Vice President of Operations

VICE PRESIDENT OF OPERATIONS

SUMMARY:

The Vice President of Operations is a strategic operations executive that will set the overarching standard operating procedures and ensure openings in new markets are launched successfully. Daily, they will focus on driving operational excellence, leading and inspiring field operations, training, cross-functional collaboration, operational consistency, accelerating comparable store sales growth, and ensuring profitability.

This position is ideal for a results-driven leader who thrives in fast-paced environments and is passionate about building strong teams, optimizing performance, and delivering outstanding guest experiences.

KEY RESPONSIBILITIES: Leadership & Culture

• Build and maintain a culture of accountability, integrity, and high performance aligned with the companys mission and values
• Lead and develop field operations leaders and cross-functional teams to ensure consistent execution and operational standards across all locations
• Foster a collaborative environment focused on continuous improvement, innovation, and people development
  
  
  

Operational Excellence

• Oversee day-to-day restaurant operations across multiple markets, ensuring consistent adherence to brand standards, policies, and procedures
• Drive key operational metrics, including sales, profitability, speed of service,
  
  
  

guest satisfaction, and labor efficiency

• Monitor performance data and implement strategies to address
  
  
  

opportunities and improve results

Strategic Planning & Execution

• Lead the development and execution of strategic plans to support business growth, including market expansion, new store openings, and remodels
• Collaborate with departments such as Marketing, Culinary, Supply Chain, Finance, and Technology to support strategic initiatives and ensure alignment across the organization
• Participate in the annual planning process and help establish company goals, budgets, and performance benchmarks
  
  
  

Team Development

• Mentor and develop field operations leaders to build a strong leadership pipeline
• Oversee training programs for new managers, team members, and high- potential leaders
• Champion a strong people-first culture, emphasizing retention, recognition, and career development
  
  
  

Guest Experience & Brand Standards

• Ensure that every location delivers a consistent, high-quality guest experience
• Uphold food safety, sanitation, and operational compliance across all restaurants
• Create and reinforce systems that support excellence in hospitality, cleanliness, and service
  
  
  

Financial & Business Management

• Lead P&L management
• Monitor controllable costs, optimize labor models, and drive profitability
• Identify and execute cost-saving opportunities without compromising
  
  
  

quality or service

EDUCATION QUALIFICATIONS:

• Preferred: Bachelors Degree, Hospitality, or related field
• Minimum: High School Diploma or GED EXPERIENCE & SKILLS:
• 10 years of progressive experience in multi-unit restaurant operations, preferably within the QSR or fast casual segment
• Proven track record of achieving operational goals and leading teams through growth and change
• Strong financial and business acumen with a deep understanding of restaurant P&L management
• Exceptional servant leadership, coaching, and talent development skills
• Strategic thinker with the ability to also operate tactically and execute at
  
  
  

the ground level

• Excellent communication, presentation, and interpersonal skills
• Comfortable managing multiple priorities and adapting in a dynamic, high-
  
  
  

growth environment

• Passion for hospitality and delivering world-class guest experiences
  
  
  

NOTE:

This job description is intended to provide a high-level overview of the responsibilities and requirements of the role. Additional tasks may be assigned as business needs evolve.