Job description

Company Overview

CAVA is focused on making healthy eating easy and enjoyable every day, rooted in Mediterranean traditions that have shaped food and living for thousands of years. The company places a strong emphasis on authenticity, curiosity, and excellence, and it is building toward ambitious goals as a team.

Culture and Values

Generosity First, Always: The team leads with kindness and works in service of others.
Constant Curiosity: Learning, growth, and looking beyond the obvious are encouraged.
Act with Agility: Change is embraced and adapted to quickly.
Passion for Positivity: Each day is approached with warmth and optimism.
Collective Ambition: Big goals are achieved through shared purpose and teamwork.

Role Summary

The Director of Operations Innovation is a senior leadership role that shapes how operations evolve through technology, equipment, menu innovation, and process redesign. This position drives large-scale initiatives that improve the guest and team member experience while producing measurable business impact across the restaurant network.

This leader reports to the Senior Director of Operations Services and acts as both strategist and hands-on operator. The role oversees two connected areas: Operations Technology & Equipment, and Menu Innovation. A team of 4 to 6 professionals will report into this position, and collaboration with department leaders and cross-functional partners will be essential.

Important location note: this position is based in the Washington, D.C. area and is not remote.

Key Responsibilities

Build and execute a 3- to 5-year roadmap for operations innovation that supports the company’s growth plans.
Lead cross-functional steering groups to evaluate, prioritize, and fund major initiatives.
Share innovation plans, financial impact, and ROI results with executive leadership and the board.
Define KPIs and innovation metrics that influence overall P&L performance.
Lead and develop a team of 4 to 6 people across technology/equipment and menu innovation functions.
Provide direct, hands-on leadership while also driving strategic execution.
Guide team members in process engineering, mechanical engineering, technology testing, pipeline innovation, ingredient validation, and prep optimization.
Work closely with Culinary, FSQA, Learning & Development, Supply Chain, Field Operations, and HR to support execution and talent growth.
Advance enterprise process redesign efforts that reduce complexity and improve operational performance.
Design and manage testing programs, including operational testing, market pilots, and national rollout validation.
Oversee the rollout of new restaurant technologies, equipment solutions, and food innovation initiatives.
Create testing frameworks with measurable results in partnership with FP&A and Insights.
Support culinary validation for prep methods and ingredient improvement.
Coordinate site selection, sourcing, and project execution for tests and pilots.
Build feedback systems among operations, culinary, and field teams to support successful implementation.
Balance efficiency goals with marketing priorities and culinary requirements.
Deliver initiatives that create cost savings or increase revenue each year.
Manage the innovation investment portfolio, including ROI and payback expectations.
Prepare business cases for major capital investments and operational changes.
Track labor efficiency, food cost, and margin improvements driven by innovation.
Develop relationships with technology vendors, equipment suppliers, and outside consultants.
Represent the company at conferences and innovation events.
Research competitors and market trends to find new opportunities.
Run pilot programs with external partners and startups.

Qualifications

At least 6 years of progressive leadership experience in operations, innovation, or transformation, ideally in restaurants, hospitality, or another consumer-facing business.
Demonstrated success leading cross-functional initiatives with clear business results.
Experience handling complex projects involving teams such as Culinary, FSQA, Supply Chain, and Field Operations, or comparable groups.
Proven ability to build and grow high-performing teams in fast-moving environments.
Background in testing, piloting, and scaling new processes, technologies, or offerings across multiple sites or markets.
A practical player-coach style with a strong hands-on approach to problem-solving and team development.
Experience in restaurant operations, engineering, or a related field is especially valuable.
A bachelor’s degree is preferred, though relevant hands-on experience can substitute.
Certifications in operations, project management, or innovation methods are considered an advantage.
Commitment to ongoing learning and awareness of current industry trends.

Technical and Strategic Skills

Strong knowledge of operational systems and workflows, including kitchen design and service flow.
Experience with validation, ingredient or product optimization, and procedural development.
Ability to use data and KPIs to guide decisions and measure outcomes.
Exposure to mechanical, process, or systems engineering in an operations context.
Working knowledge of project management methods such as Agile, Lean, or Six Sigma.
Awareness of emerging tools and technologies such as IoT, AI, robotics, and mobile platforms.
Experience partnering with Learning & Development or training teams to support adoption of change.

Leadership Capabilities

Excellent communication and presentation skills for audiences ranging from executives to frontline team members.
Strong change management ability across complex, multi-location organizations.
Comfort moving between strategic planning and tactical execution across technology and food innovation.
Experience working with franchisees, vendors, culinary teams, and other external stakeholders.
Strong project management skills and the ability to juggle several fast-moving priorities.
Professional presence and a clear passion for food innovation and operational excellence.

Physical Requirements

Ability to remain seated and work at a computer or other office equipment for extended periods.
Ability to identify, assess, and analyze details accurately.
For some assignments, the role may require occasionally lifting or moving items weighing up to 50 pounds.
Ability to communicate clearly and exchange information effectively with others.
Ability to move around continuously to support restaurant, food production, or office operations as needed.
Ability to stay alert and work safely at all times.

Benefits and Compensation

Competitive salary plus bonus and long-term incentives, where applicable.
Early wage access.
Unlimited PTO, paid parental leave, and paid opportunities to support the community.
Health, dental, vision, telemedicine, pet insurance, and additional benefits.
401(k) enrollment with company contribution.
Company-paid STD, LTD, life, and AD&D coverage for salaried positions where applicable.
Free CAVA meals.
Casual work environment.
Opportunity to join a fast-growing brand at an early stage of expansion.
All exempt and non-exempt employees are eligible for benefits. Coverage begins on the first day of the month after 30 days of service, and enrollment is available until the day before the effective date. New hires receive an email with a personal link to enroll.
Visa sponsorship is not available.
The stated salary range is an all-cash range.

Additional Information

CAVA is an equal opportunity employer and considers all qualified applicants without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information, or other protected characteristics under applicable law.

California applicants should review the company’s Notice at Collection and Privacy Policy for information about application and employment data practices.

The company notes that job duties and responsibilities may change without notice.

Director, Ops Innovation