VP, Company Operations (Hardee's)

Position Summary The VP of Company Operations is responsible for providing strategic direction and operational leadership across company‑owned restaurants to drive sales, profitability, and operational excellence. This role leads teams to deliver strong financial performance while protecting brand integrity, upholding standards, and ensuring consistent execution across all locations. This position has direct ownership, oversight, and accountability for company restaurant performance, including P&Ls, operating standards, growth plans, market‑level execution, guest satisfaction, and employee engagement. Essential Functions May perform any or all the following duties: Deliver P&L targets for company‑owned restaurants at the market, regional, and brand level, including SSS, variable margins, expense management, and EBITDA. Oversee market and regional performance to support overall brand goals for revenue growth, new restaurant openings, and operational excellence. Provide leadership, insight, and direction to develop, communicate, and implement strategies that drive operational effectiveness, guest experience, and service quality across company‑owned restaurants. Lead and collaborate with cross‑functional teams to activate strategic initiatives that improve guest and team member experience. Drive continuous improvement in restaurant‑level performance as measured by operational metrics, including financial KPIs, operational assessments, guest satisfaction, quality assurance audits, and speed of service. Lead high‑performance teams by clearly defining strategic priorities, establishing performance expectations, and providing ongoing coaching, development, recognition, succession planning, and accountability for results. Partner with the Restaurant Excellence Team to develop and maintain operating standards while executing initiatives that drive revenue growth, operational efficiency, and risk mitigation: Collaborate with senior leaders to identify opportunities to increase revenue, build capacity, and reduce operational costs. Test new products, processes, and tools developed by the Culinary and Operations teams and provide recommendations based on operational results. Ensure operational calendars and product rollouts align with the brand’s service model for quality and speed. Oversee the implementation of company initiatives in collaboration with functional departments to ensure alignment with business priorities, growth drivers, and consistent execution. Ensure consistent execution of brand standards, food safety, and operational compliance across all company‑owned restaurants. Lead restaurant‑level business reviews, using detailed analysis of P&Ls, sales trends, operational metrics, and compliance to drive performance improvements. Partner with the Development and Real Estate teams to support new company restaurant openings, site selection insights, and successful onboarding of new locations. Establish effective communication channels to ensure field leaders and restaurant teams receive timely, clear, and actionable information. Attract, retain, and develop top talent to support current operations and future growth. Partner with Human Resources to design and maintain an effective organizational structure that supports business needs. Build organizational capability by fostering a culture of performance, accountability, operational excellence, and continuous improvement. Coach and develop field leaders and restaurant teams to strengthen leadership capability and enhance the guest experience. Position Qualifications/Core Competencies Bachelor’s degree in Business, Food Industry Management, or related field required. 10+ years of experience leading multi‑unit restaurant operations at a regional or national level; QSR experience preferred. Proven track record of driving sales growth, managing P&Ls, improving operational performance, and building high‑performing teams. Demonstrated experience leading large‑scale, multi‑unit company‑owned restaurant operations with a focus on operational excellence and consistency. Proven ability to lead multiple regions or divisions within a large, geographically dispersed organization. WORK ENVIRONMENT Works remotely while traveling to/from restaurants on a regular basis, meeting with stakeholders and Company operators, and working from home in a fast‑paced, high‑volume and demanding environment. PHYSICAL DEMANDS Sitting for extended periods of time, using the telephone, typing, and/or operating a computer and/or mouse. Ability to travel (75%). THE COMPANY RETAINS THE RIGHT TO CHANGE OR ASSIGN OTHER DUTIES TO THIS POSITION AS DEEMED APPROPRIATE WITH OR WITHOUT NOTICE #J-18808-Ljbffr