Vice President of Restaurant Operations

Position Summary

Working in partnership with ownership, the Vice President of Restaurant Operations provides senior-level leadership and strategic oversight across all restaurant operations. This role is responsible for driving operational consistency, profitability, and scalability while developing leadership teams and implementing systems that support sustainable growth. The position serves as the primary operational authority for the organization, reducing reliance on ownership for day-to-day execution and ensuring disciplined, data-driven decision-making across all locations.

Essential Duties and Responsibilities

The essential functions include, but are not limited to the following:

· Provide executive oversight and strategic direction for all multi-unit restaurant operations.

· Lead, guide, and hold accountable District Managers, Operations Managers, and field leadership teams.

· Establish, implement, and continuously improve operational standards, procedures, and systems.

· Analyze financial and operational performance metrics, including labor, food cost, sales trends, and KPIs.

· Identify operational risks, inefficiencies, and opportunities for improvement, and lead corrective strategies.

· Partner with Human Resources on workforce planning, leadership development, performance management, and compliance.

· Oversee leadership training, succession planning, and ongoing management development initiatives.

· Support new restaurant openings, transitions, and integration into company operations.

· Ensure compliance with company policies, brand standards, food safety regulations, wage and hour laws, and applicable labor regulations.

· Serve as the primary escalation point for complex operational matters and cross-location issues.

· Lead execution of company initiatives, system rollouts, and strategic operational priorities.

· Maintain regular communication with ownership regarding operational performance, risks, staffing trends, and growth opportunities.

Job Requirements

· Bachelor’s degree preferred or equivalent professional experience

· Minimum of 7 years of progressive, multi-unit restaurant or hospitality operations experience

· Demonstrated ability to lead senior managers and scale operations effectively

· In-depth knowledge of FOH and BOH restaurant operations

· Strong financial acumen, including budgeting, forecasting, and performance analysis

· Proven ability to implement systems, manage change, and drive accountability

· Advanced organizational, analytical, and problem-solving skills

· Excellent leadership, communication, and decision-making capabilities