Chief Operating Officer - Restaurants

Position Summary The Chief Operating Officer (COO) will serve as a strategic partner to the CEO, responsible for driving the operational excellence, profitability, and scalable growth of our restaurant brand. This role requires a dynamic hospitality executive who can translate high-level brand vision into seamless, cross‑functional execution across all locations. The ideal candidate brings a mix of strict financial discipline, a deep passion for guest hospitality, and a proven track record of scaling multi‑unit restaurant concepts while maintaining strict brand integrity. Key Responsibilities Operational Excellence & Scale Oversee day‑to‑day operations for all corporate [and franchise, if applicable] locations, ensuring peak performance across guest satisfaction, food quality, and speed of service. Develop, implement, and continuously refine standard operating procedures (SOPs) to ensure consistent brand execution as the footprint expands. Optimize the supply chain, purchasing, and vendor management systems to protect margins without compromising quality. Strategic Growth & Expansion Partner with the executive team to execute the brand’s market expansion strategy, playing a lead role in site validation, design, and successful New Restaurant Openings (NROs). Assess, upgrade, and implement operational technology stacks (e.g., POS, inventory management, labor scheduling, and guest loyalty platforms). Financial Performance & Accountability Hold ultimate P&L accountability for operations, driving top‑line sales growth while aggressively managing prime costs (labor and cost of goods sold/COGS). Establish, monitor, and report on key performance indicators (KPIs) including table turns, labor efficiency, waste metrics, and EBITDA margins. Lead annual operational budgeting and capital expenditure (CapEx) planning for all locations. Leadership & People Development Cultivate a vibrant, hospitality‑first culture that minimizes turnover and establishes the brand as an employer of choice. Directly manage, mentor, and build the bench strength of Regional Directors, District Managers, and the corporate operations support team. Refine recruitment, onboarding, and continuous training pipelines for both front‑of‑house (FOH) and back‑of‑house (BOH) staff. Qualifications & Experience Experience: 10+ years of progressive hospitality leadership, with at least 3-5 years in an executive‑level role (COO, VP of Operations, or Senior Regional Director) overseeing a multi‑unit, high‑growth restaurant brand. Scale Milestone: Proven track record of successfully scaling a brand from [Current Unit Count, e.g., 10 units] to [Target Unit Count, e.g., 50+ units]. Financial Acumen: Advanced expertise in P&L management, financial forecasting, labor modeling, and supply chain logistics. Leadership Style: A "servant leader" mentality—equally comfortable presenting to investors in the boardroom and standing on the line with line cooks during a Friday night rush. Education: Bachelor’s degree in Business Administration, Hospitality Management, or a related field preferred; MBA is a strong plus. #J-18808-Ljbffr Leap Brands