Vice President / Multi-Unit Operations Leader Candidate

SEEKING A ROLE AS:
A Vice President, Regional or Multi-Unit Operations leader with a restaurant, fast casual or QSR organization where he can lead field operations, develop strong teams, improve performance and support continued growth.

IN LOCATION:
Currently located in the Los Angeles, California metro area. Open to opportunities throughout California, Nevada and Arizona, with relocation considered for the right opportunity.

PROFILE:
Highly experienced restaurant operations executive with 35+ years of progressive leadership across multi-unit, regional and enterprise-level operations.

Most recently served as Vice President of Operations for a national bakery-café / fast-casual restaurant concept, leading operations for up to 65 locations across multiple markets. Has helped organizations navigate significant periods of change, including COVID recovery, ownership transition, post-bankruptcy stabilization, portfolio optimization and movement toward a more franchise-focused operating model.

What particularly differentiates this leader is his hands-on operating style. Despite advancing to the executive level, he has remained highly connected to restaurant-level operations and believes strong leadership requires understanding what is actually happening in the field. He is comfortable working alongside restaurant teams while also managing P&L performance, executive priorities, organizational structure and long-term strategy.

After spending the vast majority of his career with just two restaurant organizations, he is now looking for another company where he can make a meaningful, long-term impact.

SKILLS & ACHIEVEMENTS:
– 35+ years of progressive restaurant operations experience across multi-unit, regional and executive leadership

– Led enterprise operations for up to 65 bakery-café / fast-casual restaurant locations across multiple markets

– Previously oversaw 36 California locations representing approximately $77M in annual revenue

– Led Directors of Operations, Area Directors, General Managers, training, catering, recruiting and facilities functions

– Sustained 92% management retention during post-COVID stabilization while achieving the lowest management and hourly turnover within the organization

– Generated 71% catering sales growth versus the prior year, exceeding $7M in annual catering sales

– Improved food cost variance from -2.5% to -1.2% and reduced paper usage from 5% to 3.5%

– Extensive experience with P&L ownership, four-wall EBITDA, prime cost, labor optimization, KPI management and cost control

– Led restaurant openings and underperforming-location improvement plans, including one location that reached profitability in under five months

– Strong track record of developing and promoting restaurant and above-store leaders from within

– Hands-on field operator who remains comfortable working directly alongside restaurant teams

EDUCATION:
BA in Business Administration
Additional Business and Management Coursework

COMPENSATION: Base salary expectations are dependent upon the size, scope, location and responsibilities of the opportunity, as well as the overall compensation package, but generally starting around $150,000.

If you are interested in speaking with this Restaurant Operations leader who:

– Can lead complex multi-unit restaurant operations while remaining closely connected to field execution

– Has successfully led teams through turnaround, restructuring and significant organizational change

– Builds strong leadership benches and has a demonstrated history of exceptional employee retention

– Brings deep P&L, labor, cost-control, sales-growth and operational-performance expertise

– Is looking for another organization where he can make a meaningful, long-term impact, then…Contact:
Stephanie Mattice
stephaniem@kinsa.com
Worksite Preference:Onsite, Remote, Hybrid Onsite/Remote Combination
Employment Preference:Permanent, Contract