Vice President, Operations

What you'll be doing

• Operational Leadership
• Direct and oversee all aspects of food service operations across multiple outlets, ensuring consistent service quality and operational efficiency.
• Develop and implement operational policies, procedures, and service standards to enhance the guest dining experience and drive profitability.
• Reviews daily operations, including kitchen, front-of-house, and catering services, ensuring compliance with health, safety, and sanitation regulations.
• Provides leadership for facilities, dining areas, and equipment maintenance to ensure they meet brand, safety, and regulatory standards.
• Financial Management
• Develop and manage budgets, monitor operating costs, and forecast revenues to meet financial and performance targets.
• Analyze key metrics such as food and labor costs, guest counts, and revenue trends to identify opportunities for improvement.
• Implement cost control measures for purchasing, inventory, and staffing to maximize profitability.
• Strategic Planning and Collaboration
• Provide input on strategic decisions, long-term planning, and marketing initiatives to increase market share and enhance brand reputation.
• Cook up with other departments (e.g., facilities, HR, finance, and marketing) to align food service operations with organizational goals.

Expectations

• Compliance and Reporting
• Maintain accurate records of financials, inventory, and operational data for reporting to senior leadership.
• Ensure the region is complying with local, state, and federal regulations regarding food service, labor laws, and workplace safety.
• Conduct audits and inspections to verify adherence to quality, safety, and regulatory standards.
• Guest Experience and Quality Assurance
• Ensure the highest level of guest satisfaction through consistent food quality, service excellence, and timely issue resolution.
• Review guest feedback and implement initiatives to improve the dining experience.
• Staffing and Leadership
• Manage and mentor senior managers.
• Oversee recruitment, onboarding, training, and performance evaluations for all senior managers.
• Establish clear performance expectations, provide coaching, and develop succession plans to support long-term growth.

Skills and Qualifications

• 10 years of foodservice experience and knowledge of foodservice and federal regulations
• Strong communication, leadership, and interpersonal skills
• Knowledge and comfort with all Microsoft Office software products, especially Word, Excel, PowerPoint, and Outlook
• Ability to travel
• Experience with contract management, multi-unit management, and/or opening new accounts

Education and Certifications

• Bachelor’s degree in Culinary Science, Hospitality Management, Business or similar and/or equivalent work experience. Master’s degree strongly preferred.

About Elior Collegiate

Elior Collegiate Dining is rewriting the rules of campus dining, serving up bold flavors, fresh ideas, and high-impact experiences that fuel student life. We partner with forward-thinking colleges and universities to create vibrant, customized dining programs that spark connection, celebrate culture, and make food a defining part of the college journey.

About Elior-North America

Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth.

At Elior North America

We are committed to offering growth and advancement opportunities for all of our employees. The valuable skills and experience you’ve gained with Elior will propel you further in your career, whether with our corporate office or one of our brand segments.

Disclaimer

This job description can be revised by management as needed.