Vice President, Operations

Job Reference Number: 39510 Employment Type: Part-Time, Onsite Segment: Education Brand: Elior-Collegiate-Dining Location: Morgantown, West Virginia (US-WV) The Role at a glance: Directs and oversees all aspects of a food service operation, typically through subordinate operation managers, including establishment of account strategy, day-to-day dining operations, staffing, and customer satisfaction for assigned region. Responsible for maximizing operational efficiency, service quality, innovation and change management, and profitability across multiple food and beverage outlets. Develops and manages budgets, monitors costs, and forecasts revenue to achieve financial targets. Ensures facilities, kitchens, and dining areas meet safety, sanitation, and brand standards. Leads and mentors management, driving excellence in menu execution, service delivery, and guest experience. Typically reports to a Regional or Senior Vice President of Operations. What you’ll be doing: Operational Leadership Direct and oversee all aspects of food service operations across multiple outlets, ensuring consistent service quality and operational efficiency. Develop and implement operational policies, procedures, and service standards to enhance the guest dining experience and drive profitability. Review daily operations, including kitchen, front‑of‑house, and catering services, ensuring compliance with health, safety, and sanitation regulations. Provide leadership for facilities, dining areas, and equipment maintenance to ensure they meet brand, safety, and regulatory standards. Develop and manage budgets, monitor operating costs, and forecast revenues to meet financial and performance targets. Analyze key metrics such as food and labor costs, guest counts, and revenue trends to identify opportunities for improvement. Implement cost control measures for purchasing, inventory, and staffing to maximize profitability. Strategic Planning and Collaboration Provide input on strategic decisions, long‑term planning, and marketing initiatives to increase market share and enhance brand reputation. Coordinate with other departments (e.g., facilities, HR, finance, marketing) to align food service operations with organizational goals. Compliance and Reporting Maintain accurate records of financials, inventory, and operational data for reporting to senior leadership. Ensure the region complies with local, state, and federal regulations regarding food service, labor laws, and workplace safety. Conduct audits and inspections to verify adherence to quality, safety, and regulatory standards. Guest Experience and Quality Assurance Ensure the highest level of guest satisfaction through consistent food quality, service excellence, and timely issue resolution. Review guest feedback and implement initiatives to improve the dining experience. Staffing and Leadership Manage and mentor senior managers. Oversee recruitment, onboarding, training, and performance evaluations for all senior managers. Establish clear performance expectations, provide coaching, and develop succession plans to support long‑term growth. What we’re looking for: Skills and Qualifications 10 years of foodservice experience and knowledge of foodservice and federal regulations. Strong communication, leadership, and interpersonal skills. Knowledge and comfort with all Microsoft Office software products, especially Word, Excel, PowerPoint, and Outlook. Ability to travel. Experience with contract management, multi‑unit management, and/or opening new accounts. Education and Certifications Bachelor’s degree in Culinary Science, Hospitality Management, Business or similar and/or equivalent work experience. Master’s degree strongly preferred. Where you’ll be working: Primarily at WVU in Morgantown, WV; WVU Tech Beckley, WV; and Potomac State, Keyser, WV. Working Conditions / Physical Requirements Must be able to remain standing for most of the working hours. Must be able to lift at least 35 pounds. Must be able to perform respective tasks. Must be able to work flexible hours and days. May be exposed to hot, humid work areas. May be exposed to sharp instruments and power‑driven equipment. May be exposed to caustic chemicals. Compensation Range Compensation for this position is up to $175,000 based on experience. Medical (FT Employees) Vision Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity Discount Program Commuter Benefits (Parking and Transit) EAP 401k Sick Time Holiday Pay (9 paid holidays) Tuition Reimbursement (FT Employees) Paid Time Off About Elior Collegiate: Elior Collegiate Dining is rewriting the rules of campus dining, serving up bold flavors, fresh ideas, and high‑impact experiences that fuel student life. We partner with forward‑thinking colleges and universities to create vibrant, customized dining programs that spark connection, celebrate culture, and make food a defining part of the college journey. About Elior‑North America: Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth. Disclaimer: This job description can be revised by management as needed. #J-18808-Ljbffr