Vice President of Operations

Rooted Hospitality Group•Center Moriches, NY

13d

About The Position

Rooted Hospitality Group (RHG) is seeking a hands-on Vice President of Operations to lead operational execution across its restaurant locations in New York, South Carolina, and Louisiana. Reporting directly to the Chief Operating Officer, the role is accountable for restaurant performance, financial results, operating standards, and implementation of company-wide initiatives. The VP of Operations translates company priorities into practical plans and measurable results, enabling the COO to focus on long-term vision, growth, innovation, and broader organizational strategy. The position oversees restaurant operations through Regional Directors and other designated operations leaders, ensuring accountability and consistent execution across markets and brands. It partners with Finance, HR, Marketing, Culinary, Facilities, and other support functions, and regularly travels to restaurant locations across the three states.

Requirements

A minimum of 8–10 years of progressive restaurant operations experience.
Substantial senior multi-unit or multi-market leadership responsibility.
Proven record of improving execution, guest experience, and results across multiple restaurants, concepts, or geographic markets.
Strong command of restaurant P&Ls, budgeting, forecasting, labor management, cost controls, and performance indicators.
Ability to direct and hold senior operations leaders accountable while balancing day-to-day priorities with company-wide objectives.
Strong written and verbal communication skills and ability to work effectively with executives, support teams, and restaurant leadership.
Sound judgment, urgency, and ability to make effective decisions in fast-paced, complex operating environments.
Ability and willingness to travel regularly to restaurant locations across New York, South Carolina, and Louisiana.

Nice To Haves

Experience overseeing operations across multiple states is strongly preferred.
A bachelor’s degree in Hospitality Management, Business Administration, or a related field is preferred.
Team-first attitude and experience as a multi-unit leader.
Comfort working in a fast-paced, busy environment.

Responsibilities

Oversee restaurant operations across New York, South Carolina, and Louisiana through Regional Directors and other designated operations leaders.
Set clear expectations, maintain accountability, and ensure consistent execution across markets and brands.
Own operational performance against budgets and financial targets; review P&Ls, sales trends, labor, food and beverage costs, and other performance measures, and drive corrective action.
Ensure restaurant teams consistently meet RHG standards for hospitality, food quality, service, cleanliness, and efficiency.
Establish operating rhythms, field visits, audits, and follow-through on action plans.
Set priorities for Regional Directors, review their results, and hold them accountable for performance and execution.
Resolve cross-market obstacles and escalate significant risks or strategic decisions to the COO.
Translate the COO’s strategic priorities into practical operating plans, milestones, ownership, and measurable outcomes; coordinate implementation and report progress, challenges, and results.
Use guest feedback, service metrics, and field observations to identify opportunities, address recurring issues, and protect brand integrity.
Partner with Finance, HR, Marketing, Culinary, Facilities, and other support functions to align resources, resolve operational issues, and execute initiatives.
Oversee operational compliance with applicable food safety, health, workplace safety, and other requirements across states and municipalities, in partnership with appropriate internal experts.
Provide executive-level operational direction during significant service disruptions, emergencies, and other business challenges, ensuring timely communication and appropriate escalation.
Establish performance reviews, operational scorecards, and concise updates to the COO that highlight results, risks, decisions needed, and next steps.
Travel regularly to restaurant locations across New York, South Carolina, and Louisiana.