Vice President of Restaurant Operations
Big Onion Hospitality · Chicago, Illinois, United States
FULL TIMEpermanent
Job Description
About Us:Big Onion Hospitality is a dynamic and expanding restaurant group known for its exceptional dining experiences and commitment to excellence. Our growing portfolio includes both full-service restaurants and a quick-service concept. We are seeking a strategic and results-driven Vice President of Restaurant Operations to lead our operations team and drive growth across our portfolio of restaurants. We value our employees and offer a very competitive benefit package detailed below.
Check below to see if you have what is needed for this opportunity, and if so, make an application asap.
Our Mission:It’s our Mission to “make each and every guest feel as though they are walking into our own personal home.”
Position Overview:As the Vice President of Restaurant Operations, you will be the driving force behind the operational strategy and performance of every restaurant in our portfolio, across both full-service and quick-service models. Reporting to ownership and senior management team, you will lead our General Managers and multi-unit leadership, hold the operations team accountable for guest experience, people and financial results, and ensure seamless coordination between operations and all corporate departments. You will also play a key role in the company’s expansion efforts, including new concept development, new restaurant openings and building the infrastructure needed to scale. The ideal candidate will possess a blend of strategic vision, executive leadership, financial acumen and hands-on, multi-unit experience in the hospitality industry.
Key Responsibilities:Leadership & Team Management:- Lead, mentor and manage all General Managers and restaurant leadership teams, and partner closely with the Vice President of Culinary.- Establish clear goals, KPIs and performance metrics for each restaurant and its leadership team and hold the team accountable for results.- Foster a collaborative, accountable and hospitality-driven culture across all locations.- Oversee the hiring, training, development and succession planning of restaurant management, building a bench of future leaders to support growth.- Lead operations meetings, GM meetings, third party meetings and company meetings.
Operational Strategy & Growth:- Develop and implement comprehensive operational strategies that strengthen our standing in the marketplace in regard to guest experience, value, consistency and profitability.- Tailor standards, service models and systems to the distinct needs of full-service and quick-service formats while protecting a consistent Big Onion guest experience.- Play a lead role in expansion, including site evaluation input, new concept development, pre-opening planning, opening team staffing and training, and post-opening stabilization.- Identify and pursue new business opportunities, including catering, events and off-premise channels, in partnership with the Event Sales Department.- Research and stay abreast of industry, guest and operational trends.
Financial Performance:- Own the P&L performance of all restaurants, including sales, labor, cost of goods, controllables and profitability.- Work with ownership, the corporate team and General Managers to develop annual business plans, calendar planning and store budgets.- Lead accurate forecasting of all operations-related P&L line items, review results regularly and drive actionable plans for achievement.- Monitor key metrics such as sales trends, labor percentage, food and beverage costs, ticket times and guest satisfaction, and act quickly on variances.
Restaurant Operations & Guest Experience:- Oversee all aspects of restaurant operations including service standards, guest experience, hospitality training, labor scheduling and deployment, safety, sanitation & food safety, cash handling and loss prevention, facilities and R&M, equipment, vendor relationships, beverage programs, inventory procedures and cost controls across all brands and locations.- Conduct regular restaurant visits and operational audits to ensure brand standards are consistently executed.- Monitor and respond to guest feedback and online reviews, and resolve escalated guest issues.- Collaborate with the Event Sales Department to deliver high-quality events and catering experiences.- Work closely with the Marketing Department to develop and execute LTOs, promotions, local store marketing and campaigns that drive traffic and sales.- Partner with HR to ensure compliance with labor laws, company policies and fair, consistent employee relations practices.
Systems & Processes:- Build and implement effective systems, standard operating procedures and checklists for restaurant operations.- Leverage technology (POS, scheduling, inventory and reporting platforms) to reduce costs, enhance quality and improve the employee life cycle.- Establish and implement short- and long-range departmental goals, objectives, policies and operating procedures.- Develop scalable processes and opening playbooks that support the company’s continued growth.- Participate in the development of new company initiatives, procedures and project proposals.
Qualifications:- Minimum of 10 years of restaurant operations experience, with at least 5 years of multi-unit leadership at the Director of Operations level or above.- Experience with both full-service and quick-service restaurant models strongly preferred.- Proven track record of driving sales growth, guest satisfaction and P&L results across multiple locations.- New restaurant opening and/or new concept development experience strongly preferred.- Strong leadership and team management skills with the ability to motivate, develop and hold leaders accountable.- Strong financial acumen, including budgeting, forecasting and P&L analysis.- Strong written and verbal communication skills. Conversational Spanish a plus.- Advanced knowledge of Restaurant 365 (R365), including inventory, recipes and costing, purchasing, scheduling and labor, and P&L and financial reporting.- Proficiency in Microsoft Office and ability to learn restaurant-based software platforms for POS.- General knowledge of state/local regulations in regards to food safety, restaurant labor and operations.- Strong analytical and problem-solving abilities.- Ability to lift up to 50 pounds.- Ability to stand/walk/move for 10+ hours.
Requirements:Flexible hours, evenings/weekends/holidays sometimes requiredFull-time, mix of in office and on-site, with regular travel between locations
What We Offer:- Competitive salary ($115,000 to $150,000) and performance-based incentives.- Medical insurance with employer contribution.- Employer paid Basic Life & ADD- Voluntary dental, life, accident, critical illness, hospital indemnity insurance- 401k with employer match- Annual bonus opportunity- Opportunities for professional growth and development.- A dynamic and inclusive work environment. xzbcwsv
Big Onion Hospitality is an equal opportunity employer and encourages applications from all qualified individuals.
