HHC is looking for a Director of Corporate Operations to lead our company-owned restaurant markets. This is a field-based leadership role for someone who thrives in restaurants (75% of your time will be in the field), knows how to build and coach strong Area Director teams, and owns the numbers just as well as the guest experience.

You'll be directly responsible for driving sales, profitability, and brand consistency across every location in your markets.

• Lead, coach, and develop Area Directors across company-owned markets, building bench strength and succession plans
• Own key financial metrics, sales growth, labor, prime cost, EBITDA, controllable expenses, and restaurant-level profitability
• Conduct regular restaurant visits, audits, and performance reviews with clear action plans and follow-up
• Lead new restaurant openings, reopens, and operational turnarounds
• Run daily KPI calls with Area Directors and drive action plans to hit performance goals
• Champion a guest-first culture, monitoring guest feedback, online reviews, and NPS scores
• Drive growth in catering, off-premise, loyalty, and local restaurant sales initiatives
• Ensure consistent execution of brand standards, food quality, cleanliness, and guest experience
• Partner cross-functionally with Marketing, Supply Chain, Training, HR, and Finance to hit KPIs
• Ensure compliance with company policies, procedures, and safety standards

• 7–12+ years of restaurant operations experience
• 5+ years in multi-unit leadership (Area Director, District Manager, Regional Manager, or similar)
• Proven success leading high-volume QSR or fast casual restaurants
• Strong understanding of P&L management, KPIs, and operational drivers
• Demonstrated ability to develop leaders and improve team performance
• Excellent communication, leadership, and problem-solving skills
• Valid ServSafe certification and Food Manager's Permit (or willingness to obtain)
• Valid driver's license and reliable, predictable attendance
• Basic proficiency with Microsoft Office, tablets, and POS systems
• Willingness to travel frequently within assigned regions

You'll have real ownership of your markets, the people, the P&L, and the guest experience, backed by a company that invests in leadership development and wants operators who solve problems, not just report them.

HHC is looking for a Director of Corporate Operations to lead our company-owned restaurant markets. This is a field-based leadership role for someone who thrives in restaurants (75% of your time will be in the field), knows how to build and coach strong Area Director teams, and owns the numbers just as well as the guest experience.

You'll be directly responsible for driving sales, profitability, and brand consistency across every location in your markets.

• Lead, coach, and develop Area Directors across company-owned markets, building bench strength and succession plans
• Own key financial metrics, sales growth, labor, prime cost, EBITDA, controllable expenses, and restaurant-level profitability
• Conduct regular restaurant visits, audits, and performance reviews with clear action plans and follow-up
• Lead new restaurant openings, reopens, and operational turnarounds
• Run daily KPI calls with Area Directors and drive action plans to hit performance goals
• Champion a guest-first culture, monitoring guest feedback, online reviews, and NPS scores
• Drive growth in catering, off-premise, loyalty, and local restaurant sales initiatives
• Ensure consistent execution of brand standards, food quality, cleanliness, and guest experience
• Partner cross-functionally with Marketing, Supply Chain, Training, HR, and Finance to hit KPIs
• Ensure compliance with company policies, procedures, and safety standards

• 7–12+ years of restaurant operations experience
• 5+ years in multi-unit leadership (Area Director, District Manager, Regional Manager, or similar)
• Proven success leading high-volume QSR or fast casual restaurants
• Strong understanding of P&L management, KPIs, and operational drivers
• Demonstrated ability to develop leaders and improve team performance
• Excellent communication, leadership, and problem-solving skills
• Valid ServSafe certification and Food Manager's Permit (or willingness to obtain)
• Valid driver's license and reliable, predictable attendance
• Basic proficiency with Microsoft Office, tablets, and POS systems
• Willingness to travel frequently within assigned regions

You'll have real ownership of your markets, the people, the P&L, and the guest experience, backed by a company that invests in leadership development and wants operators who solve problems, not just report them.