Chief Operating Officer (COO) - Restaurant Group

Lewis & Clark Hospitality (“Hospitality”) is a growing restaurant group that is committed to partnering with emerging brands, which already includes Hi-Pointe Drive-In and Taco Buddha Part of Lewis & Clark’s commitment is to support the growth of these brands by helping with Operational Excellence, Real Estate Development, HR, Accounting, and most importantly, people. We believe that the most likely path to success is by building a People-Centric Business.

Job Description:

We are seeking a highly motivated and results-driven Chief Operating Officer (COO) to join our team and lead our restaurant group to new heights. As the COO, you will lead all things People and Operations. You will report directly to the President and work closely with ownership group, Lewis & Clark Capital.

Key Responsibilities:

Operational Leadership:

• Provide strategic direction and leadership for the entire restaurant group.

• Lead a team of Director of Operations, Area Operations Manager, Operations Services and General Managers to ensure efficient and consistent restaurant operations.

• Lead and support Directors of Operations of each brand with the development and implementation of standard operating procedures, including but not limited to staffing, inventory management, and quality control to drive results across all locations.

• Oversee all aspects of vendor and supply chain management

• Analyze market trends, competition, and customer feedback to identify growth and expansion opportunities and drive initiatives to enhance the brand's presence in the market

• Put in place the people, processes, KPIs and systems necessary to drive and support Hospitality’s growth, expansion, and new restaurant openings.

• Explore and recommend new menu items, and technologies to stay competitive and innovative in the market.

• Implement strategies to gather and assess customer feedback and make data-driven decisions to improve services and the guest experience.

• Implement and maintain policies and procedures to ensure a safe and secure environment for both employees and customers.

Financial Management:

• Work to meet and exceed financial goals and objectives, including revenue and profit targets.

• Collaborate with the finance and accounting team to develop budgets, control costs, and analyze financial performance.

• Identify opportunities for cost savings and revenue growth.

Overall People Management:

• Creates an open-door culture that builds trust and creates an environment of collaboration and comradery among the team.

• Leads, develops, and provides constant feedback to the team that aligns with the company values.

• Sets goals and objectives aligned with the business and the company.

• Identifies and mentors high potential team members to prepare them for the next steps, including one-on-one time to foster working relationships and skills needed to progress.

• Promotes team building to have the team working to one goal and objective, building trust within the team, and reacting to any distractions quickly.

• Motivates the team to always hit and exceed goals. Points out and corrects concerns or issues.

Qualifications:

• Bachelor's degree in business, hospitality management, or a related field.

• Proven experience as an Executive Leader within a restaurant experiencing rapid growth and having been the one of the persons responsible for driving that success

• 10 years P&L experience

• Strong financial acumen and the ability to develop and manage budgets.

• Exceptional leadership and management skills, with the ability to lead and inspire teams.

• Excellent communication and interpersonal skills.

• Results-oriented mindset with a focus on achieving targets and driving growth.

• In-depth knowledge of the restaurant industry, including trends, regulations, and best practices.