One Haus Hospitality

Regional Director — Dallas & Columbus Markets

Location: Columbus, OH (with regular travel to the Dallas Market)

Relocation Assistance: Available

Compensation: $110,000-$135,000 + performance bonus + equity/long-term incentive potential + benefits

Employment Type: Full-time, salaried, exempt

Reports To: COO

About the Opportunity

A growing multi-unit, multi-concept restaurant group is seeking a Regional Director to lead operations across its Dallas and Columbus markets. The portfolio spans multiple concepts and service styles, with each restaurant carrying its own culinary identity, guest demographic, and operating rhythm. We're looking for a seasoned multi-unit leader who can hold the standard across very different rooms, develop strong GMs and Executive Chefs, and drive financial performance without losing sight of hospitality, culture, and brand integrity.

Position Summary

The Regional Director is the senior operational leader for all units in the Dallas and Columbus markets. This role owns market-level P&L, leadership development, brand standards execution, and growth support. The RD spends meaningful time in each restaurant — walking floors, sitting in pre-shifts, coaching GMs and Chefs, reviewing numbers, and protecting the guest experience. This is not a desk role; it is a high-trust, high-presence leadership position that requires equal fluency in spreadsheets and on the floor during a Saturday night rush.

Key Responsibilities

Multi-Unit Leadership

• Provide direct leadership, coaching, and accountability to General Managers and Executive Chefs across all units in both markets
• Conduct regular site visits, structured restaurant walks, and operational audits
• Lead monthly business reviews with each GM/EC; set quarterly priorities and track progress
• Serve as the senior on-the-ground voice of ownership in both markets

Financial Performance

• Own market-level P&L performance across all units; deliver against revenue, EBITDA, and margin targets
• Drive disciplined management of prime cost (labor + COGS), controllables, and capital spend
• Lead annual budgeting and quarterly forecasting in partnership with finance and each unit's leadership
• Identify and act on underperformance quickly — diagnose, intervene, and follow through

Brand & Standards Execution

• Protect the unique identity, voice, and standards of each concept; resist homogenization across the portfolio
• Ensure consistent execution of brand standards, service sequencing, culinary specs, and guest experience
• Partner with brand, marketing, and culinary leadership to roll out menu changes, promotions, and programming

Talent & Culture

• Recruit, develop, and retain a strong bench of GMs, Executive Chefs, AGMs, and Sous Chefs
• Build clear succession plans and career paths for high-performing leaders in both markets
• Champion a culture of hospitality, professionalism, and accountability — high standards without fear
• Lead leadership development programming, manager training, and ongoing coaching cadence

Guest Experience

• Own guest satisfaction metrics, reviews, and recovery across the markets
• Build systems for capturing guest feedback and translating it into operational change
• Personally engage with VIPs, regulars, and key community relationships in both cities

Compliance, Safety & Risk

• Ensure full compliance with state and local health, liquor, labor, and safety regulations in both Texas and Ohio
• Partner with HR, legal, and risk on employee relations, investigations, and policy enforcement
• Oversee facilities, maintenance, and capital project execution at the market level

Growth & New Openings

• Support new unit openings within the markets: site evaluation, pre-opening planning, leadership selection, training, and ramp
• Provide on-the-ground leadership during opening windows
• Contribute market intelligence to the executive team on expansion, M&A, and concept evolution

What We're Looking For

• 8+ years of progressive restaurant leadership, with 3+ years in a multi-unit operations role (DO, RD, RVP, or similar)
• Demonstrated experience overseeing multiple concepts (not just multiple units of one brand)
• Track record running full-service, chef-driven restaurants — not strictly QSR or fast-casual backgrounds
• Proven P&L ownership at the market or region level, with documented results
• Strong leadership track record: hiring, developing, and retaining GMs and Executive Chefs
• Sophisticated financial acumen: prime cost discipline, forecasting, capital planning
• Comfortable in both BOH and FOH conversations; respected by chefs and GMs alike
• Excellent communicator and culture-carrier; calm, decisive, and direct under pressure
• Willingness and ability to travel regularly between Dallas and Columbus (expect 50–70% travel depending on home base and operational needs)
• ServSafe Manager certification required; sommelier certification or strong beverage program experience a plus
• Bachelor's degree or equivalent professional experience preferred
• Available evenings, weekends, holidays, and during opening or crisis windows

What We Offer

• Base Salary: $110,000-$135,000
• Performance-based bonus tied to market P&L and leadership development goals
• Comprehensive health benefits package
• Paid time off
• Travel and expense coverage between markets
• Dining program access across the portfolio
• Real seat at the executive table; meaningful influence on portfolio strategy and growth
• Opportunity to lead two of the most dynamic restaurant markets in the country

We are an Equal Opportunity Employer. All qualified applicants will receive consideration without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or any other protected characteristic.