VP, Operational Excellence | Full-Time | Remote

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Overview

The Vice President, Operational Excellence is responsible for the efficient, professional and profitable operation of the food service operations providing oversight for all Hospitality accounts in the Southern United States and Mexico. This individual is responsible for overseeing and driving company-wide initiatives to optimize operations, improve efficiency, reduce costs, and enhance overall performance by implementing strategic operational excellence methodologies across all aspects of the F&B business, including production, distribution, and service delivery. This role works closely with the SVP, RVPs, and District General Managers to mentor and train. This role will pay a yearly salary of $190,000 to $215,000 and is bonus eligible. Benefits for Full-Time roles: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays). This position will remain open until October 3, 2025.

Responsibilities

• Leading operational excellence programs: Developing and executing comprehensive strategies to identify and eliminate waste, streamline processes, and improve quality across the entire F&B value chain.
• Performance analysis and reporting: Monitoring key performance indicators (KPIs) related to operational efficiency, cost control, and customer satisfaction, providing actionable insights to leadership teams.
• Cross-functional collaboration: Working with various departments like production, procurement, logistics, sales, and marketing to align operational goals and ensure smooth integration across functions.
• Continuous improvement methodologies: Data-driven approaches to identify and address operational bottlenecks.
• Talent development: Coaching and mentoring operational leaders and teams to foster a culture of continuous improvement and excellence.
• Change management: Facilitating organizational change initiatives to adopt new operatioDnal practices and technologies.
• Cost optimization: Analyzing cost structures and identifying opportunities to reduce expenses while maintaining quality standards.

Qualifications

• BA or BS with business-related major required, MA or MS preferred.
• Minimum of 15 years in Food Service/Hospitality, in positions of growing responsibility.
• Minimum 10 years management experience in food-related or concessions industry.
• Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, professional and courteous manner which fosters a positive, enthusiastic and cooperative work environment.
• Ability to make sound business/operations decisions quickly and under pressure.
• Strong relationship building skills mandatory for client relations.
• Solid working knowledge of computer applications: Microsoft office, POS systems, timekeeping systems.
• Ability to work well in a team-oriented, fast-paced, event-driven environment.
• Possess valid Food Handlers certificate and Alcohol Service Permit if required by state or local government.
• Possess thorough working knowledge of all applicable sanitation requirements, food preparation guidelines, alcohol service policies, safety standards, etc. pertaining to OVG and venue concession and premium services operations.
• Ability to calculate basic and complex math functions (addition, subtraction, multiplication, division, percentages).
• Ability to handle cash accurately and responsibly.
• Ability to consistently adhere to the highest standards of integrity, professionalism, ethics and confidentiality.
• Ability to work independently with little direction.
• Must have active US passport & REAL ID
• Must be able to travel up 70% of the time.
• Ability to speak, read, and write in English and Spanish required.
• Experience working in a Union environment required.
• Arena and Stadium experience required.

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