The Vice President of Operations is responsible for enterprise-wide operational leadership across a portfolio of luxury steakhouse locations. This executive drives financial performance, culinary and service excellence, brand standards, and disciplined expansion while preserving the integrity of a premium guest experience. The role oversees Regional Directors, General Managers, and cross-functional partners, ensuring consistent execution across high-volume, chef-driven environments.
Operational Leadership
Direct full P&L accountability across all restaurant units, with emphasis on EBITDA growth, margin optimization, and cash flow performance.
Establish and enforce elevated service, culinary, beverage, and hospitality standards consistent with luxury dining expectations.
Lead field operations teams to achieve measurable improvements in productivity, throughput, guest satisfaction, and retention.
Standardize operating systems, SOPs, and audit protocols while maintaining flexibility for local market nuance.
Financial & Performance Management
Drive revenue growth through strategic pricing, mix management, private dining optimization, and premium beverage programming.
Implement rigorous cost controls across labor, prime cost, purchasing, and inventory management.
Oversee budgeting, forecasting, and financial reporting in partnership with Finance.
Benchmark KPIs including comp sales, contribution margins, labor productivity, guest sentiment scores, and management turnover.
People & Culture
Recruit, develop, and retain top-tier General Managers and culinary leaders.
Build succession pipelines for multi-unit leadership.
Foster a high-performance culture rooted in accountability, hospitality discipline, and operational rigor.
Align compensation structures with performance outcomes.
Growth & Development
Lead new unit openings from site selection through grand opening stabilization.
Partner with Real Estate and Development on market feasibility and pro forma modeling.
Integrate acquisitions into the operating platform while preserving brand equity.
Evaluate opportunities for domestic and international expansion.
Brand & Guest Experience
Safeguard brand standards in luxury service, wine programming, and premium steak execution.
Ensure consistency in ambiance, design integrity, and experiential elements.
Oversee guest recovery systems and reputation management strategies.
12+ years progressive restaurant leadership experience; minimum 5 years in multi-unit executive oversight within upscale or fine dining.
Demonstrated success managing high-volume steakhouse or premium full-service concepts ($8M–$25M+ AUV preferred).
Strong financial acumen with deep understanding of prime cost management and luxury service economics.
Proven track record of leading multi-market teams and scaling growth responsibly.
Experience with chef partnerships, elevated wine programs, and private dining revenue optimization preferred.
Strategic and systems-oriented thinker
Financially sophisticated operator
High emotional intelligence and executive presence
Detail-obsessed regarding service standards
Decisive leader with disciplined follow-through
Powered by JazzHR