Regional Vice President, Company Operations, Popeyes, US

Restaurant Brands International•Miami, FL

4d•Onsite

About The Position

Restaurant Brands International Inc. (RBI) is a global leader in the quick-service restaurant industry, with a portfolio of prominent brands including TIM HORTONS®, BURGER KING®, POPEYES®, and FIREHOUSE SUBS®. RBI is committed to growth and sustainability, aiming to be the world's most loved restaurant group. The Vice President of Company Restaurant Operations will be instrumental in shaping the future of Popeyes’ company-owned restaurant portfolio, which comprises over 100 locations. This role is pivotal in driving operational and financial performance, serving as a key testing ground for innovations and system-wide standards. The VP will have full P&L responsibility, set strategic direction, and lead a significant field organization.

Requirements

10+ years of experience in operations, business, restaurant operations or relevant field
Executive leadership experience managing large-scale restaurant operations
Proven ability to define strategy and execute through distributed teams
Deep expertise in P&L ownership and performance management
Strong cross-functional leadership and influence
Track record of building high-performing teams
Strong analytical and decision-making capability

Responsibilities

Own and define the strategy for company-owned restaurants, including a 3–5 year roadmap
Lead full P&L accountability including sales, EBITDA, and capital deployment
Establish company restaurants as the system benchmark for operational excellence
Design and deploy the Company Operations playbook including standards and routines
Set KPI frameworks and hold teams accountable to performance outcomes
Lead cross-functional alignment across Marketing, Supply Chain, Technology, and Development
Drive innovation testing and scale successful practices system-wide
Oversee labor strategy, scheduling routines, and operational controls
Drive capital allocation strategy and ROI-based decisions
Lead Directors, District Managers, Restaurant Managers, and Support Teams
Drive top- and bottom-line performance across all restaurants
Ensure disciplined execution of standards and initiatives
Maintain operational controls across cash, inventory, and food safety
Lead performance routines (weekly, monthly, quarterly)
Design the field operating model and organizational structure
Own succession planning and leadership development
Build a strong leadership bench
Attract, develop, and retain high-performing leaders
Drive a culture of accountability and continuous improvement