Vice President of Operations

Description

ROOTED HOSPITALITY GROUP (RHG)

JOB TITLE: VICE PRESIDENT OF OPERATIONS

Reports To: Chief Operating Officer | Scope: New York, South Carolina and Louisiana

Rooted Hospitality Group (RHG) is dedicated to creating a brighter world by enriching people’s lives through genuine hospitality, exceptional products and servant leadership. Our team is made up of passionate individuals who value integrity, growth, and the joy of bringing memorable dining experiences to life.

Why Join Us?

At RHG, you will have the opportunity to make a meaningful impact across a growing, multi-state restaurant group. As Vice President of Operations, you will partner closely with our COO to translate company priorities into measurable results, strengthen operating consistency, and help our restaurants deliver exceptional experiences every day.

Position Summary:

We are seeking an experienced, hands-on Vice President of Operations to lead operational execution across all RHG restaurant locations in New York, South Carolina and Louisiana. Reporting directly to the COO, this role is accountable for restaurant performance, financial results, operating standards and the successful implementation of company-wide initiatives. By taking ownership of operational execution, the VP of Operations enables the COO to focus on long-term vision, growth opportunities, innovation and broader organizational strategy.

Key Responsibilities:

• Multi-State Operational Leadership: Oversee restaurant operations across NY, SC and LA through Regional Directors and other designated operations leaders. Establish clear expectations, maintain accountability and ensure consistent execution across markets and brands.
• Financial Performance: Own operational performance against budgets and financial targets across the portfolio. Review P&Ls, sales trends, labor, food and beverage costs, and other key measures; drive corrective action to improve profitability and sustainable results.
• Operational Standards and Consistency: Ensure restaurant teams consistently execute RHG standards for hospitality, food quality, service, cleanliness and efficiency. Establish operating rhythms, field visits, audits and follow-through on action plans.
• Regional Director Oversight: Set priorities, review results and hold Regional Directors accountable for performance and execution in their assigned markets. Resolve cross-market obstacles and escalate significant risks or strategic decisions to the COO.
• Execution of Company Initiatives: Translate the COO’s strategic priorities into practical operating plans, milestones, ownership and measurable outcomes. Coordinate implementation across markets and report progress, challenges and results.
• Guest Experience and Brand Integrity: Use guest feedback, service metrics and field observations to identify opportunities, address recurring issues and ensure each brand delivers the quality, and hospitality guests expect.
• Cross-Functional Partnership: Work closely with Finance, HR, Marketing, Culinary, Facilities and other support functions to align resources, resolve operational issues and execute initiatives effectively across locations.
• Compliance and Risk Management: Maintain oversight of operational compliance with applicable food safety, health, workplace safety and other requirements across states and municipalities, partnering with the appropriate internal experts.
• Issue Resolution and Crisis Response: Provide executive-level operational direction during significant service disruptions, emergencies and other business challenges, ensuring timely communication and appropriate escalation.
• Reporting and Accountability: Establish a consistent cadence of performance reviews, operational scorecards and concise updates to the COO, highlighting results, risks, decisions needed and next steps.

Requirements

Qualifications:

• Experience: Minimum of 8–10 years of progressive restaurant operations experience, including substantial senior multi-unit or multi-market leadership responsibility; experience overseeing operations across multiple states strongly preferred.
• Operational Expertise: Proven record of improving execution, guest experience and results across multiple restaurants, concepts or geographic markets.
• Financial Acumen: Strong command of restaurant P&Ls, budgeting, forecasting, labor management, cost controls and performance indicators.
• Executive Leadership: Ability to direct and hold senior operations leaders accountable while balancing day-to-day priorities with company-wide objectives.
• Communication and Collaboration: Strong written and verbal communication skills and the ability to work effectively with executives, support teams and restaurant leadership.
• Problem-Solving: Sound judgment, urgency and the ability to make effective decisions in fast-paced, complex operating environments.
• Education: Bachelor’s degree in Hospitality Management, Business Administration or a related field preferred.
• Travel: Ability and willingness to travel regularly to restaurant locations across New York, South Carolina and Louisiana 

Apply Today if You:

• Are an Experienced Multi-Unit Leader with a Team-First Attitude
• Are Comfortable Working in Fast-Paced, Busy Environment
• Want to Grow – We are Committed to Supporting Each Team Member to Help Reach + Exceed Goals
• As a member of the RHG team, you are an ambassador of our brands. You are passionate about your role and always curious about how to make a guest’s experience memorable. You are naturally a social person, and your welcoming expression makes each guest feel like they are the only person in the room. It comes naturally to you…it’s in your DNA. Their first impression of RHG is a lasting one, and it all starts with you.