Chief Operating Officer- Restaurants

Position Summary

The Chief Operating Officer (COO) will serve as a strategic partner to the CEO, responsible for driving the operational excellence, profitability, and scalable growth of our restaurant brand. This role requires a dynamic hospitality executive who can translate high-level brand vision into seamless, cross-functional execution across all locations.

The ideal candidate brings a mix of strict financial discipline, a deep passion for guest hospitality, and a proven track record of scaling multi-unit restaurant concepts while maintaining strict brand integrity.

Key Responsibilities

Operational Excellence & Scale

• Oversee day-to-day operations for all corporate [and franchise, if applicable] locations, ensuring peak performance across guest satisfaction, food quality, and speed of service.
• Develop, implement, and continuously refine standard operating procedures (SOPs) to ensure consistent brand execution as the footprint expands.
• Optimize the supply chain, purchasing, and vendor management systems to protect margins without compromising quality.

Strategic Growth & Expansion

• Partner with the executive team to execute the brand’s market expansion strategy, playing a lead role in site validation, design, and successful New Restaurant Openings (NROs).
• Assess, upgrade, and implement operational technology stacks (e.g., POS, inventory management, labor scheduling, and guest loyalty platforms).

Financial Performance & Accountability

• Hold ultimate P&L accountability for operations, driving top-line sales growth while aggressively managing prime costs (labor and cost of goods sold/COGS).
• Establish, monitor, and report on key performance indicators (KPIs) including table turns, labor efficiency, waste metrics, and EBITDA margins.
• Lead annual operational budgeting and capital expenditure (CapEx) planning for all locations.

Leadership & People Development

• Cultivate a vibrant, hospitality-first culture that minimizes turnover and establishes the brand as an employer of choice.
• Directly manage, mentor, and build the bench strength of Regional Directors, District Managers, and the corporate operations support team.
• Refine recruitment, onboarding, and continuous training pipelines for both front-of-house (FOH) and back-of-house (BOH) staff.

Qualifications & Experience

• Experience: 10 years of progressive hospitality leadership, with at least 3-5 years in an executive-level role (COO, VP of Operations, or Senior Regional Director) overseeing a multi-unit, high-growth restaurant brand.
• Scale Milestone: Proven track record of successfully scaling a brand from [Current Unit Count, e.g., 10 units] to [Target Unit Count, e.g., 50 units].
• Financial Acumen: Advanced expertise in P&L management, financial forecasting, labor modeling, and supply chain logistics.
• Leadership Style: A "servant leader" mentality—equally comfortable presenting to investors in the boardroom and standing on the line with line cooks during a Friday night rush.
• Education: Bachelor’s degree in Business Administration, Hospitality Management, or a related field preferred; MBA is a strong plus.