Vice President of Operations

Team Fresquez is a family owned and operated business that operates over 20 restaurants in New Mexico, Texas, and Colorado. We seek to give back and reinvest into the communities where we are present, fulfilling a simple passion to serve all those that we come in touch with.

We value our team, our customers and our community while committing to providing growth opportunities from within. We live in Limitless possibilities and encourage our team to Dare to Dream Big and achieve their career goals. Everyone is a leader at Fresquez Companies, we have the power to positively influence others through our words and actions. We are looking for friendly, hardworking team members who have Passion and Creativity to serve and who have the Courage to rise to the next level of excellence. We believe you are the CEO of your growth and success and your contribution always matters. Our restaurants are very busy therefore, being on time, responsible, dependable, and respectful of others is a must! Join our amazing team and build Trust, Collaborate and achieve your goals, One step at a time.

Position Summary

The Vice President of Operations will play a key role in developing and implementing strategic plans to drive revenue growth, enhance customer satisfaction and increase operational efficiency. The VP of Ops is responsible for overseeing all aspects of operations, including but not limited to supply chain management, inventory control, quality control, and overall performance of Fresquez Companies restaurants. The VP of Operations will provide leadership and direction to ensure the restaurant operates in accordance with all established policies, procedures, standards, Company values, and applicable federal, state, and local laws.

Experience

• Minimum of 15 years’ experience in the restaurant industry in a Senior Leadership role is required.
• Experience leading a minimum of 25 locations concurrently, and in multiple states is required.
• Must have full profit and loss experience for a minimum of 25 locations.
• Must possess and maintain a valid driver’s license and successfully pass a motor vehicle record and background check.
• Possession of ServSafe Certification.
• Must obtain an Alcohol Servers permit.
• Required Travel of up to 25%.
  
  

Developing Functional Strategies

• Lead the development of the company’s short (annual) and long-term objectives and strategies (3-5 year) for new restaurant development in the United States.
• Lead the development of tools and technology for development market planning, project management, and process improvement for efficient new store development timelines. Provide developed technology for cross-functional use as appropriate.
• Lead and manage the implementation and execution of the company’s development strategies to achieve the Company’s development objectives.
• Develop and manage the company’s strategies and tactics relating to development market planning, franchisee development planning, creation of development programs and incentives, and provide input.
• Ensure compliance with all company procedures and legal guidelines relative to the development of new restaurants.
  
  

Essential Functions

• Manage, Supervise, and lead regional Sr. DO’s, DM’s, and GM’s to ensure profitability, efficiency, and customer satisfaction in each store.
• Manage regional restaurants to defined levels of operational excellence in accordance with all established Company policies, procedures, and standards, company values and applicable federal, state, and local laws.
• Develop and implement operational strategies to maximize profitability, efficiency, and customer satisfaction.
• Oversee the development and implementation of effective supply chain management strategies to ensure timely delivery of products and services.
• Develop, create and manage budgets for all operational areas, ensuring that expenses are within budgeted amounts.
• Evaluate budgets annually, collaborate with ownership on forecasting budgets for upcoming year.
• Ensuring availability to the operations team and leading with a sense of being helpful.
• Utilizing the Restaurant 365 system to its full capability.
• Must have a Servsafe and New Mexico alcohol certification.
• Monitor and analyze key performance indicators (KPI’s) to identify trends and areas of improvement.
• Build and maintain strong relationships with key stakeholders, including suppliers and vendors.
• Oversee training and development of restaurant managers and staff to ensure consistent delivery of high-quality service and products.
• Maintain a strong understanding of industry trends and competition and develop strategies to maintain a competitive edge.
• Administers all aspects of the business with impeccable integrity. Ensures all Managers are aware of, understand, share, and practice the Company’s values and operating philosophies through role modeling and ongoing education. Enforces and complies with all federal, state, and local laws governing the employer-employee relationship, including but not limited to those pertaining to employment, harassment /discrimination, wage and hour, breaks, disabilities, leaves of absence, termination of employment, worker’s compensation, unemployment compensation, etc.
• Always puts the needs of Fresquez Companies as his/her top priority and ensures the team provides a level of service that consistently meets or exceeds Guest expectations, regardless of sales channel. Relentlessly pursues excellence in product quality, speed-of-service, order accuracy, cleanliness, and overall friendliness and hospitality.
• Recruits, interviews, hires, trains, coaches, develops, motivates, and retains a best-in-class team of professional Associates capable of delivering the Fresquez brand experience to consumers.
  
  

Leadership and Management

• Attract, critically evaluate, and build a competent, high-performance team. Coach, mentor and develop team members to ensure the skills and expertise needed in today and tomorrow’s Fresquez Companies development of the organization.
• Set objectives with each direct report at least twice a year and give regular meaningful feedback. Work closely with human resources to develop retention strategies and annual incentive plans for each team member.
• When necessary, travel to potential sites with developers/ownership to coach and support the team as appropriate.
• Facilitate weekly team meetings to ensure that the development, design/architecture/construction, equipment, training and development operations teams are focused on the achievement of performance goals, share best practices, and communicate information affecting team. Facilitate 1-2 strategic planning meetings per year with development team and appropriate cross functional team members.
• Recognize contributions of team members on an ongoing basis; celebrate individual and team accomplishments.
• Maintain a positive and ethical work climate that is conducive to attracting, retaining, and motivating a diverse group of top-quality employees.
  
