The Senior Operations Leader provides strategic leadership, operational expertise, and performance accountability for a portfolio of corporate-owned (OpCo) Long John Silver’s restaurants. This role partners closely with the VP of Restaurant Operations and Area Supervisors to set operational direction, elevate performance, and support sustainable growth across the region.

Operational Leadership & Performance Management

• Evaluate operational performance using Quality, Service, and Cleanliness brand standards; ensure Area Supervisors consistently meet or exceed expectations.
• Execute structured visit routines and provide timely written feedback to improve restaurant performance.
• Lead the implementation of the Annual Operating Plan (AOP); identify underperforming restaurants and drive effective turnaround strategies.
• Conduct P&L reviews and guide Area Supervisors in identifying opportunities for improved profitability.

Training, Development & Talent Growth

• Partner with Regional Training Managers to ensure training systems are executed consistently and effectively.
• Coach Supervisors on operational systems, tools, and best practices that drive guest experience and financial results.
• Support new store openings, including operational preparedness, staffing, and training.
• Champion leadership development and succession planning within the region.

Sales Growth & Operational Initiatives

• Identify and execute sales-building opportunities across the portfolio.
• Lead rollout and execution of marketing initiatives and brand system priorities.
• Monitor compliance with operational, HR, and training processes; provide continuous feedback to improve execution.

Audit, Compliance & Standards

• Conduct restaurant audits to assess brand standard compliance and operational readiness.
• Drive action plans to address Standards Excellence Review Audit gaps and elevate overall restaurant performance.

Communication & Cross-Functional Collaboration

• Maintain consistent, aligned communication with Area Supervisors; conduct regular meetings to cascade priorities, share best practices, and ensure operational consistency.
• Collaborate closely with cross-functional partners, including Marketing, Training, Finance, and HR Business Partners — to support talent development, performance management, organizational planning, and execution of key operational initiatives.
• Provide insights, updates, and recommendations to the Restaurant Operations leadership team.

Financial & Resource Management

• Manage G&A budgets responsibly by aligning spending with operational priorities, evaluating cost-saving opportunities, and ensuring resources are allocated effectively across all restaurants in the portfolio.
• Analyze financial performance trends—including sales, labor, food costs, and controllables—and partner with Area Supervisors to implement strategies that improve profitability while maintaining brand standards.

Core Values

People First

We prioritize our people, both our crew members and our guests—by fostering a supportive environment where everyone is valued, respected, and empowered.

Integrity

We uphold the highest standards of honesty and transparency in all we do, ensuring that every action reflects our commitment to integrity.

Recognition

We celebrate and acknowledge the hard work and achievements of our crew, recognizing that their contributions are key to our success.

Accountability

We take ownership of our actions and decisions, ensuring that we are responsible and reliable in delivering on our commitments.

Teamwork

We believe in the power of collaboration, working together as a team to achieve our goals and deliver the best experiences for our guests.

Excellence

We strive for excellence in everything we do, consistently aiming to exceed expectations and deliver the highest quality in our products and services.

Education & Experience

1. High School diploma; College degree preferred but not required.
2. 5 – 7 years’ experience as a proven District or Regional Operations Leader in Quick Service or Fast Casual Restaurants.
3. Proven experience developing leaders and improving multi-unit performance.
4. Serv-Safe certification required; must be able/willing to obtain if not already certified.

Qualifications & Skills

1. Strong relationship-building skills with the ability to influence diverse teams.
2. Detail-oriented with a commitment to operational excellence and balanced KPIs.
3. Deep understanding of restaurant operations with proven ability to balance employee, guest, and financial priorities.
4. Demonstrated capability to drive results through coaching, leadership, and consistent routines.
5. Excellent verbal and written communication skills
6. Skilled in Microsoft Office Suite, BOH systems, and HRIS platforms.
7. Valid Driver’s License and personal vehicle compliant with travel policy.

Physical Requirements & Travel

1. Regularly required to stand and walk; talk and hear to communicate with employees; and taste/smell. 
2. Frequently required to handle, feel and reach with hands and arms. 
3. Occasionally required to sit, climb, or balance; and stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or move up to 50 pounds. 
4. Specific vision abilities required for this role include peripheral vision and the ability to adjust focus. 
5. Occasionally exposed to cooking fumes. The noise level in the work environment is usually moderate.
6. Ability to meet deadlines and adapt to changing priorities.
7. Extensive travel required, expected to spend up to 70% of time in restaurants. 

Our guests enjoy a treasured experience, why shouldn’t you? That’s why we are proud to offer:

1. Competitive salary + bonus potential
2. 401(k) plan with 100% vesting
3. Company 401(k) matching contributions (100% of first 3% contribution matched, then 50% if you contribute 4%-5%)
4. Employee Assistance Program (EAP) 
5. Tuition assistance 
6. Medical, prescription, dental & vision insurance, HSA available
7. Paid Time Off (PTO) & paid holidays 
8. Life insurance
9. Short and long-term disability insurance 

EEO & ADA Statement

Long John Silver’s provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

Long John Silver’s will reasonably accommodate qualified individuals with a disability so that they can perform the essential functions of a job unless doing so creates an undue hardship to the business. 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