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For our client, Lunch Garden, a chain of self-service restaurants known for its accessible and recognisable Belgian cuisine, we are looking for a

THE COMPANY & JOB IN A NUTSHELL:

Lunch Garden is a chain of self-service restaurants known for its accessible and recognisable Belgian cuisine. The menu ranges from classic daily specials and seasonal dishes to breakfast, snacks, grilled items and desserts. Over the years, Lunch Garden has grown into a trusted brand in Belgium, with branches often located in or near shopping centres and hypermarkets. The company combines its own operations with franchise restaurants, thereby building up a broad presence and attracting generations of customers with its accessible formula and recognisable dining experience.

The COO is a key strategic figure and a close partner to the CEO, translating the vision of shareholders and leadership into a clear and actionable strategy for Lunch Garden. He or she actively contributes to shaping the company’s future, setting priorities and driving investment and transformation initiatives.

At the same time, the COO ensures strong operational execution by putting the right structures, people and resources in place.

Leading a team of district managers, restaurant managers and support functions, the COO ensures that operations fully support the strategic objectives. A major focus is on enhancing the customer experience, with particular attention to families and seniors as the core target audience. This requires strong emphasis on hospitality, training and clear standards across all locations.

In addition, the role is focused on improving efficiency and structure, with strong attention to cost control, digitalization and transparent KPI management. The COO also strengthens collaboration with franchise partners while safeguarding brand consistency.

Finally, culture is key: the COO helps build an open, engaged and high-performing organization, ready for sustainable growth.

WHAT ARE THE MAIN RESPONSIBILITIES OF A COO?

Operational Excellence

• Ensuring consistent service quality, speed, and guest experience across all locations.
• Monitoring and improving key performance indicators such as revenue, food cost, labour cost, waste, and average check.
• Rolling out and enforcing standardized processes and checklists for inventory, cash handling, and service.

Hospitality & Training

• Developing programs that place hospitality at the center, with a focus on families and seniors.
• Introducing a “flying training manager” approach for on-site coaching and follow-up in the restaurants.
• Creating a culture in which employees actively contribute to a positive customer experience.Optimizing schedules and staffing levels, with a focus on peak hours and weekends.
• Improving productivity and engagement among flex workers and students.
• Introducing data-driven dashboards and KPI frameworks to track performance.

Franchise & Stakeholder Management

• Building transparent relationships with franchise partners, with clear agreements and audits.
• Ensuring brand consistency and sharing best practices across the network.
• Engaging constructively with unions and employee representatives to build trust.

Capex, Maintenance & Remodels

• Leading the planning and execution of remodels and new openings.
• Ensuring equipment uptime and implementing preventive maintenance.
• Managing investment budgets and collaborating with procurement and project teams.

Performance & Reporting

• Implementing structured weekly and monthly reporting.
• Translating analyses into action plans and consistently following up on progress.
• Reporting transparently to the CEO and, via the CEO, to the Board of Directors.

Culture & Change

• Fostering open communication and a positive company culture.
• Encouraging accountability and ownership among managers and employees.
• Demonstrating visible leadership through presence in the restaurants and clear prioritization.

Sparring Partner to the CEO

• Acting as a sparring partner to the CEO on operational and strategic matters.
• Providing data-driven insights and realistic timelines for further professionalization.
• Contributing to translating strategy into actionable plans and projects.

DOES THIS SOUND LIKE A JOB FOR YOU?

Then we are off to a great start! Do you also meet these requirements?

Education

• Master’s degree in a relevant field or equivalent through experience.
• Additional training in operations management or change management is considered an asset.

Functional Skills, Knowledge & Experience

• At least 10 years of experience in operations or general management roles, preferably in hospitality, foodservice, or multi-site retail environments.
• Proven expertise in designing and managing operational processes, including inventory management, cost control, and quality standards (including food safety regulations).
• Experience with franchise concepts and maintaining constructive relationships with franchise partners.
• Knowledge of workforce planning and productivity management (including flex workers and students).
• Strong affinity with hospitality and customer focus.
• Fluent in Dutch and French, with a good knowledge of English.

Leadership & Management

• A builder who brings structure, professionalizes processes, and remains pragmatic.
• A people-oriented leader who coaches and motivates employees and is able to rebuild trust.
• Experience in change management and guiding organizations through transformation.
• Decisive and results-driven, with the ability to set and execute priorities.

Personal Attributes

• Authentic, reliable, and diplomatic.
• Strong sense of responsibility and ownership.
• Excellent communication skills, open to feedback, and focused on collaboration.
• Resilient and flexible when dealing with unexpected challenges.

ARE YOU THE COO WHO LAYS THE FOUNDATION FOR A SUSTAINABLE FUTURE ?

Go for it and seize the opportunity!