Vice President of Operations - SSKH

Position Summary

The Vice President of Operations is responsible for enterprise-wide operational leadership across a portfolio of luxury steakhouse locations. This executive drives financial performance, culinary and service excellence, brand standards, and disciplined expansion while preserving the integrity of a premium guest experience. The role oversees Regional Directors, General Managers, and cross-functional partners, ensuring consistent execution across high-volume, chef-driven environments.

Core Responsibilities

Operational Leadership

• Direct full P&L accountability across all restaurant units, with emphasis on EBITDA growth, margin optimization, and cash flow performance.

• Establish and enforce elevated service, culinary, beverage, and hospitality standards consistent with luxury dining expectations.

• Lead field operations teams to achieve measurable improvements in productivity, throughput, guest satisfaction, and retention.

• Standardize operating systems, SOPs, and audit protocols while maintaining flexibility for local market nuance.

Financial & Performance Management

• Drive revenue growth through strategic pricing, mix management, private dining optimization, and premium beverage programming.

• Implement rigorous cost controls across labor, prime cost, purchasing, and inventory management.

• Oversee budgeting, forecasting, and financial reporting in partnership with Finance.

• Benchmark KPIs including comp sales, contribution margins, labor productivity, guest sentiment scores, and management turnover.

People & Culture

• Recruit, develop, and retain top-tier General Managers and culinary leaders.

• Build succession pipelines for multi-unit leadership.

• Foster a high-performance culture rooted in accountability, hospitality discipline, and operational rigor.

• Align compensation structures with performance outcomes.

Growth & Development

• Lead new unit openings from site selection through grand opening stabilization.

• Partner with Real Estate and Development on market feasibility and pro forma modeling.

• Integrate acquisitions into the operating platform while preserving brand equity.

• Evaluate opportunities for domestic and international expansion.

Brand & Guest Experience

• Safeguard brand standards in luxury service, wine programming, and premium steak execution.

• Ensure consistency in ambiance, design integrity, and experiential elements.

• Oversee guest recovery systems and reputation management strategies.

Qualifications

• 12 years progressive restaurant leadership experience; minimum 5 years in multi-unit executive oversight within upscale or fine dining.

• Demonstrated success managing high-volume steakhouse or premium full-service concepts ($8M–$25M AUV preferred).

• Strong financial acumen with deep understanding of prime cost management and luxury service economics.

• Proven track record of leading multi-market teams and scaling growth responsibly.

• Experience with chef partnerships, elevated wine programs, and private dining revenue optimization preferred.

Key Competencies

• Strategic and systems-oriented thinker

• Financially sophisticated operator

• High emotional intelligence and executive presence

• Detail-obsessed regarding service standards

• Decisive leader with disciplined follow-through