At Noble 33, we create world-class restaurant experiences shaped by culinary excellence, elevated design, and genuine hospitality. 

Our portfolio includes Toca Madera, Casa Madera, Sparrow Italia, Meduza Mediterrania, and 1587 Prime. Each restaurant offers a distinct expression of Noble 33’s approach to dining. 

Why this role:

The East Coast Director of Operations is a pivotal leadership position responsible for driving operational excellence, financial performance, and brand execution across all Noble 33 East Coast locations. This role is ideal for a proven multi-unit hospitality leader who thrives in high-energy fine dining environments and wants ownership of regional strategy, team development, and performance optimization within a growing restaurant group.

Job Summary:

The East Coast Director of Operations reports to Executive Leadership and is responsible for overseeing all operational functions across Noble 33’s East Coast portfolio. This role provides strategic direction and hands on leadership to General Managers and Culinary leaders to ensure operational consistency, financial accountability and exceptional guest experiences.

Key Responsibilities:

Strategic Leadership:

• Develop and execute regional operational strategies aligned with company growth and profitability objectives.
• Partner with Executive Leadership to establish KPIs, performance metrics, and operational benchmarks.
• Translate company vision into actionable plans across all West Coast locations.
• Identify opportunities for expansion, innovation, and continuous operational improvement.

Operations and Execution:

• Provide leadership and support to General Managers and Culinary Leaders in daily operations.
• Ensure adherence to brand standards, policies, and service expectations.
• Monitor key performance indicators including sales, labor, food cost, and inventory management.
• Implement operational processes that enhance guest satisfaction and streamline workflows.
• Conduct regular site visits to evaluate execution, consistency, and overall performance.
• Address operational challenges proactively and implement corrective action plans as needed.

Leadership and Team Development

• Recruit, mentor, and develop General Managers and Culinary Leaders.
• Foster a culture of accountability, performance excellence, and collaboration.
• Conduct performance evaluations and provide ongoing coaching and feedback.
• Support succession planning and leadership pipeline development across the region.
• Promote employee engagement, retention, and professional development initiatives.

Financial Management:

• Develop and oversee annual operating budgets for West Coast locations.
• Monitor financial performance against budget and implement corrective actions where necessary.
• Drive profitability through labor optimization, cost controls, and revenue initiatives.
• Partner with Finance to support forecasting, reporting, and long-term planning.
• Identify opportunities for revenue growth and expense reduction through operational enhancements.

Guest Experience and Brand Excellence:

• Champion a culture of hospitality excellence and guest-centric service.
• Ensure consistent execution of food, beverage, and service standards.
• Review guest feedback and operational data to identify trends and improvement opportunities.
• Drive initiatives that enhance brand reputation, loyalty, and overall guest satisfaction.

Qualifications:

• Seven (7) to ten (10) years of progressive leadership experience in hospitality, including multi-unit restaurant operations.
• Bachelor’s degree in hospitality management, Business Administration, or related field preferred (MBA a plus).
• Proven track record of driving operational excellence, financial performance, and guest satisfaction.
• Strong leadership presence with the ability to influence and develop senior-level operators.
• Advanced financial acumen including budgeting, forecasting, and P&L management.
• Exceptional organizational, interpersonal, and communication skills.
• Ability to travel frequently throughout West Coast locations.
• Ability to perform in a fast-paced, high-growth environment.

What We Offer

• Competitive salary and performance bonuses
• Health, dental and vision insurance
• Employee discounts on dining experiences and other services
• Opportunities to learn and lead, with support for career growth
• Paid time off, paid sick leave, and flexible scheduling

We are an Equal Opportunity Employer and consider all qualified applicants without regard to race, color, religion, sex (including pregnancy, sexual orientation, or gender identity), national origin, disability, veteran status, or any other characteristic protected by applicable law.

If you require a reasonable accommodation to complete the application or interview process, please contact Human Resources at humanresources@noble33.com. We are committed to providing reasonable accommodations in accordance with applicable law.

