What You’ll Do
The Director of Operations is the chief operational driver and financial engine builder for Taste Buds Kitchen as we expand from 25 to 50+ units nationwide. Reporting directly to the CEO, this executive role bridges high-level brand strategy with franchise-level revenue generation and profitability.
Above all, you own the core operational and financial KPIs of the business. You are not a passive brand inspector; you are an active growth leader who leverages system scorecards, labor models, and unit economics to drive Same-Studio Sales (SSS), maximize unit-level profitability and gross margins, govern on-time studio openings, and scale a disciplined, high-performing franchise operations department.
Key Responsibilities
1. KPI Ownership, Unit Financials & Revenue Growth
- Executive KPI Accountability: Fully own, track, and report on companywide operational and financial KPIs—specifically Same-Studio Sales (SSS), gross margin, labor efficiency, guest satisfaction, and network-wide franchisee profitability.
- Profit & Performance Coaching: Direct the Profit FBC to run proactive financial interventions; analyze studio P&Ls, diagnose cost leaks, and implement proven revenue-driving playbooks across underperforming and plateaued locations.
- Scorecard Governance: Maintain and evolve the corporate studio health scorecard, establishing clear performance tiers, early warning triggers for distressed units, and transparent benchmarks celebrating top-quartile operators.
- Multi-Unit Scaling Approvals: Evaluate the financial health, operational track record, and management capacity of existing operators prior to corporate sign-off on multi-unit expansion agreements.
2. Department Leadership & Organizational Architecture
- Team Direction & Mentorship: Direct and mentor a four-person corporate team: Operations & Office Coordinator, Culinary Training Manager, Launch FBC, and Profit FBC / L&D Architect—aligning daily team workflows directly to company KPI targets.
- Cross-Functional Revenue Alignment: Partner closely with the Head of Marketing, Technology, and Executive Leadership to synchronize studio floor capacity with national promotional campaigns, custom CRM automations, and guest acquisition initiatives.
- L&D Roadmap Governance: Oversee the systemwide learning framework. Guide the Profit FBC (as L&D Architect) to build structured operational pathways, while directing the Culinary Training Manager to execute culinary certifications and menu launches (Initial Certification, Summer Camp, and Gingerbread 101).
- Launch Role Specialization: Support the Launch FBC’s focus on opening milestones and on-site event operations training during opening weekend, ensuring new units ramp quickly to baseline profitability.
3. Operational Systems, Supply Chain & Technology Governance
- Supply Chain & Margin Protection: Negotiate and manage relationships with broadline distributors, equipment vendors, and operational partners to capture volume pricing, protect supply continuity, and lower studio COGS.
- Tech Stack & System Integrity: Direct the Operations & Office Coordinator in managing our operational tech stack (Operandio, GoHighLevel CRM, booking engines), SOP libraries, and rigorous developer QA testing.
- Studio Floor Simplification: Translate brand strategies into clean, executable workflows that eliminate friction, protect labor margins, and make running a studio straightforward for owners and managers.
4. NSO Governance & Strategic Rollouts
- NSO Revenue Ramp: Govern operational readiness and opening execution for 15–20 new studio openings over the next 18 months, ensuring every new location hits its 90-day operational and financial ramp milestones.
- Rollout Calendar & Adoption: Own the master annual rollout schedule for operational programs, technology updates, and seasonal menus—tracking network-wide adoption rates and measuring financial impact post-launch.
- Senior Dispute & Compliance Escalation: Serve as the executive escalation point for operational disputes, default notices, and brand compliance issues, protecting the brand's reputation with firm, solution-oriented leadership.
Key Performance Indicators (KPIs)
The Director of Operations is directly evaluated on the movement of these core metrics:
- Franchise Profitability: Unit-level gross margins, labor efficiency, and prime cost optimization across the franchise network.
- Sales Growth: System-wide Same-Studio Sales (SSS) growth year-over-year.
- NSO Ramp: Flawless operational readiness for all scheduled openings, meeting 30/60/90-day post-launch revenue and labor ramp milestones.
- Operational Health & Brand Standards: Systemwide audit pass rates and operational compliance across all active studios.
- Initiative Adoption: High network compliance and timely adoption on all major corporate, tech, and menu rollouts.
- Franchisee Retention & Health: High franchisee satisfaction sentiment and strong renewal rates across the network.
Qualifications & Experience
- Experience: 5+ years of progressive multi-unit operational leadership, with at least 3–5 years leading operations within a scaling franchise system (direct experience in the 20-to-50+ unit growth stage preferred).
- Financial Literacy: Proven mastery of franchise P&Ls, prime cost controls (food and labor), unit economics benchmarking, and financial turnaround strategies.
- Operator & Coach Mentality: Demonstrated track record of moving numbers on a scorecard—not just writing policies, but coaching coaches and owners to execute profitably.
- Executive Presence: Strong negotiation, conflict-resolution, and relationship-building skills with independent franchise owners.
- Vendor & Supply Chain Savvy: Experience negotiating with national distributors and vendor partners to protect unit-level margins.
- Team Leadership: Experience managing specialized, multi-disciplinary teams across technical systems, culinary instruction, and field operations.
Role Overview & Working Details
- Role Title: Director of Operations
- Reports To: Chief Executive Officer (CEO)
- Direct Reports: 4
- Operations & Office Coordinator (Hybrid – Chester HQ: Systems, QA, HQ Admin)
- Culinary Training Manager (Hybrid – Chester HQ: Culinary Certification, Recipe R&D, HQ Test Kitchen)
- Franchise Business Coach – Launch (Remote/Field: Build-Outs, NSO Execution, On-Site Event Training)
- Franchise Business Coach – Profit & Performance / L&D Architect (Hybrid – Chester HQ: Unit Economics, System Training Pathways)
- Location & Work Model: Hybrid – Chester, MD (Kent Island). Core on-site days: Tuesday–Thursday at Corporate HQ; remote-flexible Mondays & Fridays. Located 15–20 minutes east of Annapolis via an easy reverse-commute across the Bay Bridge with free on-site parking.
- Travel: Light-to-moderate strategic travel (1–2 trips per quarter) for milestone grand openings, critical studio turnarounds, regional franchisee summits, and vendor partnerships.
Compensation & Benefits
- Compensation: $115,000 – $140,000 base salary (commensurate with multi-unit franchise experience) + Performance Bonus potential
- Health & Wealth: Comprehensive medical, dental, and vision insurance plus a 401(k) plan with company match.
- Time Off & Balance: Unlimited paid time off (PTO), paid company holidays, and a collaborative, family-first culture.
- Perks: Free culinary classes and team event discounts for friends and family at our Corporate HQ kitchen, plus ongoing professional development.
About Us
Taste Buds Kitchen has taken the country by storm with a refreshingly simple concept. We provide culinary entertainment to kids, families and adults in a fun, beautiful and state-of-the art Kitchen Studio. Kids ages 2 to teen love our hands-on cooking classes, camps, birthday parties and field trips. Adults love our byob date night cooking classes, birthday parties, bachelorettes, showers and corporate events. Our innovative programs are as entertaining as they are educational. We always strive to engage and delight our guests.
Job Opportunities
We have incredible career opportunities in each of our growing Kitchen Studios nationwide, as well as our corporate office. Get involved in an exciting and growing company. We are always looking for dynamic talent to join our fun-loving and hard-working team! Perfect for culinary professionals, passionate foodies, teachers, managers, administrators, marketers and college and high school students alike.