Position Summary

The Vice President, Operations — Fazoli’s owns the operating performance of the Fazoli’s system: the P&L of the 34-restaurant company portfolio (approximately 800 employees, 5 Area Supervisors) and the operational health, brand-standards compliance, and royalty performance of 120 franchised restaurants across 50 franchise organizations.

Cross-functional coordination is a primary requirement of the role. The Vice President is the operational voice of on cross functional decisions including supply chain and marketing, then owning their execution in the restaurants. Key interfaces include Marketing and Culinary on the promotional calendar and menu rollouts, Supply Chain on forecasting, Development on openings and remodels, Finance on budget and forecast, Technology on point-of-sale and digital deployments, and Human Resources and Legal on staffing and franchise compliance. 

Essential Duties and Responsibilities

• Own same-store sales, and restaurant-level operating profit for the company portfolio against the approved annual plan.
• Drive cost of goods, labor productivity, waste, and cash control to plan; take documented corrective action within the period when a restaurant misses.
• Establish and enforce a recurring cadence of period business reviews, restaurant visits, and action planning with the Area Supervisor team.
• Drive franchise same-store sales and reported net sales; partner with Finance & Franchising on royalty reporting integrity and with Legal on collection and default matters.
• Direct the Franchise Business Consultant team in coaching an assigned franchisee portfolio to measurable gains in sales, margin, and operational scores.
• Serve as senior operational point of contact for the franchise system.
• Provide the franchising development supporting new openings, remodels, transfers, renewals. 
• Administer the operational evaluation and audit program consistently across company and franchise restaurants.
• Own food safety outcomes, including health inspection performance, third-party audit scores, and certification compliance.
• Ensure consistent execution of standard operating procedures, guest-experience standards, timekeeping practices, and safety protocols in company restaurants.

•  Bachelor’s degree in Business Administration, Hospitality Management, or a related field, or an equivalent combination of education and directly relevant multi-unit operations experience.
• Minimum eight (15) years of progressive multi-unit restaurant operations experience, including at least three (7) years leading multi-unit leaders in a QSR or fast-casual environment.
• Proven ownership of a multi-unit P&L with a documented record of improving same-store sales and restaurant-level margin.
• Experience working with franchisees in a franchisor capacity, or comparable experience influencing independent operators without direct authority.
• Proficiency with restaurant point-of-sale, inventory, labor management, and scheduling systems.
• Valid driver’s license, insurable driving record, and ability to travel approximately 50–60%, including overnight travel.