  

Preferred Qualifications

• Strong business acumen and leadership experience with a proven track record of acting as a strategic business partner in an operations environment.
• Ability to lead though influence in a collaborative environment.
• Demonstrated experience partnering with clients on solving business/operational issues.
• Demonstrated communication abilities at multiple levels of the organization.
• Demonstrated organization skills leading to the ability to successfully manage multiple priorities in a dynamic environment.
  
  

Other Skills

Organization/Prioritization, Time Management, Data Entry Skills, General Math Skills, Analyzing Information, Attention to Detail, Thoroughness, Reporting/Researching Results, Verbal and Written Communication Proficiency, Ethical Conduct, High Integrity, Confidentiality, Personal Responsibility, Accountability, Initiative, Accuracy, Follow Up/Through Skills, Dependability, Problem-Solving Skills, Positive Attitude, Teamwork Oriented, Self-Motivated, Independent Judgement and Professional Appearance

• Minimum of 15 years of progressive leadership experience in the restaurant/hospitality sector, with a focus on restaurant operations; Restaurant industry experience preferred. Culinary experience strongly preferred.
• Knowledge and understanding of relevant food safety and sanitation laws, principles, procedures, and practices.
• Experience teaching, coaching, and training adults in a variety of environments and situations (technical, skills training as well as soft skills, leadership)
• Proven ability to partner with and influence all levels of an organization, from senior level management to hourly employees.
• Strong written, verbal communication, and presentation skills, including the ability to communicate with all levels of the organization.
• Ability to coach and motivate others to achieve departmental, and company goals.
• Strong problem-solving skills and the ability to partner with others to achieve results/resolution, an innovative and forward-thinking leader.
• Ability to delegate and demonstrate leadership courage to hold others accountable for results and their actions.
• Excellent interpersonal skills with the ability to negotiate and influence.
• Places a value on diversity and shows respect for and openness to others’ backgrounds and ideas.
• Strong organizational skills with proven ability to manage multiple priorities and large projects across multiple disciplines with a strong attention to detail.
• Proven experience leading cross-functional teams to develop new business, training, and operational efficiency solutions.
• Ability to handle high stress situations, ambiguity, and changing priorities.
• Proficient Word, Excel, PowerPoint and internet skills
• Licensed to operate an automobile without hours of operations restrictions.
• Must meet any state, county or municipal regulation pertaining to health risk concerns about food handling.
• Must be able to work with Fresquez menu products, as well as work around potentially hazardous chemicals (i.e., cleaning products)
• The ability to drive, stand, sit, bend and walk for extended periods of time.
• Prepare special reports/assist on special projects as needed or requested.
• Detail oriented.
• Good PC competency such as the ability to use Microsoft Office Suite and other related software.
• Knowledge of PayCom payroll software and Restaurant 365 system.
• Excellent listening skills.
• Professional behavior that contributes to creating an environment of respect and professionalism.
• Ability to maintain confidentiality.
• Effective organizational and time management skills; able to manage multiple priorities, to complete tasks/projects in a timely fashion.
• Ability to work at a fast pace in an effective manner.
• Ability to work under pressure and to be flexible and adept to varying and changing demands.
• Effective and friendly interpersonal communication and interpersonal skills with internal and external customers.
• Excellent computer skills to include Outlook, Word, Excel, Publisher, PowerPoint, Social Media, Internet Research, 10-key, and willingness and ability to learn new systems.
  
  

Work Environment

This position may require to operate in a fast-paced restaurant setting and is frequently subjected to heat, steam, fire, and noise. This role routinely uses standard restaurant equipment such as: ovens, cook tops, griddles, deep-fat fryers, grills, microwaves, sharp tools/slicers, as well as other equipment as necessary.

Physical Or Environmental Demands

The position may require physical demands described here are representative of those that that must be met by an employee to successfully perform the essential functions of the job.

This position may require constant standing. All positions may require constant, frequent, or occasional: standing, walking, lifting, sitting, carrying, pushing, pulling, climbing, balancing, stooping, kneeling, crouching, crawling, reaching, handling, grasping, feeling, talking, hearing, repetitive motions, eye/hand/foot coordination. Must be able to lift up to 50lbs.

The noise level in the work environment is usually moderate to high.

Position Type And Expected Hours Of Work

This is an exempt-level position. Scheduled hours vary by restaurant needs, including necessary adjustments made during high and low seasonal changes. Typical days and hours of work for this position are Monday-Sunday 4am-12am or later (varying shifts). Other days/hours and holidays required as needed or assigned.

Work Authorization/Security Clearance

• Satisfactory completion of a pre-employment drug screening.
• Satisfactory completion of a criminal background check.
  
  

Language Ability

Ability to read, analyze, interpret general business rules and technical procedures.

Ability to clearly and effectively communicate information and respond to questions from management and team members.

Other (Secondary) Responsibilities

This positions may require assistance with other restaurant functions including other assigned duties as needed. This may include prep-cook, cook, dishwashing, maintenance, bar-tending, serving, and cleanliness of equipment and facility. Must be able to fulfill all roles within the restaurant(s) as necessary.

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

EOE Statement

Fresquez, Inc., Fresquez Concessions, Inc., NM Restaurant Investors Inc. DBA Village Inn, and LF Operations, LLC is an equal opportunity employer. It is our policy not to discriminate against any Employee or Applicant. All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, sex, age, status as a protected veteran, among other things, or status as a qualified individual with a disability. The policy of nondiscrimination in employment includes but is not limited to, recruitment, hiring, placement, promotion, transfer, employment advertising or solicitations, compensation, layoff or termination of employment.