At Noble 33, we create world-class restaurant experiences shaped by culinary excellence, elevated design, and genuine hospitality. 

Our portfolio includes Toca Madera, Casa Madera, Sparrow Italia, Meduza Mediterrania, and 1587 Prime. Each restaurant offers a distinct expression of Noble 33’s approach to dining. 

Why this role:

The East Coast Director of Operations is a pivotal leadership position responsible for driving operational excellence, financial performance, and brand execution across all Noble 33 East Coast locations. This role is ideal for a proven multi-unit hospitality leader who thrives in high-energy fine dining environments and wants ownership of regional strategy, team development, and performance optimization within a growing restaurant group.

Job Summary:

The East Coast Director of Operations reports to Executive Leadership and is responsible for overseeing all operational functions across Noble 33’s East Coast portfolio. This role provides strategic direction and hands on leadership to General Managers and Culinary leaders to ensure operational consistency, financial accountability and exceptional guest experiences.

Key Responsibilities:

Strategic Leadership:

• Develop and execute regional operational strategies aligned with company growth and profitability objectives.
• Partner with Executive Leadership to establish KPIs, performance metrics, and operational benchmarks.
• Translate company vision into actionable plans across all West Coast locations.
• Identify opportunities for expansion, innovation, and continuous operational improvement.

Operations and Execution:

• Provide leadership and support to General Managers and Culinary Leaders in daily operations.
• Ensure adherence to brand standards, policies, and service expectations.
• Monitor key performance indicators including sales, labor, food cost, and inventory management.
• Implement operational processes that enhance guest satisfaction and streamline workflows.
• Conduct regular site visits to evaluate execution, consistency, and overall performance.
• Address operational challenges proactively and implement corrective action plans as needed.

Leadership and Team Development

• Recruit, mentor, and develop General Managers and Culinary Leaders.
• Foster a culture of accountability, performance excellence, and collaboration.
• Conduct performance evaluations and provide ongoing coaching and feedback.
• Support succession planning and leadership pipeline development across the region.
• Promote employee engagement, retention, and professional development initiatives.

Financial Management:

• Develop and oversee annual operating budgets for West Coast locations.
• Monitor financial performance against budget and implement corrective actions where necessary.
• Drive profitability through labor optimization, cost controls, and revenue initiatives.
• Partner with Finance to support forecasting, reporting, and long-term planning.
• Identify opportunities for revenue growth and expense reduction through operational enhancements.

Guest Experience and Brand Excellence:

• Champion a culture of hospitality excellence and guest-centric service.
• Ensure consistent execution of food, beverage, and service standards.
• Review guest feedback and operational data to identify trends and improvement opportunities.
• Drive initiatives that enhance brand reputation, loyalty, and overall guest satisfaction.

Qualifications:

• Seven (7) to ten (10) years of progressive leadership experience in hospitality, including multi-unit restaurant operations.
• Bachelor’s degree in hospitality management, Business Administration, or related field preferred (MBA a plus).
• Proven track record of driving operational excellence, financial performance, and guest satisfaction.
• Strong leadership presence with the ability to influence and develop senior-level operators.
• Advanced financial acumen including budgeting, forecasting, and P&L management.
• Exceptional organizational, interpersonal, and communication skills.
• Ability to travel frequently throughout West Coast locations.
• Ability to perform in a fast-paced, high-growth environment.

What We Offer

• Competitive salary and performance bonuses
• Health, dental and vision insurance
• Employee discounts on dining experiences and other services
• Opportunities to learn and lead, with support for career growth
• Paid time off, paid sick leave, and flexible scheduling

We are an Equal Opportunity Employer and consider all qualified applicants without regard to race, color, religion, sex (including pregnancy, sexual orientation, or gender identity), national origin, disability, veteran status, or any other characteristic protected by applicable law.

If you require a reasonable accommodation to complete the application or interview process, please contact Human Resources at humanresources@noble33.com. We are committed to providing reasonable accommodations in accordance with applicable law.