Regional Vice President of Operations for Restaurant Group

The Regional Vice President of Operations (RVP) will be responsible for all overall restaurant operations in an assigned geographic region. The RVP provides direct oversight, validation, coaching, leadership and assistance to the restaurants to achieve short- and long-term company objectives. Serves as the liaison between the restaurants and the corporate office to ensure compliance, communication, and direction.

Essential Duties and Responsibilities:
• Focuses on daily sales in every restaurant to identify opportunities and increase management awareness at the restaurant level reviews and advises restaurants on operational efficiencies.
• Provides orientation, development, and validates all training processes for store level leadership.
• Communicates the brand, culture, mission, and vision of the company.
• Ensure positive guest service in all areas. Respond to complaints, taking all appropriate actions to turn dissatisfied guests into return guests.
• Meet regularly with managed employees to provide critical feedback and encouragement.
• Use leadership skills to inspire, mentor, teach store level managers to reach quarterly and annual goals.
• Ensuring restaurant managers are hiring and retaining team members to help improve productivity and quality of the guest experience.
• Drive performance and sales levels improvements for all restaurants.
• Ability to conduct audits to ensure compliance with labor and safety regulations.
• Producing and maintaining an effective and measurable succession plan for all levels within their area, including management, key hourly team members and shift leaders.
• Teaching, coaching, leading, and developing General Managers and the entire restaurant management team.
• Ensuring new company initiatives are supported and communicated clearly to all managers and team members.
• Ensuring that the strictest standards of sanitation, food safety and cleanliness are practiced in every restaurant, by ever team member daily.
• Ensuring all Limited Time Offers, drink specials, menu and procedure changes are rolled out in a clear, precise, and effective manner.

Education and/or Experience:
• 3-4 years of high-volume, restaurant multi-unit management experience.
• Knowledge and skills in analyzing profit and loss statements and overall financial performance of restaurants.
• Ability to plan and conduct effective team meetings.
• Knowledge of State and Federal labor laws.
Requirement and Skills:
• Bilingual in English and Spanish highly preferred.
• Strong verbal, written and computer skills.
• Food manager certificate required.
• Ability to effectively communicate in English and Spanish.
• Strong organizational skills.
• Reliable transportation.

Physical Requirements:
The physical demands described here are representative of those that must be met by an employee to
successfully perform the essential functions of this job. Reasonable accommodations may be made to
enable individuals with disabilities to perform the essential functions. The shifts will vary also depending
on the needs of the restaurant.
While performing the duties of this Job, the employee is regularly required to stand; for a minimum of 10-
12 hours per day, walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel,
crouch, or crawl; talk or hear and taste or smell. The employee is occasionally required to sit and climb or
balance. The employee must regularly lift and/or move up to 50 pounds. Specific vision abilities required
by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability
to adjust focus.

Work Environment:
The work environment characteristics described here are representative of those an employee encounters
while performing the essential functions of this job. Reasonable accommodations may be made to enable
individuals with disabilities to perform the essential functions. While performing the duties of this Job, the
employee is occasionally exposed to moving mechanical parts; toxic or caustic chemicals; outside weather
conditions and risk of electrical shock. The noise level in the work environment is usually loud.

NOTE: The above statements are intended to describe the general nature and level of work being performed by individuals
assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties, and skills
required so classified.

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