Vice President of Operations - TX

Whitsons Culinary Group•DeSoto, TX

4d•$180,000

About The Position

The Vice President of Operations is a strategic and hands-on operational leader responsible for driving financial performance, operational excellence, client satisfaction, and team development across an assigned region. This role ensures that strong systems, controls, and talent are in place to support growth, deliver high-quality programs, and uphold Whitsons’ mission of Enhancing Life One Meal at a Time™. The VP provides vision, direction, and day-to-day leadership to District Managers and General Managers, enabling consistent execution, continuous improvement, and a high-accountability culture that aligns with company values, operational standards, and strategic objectives.

Requirements

Bachelor’s degree (or equivalent) with concentration in Food & Nutrition, Food Service Management, Dietetics, Family and Consumer Sciences, Nutrition Education, Culinary Arts, Business, or a related field; OR
Bachelor’s degree in any major plus a state-recognized certificate in Food & Nutrition, Food Service Management, Dietetics, Family and Consumer Sciences, Nutrition Education, Culinary Arts, or Business, with at least one year of management experience (school nutrition experience strongly preferred); OR
Master’s degree preferred or willingness to pursue one.
ServSafe Certification (Mandatory); must meet local food safety requirements and understand all relevant ordinances.
Minimum 10 years of progressive Food Service Management experience required
At least 7 years leading high-volume, urban K–12 school nutrition programs, with demonstrated success advancing program quality and development
Broad business and operational exposure across Contract Management, B&I, Emergency Services, and Prepared Meals
Culinary background required, with a demonstrated passion for food quality, consistency, and execution
Strong working knowledge of cooking techniques, recipe adherence, menu scaling, and operational best practices
Proven ability to build, develop, and lead high-performing management teams across complex, multi-site environments
Demonstrated success managing competing priorities, driving accountability, and improving overall program performance
Experience partnering effectively with clients, executive leadership, and cross-functional stakeholders
Strong analytical, critical-thinking, and problem-solving skills focused on operational excellence and continuous improvement
Proficiency in Microsoft Office Suite (Word, Excel, PowerPoint, Outlook)
Strong capability to communicate and collaborate through email and digital platforms
Demonstrated ability to quickly learn, adopt, and leverage new technologies to support operational effectiveness

Nice To Haves

School Nutrition Specialist (SNS) Level 3 Certification preferred.
Food Management Professional (FMP) certification preferred.
Bilingual English/Spanish highly desirable

Responsibilities

Lead and manage regional operations in alignment with company mission, values, and strategic goals.
Prioritize financial performance, operational execution, and field presence; spend the majority of time in accounts driving quality, compliance, and results.
Provide accurate, timely reporting on regional performance and operating conditions to the COO.
Assess and improve operational processes; implement systems, technology, and procedures to support consistent execution and scalable growth.
Partner with senior leadership to develop regional growth strategies, operational infrastructure enhancements, and long-term business plans.
Support sales through bid tours, operational design input, labor models, and participation in key client presentations.
Oversee transition plans for new accounts, including operational setup, equipment planning, and program standards.
Build and lead a high-performing regional management team; recruit, coach, and retain District and General Managers.
Conduct regular performance reviews, coaching sessions, and developmental activities; address underperformance within established timelines.
Foster an accountable, success-oriented environment that promotes communication, collaboration, and continuous improvement.
Maintain strong client partnerships through regular communication, monthly or required meetings, and proactive issue resolution.
Review program performance from both financial and qualitative perspectives and ensure strong client satisfaction.
Ensure monthly dining reports and required updates are consistently delivered.
Conduct at least three site visits per week, focusing on underperforming locations; provide written action plans after each visit.
Ensure merchandising, marketing, menu execution, forecasting, compliance, and training standards are consistently met across all accounts.
Review and approve operational plans annually for each account (sales, labor, food cost, marketing, and training).
Own regional P&L performance; develop budgets and ensure financial objectives are met.
Renegotiate client returns or pricing as needed; communicate variances promptly with improvement plans.
Develop strategies to reduce receivable days outstanding; support safety initiatives to reduce claims.
Ensure asset management, equipment upkeep, and reinvestment planning.
Take on additional responsibilities or interim assignments as business needs evolve.
Direct oversight of District Managers, with indirect leadership responsibility for General Managers and account-level teams.
Conduct monthly performance monitoring and three formal performance discussions per cycle with DM teams.