Vice President of Operations

Compass Group•New York, NY

13d•$180,000 - $225,000•Onsite

About The Position

As the Vice President of Operations, Restaurant Service Division, you will provide strategic and operational leadership across a diverse portfolio of high-volume, upscale, and fine dining restaurant operations. This executive role is responsible for driving operational excellence, financial performance, client satisfaction, and sustainable growth across multiple markets and regions. Partnering closely with regional operations leaders, culinary leadership, clients, and executive stakeholders, you will establish the vision, priorities, and performance standards that enable exceptional guest experiences and business results. Success in this role comes from developing high-performing teams, building trusted client relationships, identifying opportunities for growth, and fostering a culture rooted in hospitality, accountability, and continuous improvement. This position requires an engaged and visible leader who enjoys spending time in restaurants, connecting with teams, understanding operational challenges, and supporting excellence at every level of the organization.

Requirements

Progressive leadership experience overseeing multi-unit restaurant, hospitality, foodservice, or related operations at a regional, divisional, or executive level.
Experience leading large-scale operations across multiple locations, markets, or geographic regions.
Demonstrated success developing and mentoring senior operations leaders and building high-performing teams.
Strong financial acumen, including experience managing complex P&L performance, forecasting, budgeting, labor strategies, and operational efficiencies.
Proven ability to drive revenue growth, improve profitability, and execute business strategies that deliver sustainable results.
Experience managing sophisticated client relationships and navigating complex stakeholder environments.
Strong communication, presentation, and influencing skills with the ability to engage teams at all organizational levels.
Ability to balance strategic thinking with operational involvement and hands-on leadership.
Experience leading change, driving organizational transformation, and implementing scalable business solutions.
Proficiency with Microsoft Office Suite, data analytics tools, and operational reporting systems.
Experience within fine dining restaurants, luxury hospitality, private clubs, hotels, destination dining, premium foodservice, or related guest-focused environments.
Bachelor's degree in Hospitality Management, Business Administration, Finance, or a related field, or an equivalent combination of education and leadership experience.
Demonstrated success overseeing operations generating significant annual revenue across multiple business units.
Experience supporting new business development, client retention strategies, and contract growth initiatives.
Familiarity with multi-site hospitality operations, restaurant technology platforms, labor optimization tools, and performance analytics.
Passion for hospitality, guest experience, operational excellence, and developing future leaders.

Responsibilities

Provide strategic leadership and oversight for a portfolio of restaurant operations across multiple markets and regions.
Lead, coach, and develop General Managers and operational leadership teams to achieve business objectives and strengthen leadership capabilities.
Establish and execute operational strategies that support revenue growth, profitability, guest satisfaction, and long-term business success.
Champion a culture of hospitality, operational excellence, inclusion, accountability, and continuous improvement.
Build and maintain strong partnerships with clients, stakeholders, and executive leadership, serving as a trusted advisor and key business partner.
Drive consistent execution of service standards, food safety requirements, operational processes, and company policies across all locations.
Analyze operational and financial performance metrics to identify trends, risks, and opportunities, implementing action plans that drive measurable results.
Oversee regional and enterprise-level financial performance, including budgeting, forecasting, labor management, revenue optimization, and cost controls.
Partner with culinary, finance, human resources, and business development leaders to support organizational initiatives and growth strategies.
Lead succession planning efforts and talent strategies that strengthen leadership pipelines and support employee development.
Support client retention, contract renewals, new business pursuits, and expansion opportunities through operational expertise and executive-level relationship management.
Evaluate market trends, competitive landscapes, and emerging hospitality practices to drive innovation and business performance.
Sponsor change management initiatives and operational transformation efforts that enhance efficiency, scalability, and guest experience.
Serve as a visible and engaged operational leader by regularly working alongside restaurant teams in the field, assessing performance, identifying opportunities for improvement, and ensuring alignment with service, financial, and guest experience objectives.
Foster collaboration across regions and departments to share best practices and drive consistent results throughout the organization.