Director, Restaurant Operations

Based in Pasadena, California, Dine Brands Global, Inc. (NYSE: DIN), through its subsidiaries and franchisees, supports and operates restaurants under the Applebee’s Neighborhood Grill + Bar®, IHOP®, and Fuzzy’s Taco Shop® brands. As of December 28, 2025, these three brands consisted of over 3,500 restaurants across 20 international markets. Dine Brands is one of the largest full-service restaurant companies in the world and in 2022 expanded into the Fast Casual segment. For more information on Dine Brands, visit the Company’s website located at . Job Location Type Field - Position Summary: The Director of Operations will have accountability and responsibility for strategic planning, direction and results within an assigned geographic region, in order to achieve both operational and financial goals. Supervisory Responsibility: Area Directors, directly, with overall accountability for the entire region. Essential Duties & Tasks: Directly supervises Area Directors and Restaurant Management in their assigned regions during all hours of operations. Responsibilities include interviewing, hiring, and training team members; planning, assigning, and directing work; appraising performance; rewarding and disciplining team members; addressing complaints and resolving problems in accordance with the company’s values, policies and procedures. Develop and monitor the internal and external growth of the region through the development of people; develop Area Directors within the district to support the delivery of outstanding customer service in all locations. Analyze financial reports to identify and address trends and issues in regional performance. Create plans to support execution of regional and company initiatives to achieve both operational excellence and business results; follow up consistently to ensure accountability to plans. Manage through unusual events to keep region operating to standard. Plan, identify, communicate and delegate key responsibilities and practices to the Area Directors to ensure smooth flow of operations within the region. Review restaurant environments and key business indicators within the district to identify problems, concerns and opportunities for improvement; provide coaching to the Area Directors to take action and achieve operational goals. Identify and prioritize communications and filter communications to the Area Directors within the region; communicate clearly, concisely and accurately in order to ensure effective operations at the restaurant and region level. Skills & Knowledge: Manage the overall operations of a region with business partner input; demonstrate strong interpersonal skills in order to successfully lead the team and accomplish the regional objectives. Uses the company’s values and culture when making sound judgment and maintain confidentiality; work independently and resolve practical problems, as well the ability to define and effectively solve and deal with a variety of changing situations under stress. Demonstrate strong verbal and written communication skills; maintain a professional and positive guest service orientation; effectively present information to management. Demonstrate mathematical and analytical skills with financial statements, forecasting and anticipating company needs; prepare and monitor budgets, costs, income and other related financial concepts to practical situations. Must be able to work flexible and extended hours as required by the operations of the restaurants. Proven ability to maintain high quality food safety standards. Expertise in targeting and exceeding guest expectations. Possess intermediate computer skills, specifically experience with the Microsoft Office products (Excel, Word, PowerPoint, and Outlook). Equipment / Computer Skills: This role routinely uses standard office equipment such as computers, phones, etc. Strong working knowledge of Microsoft Suite is required. Minimum Qualifications: Bachelor’s Degree is highly preferred. Solid career progression with increasing levels of responsibility in field management. 10+ years of senior supervisory experience managing multi-unit operators is required. Solid understanding of analyzing financial reports with a thorough understanding of Profit and Loss Statements is required. Valid driver’s license and car insurance. Target Base Salary $150k-$165k depending on experience Physical Demands: While performing the duties of this job, the team member is regularly required to talk or hear. This is largely an active role with a high degree of standing, walking, stooping, reaching and bending. This would require the ability to lift food product and equipment as necessary. Travel: Up to 50% of travel may be required. Relocation may be required. Working Conditions: This job operates in a clerical, office setting and within the restaurant environment. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Equal Employment Opportunity Statement Dine Brands Global strongly supports equal employment opportunity for all applicants regardless of race, color, religion, sex, gender identity, pregnancy, national origin, ancestry, citizenship, age, marital status, veteran status, physical disability, mental disability, medical condition, sexual orientation, genetic information, or any other status protected by federal, state, or local law. All employment is decided on the basis of qualifications, merit, and business need. Qualified applicants with arrest or conviction records will be considered for employment in accordance with the Los Angeles County Fair Chance Ordinance for Employers and the California Fair Chance Act and/or other applicable laws and regulations in other jurisdictions. Dine Brands reviews criminal history in connection with a conditional offer of employment. The following is a list of all material job duties which Dine Brands reasonably believes that criminal history may have a direct, adverse, and negative relationship, potentially resulting in the withdrawal of a conditional offer of employment: implement brand standards such as food safety at all restaurants for a uniform guest experience; physically inspect restaurant premises belonging to franchisees; and facilitate frequent and close interactions with franchisees, franchisee employees, guests, and other third parties. 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