Senior Vice President, Dining & Hospitality Operations

Continental Services•Troy, MI

7d•Hybrid

About The Position

Backed by a tireless commitment to high quality, innovative culinary offerings and unparalleled client and guest services, Continental consistently ranks among the top contract dining and refreshment providers in the nation according to Food Management Magazine, the industry’s source for food service news and trends. Our Mission Delight our guest. Every meal. Every day. Our Core Values Exceptional – We recruit and retain phenomenal people who consistently go the extra mile to deliver results that lead the industry. Hospitality – We are tirelessly committed to providing the highest quality food, beverages, and service by anticipating our guests' needs so they can count on memorable experiences every time. Collaboration – We prioritize working together with a shared vision and effective & transparent communication, we unite as one team to achieve remarkable experiences. Responsibility – we hold ourselves accountable to be there for our team and clients, to deliver what we say we will, when we say we will and check in on progress along the way. Innovation – We are forward-thinkers always looking for new processes, technologies, and techniques to increase efficiencies and scalability to improve our services. The Experience You’ll Create: The Senior Vice President (SVP) of Dining & Hospitality Operations will lead and oversee all aspects of high-volume dining & hospitality services across multiple divisions, ensuring operational excellence, financial performance, and an exceptional guest experience. This executive will manage diverse offerings ranging from luxury off-premise catering to employee dining programs and large-scale sports and entertainment venues. The SVP serves as a key member of the leadership team, accountable for translating company strategy and core values into operational plans, talent decisions, and day-to-day standards across a complex, high-growth organization.

Requirements

Minimum 15 years of progressive leadership in high-volume, multi-unit food and beverage or hospitality operations, including at least 5 years at the Vice President level (or equivalent).
Proven success leading diverse business lines such as luxury off-premise catering, corporate campus dining, employee dining, and sports/entertainment venues, ideally within a portfolio exceeding $100M in annual revenue.
Demonstrated experience owning a multi-division P&L, driving margin expansion, and delivering on revenue, profitability, and quality targets simultaneously.
Track record of building and leading senior teams across geographically dispersed locations, including succession planning and leadership development.
Strong financial and analytical acumen, with the ability to interpret complex data and make timely, fact-based decisions.
Exceptional leadership, communication, and relationship-building skills, with executive presence and comfort interfacing with C-suite clients.
Experience leading operational transformation or large-scale change (e.g., restructuring, technology rollouts, new concepts or venues).
Ability to balance operational efficiency, safety, and compliance with premium, people-first guest and team member experiences.

Responsibilities

Strategic Leadership:
Build and execute a multi-year dining & hospitality operations strategy aligned with Continental’s growth, margin, and brand objectives, including stewardship of revenue targets exceeding $200M annually.
Identify and lead expansion opportunities (new venues, service lines, or markets), partnering with Sales, Culinary, and Finance to evaluate business cases and operational readiness.
Translate the company’s core values into clear operating principles, service standards, and leadership expectations, and hold division leaders accountable for living them in daily decisions and behaviors.
Drive innovation in hospitality services to meet evolving client and guest expectations.
Operational Oversight:
Lead multiple divisions with varied offerings, including luxury catering, corporate campus dining, and large-scale event operations.
Establish, monitor, and continuously improve KPIs (e.g., labor efficiency, guest satisfaction, retention, safety, quality scores) to drive world-class operational performance.
Lead large-scale operational initiatives such as new venue openings, service model redesigns, technology implementations, and process standardization across locations.
Financial Management:
Own the P&L for dining & hospitality operations, including budgeting, forecasting, pricing strategy, and margin improvement plans across all divisions.
Implement disciplined cost- and labor-management practices that protect premium service standards while achieving financial targets.
Partner with Finance to analyze trends, identify risk and opportunity areas, and course-correct quickly to ensure delivery of annual and long-range plans.
Team Development:
Lead, coach, and develop a high-performing team of VPs and senior operators, building a strong bench for future growth and succession.
Create a culture of accountability, collaboration, and continuous improvement that reflects Continental’s core values and shows up consistently across all levels and locations.
Client & Guest Experience:
Serve as executive sponsor and trusted advisor for key client relationships, joining critical meetings, business reviews, and sales pursuits as needed.
Ensure guest and client feedback is captured, analyzed, and turned into actionable improvements, closing the loop with visible changes.
Champion initiatives that enhance the overall guest experience across diverse environments.