Chief Operating Officer - Restaurants

Leap Brands; Dallas (TX); On-site; USD 120,000 - 180,000; Full time

Job summary

Leap Brands is seeking a Vice President of Operations in Dallas, Texas. This role involves overseeing the operational standards across over 30 restaurant locations, focusing on multi-unit management, financial responsibility, and driving growth. The ideal candidate will have a Bachelor's degree in Business Administration or Hospitality Management, and significant experience in managing restaurant operations, especially in overseeing 100+ locations. Strong leadership skills and a commitment to exceptional guest experiences are crucial for this position.

Qualifications

• Experience managing multi-unit restaurant operations, especially 100+ locations.
• Strong financial management skills and budget oversight.
• Excellent communication and interpersonal skills.

Responsibilities

• Lead operational teams across 30+ restaurant locations.
• Develop and implement SOPs to optimize performance.
• Manage budgets and monitor financial performance.
• Oversee food quality and adherence to health regulations.
• Deliver exceptional guest experiences across all locations.
• Foster accountability and teamwork within staff.

Skills

Multi-unit restaurant operations management

Financial management

Leadership and team-building

Problem-solving

Communication skills

Education

Bachelor's degree in Business Administration or Hospitality Management

MBA

Job description

Leap Brands is working with a private equity backed restaurant brand that is looking for a strong COO to join their team.

They are dedicated to providing exceptional dining experiences, impeccable service, and mouthwatering cuisine to our loyal customers. Our commitment to excellence is what sets us apart in the industry.

Position Overview

We are seeking a seasoned and dynamic Vice President of Operations to oversee the operational excellence of our restaurant group. As the VP of Operations, you will play a crucial role in setting and achieving operational standards, driving growth, and ensuring a consistent and outstanding guest experience across all our locations.

Responsibilities

• Multi-Unit Management: Lead and supervise the operational teams across all 30+ restaurant locations, ensuring alignment with company objectives and standards.
• Operational Excellence: Develop and implement standard operating procedures (SOPs) and best practices to optimize restaurant performance in areas such as quality, service, cleanliness, and efficiency.
• Financial Management: Manage the budgets for each location, monitor financial performance, and implement cost-effective strategies to improve profitability and control costs.
• Quality Control: Oversee food quality, presentation, and consistency across all restaurants. Ensure adherence to health and safety regulations and food safety standards.
• Guest Experience: Maintain a strong focus on delivering an exceptional guest experience, overseeing service quality, hospitality, and guest satisfaction initiatives.
• Staffing and Talent Development: Oversee recruitment, training, and development of management and staff. Foster a culture of accountability, teamwork, and continuous improvement.
• Vendor and Supplier Relationships: Manage relationships with suppliers, negotiate contracts, and ensure the efficient procurement of ingredients and supplies.
• Expansion and Growth: Collaborate with executive leadership on expansion strategies, new store openings, and acquisitions, ensuring a seamless transition into the restaurant group.
• Performance Metrics: Establish and track key performance indicators (KPIs) for each restaurant location to measure and improve operational performance.
• Community Engagement: Build and nurture relationships within local communities to enhance the brand's presence and contribute to community involvement initiatives.

Qualifications

• Bachelor's degree in Business Administration, Hospitality Management, or a related field. MBA is a plus.
• Proven experience in multi-unit restaurant operations management, ideally in overseeing 100 or more locations.
• Strong financial acumen and budget management skills.
• Excellent leadership, coaching, and team-building abilities.
• Exceptional problem-solving and decision-making skills.
• Excellent communication and interpersonal skills.
• Knowledge of the restaurant industry, including industry trends and best practices.
• Ability to travel to different locations as needed.