Check below to see if you have what is needed for this opportunity, and if so, make an application asap.
Our Mission:It’s our Mission to “make each and every guest feel as though they are walking into our own personal home.”
Position Overview:As the Vice President of Restaurant Operations, you will be the driving force behind the operational strategy and performance of every restaurant in our portfolio, across both full-service and quick-service models. Reporting to ownership and senior management team, you will lead our General Managers and multi-unit leadership, hold the operations team accountable for guest experience, people and financial results, and ensure seamless coordination between operations and all corporate departments. You will also play a key role in the company’s expansion efforts, including new concept development, new restaurant openings and building the infrastructure needed to scale. The ideal candidate will possess a blend of strategic vision, executive leadership, financial acumen and hands-on, multi-unit experience in the hospitality industry.
Key Responsibilities:Leadership & Team Management:- Lead, mentor and manage all General Managers and restaurant leadership teams, and partner closely with the Vice President of Culinary.- Establish clear goals, KPIs and performance metrics for each restaurant and its leadership team and hold the team accountable for results.- Foster a collaborative, accountable and hospitality-driven culture across all locations.- Oversee the hiring, training, development and succession planning of restaurant management, building a bench of future leaders to support growth.- Lead operations meetings, GM meetings, third party meetings and company meetings.
Operational Strategy & Growth:- Develop and implement comprehensive operational strategies that strengthen our standing in the marketplace in regard to guest experience, value, consistency and profitability.- Tailor standards, service models and systems to the distinct needs of full-service and quick-service formats while protecting a consistent Big Onion guest experience.- Play a lead role in expansion, including site evaluation input, new concept development, pre-opening planning, opening team staffing and training, and post-opening stabilization.- Identify and pursue new business opportunities, including catering, events and off-premise channels, in partnership with the Event Sales Department.- Research and stay abreast of industry, guest and operational trends.
Financial Performance:- Own the P&L performance of all restaurants, including sales, labor, cost of goods, controllables and profitability.- Work with ownership, the corporate team and General Managers to develop annual business plans, calendar planning and store budgets.- Lead accurate forecasting of all operations-related P&L line items, review results regularly and drive actionable plans for achievement.- Monitor key metrics such as sales trends, labor percentage, food and beverage costs, ticket times and guest satisfaction, and act quickly on variances.
Restaurant Operations & Guest Experience:- Oversee all aspects of restaurant operations including service standards, guest experience, hospitality training, labor scheduling and deployment, safety, sanitation & food safety, cash handling and loss prevention, facilities and R&M, equipment, vendor relationships, beverage programs, inventory procedures and cost controls across all brands and locations.- Conduct regular restaurant visits and operational audits to ensure brand standards are consistently executed.- Monitor and respond to guest feedback and online reviews, and resolve escalated guest issues.- Collaborate with the Event Sales Department to deliver high-quality events and catering experiences.- Work closely with the Marketing Department to develop and execute LTOs, promotions, local store marketing and campaigns that drive traffic and sales.- Partner with HR to ensure compliance with labor laws, company policies and fair, consistent employee relations practices.
Systems & Processes:- Build and implement effective systems, standard operating procedures and checklists for restaurant operations.- Leverage technology (POS, scheduling, inventory and reporting platforms) to reduce costs, enhance quality and improve the employee life cycle.- Establish and implement short- and long-range departmental goals, objectives, policies and operating procedures.- Develop scalable processes and opening playbooks that support the company’s continued growth.- Participate in the development of new company initiatives, procedures and project proposals.
Qualifications:- Minimum of 10 years of restaurant operations experience, with at least 5 years of multi-unit leadership at the Director of Operations level or above.- Experience with both full-service and quick-service restaurant models strongly preferred.- Proven track record of driving sales growth, guest satisfaction and P&L results across multiple locations.- New restaurant opening and/or new concept development experience strongly preferred.- Strong leadership and team management skills with the ability to motivate, develop and hold leaders accountable.- Strong financial acumen, including budgeting, forecasting and P&L analysis.- Strong written and verbal communication skills. Conversational Spanish a plus.- Advanced knowledge of Restaurant 365 (R365), including inventory, recipes and costing, purchasing, scheduling and labor, and P&L and financial reporting.- Proficiency in Microsoft Office and ability to learn restaurant-based software platforms for POS.- General knowledge of state/local regulations in regards to food safety, restaurant labor and operations.- Strong analytical and problem-solving abilities.- Ability to lift up to 50 pounds.- Ability to stand/walk/move for 10+ hours.
Requirements:Flexible hours, evenings/weekends/holidays sometimes requiredFull-time, mix of in office and on-site, with regular travel between locations
What We Offer:- Competitive salary ($115,000 to $150,000) and performance-based incentives.- Medical insurance with employer contribution.- Employer paid Basic Life & ADD- Voluntary dental, life, accident, critical illness, hospital indemnity insurance- 401k with employer match- Annual bonus opportunity- Opportunities for professional growth and development.- A dynamic and inclusive work environment. xzbcwsv
Big Onion Hospitality is an equal opportunity employer and encourages applications from all qualified individuals.
Details
| Company | Big Onion Hospitality |
| Location | Chicago, Illinois, United States |
| Type | FULL TIME |
| Niche | general |
| Experience | permanent |