Savory is seeking a dynamic, hands-on Director of Operations to lead both our commissary bakery operations and restaurant locations at one of our portfolio brands. This role is ideal for someone who understands the art and science of baking—from laminated pastries to savory goods—and who thrives in high-growth, multi-unit environments. You’ll be instrumental in scaling production, optimizing store operations, and building strong, high-performing teams across the board.

Key Responsibilities

• Lead day-to-day operations of our commissary bakery, ensuring product quality, consistency, and timely distribution to restaurant locations.

• Oversee operational performance across multiple restaurant units—driving standards for service, product execution, and team efficiency.

• Build and develop teams across both commissary and store locations, fostering a culture of accountability, collaboration, and excellence.

• Collaborate with culinary, logistics, and leadership teams to ensure alignment between production and front-line execution.

• Implement systems and SOPs to scale quality, efficiency, and food safety (HACCP, FDA, local standards).

• Manage production planning, labor scheduling, and inventory for both commissary and stores.

• Monitor KPIs across operations (labor cost, yield, throughput, store performance) to drive continuous improvement.

• Support new unit openings and commissary expansions, ensuring readiness and operational excellence.

What We're Looking For

• 5–7+ years of experience in bakery/pastry operations and multi-unit restaurant leadership.

• Proven ability to manage both back-of-house production and front-of-house execution.

• Deep knowledge of savory baking, pastry production, and food safety standards.

• Hands-on leader who excels at developing people and systems in fast-paced environments.

• Strong operational mindset and experience scaling teams and processes.

• Based in or able to travel weekly to St. George, UT for the first 12 months.

Savory is seeking a dynamic, hands-on Director of Operations to lead both our commissary bakery operations and restaurant locations at one of our portfolio brands. This role is ideal for someone who understands the art and science of baking—from laminated pastries to savory goods—and who thrives in high-growth, multi-unit environments. You’ll be instrumental in scaling production, optimizing store operations, and building strong, high-performing teams across the board.

Key Responsibilities

• Lead day-to-day operations of our commissary bakery, ensuring product quality, consistency, and timely distribution to restaurant locations.

• Oversee operational performance across multiple restaurant units—driving standards for service, product execution, and team efficiency.

• Build and develop teams across both commissary and store locations, fostering a culture of accountability, collaboration, and excellence.

• Collaborate with culinary, logistics, and leadership teams to ensure alignment between production and front-line execution.

• Implement systems and SOPs to scale quality, efficiency, and food safety (HACCP, FDA, local standards).

• Manage production planning, labor scheduling, and inventory for both commissary and stores.

• Monitor KPIs across operations (labor cost, yield, throughput, store performance) to drive continuous improvement.

• Support new unit openings and commissary expansions, ensuring readiness and operational excellence.

What We're Looking For

• 5–7+ years of experience in bakery/pastry operations and multi-unit restaurant leadership.

• Proven ability to manage both back-of-house production and front-of-house execution.

• Deep knowledge of savory baking, pastry production, and food safety standards.

• Hands-on leader who excels at developing people and systems in fast-paced environments.

• Strong operational mindset and experience scaling teams and processes.

• Based in or able to travel weekly to St. George, UT for the first 12 months.