VP, FINE DINING

Compass Group•Chicago, IL

1d•$155,000 - $165,000•Hybrid

About The Position

We are seeking a hospitality-first executive with deep expertise in leading multi-unit, full-service operations in upscale or fine dining settings. This leader will bring a proven ability to enhance guest experience, optimize operations, develop high-performing teams, and deliver strong financial results.

Requirements

Must live in the New York City or Chicago Metro Area
Bachelor’s degree in a related field or an equivalent of education and experience
Proven experience (10+ years) in a senior operations role within the restaurant industry, with a successful track record of opening, launching, and managing fine-dining restaurant concepts
Rigorous implementation of training modules for onboarding with continuous training & coaching practices
Advanced computer skills including including Word, Excel, and Outlook
Strong knowledge of the restaurant and aviation industry, including market trends and customer preferences

Nice To Haves

An inspiring, influential, hands-on leader who has proven skills rallying a team to achieve its highest potential and then driving it to the next level
Excellent understanding of fine-dining restaurant operations, including inventory management, procurement, food safety, and quality control
Exceptional organizational and problem-solving skills, with the ability to manage multiple priorities and drive results in a fast-paced environment
Solid financial and budgeting skills, with a strong focus on achieving financial targets and driving profitability
Experience with new account openings, hiring, training, and maintaining ongoing operational excellence
Strong business acumen, with the ability to develop and execute strategic plans
Ability and willingness to travel 50%

Responsibilities

Develop and implement the operational strategies and business plan, including the development of brand strategy, menu development, staff hiring and training, and marketing initiatives
Collaborate with leadership and client to set goals, objectives, and key performance indicators to measure and ensure alignment with overall business objectives
Establish and develop scalable standards, systems, and processes that can be replicated across future locations
Lead the planning and execution of all activities involved in opening airport lounge locations
Lead and drive the business plan and brand strategy through operational excellence, product, people, quality, and innovation standards while collaborating with executive leadership and senior management
Maximize efficiency and productivity through extensive process analysis and interdepartmental collaboration
Manage the operational budget, ensuring financial targets are met. Monitor key financial metrics, such as revenue, costs, and profitability, and take proactive measures to drive financial performance
Build and lead a high-performance team, including hiring, training, and performance management. Provide strong leadership and guidance, fostering a culture of excellence, collaboration, and accountability
Develop and implement standard operating procedures (SOPs) to ensure consistent and efficient operations
Oversee the day-to-day strategic operations, continuously evaluating operational processes to maximize efficiency, minimize costs, and improve overall performance
Initiate action plans related to food and beverage service, standards, supply management, and DOH compliance
Champion a guest-centric approach, consistently upgrading food quality, concept, beverage service, product, efficiency, and presentation, ensuring exceptional and memorable dining experiences for guests