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Vice President of Culinary Operations

2 months ago

Columbia, South Carolina, United States Firehouse Subs Full time

Job Overview: Vice President of Culinary Operations

Are you ready to take the lead in a dynamic culinary environment? At Firehouse Subs, we pride ourselves on delivering exceptional dining experiences while prioritizing community safety. We are in search of a Vice President of Culinary Operations with extensive expertise in restaurant leadership to guide our teams and uphold our esteemed reputation. If you possess a proven track record in managing multiple outlets and teams, this role may be an ideal fit for you.

Company Background: Firehouse Subs, a prominent fast-casual dining chain founded in 1994 by firefighter siblings Chris Sorensen and Robin Sorensen, operates over 1,180 locations across the United States, Puerto Rico, Canada, and various non-traditional venues. Our commitment to quality food and outstanding service remains unwavering.

Leadership Responsibilities:

As the Vice President of Culinary Operations, you will oversee a diverse team, ranging from front-line staff to senior management. Your leadership skills will be crucial in inspiring and directing your team towards achieving organizational goals. It is essential to effectively delegate tasks and responsibilities to ensure operational success.

Communication Skills:

Strong communication abilities are paramount in this position, as you will engage with owners, team members, customers, and suppliers. Clear and effective communication fosters collaboration, enhances team capabilities, and elevates customer satisfaction.

Organizational Duties:

In this role, you will manage all facets of restaurant operations, including budget oversight, staff scheduling, and inventory management. Maintaining a structured work environment and attending to details are vital for achieving success.

Your Contributions:

  • Ensure adherence to food safety standards and regulations
  • Train staff on best practices for customer service
  • Analyze financial data to improve profitability
  • Keep team members informed about upcoming initiatives and promotions
  • Optimize staff scheduling for peak service times
  • Recruit, train, and supervise personnel
  • Maintain supplier relationships for efficient supply chain management
  • Establish long-term business objectives
  • Oversee compliance with policies and address customer feedback
  • Monitor inventory levels and manage supply orders
  • Prepare and present operational reports
  • Engage in marketing strategies
  • Supervise daily operational activities
  • Ensure facility upkeep and equipment performance

Qualifications:

  • Bachelor's degree in business, hospitality, or a related discipline
  • 3-5 years of experience in restaurant management
  • Proven record of sales and profitability enhancement
  • Strong leadership, communication, and interpersonal skills
  • Ability to thrive in a fast-paced environment
  • Flexible schedule with travel requirements

Preferred Qualifications:

  • 5-7 years of experience in restaurant management
  • Proficiency in Microsoft Office and point-of-sale systems
  • ServSafe Certified Food Manager (CFM)
  • ServSafe Certified Proctor