Remote Vice President of Operations

Summary

The job is for a VP of Operations in the restaurant industry, responsible for leading operational needs, improving profitability, and collaborating with various departments. The role requires a Bachelor's Degree, at least 10 years of experience in restaurant operations, and 5 years in a Senior Leadership position within a franchisor environment.

Requirements

• Bachelor's Degree
• 10+ years experience with any combination of restaurant operation experience
• 5+ years in a Senior Leadership experience within franchisor environment
• Consistent record of meeting operational commitments
• Restaurant marketing experience a plus
• Strong financial acumen, analysis/problem-solving, negotiation and influencing skills
• Ability to handle multiple tasks within a constantly changing and demanding environment
• 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
• Expert-level skill with Microsoft computer skills, i.e. Word, PowerPoint, Excel, and Outlook
• Expert-level skill with various operational point-of-sale (POS) systems

Responsibilities

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