Operations

• Provides executive leadership and strategic direction for all financial, operational, and client relationship functions within an assigned food service and hospitality territory
• Accountable for driving operational excellence, ensuring client satisfaction, and delivering profitable growth
• Acts as a strategic business partner to clients and internal stakeholders, leading high-performing teams to deliver exceptional guest experiences and uphold the highest standards of service and quality
• Owns the financial performance and operational success of all hospitality and food service operations within the assigned territory
• Partners with the finance team to develop accurate budgets, forecasts, and financial plans that align with company and client objectives
• Oversees forecasting processes, ensuring operational units provide precise monthly, quarterly, and annual projections
• Ensures compliance with all company financial, operational, and risk management policies
• Identifies and implements strategies to enhance profitability and operational efficiency
• Leads all client business reviews, ensuring strong partnerships and long-term retention
• Anticipates and fulfills client needs to promote satisfaction, stability, and strategic growth
• Focusing on renewals, expansions, and new business opportunities within the hospitality and food service market
• Develops and communicates a long-term strategic plan to achieve growth and strengthen the company’s market position within the region
• Designs and executes strategies that drive incremental sales, organic growth, and market penetration
• Promotes and reinforces the company’s culture, values, and hospitality standards throughout all levels of management
• Ensures all operations consistently deliver outstanding food quality, presentation, and hospitality service
• Monitors compliance with health, safety, and sanitation standards across all units
• Champions company initiatives and ensures consistent execution of operational policies and brand expectations.

Regional Vice President – Hospitality, Food Service Operations

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Director of Operations

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