Vice President of Operations – Restaurant Service Division

About the role

As the Vice President of Operations for the Restaurant Service Division, you will provide strategic and operational leadership across a portfolio of high‑volume, upscale and fine‑dining restaurants. Reporting to senior executive stakeholders, you will shape the vision, set performance standards and ensure exceptional guest experiences while driving profitable growth in multiple markets.

Key responsibilities

• Define and execute operational strategies that support revenue growth, profitability and guest satisfaction across all locations.
• Lead, coach and develop General Managers and regional leadership teams, strengthening their capabilities and aligning them with business objectives.
• Monitor and analyze financial and operational metrics, identifying trends, risks and opportunities, and implement action plans that deliver measurable results.
• Oversee budgeting, forecasting, labor management, revenue optimization and cost‑control initiatives at both regional and enterprise levels.
• Ensure consistent execution of service standards, food‑safety requirements, operational processes and company policies.
• Build and maintain strong partnerships with clients, stakeholders and executive leadership, acting as a trusted advisor.
• Drive talent succession planning, leadership pipeline development and employee growth programs.
• Support client retention, contract renewals, new business pursuits and expansion opportunities through operational expertise.
• Evaluate market trends and emerging hospitality practices to foster innovation and continuous improvement.
• Lead change‑management and operational transformation projects that enhance efficiency, scalability and the overall guest experience.

Required profile

• Proven executive experience leading multi‑unit restaurant operations in high‑volume, upscale environments.
• Strong track record of delivering financial performance, operational excellence and guest satisfaction.
• Ability to develop high‑performing teams, build trusted client relationships and influence senior stakeholders.
• Hands‑on leadership style with a visible presence in restaurants to understand day‑to‑day challenges.
• Strategic thinker with a focus on continuous improvement, accountability and inclusive culture.

Required skills