VPC Pizza Operating Corp
Regional Director of Operations
VPC Pizza Operating Corp, Chicago, Illinois, United States, 60601
Job Description
Job Description
FSLA
Exempt Status
JOB OVERVIEW The Regional Director of Operations is a key field leadership role responsible for overseeing the performance, growth, and operational excellence of restaurants within a defined geographic region. This leader ensures that all locations deliver exceptional guest experiences, achieve financial targets, and operate in alignment with brand standards. The ideal candidate is a strategic operator, people developer, and culture carrier who thrives in a fast-paced, hospitality-driven environment.
REPORTS TO
Vice President of Operations SUPERVISES
Restaurant General Managers
KEY RELATIONSHIPS Internal
Restaurant Management, Restaurant Staff, Corporate Office External
Restaurant Guests, Vendors
QUALIFICATIONS/SKILLS Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the team member possesses the abilities or aptitudes to perform each duty proficiently, with or without reasonable accommodation. ESSENTIAL 7–10 years of progressive leadership experience in multi-unit restaurant operations. Proven track record of driving operational performance and developing high-performing teams. Strong business acumen with experience managing P&Ls and operational KPIs. Excellent communication, leadership, and interpersonal skills. Ability to travel regularly within the assigned region. Bachelor’s degree in Business, Hospitality, or related field preferred. KEY COMPETENCIES Leadership & People Development Operational Execution Financial Business Acumen Strategic Thinking Guest Experience Focus Change Management Collaboration & Influence Communication Influencer
ESSENTIAL JOB FUNCTIONS OPERATIONAL LEADERSHIP Lead and support a team of General Managers, and restaurant teams to achieve operational excellence. Ensure consistent execution of brand standards, food safety, and guest service across all locations. Analyze operational metrics and financial performance to identify opportunities and implement action plans. Conduct regular restaurant visits to assess performance, coach leaders, and reinforce company culture. TEAM DEVELOPMENT & TALENT MANAGEMENT Recruit, develop, and retain high-performing field leaders and restaurant managers. Provide ongoing coaching, performance feedback, and career development opportunities. Foster a culture of accountability, recognition, and continuous improvement. Partner with HR to manage employee relations, succession planning, and workforce planning. FINANCIAL & STRATEGIC OVERSIGHT Own the P&L for the region, driving revenue growth, cost control, and profitability. Collaborate with Finance and Operations Services to develop and manage budgets and forecasts. Identify and implement strategies to improve sales, labor efficiency, and operational productivity. CROSS-FUNCTIONAL COLLABORATION Partner with Marketing, Training, Culinary, IT, Facilities and Supply Chain teams to support regional initiatives and rollouts. Support new restaurant openings, remodels, and special projects within the region. Serve as a voice of the field, providing feedback to corporate teams to inform strategy and innovation.
Job Description
FSLA
Exempt Status
JOB OVERVIEW The Regional Director of Operations is a key field leadership role responsible for overseeing the performance, growth, and operational excellence of restaurants within a defined geographic region. This leader ensures that all locations deliver exceptional guest experiences, achieve financial targets, and operate in alignment with brand standards. The ideal candidate is a strategic operator, people developer, and culture carrier who thrives in a fast-paced, hospitality-driven environment.
REPORTS TO
Vice President of Operations SUPERVISES
Restaurant General Managers
KEY RELATIONSHIPS Internal
Restaurant Management, Restaurant Staff, Corporate Office External
Restaurant Guests, Vendors
QUALIFICATIONS/SKILLS Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the team member possesses the abilities or aptitudes to perform each duty proficiently, with or without reasonable accommodation. ESSENTIAL 7–10 years of progressive leadership experience in multi-unit restaurant operations. Proven track record of driving operational performance and developing high-performing teams. Strong business acumen with experience managing P&Ls and operational KPIs. Excellent communication, leadership, and interpersonal skills. Ability to travel regularly within the assigned region. Bachelor’s degree in Business, Hospitality, or related field preferred. KEY COMPETENCIES Leadership & People Development Operational Execution Financial Business Acumen Strategic Thinking Guest Experience Focus Change Management Collaboration & Influence Communication Influencer
ESSENTIAL JOB FUNCTIONS OPERATIONAL LEADERSHIP Lead and support a team of General Managers, and restaurant teams to achieve operational excellence. Ensure consistent execution of brand standards, food safety, and guest service across all locations. Analyze operational metrics and financial performance to identify opportunities and implement action plans. Conduct regular restaurant visits to assess performance, coach leaders, and reinforce company culture. TEAM DEVELOPMENT & TALENT MANAGEMENT Recruit, develop, and retain high-performing field leaders and restaurant managers. Provide ongoing coaching, performance feedback, and career development opportunities. Foster a culture of accountability, recognition, and continuous improvement. Partner with HR to manage employee relations, succession planning, and workforce planning. FINANCIAL & STRATEGIC OVERSIGHT Own the P&L for the region, driving revenue growth, cost control, and profitability. Collaborate with Finance and Operations Services to develop and manage budgets and forecasts. Identify and implement strategies to improve sales, labor efficiency, and operational productivity. CROSS-FUNCTIONAL COLLABORATION Partner with Marketing, Training, Culinary, IT, Facilities and Supply Chain teams to support regional initiatives and rollouts. Support new restaurant openings, remodels, and special projects within the region. Serve as a voice of the field, providing feedback to corporate teams to inform strategy and innovation.