The Vice President of Dining Operations functions as a key strategic business leader of the Dining division, encompassing high-volume dining outlets (QSR and FSR), Vino Volo, Lounges, and Markets. This individual is responsible for the overall growth and financial success of the Dining division and develops business line strategies that deliver high levels of service, products, and best practices to exceed the needs and expectations of our Dining division's B2B and B2C customers and associates.

DUTIES AND RESPONSIBILITIES:

• Develop and implement strategies to drive superior service initiatives, culinary experiences, procurement best practices, growth and profitability solutions in the Dining division.
• Provide vision and strategic leadership to drive performance and employee satisfaction through the delivery of best-in-class dining and hospitality experiences.
• Create and execute effective business and marketing strategies to improve Dining profitability through increasing sales, purchase incidence, and guest satisfaction. Builds business cases for and implements innovative ways to accelerate the execution of Dining division strategies up to and including new processes, systems, programs, products, partnerships etc.
• Jointly develops the high-level strategy for team structure and organizational growth plans.
• Acts as a strategic partner to provide direction and leadership to managers and regional business leaders, conducting regular P&L and quality reviews to ensure focus on areas of opportunity and develop actions plans to improve performance.
• In partnership with the SVP of Dining and FP&A support the budget and forecasting process by coordinating with the RVPs (Regional Vice Presidents) and supporting weekly updates with real time business decisions.
• Completes labor analyses and models to ensure Airports optimize labor costs for all Platforms.
• Supports the Dining Division's RFP processes by developing operational and financial models to support decisions for new and expanded business units.
• Develops and provides models and analyses to support capital investment opportunities within the Airports.
• Develops department-level and business-wide KPl's to be used for performance monitoring and goal setting.
• In partnership with the FP&A leaders, monitors and analyzes financial reports, making strategic decisions to optimize revenue and control costs.
• Oversee menu development and new concept design, ensuring a variety of high-quality offerings that meet the needs of our target market.
• Oversee inventory levels and ordering processes to minimize waste and maximize cost efficiency.
• Collaborate in the development and implementation of short-term and long-term Dining Division goals and plans that align with the company vision, mission, and values. Collaborate with Regional VPs and Sr. Director of Brands to optimize food and beverage operations across all locations to ensure quality, consistency, and efficiency. Oversee the product development and promotion of food and beverage offerings, keeping with the latest trends and customer preferences.
• Conducts industry and competitor analyses to develop operational and financial benchmarks and best practices.
• Recruit, train, and develop a high-performing team, setting clear expectations and providing ongoing coaching and feedback.
• Maintain compliance with all health and safety regulations, ensuring a clean and safe working environment.

TYPICAL SKILLS AND KNOWLEDGE:

• Strong knowledge of food and beverage operations, including operations, inventory management, cost control, and menu development.
• Superior financial acumen, with the ability to analyze financial reports and make data-driven decisions quickly.
• Advanced proficiency in budgeting, forecasting, P&L management, and business planning required.
• Ability to prepare, understand, analyze and present business strategies.
• Excellent leadership and communication skills, with the ability to inspire and develop a high-performing team.
• Proven managerial problem-solving, and the ability to exercise independent judgment with sound critical thinking skills.
• Intermediate proficiency in Microsoft Outlook, Word, and Excel.

POSITION QUALIFICATIONS:

• Legal Age: 18 years
• Education or Equivalent Experience: Bachelor's Degree or equivalent professional experience. Graduate study is a plus.
• Industry Experience: 10 years of leadership experience in food service or hospitality industry-related experience. Travel Requirements: 50% or more
• Schedule: May require some nights, weekends, and holidays.