Vice President of Operations - FRS

Position Summary

• Our client is looking for a VP of Operations 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

• 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 and extrapolate the business and financial significance.
• Actively seek input for key business decisions and provide sound business advice and allocation of useful resources.
• Meet and/or exceed monthly Key Performance Indicator metrics at all levels.
• Drive profitability at regional, district and unit levels through direct management of strategic initiatives by the Operations Directors.
• Implement, execute, manage and follow up on operational brand strategies that improve 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 & Practices

• Consistent ownership attributes that 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 to 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.
• Source, test, and roll out back office systems as necessary.
• Monitor repairs and maintenance issues.

Requirements

• Bachelor's Degree.
• 10+ years of experience with any combination of restaurant operation experience.
• 5+ years in a senior leadership position within a 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, including Word, PowerPoint, Excel, and Outlook.
• Expert‑level skill with various operational point‑of‑sale (POS) systems.