Regional Vice President of Operations

Dallas, TX, United States

Job Summary:

The Regional Vice President of Operations provides overall leadership and direct supervision of approximately 25-100 Andy’s Frozen Custard locations to ensure that the Brand Mission and Core Values are being delivered and that District Manager meets or exceeds the Annual Operating plan established for each of their areas. The Regional Vice President of Operations accomplishes their objectives by role modeling Andy’s Core Values and actively selects trains and develops their District Managers to achieve key results in People, Customer, Sales and Profit metrics. This position provides full oversight and accountability for all physical assets, locations, employees, customers, financial results, and products for Company, Legacy, and/or Franchise locations within a geographic region. Leaders in this position will provide leadership, communication, and direction to field operators to ensure the Company Mission, and Core Values are being delivered. Project Management, Business Planning and Meetings, and Partnering with functional departments are also key functions of this job. The RVP should be a functional expert in Operations specs, processes, and procedures.

Essential Duties and Responsibilities:

People:

Demonstrates the Andy’s Core Values while building high performing District Managers when selecting, training, retaining and recognizing A+ talent utilizing Andy’s tools and processes.

Motivates and leads a high performance management team by identifying and developing a pipeline of talent for their markets, through effective succession planning tools and best practices.

Coaches and leads the Performance Management process consistently to ensure employees are set up for success and held accountable.

Partners with the HR, Legal, and Training Teams to ensure all markets are maintaining legal compliance and being proactive in addressing employee relation needs in the market.

Partners with their District Managers to ensure that each district has at least one high performing training location.

Customer:

Establishes plans to visit markets that involve setting priorities, managing details and carrying out effective coaching visits and providing recognition with the District Managers.

Coaches, drives excellence, recognizes and holds their team accountable around core operational procedures.

Coaches and holds their District Managers accountable to ensuring that food safety standards and certifications are met in each unit.

Sales:

Partners with finance and marketing in the development of the finance & marketing plan for the region. Monitors market conditions to maximize sales opportunities and minimize competitor intrusion.

Partners and leads the District Managers to ensure that restaurant level plans and marketing initiatives are in place and being implemented.

Profit:

Analyzes sales, labor, inventory and controllables on a continual basis and coaches District Managers to take specific corrective action to meet or achieve margin and sales growth targets.

Conducts period business reviews with the District Managers to build their capability to identify and drive tactics to close performance gaps.

Partners with Finance to identify opportunities to maximize profit.

Oversees and holds accountable the District Managers in ensuring that each store is within compliance of Federal/State/Local requirements.

Shares best demonstrated practices with their team and across the Company.

Communication:

Collects, formalizes, and paces and sequences all communication from the Senior Leadership Team and Functional Departments to the field and from the field to the Home Office.

Aligns with Senior Leadership Team (SLT) and Functional Department Heads on Key Initiatives and when they should or should not be introduced to the field.

Acts as the keeper of the Andy’s Consolidated Calendar for all departments with an 18-month window and publishes weekly for SLT.

Manages “Roadmap” of important but not “urgent” key field initiatives.

Partners with HR and Training on the design/re-design and implementation of communication tools such as succession planning and bench documents, Team surveys, Orientation, & Onboarding,

Leads the cross-functional organization and planning for Field based or Centralized Meetings such as Franchise Owner’s Meetings, Conferences, and Business Reviews.

Partners with Operators and Marketing to ensure the successful planning and execution of all major Special Events.

Partners with Director of Training on all Training design, implementation, and communication of new or updated Training.

Leads creation and documentation of all project approvals that directly impact operations to include SLT signatures.

Project Management:

Partners with Marketing and Supply chain on the design, development, testing, and rollout of new and/or seasonal products.

Identifies test stores and/or test markets for new products, equipment, layout, and procedures.

Leads RFP process for Operational initiatives and vendors.

Evaluates, tests, and provides feedback to SLT on all new equipment and physical plant design changes.

Acts as the Quality Control Leader for all product and equipment substitutions.

Implements and manages a process to benchmark, measure, and improve customer satisfaction.

Leads standardization and implementation of Recognition Programs across all Home Office, Company and Franchise locations.

Responsible for hiring, training, leading, evaluating, and retaining support staff as assigned.

Defines and implements a process to measure Customer Satisfaction across all locations.

Works with Supervisor to Create Design or Refine Field Systems, Processes, Disciplines, and Routines.

Leads Sales and Transaction Growth initiatives as assigned.

Additional Project Management as assigned by Supervisor.

The above cited duties and responsibilities describe the general nature and level of work performed by people assigned to the job. They are not intended to be an exhaustive list of all the duties and responsibilities that an incumbent may be expected or asked to perform.

Education and Experience Requirements:

10+ years in the restaurant industry.

7+ years of Multi-unit operations experience.

College degree preferred and Servsafe Certification required.

Minimum of seven to ten years’ experience in multi-unit management.

Systems & Software – proficient level knowledge of Microsoft Office software applications.

Must be willing to travel up to 75% of the time between field work and off site meetings.

Must be able to work various shifts per week including early mornings, evenings, weekdays, weekends, and/or holidays

Knowledge/Skills/Abilities:

Leadership - Communicates a vision and inspires motivation; engages with other (direct-reports and peers) in team process to solve problems; works to find a win/win resolution of differences; is aware of how management style impacts staff productivity and development; modifies leadership style to meet situational requirements and helps team stay focused on major goals while managing within a context of multiple directives.

Financial Management- Demonstrates broad understanding of principles of financial management and marketing expertise necessary to ensure appropriate funding levels. Prepares, justifies, and/or administers the budget for the program area; uses cost-benefit thinking to set priorities; monitors expenditures in support of programs and policies. Identifies cost-effective approaches.

Results Oriented- Influences events to achieve or exceed goals. Is dedicated to achieving outcomes without compromising core processes, values, or procedures. Conveys a sense of urgency to make things happen – wants results. Respects the need to balance short- and long-term goals. Have the energy / work ethic to maintain the pace required to produce company results.

Problem Solving/Decision Making- Considers options and alternative courses of action to make rational and realistic decisions in a timely manner. Asks open-ended questions to gather information and listens carefully to response(s). Uses resources to gather collective ideas on issues to better arrive at a timely decision.

Job Type: Full-time

Benefits:

401(k)

401(k) matching

Dental insurance

Employee assistance program

Health insurance

Life insurance

Paid time off

Vision insurance

Schedule:

Monday to Friday

Weekends as needed

Travel requirement:

Travel

Up to 75% travel

Ability to Commute:

Dallas-Fort Worth, TX (Required)

Ability to Relocate:

Dallas-Fort Worth, TX: Relocate before starting work (Required)

Work Location: In person

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