Job Description

Essential Job Functions

• Strategic Leadership and Execution
  • Collaborate with the CEO and executive team to define and execute thecompany's strategic vision and long-term growth plan.
  • Drive overall business performance by overseeing and optimizing alloperational functions, including restaurant operations, supply chain, and newstore development.
  • Identify and pursue new business opportunities, markets, and innovativestrategies to enhance brand relevance and market share.
• Operational Excellence
  • Ensure consistency and high standards in food quality, service, andcleanliness across all restaurant locations.
  • Implement and refine operational policies and procedures to improveefficiency and profitability.
  • Use key performance indicators (KPIs) and data analytics to monitorperformance and make informed business decisions.
• Team Leadership and Culture
  • Lead, mentor, and inspire a high-performing senior leadership team and thebroader organization.
  • Foster a strong company culture that promotes collaboration, accountability,and a passion for excellence.
  • Oversee talent management initiatives, including recruitment, training, andprofessional development to build a robust leadership pipeline.
• Financial Management
  • Partner with the CFO to manage the P&L, develop budgets, and ensure financialgoals are met.
  • Implement effective cost control measures and revenue-generating strategies.
  • Drive profitability by optimizing key metrics such as labor, food costs, andguest check averages.

Responsibilities

The responsibilities include collaborating with the CEO to define and executethe strategic vision, overseeing all operational functions, implementing costcontrols, and partnering with the CFO on financial management. The President isalso responsible for leading and mentoring the senior leadership team and theoverall organization.

Qualifications/Requirements

• Education & Experience: A Bachelor's degree in Business Administration,Hospitality Management, or a related field is required, with an MBA beingpreferred. This role requires a minimum of 15+ years of progressiveleadership experience in the multi-unit restaurant or hospitality industry,with at least 5 years in a senior executive role (e.g., COO, SVP ofOperations). A proven track record of leading a high-growth brand and scalingoperations is also necessary.
• Job Specifications: The ideal candidate needs a deep understanding of allfacets of restaurant operations, from the front-of-house to theback-of-house. They must have exceptional strategic thinking, communication,and decision-making skills. Strong financial acumen and experience managing acomplex P&L are also required.

Physical Demands

• Primarily office-based with extensive travel to restaurant locations.
• Ability to work in a fast-paced environment with multiple priorities.
• Occasionally required to lift and carry materials for meetings or events.

Work Environment

This role requires frequent travel to restaurant locations and markets asneeded. The work environment is a pivotal executive role with direct influenceon the company's strategic direction and success.

Disclaimer

The job description is designed to outline the essential functions,responsibilities, and qualifications of the role. It is not an exhaustive listof duties and may evolve based on business needs.

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