurant:
- Profit-Sharing
- Flexible vacation time
- An exciting Bonus Plan that rewards upside on driving business results
- Working on something that really matters
- Competitive medical & dental coverage
YOU HAVE:
- Fast-casual growth and NRO experience
- A resourceful predisposition to problem-solving
- Strong business skills
- 3+ years running a culinary-driven restaurant
- 5+ years of multi-unit restaurant experience
- Exceptional track record of developing leaders. The ability to see potential in others and cultivate it.
- Solid communication (verbal and written) skills
- Strategic ability to partner with leaders in our culinary, people, training and accounting departments to drive growth.
- Strong work ethic and an obsession for getting the job done well
- An obsession for things being neat, clean and organized
- A commitment to serving safe food. ServSafe certificate or ability to pass within first 30 days
- Creativity & an open mind
YOU WILL:
- Encourage a learning environment by ensuring our chefs are always training and teaching the next generation of culinarians in our restaurants.
- Drive successful brand expansion into new and existing markets
- Create a passionate culture in which people love to cook and feed others - and experience that joy every single day.
- Translate business trends into seasonal menu dishes and specials that our chefs can execute to drive their business forward.
- Ensure our restaurants exceed all Department of Health food safety & sanitation standards.
- Continually improve our kitchen operations to maximize efficiency and meet food and labor costs.
- Be a voice of calm and confidence in high pressure situations and demonstrate leadership through adept problem solving.
- Train our restaurant leaders how to efficiently run the business, cook delicious food, and serve our communities.
- Work hip to hip with our restaurant leaders teaching them how to run efficient restaurants, develop their team members and open new locations
- Travel 75-90% of the time to support existing and new restaurants where needed
Let’s build the future of food together.
