VP of Operations — Multi-Unit Hospitality Leader

Din Tai Fung North America; New York (NY); On-site; USD 240,000 - 310,000; Full time

Benefits offered by this job

Competitive pay

Medical insurance

Dental & Vision

401(k) plan with match

HSA

Employee meal discounts

Paid time off

Bonus eligible

Growth opportunities

Wellness days

Commuter benefits

Job summary

Din Tai Fung North America seeks a VP of Operations to drive excellence across all restaurants and central kitchens. You will shape guest experience, elevate team engagement, and guide scalable growth as a senior member of the executive team.

This role blends strategic leadership with hands-on oversight, focusing on operations, financial performance, and culture to deliver consistent, high-quality dining experiences across markets.

Qualifications

• 10+ years of multi-unit operations leadership experience.
• Proven ability to scale systems, people, and processes in a fast-paced environment.
• Deep knowledge of restaurant operations, food safety, and guest service standards.
• Experience leading and developing high-performing teams.
• Exceptional communication, collaboration, and change leadership skills.

Responsibilities

• Lead initiatives to elevate guest experience by optimizing service models and food quality.
• Build and sustain leadership bench; attract, retain, and develop top talent.
• Drive revenue growth through optimized throughput and controllable costs.
• Ensure regulatory compliance; uphold healthy, safety, labor, and industry standards.
• Collaborate cross-functionally on openings and site readiness for growth.

Skills

Multi-unit operations leadership

P&L management

Team leadership & development

Communication & collaboration

Education

Bachelor's degree in Business, Hospitality, or related field

MBA preferred

Job description

Din Tai Fung North America seeks a VP of Operations to drive excellence across all restaurants and central kitchens. You will shape guest experience, elevate team engagement, and guide scalable growth as a senior member of the executive team.

This role blends strategic leadership with hands-on oversight, focusing on operations, financial performance, and culture to deliver consistent, high-quality dining experiences across markets.