Chief Operating Officer (COO) - Fast-Growing Restaurant Chain

Job Summary

The Chief Operating Officer (COO) is a strategic and visionary leader responsible for the day-to-day operations and execution of the company's growth strategy. As the right hand to the CEO, the COO will translate the company's vision into a high-performing operational reality. This role requires an experienced, hands-on leader who can drive operational excellence across all restaurant units, optimize systems and processes, and foster a culture of exceptional performance and guest satisfaction. The COO will be directly responsible for leading the operations, culinary, and supply chain teams.

Key Responsibilities

1. Operational Leadership & Strategy:

• Strategic Execution:

  Partner with the CEO and executive team to define and implement the company's operational strategy, ensuring alignment with overall business objectives, including new market entry and aggressive unit expansion.

• Performance Management:

  Develop, track, and analyze key operational performance indicators (KPIs) such as labor cost, food cost, speed of service, and guest satisfaction scores. Implement corrective actions to drive continuous improvement.

• Process Optimization:

  Identify and address operational inefficiencies. Design and implement scalable systems and processes for new restaurant openings, daily operations, and quality control.

• Crisis Management:

  Lead the response to operational challenges and crises, ensuring business continuity, brand integrity, and employee and guest safety.

2. Multi-Unit Operations Management:

• Team Leadership:

  Directly manage and mentor a team of regional and district managers, providing clear direction, coaching, and accountability to achieve operational and financial goals.

• New Store Openings (NSOs):

  Oversee the entire new store opening process, from site readiness to staffing, training, and a successful launch. Develop and refine the NSO playbook to ensure a seamless and efficient rollout.

• Standards & Compliance:

  Ensure all restaurant units consistently adhere to company standards for food quality, service, cleanliness, and brand image. Guarantee compliance with all health, safety, and labor regulations.

3. Culinary & Supply Chain Oversight:

• Culinary Excellence:

  Collaborate with the Head of Culinary to ensure menu innovation, recipe consistency, and high-quality food execution across all locations.

• Supply Chain & Vendor Management:

  Oversee the supply chain function, including procurement, distribution, and logistics. Negotiate key vendor contracts to ensure favorable pricing and product availability while maintaining quality standards.

• Inventory & Cost Control:

  Implement effective inventory management systems to minimize waste, prevent loss, and control food costs.

4. People & Culture Development:

• Talent Management:

  Partner with Human Resources to develop and implement a talent strategy for the operations team, focusing on recruitment, training, performance management, and career pathing for all restaurant-level staff.

• Culture & Engagement:

  Champion the company culture and values, fostering a positive, engaging, and high-energy work environment that attracts and retains top talent.

• Training & Development:

  Design and oversee comprehensive training programs for all operational roles, from new hires to leadership development.

Qualifications

• Education:

  Bachelor's degree in Business Administration, Hospitality Management, or a related field required. An MBA is a plus.

• Experience:

  10+ years of progressive leadership experience in the restaurant or multi-unit hospitality industry, with at least 5 years in a senior executive role (e.g., VP of Operations, COO). Must have a proven track record of managing multi-unit operations and leading aggressive growth.

• Industry Knowledge:

  Deep, hands-on knowledge of restaurant operations, including front-of-house and back-of-house procedures, kitchen efficiency, and guest service.

• Leadership Skills:

  Exceptional leadership, coaching, and team-building skills. The ability to motivate and lead a diverse, geographically dispersed team to achieve ambitious goals.

• Strategic & Analytical Acumen:

  Strong strategic thinking and problem-solving abilities. Proficient in data analysis to drive operational decisions and identify opportunities for improvement.

• Communication:

  Excellent verbal and written communication skills, with the ability to effectively present information to the executive team, board members, and restaurant-level staff.

• Personal Attributes:

  A roll-up-your-sleeves, action-oriented leader with a high level of integrity and a passion for the restaurant industry. Must be resilient, adaptable, and thrive in a fast-paced, high-growth environment.

Reporting Structure

The Chief Operating Officer (COO) reports directly to the Chief Executive Officer (CEO) and is a key member of the executive leadership team.

Compensation

Compensation will be competitive and commensurate with experience, including a base salary, performance-based bonus