For restaurant groups with more than one unit that need someone with real operational authority, an overview of the whole group and regular on-site presence — without the fixed cost of a full-time director.
An external operations director acts as a senior manager with real authority over the operation — without being on the company payroll. Coordinates units, ensures process consistency, controls costs centrally.
The difference from a traditional consultant is presence and accountability. Not someone who delivers a report and disappears — someone who is there, follows through and is accountable for results.
Visit to all units, situation analysis and priority definition for the first 30 days.
1 to 2 weeksProcess alignment across units, purchasing centralisation, monthly reporting creation.
Month 1 to 2Periodic presence in all units, weekly meeting with managers, KPI control.
Monthly · OngoingMonthly progress report for the owner or investor.
MonthlyThat have grown and need central coordination without hiring a full-time director.
That want someone they trust ensuring the operation runs well.
That need a senior supervision layer between themselves and each unit manager.
Opening new units and needing to ensure standards are replicated.
With external operations direction, the group gains real cross-unit coordination, cost visibility and someone accountable for the day-to-day. The owner recovers time and has reliable information about each house.
The minimum is 3 months. Most groups work on an ongoing basis because results improve progressively.
Depends on the number of units. In the initial phase presence is more intensive; in maintenance mode, typically one visit per unit per week or fortnight.
Weekly meeting — in person or online — with each manager. Between meetings, contact via WhatsApp for day-to-day matters.
Yes, and it is the most common path. The diagnosis defines the starting point for the first months.