Regional Vice President

Role Summary

The Vice President of Operations is an executive leader responsible for the strategic oversight, operational excellence, and financial management of cafes. This role acts as a key strategic partner to the client, driving the program's vision to inspire sustainable lifestyles through innovative food experiences. This position provides end-to-end regional oversight for cafes, while uniquely serving as the regional executive lead for high-density Micro-Kitchen (MK) Strategy and the Equipment, Maintenance, and Repair (EMR) lifecycle management teams. The VP oversees cafe, production kitchen, and culinary operations, partnering with support functions (Finance, HR, Procurement, and Safety) to build a culture of operational excellence, safety, and high-standard hospitality.

Regional & End-to-End Operational Leadership

• Territory Oversight: Directs daily cafe, production kitchen, and culinary operations across the areas.
• Transition & Integration Management: Oversees large-scale transitions, including the stabilization, talent retention, and operational integration of high-volume scopes.
• Program Execution: Operationalizes the overarching strategic vision for the account, transposing global program values into regional fruition across various functions and workstreams.
• Client & Stakeholder Relations: Acts as the primary point of contact for client leadership, building multi-layered relationships and representing the brand with senior teams.

Specialized Regional Scope

• MK Strategy & Innovation: Owns the regional strategy for high-density Micro-Kitchens, focusing on snack/beverage innovation, and service efficiency in collaboration with operators and procurement.
• EMR Team Management: Provides executive oversight for the Equipment, Maintenance, and Repair (EMR) team to optimize asset uptime, manage equipment lifecycles, and drive kitchen space efficiency.

Financial & Data-Driven Performance

• Fiscal Responsibility: Monitors, manages, and meets all financial and budgetary responsibilities within agreed ranges, including quarter- and year-end reporting.
• Manage $600 Million P&L.
• Analytics & Data Insights: Establishes a data-driven approach to decision-making, implementing structures to collect and analyze qualitative and quantitative data for continuous improvement.

People, Culture, & Safety

• Safety Culture: Promotes an uncompromising environment of food and workplace safety, putting health, safety, and well-being at the heart of operations.
• Talent Development: Identifies, mentors, and develops senior-level management to ensure robust succession planning and a pipeline of matured management talent.
• Collaborative Leadership: Partners with Union leadership, HR, and cross-functional lines of business to foster a highly motivated, diverse, and ethical workforce.

Minimum Qualifications

• Experience: 15+ years of industry experience, with a mandatory background in multi-unit cafes, high-volume restaurants, or hotels.
• Leadership Scope: 8–10 years of experience directly supervising and developing senior-level managers.
• Business Acumen: Proven track record managing large P&L scopes, building financial profitability, and leading large-scale, diverse workforces under pressure.
• Subject Matter Expertise: Strategic understanding of high-volume pantry/micro-kitchen operations, equipment maintenance lifecycles, and concept development.
• Communication & Technical Skills: Exceptional presentation and group communication skills. Proficient working knowledge of Microsoft Office.

Core Leadership Behaviors & Internal Values

• Think Fast & Use Technology: Responds quickly under pressure, exhibits conviction in business judgment, and leverages technology to optimize workflows.
• Passion for Quality: Takes personal responsibility for correcting customer service issues, setting demanding expectations, and keeping food quality and hospitality at a premium.
• Win through Teamwork & Open Sharing: Cultivates friendly, collaborative professional relationships, shares operational insights, and delegates tasks effectively to upskill others.
• Responsible Business Approach: Acts in an ethical, socially responsible manner, valuing diverse employee contributions and making the "big calls" via effective influencing techniques.

Physical and Language Requirements

• Language: Ability to read, understand, speak, and present effectively in English to perform essential job functions.
• Physical Demands: Regularly required to stand, walk, talk, hear, taste, and smell. Ability to use hands to handle or feel, and occasionally stoop, kneel, crouch, or crawl during site visits. Specific vision abilities are required to oversee facility standards. Reasonable accommodations may be made to enable individuals with disabilities.

Benefits

• Medical
• Dental
• Vision
• Life Insurance/ AD
• Disability Insurance
• Retirement Plan
• Paid Time Off
• Paid Parental Leave
• Holiday Time Off (varies by site/state)
• Personal Leave
• Associate Shopping Program
• Health and Wellness Programs
• Discount Marketplace
• Identity Theft Protection
• Pet Insurance
• Commuter Benefits
• Employee Assistance Program
• Flexible Spending Accounts (FSAs)

This response is AI-generated, for reference only.