Vice President, Operations- Fazoli's

About the Role

The Vice President, Operations — Fazoli’s is responsible for the operating performance of the Fazoli’s system, including the P&L of the 34-restaurant company portfolio (approximately 800 employees, 5 Area Supervisors) and the operational health, brand-standards compliance, and royalty performance of 120 franchised restaurants across 50 franchise organizations. This role requires cross-functional coordination and serves as the operational voice in decisions involving supply chain, marketing, and execution in restaurants.

Key interfaces include Marketing and Culinary (promotional calendar and menu rollouts), Supply Chain (forecasting), Development (openings and remodels), Finance (budget and forecast), Technology (point-of-sale and digital deployments), and Human Resources and Legal (staffing and franchise compliance).

Responsibilities

• Own same-store sales and restaurant-level operating profit for the company portfolio against the approved annual plan.
• Drive cost of goods, labor productivity, waste, and cash control to plan; take documented corrective action within the period when a restaurant misses.
• Establish and enforce a recurring cadence of period business reviews, restaurant visits, and action planning with the Area Supervisor team.
• Drive franchise same-store sales and reported net sales; partner with Finance & Franchising on royalty reporting integrity and with Legal on collection and default matters.
• Direct the Franchise Business Consultant team in coaching an assigned franchisee portfolio to measurable gains in sales, margin, and operational scores.
• Serve as senior operational point of contact for the franchise system.
• Provide operational support for franchising development, including new openings, remodels, transfers, and renewals.
• Administer the operational evaluation and audit program consistently across company and franchise restaurants.
• Own food safety outcomes, including health inspection performance, third-party audit scores, and certification compliance.
• Ensure consistent execution of standard operating procedures, guest-experience standards, timekeeping practices, and safety protocols in company restaurants.

Requirements

• Bachelor’s degree in Business Administration, Hospitality Management, or a related field, or an equivalent combination of education and directly relevant multi-unit operations experience.
• Minimum eight (8) years of progressive multi-unit restaurant operations experience, including at least three (7) years leading multi-unit leaders in a QSR or fast-casual environment.
• Proven ownership of a multi-unit P&L with a documented record of improving same-store sales and restaurant-level margin.
• Experience working with franchisees in a franchisor capacity, or comparable experience influencing independent operators without direct authority.
• Proficiency with restaurant point-of-sale, inventory, labor management, and scheduling systems.
• Valid driver’s license, insurable driving record, and ability to travel approximately 50–60%, including overnight travel.