Regional Vice President Operations, West Coast

REGIONAL VP, OPERATIONS

Oversee and direct the operational activities of Jose Andres Group's Operations on the West Coast (California and Las Vegas). Build the brand's reputation as the greatest in the market by delivering high quality products and service to our guests. Maintain positive relationships with hotel partners' leadership teams to ensure current and proposed JAG systems and procedures are executed smoothly, regularly evaluated, and changes implemented as necessary. Collaborates with JAG Home Office teams to perform a variety of tasks to be accomplished through the supervision and direction of others. Rely on extensive operational experience and judgment to plan and achieve expected financial goals. Take the role of Ambassador of the JAG and find creative ways to adapt the culture to the trends of the market. Reports to the JAG Steering Committee.

Management of Daily Operations

Oversee, lead and manage the operations of all West Coast Operations. Ensure that both employee and guest experience aligns with the Jose Andres Group mission and culture. Bring operational expertise to each of the restaurants to maximize both efficiency and financial performance. As a leader, inspire the teams and maintain a positive and professional work environment. Work closely with JAG Culinary, Marketing, Accounting, and HR teams to accomplish operational goals. Responsible for running and innovating day-to-day operations including development of SOPs, facilities oversight, supervise execution of training and certification programs, and ensure compliance with Health Standards, Federal and State laws.

Driver of Sales

This role is a mix of strategic oversight and hands-on management partnering with JAG leadership teams to drive and increase volume of sales and margins in all restaurants. Creatively propose thought-provoking new ways to promote the restaurants internally and externally. Collaborates with JAG Brand, Marketing and PR teams to drive, develop and execute marketing initiatives. Constantly seeks innovative ways to increase visibility and sales in a very competitive market.

Management of Financial Results

Responsible for setting and managing annual budgets and guiding General Managers and Head Chefs to achieve their financial goals. Report weekly on sales, guest averages, counts and trends. Own monthly and quarterly P&Ls and identify opportunities to improve financial performance. Teach teams to proactively manage inventory, waste, and pricing to meet cost targets with revenue and labor management systems. Assist General Managers and Head Chefs with vendor relationships and project management to deliver on time and in line with contract agreements.

Team Leadership

As the Ambassador of Jose Andres Group at the restaurants, facilitate communication and foster collaborative relationships. Lead and empower employees to take ownership for our great culture and deliver exceptional guest experience. Actively manage the performance of the teams setting expectations and holding direct reports accountable. Develop GMs, HCs, RMs, SCs, MITs, CITs and support team members to continually mature and improve upon their skill sets. Provide feedback to correct issues and push staff to reach their performance potential. In partnership with the Human Resources team, attract, recruit and retain top talent. Collaborates with the Director of Training to ensure successful implementation and execution of training programs.

Project execution

Lead all the operational aspects of upcoming new restaurants following specific objectives and within budget. This includes acquiring resources and coordinating efforts to support project team members and third-party contractors and/or consultants to deliver results according to plan. Responsible for meeting all deadlines assigned using the resources of JAG operations, R & D, Marketing/PR, Accounting and HR teams. Collaborate with Project Producer during the implementation and execution of new projects.

Skills and knowledge

• Five to ten years of prior multi-unit management experience.
• Previous opening experience is a must.
• Proven P&L Management skills - including strategic planning, budgeting and operational and financial review.
• Ability to develop and implement high standards of service and training programs to deliver consistency in service execution.
• Prior experience in providing leadership and guidance in attracting, hiring, coaching, retaining and motivating a world-class team.
• Developed communication skills, both verbal and written.
• Knowledge of industry software, MICROS, Toast, Hot Schedules, Google Workspace
• Extensive knowledge of food and beverage industry
• Expertise in fine dining service

Abilities & Working Conditions

• This position will spend 100% of the time standing or walking.
• Must be able to stand and exert well-paced mobility for up to 8 hours in length.
• Must be able to exert a well-paced ability to maneuver between functions occurring simultaneously.
• Must be able to lift up to 15 lbs. on a regular and continuing basis.
• May be required to lift trays of food or food items weighing up to 30 lbs. occasionally.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity because talking and hearing occur continuously in the process of communicating with guests and employees.
• Required working nights, holidays and weekends.