Vice President Of Operations (Restaurants)

Position Summary:

Our client is looking for a VP of Ops that is responsible for directing and leading all hands-on operational needs for the Brand. You will lead initiatives of the Operations Director’s to enthusiastically grow the system and brand by improving Average Unit Volume growth, positive check count and overall system profitability.

Responsibilities:

• Implement, execute, manage and follow up on operational brand strategies that improve the profitability at all levels
• Meet and/or exceed monthly Key Performance Indicator metrics all levels
• Meets or exceeds company sales and profit expectations while maintaining standards in all areas
• Projects and practices consistent ownership attributes which provide a high level of customer service at all points of contact
• Develop a written set of operating standards around food preparation, service times, store set up, hospitality, cleanliness, and organization
• Actively seek input for key business decisions, and providing sound business advice and allocation of useful resources
• Collaborate and work in conjunction with all departments for overall growth and success of the operations department and team.
• Monitor morale of the staff and check in with all employees on a regular basis
• Ongoing coaching of managers and staffSource, test, and roll out back office systems as necessary
• Motivate, lead, coach and develop the Operations Directors
• Drive profitability at regional, district and unit levels through direct management of strategic initiatives by the Operations Director’s.
• Ability to analyze and synthesize large amounts of quantitative and qualitative information and extrapolate the business and financial significance of the information
• Forecast business trends for company operations
• Partner with Marketing and the Field Operations team to train brand stewardship
• Maintain budget controls on all operations activities tied to region and employees.
• Ensure that the FGC culture and Core Values are properly represented at all stores and at all times
• Review P&L regularly with DMs and GMs to ensure that key financial targets (food cost, labor, op ex, etc.) are being met
• Look for ways improve throughput and productivity by streamlining operationsImprove food cost, labor cost, and operating expenses by systemically reviewing processes and implementing cost control measures
• Monitor repairs and maintenance issues
• Ensure compliance with all company standards, and brand standards.
• Ensure that food quality and guest experience meet brand standards at all times

Requirements:

• Strong project management and organizational skills; demonstrated track record for flexibility and urgency in prioritizing and organizing projects.
• Excellent communication (written and oral), and problem solving skills.
• Ability to handle multiple tasks within a constantly changing and demanding environment.
• Expert-level skill with Microsoft computer skills, i.e. Word, PowerPoint, Excel, and Outlook.
• Restaurant marketing experience a plus
• Consistent record of meeting operational commitments
• Expert-level skill with various operational point-of-sale (POS) systems.
• Strong financial acumen, analysis/problem-solving, negotiation and influencing skills.
• Bachelor's Degree
• 5+ years in a Senior Leadership experience
• 10+ years experience within the restaurant industry