VICE PRESIDENT OF OPERATIONS

SUMMARY:

The Vice President of Operations is a strategic operations executive that will set the overarching standard operating procedures and ensure openings in new markets are launched successfully. Daily, they will focus on driving operational excellence, leading and inspiring field operations, training, cross-functional collaboration, operational consistency, accelerating comparable store sales growth, and ensuring profitability.

This position is ideal for a results-driven leader who thrives in fast-paced environments and is passionate about building strong teams, optimizing performance, and delivering outstanding guest experiences.

KEY RESPONSIBILITIES: Leadership & Culture

Build and maintain a culture of accountability, integrity, and high performance aligned with the companys mission and values
Lead and develop field operations leaders and cross-functional teams to ensure consistent execution and operational standards across all locations
Foster a collaborative environment focused on continuous improvement, innovation, and people development

Operational Excellence

Oversee day-to-day restaurant operations across multiple markets, ensuring consistent adherence to brand standards, policies, and procedures
Drive key operational metrics, including sales, profitability, speed of service,

guest satisfaction, and labor efficiency

Monitor performance data and implement strategies to address

opportunities and improve results

Strategic Planning & Execution

Lead the development and execution of strategic plans to support business growth, including market expansion, new store openings, and remodels
Collaborate with departments such as Marketing, Culinary, Supply Chain, Finance, and Technology to support strategic initiatives and ensure alignment across the organization
Participate in the annual planning process and help establish company goals, budgets, and performance benchmarks

Team Development

Mentor and develop field operations leaders to build a strong leadership pipeline
Oversee training programs for new managers, team members, and high- potential leaders
Champion a strong people-first culture, emphasizing retention, recognition, and career development

Guest Experience & Brand Standards

Ensure that every location delivers a consistent, high-quality guest experience
Uphold food safety, sanitation, and operational compliance across all restaurants
Create and reinforce systems that support excellence in hospitality, cleanliness, and service

Financial & Business Management

Lead P&L management
Monitor controllable costs, optimize labor models, and drive profitability
Identify and execute cost-saving opportunities without compromising

quality or service

EDUCATION QUALIFICATIONS:

Preferred: Bachelors Degree, Hospitality, or related field
Minimum: High School Diploma or GED EXPERIENCE & SKILLS:
10+ years of progressive experience in multi-unit restaurant operations, preferably within the QSR or fast casual segment
Proven track record of achieving operational goals and leading teams through growth and change
Strong financial and business acumen with a deep understanding of restaurant P&L management
Exceptional servant leadership, coaching, and talent development skills
Strategic thinker with the ability to also operate tactically and execute at

the ground level

Excellent communication, presentation, and interpersonal skills
Comfortable managing multiple priorities and adapting in a dynamic, high-

growth environment

Passion for hospitality and delivering world-class guest experiences

NOTE:

This job description is intended to provide a high-level overview of the responsibilities and requirements of the role. Additional tasks may be assigned as business needs evolve.

DeVita & Hancock Hospitality

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Vice President of Operations