Senior Vice President of Restaurant Operations

Job Summary

The Senior Vice President, Hospitality and Restaurants will lead Levy’s hospitality standards across all divisions while overseeing the Restaurant Division. This executive will shape service delivery, drive restaurant performance and profitability, and ensure that every guest and partner interaction reflects Levy’s commitment to exceptional hospitality.

Qualifications

Executive leadership experience in hospitality, restaurants, foodservice, hotels, sports and entertainment, or a related industry
Experience managing a large, multi-unit or multi-concept restaurant portfolio
Proven success with full P&L accountability and financial performance management
Strong background in hospitality standards, guest experience, service design, and operational execution
Experience leading, developing, and retaining senior operations, culinary, and restaurant teams
Expertise in budgeting, forecasting, labor management, cost control, capital planning, and profitability
Understanding of food safety, compliance, and operational standards
Ability to build strong relationships with clients, partners, executives, and cross-functional teams
Excellent communication, presentation, strategic planning, and change leadership skills
Willingness to travel regularly

Essential Responsibilities

Hospitality Leadership

Define and maintain Levy’s hospitality standards across all divisions and service environments.
Develop Levy’s hospitality standards playbook, including service style, steps of service, guest journey, presentation, and special touches.
Create service models for different venues, service levels, and guest occasions.
Partner with operations, Human Resources, and Training and Development to implement standards through onboarding, training, certification, and audits.
Establish measurement tools such as standards audits, mystery guest programs, guest satisfaction results, and partner feedback.
Collaborate with Culinary, Beverage, Design, Marketing, and Technology teams to create a connected guest experience.
Pilot new service concepts, evaluate results, and scale successful practices.
Represent Levy’s hospitality expertise in proposals, presentations, partner reviews, and retention efforts.

Restaurant Division Leadership

Lead the Restaurant Division with accountability for revenue, profitability, margins, partner retention, and overall performance.
Lead, develop, and hold accountable Managing Partners, general managers, chefs, and support teams.
Direct the annual budgeting and forecasting process in partnership with Finance.
Review financial results and take timely action to address variances.
Manage labor, cost of goods, capital investments, and operating expenses.
Ensure consistent execution of Levy standards, food safety, compliance, and legal requirements.
Serve as a senior point of contact for restaurant partners and clients.
Identify growth opportunities, including new partnerships, concept development, and contract renewals.
Partner with Marketing and Communications to develop strategies that increase guest counts, revenue, and brand distinction.

Executive Leadership

Serve on the Levy Leadership Council and contribute to companywide strategy.
Recruit, develop, mentor, and retain high-performing operations leaders.
Collaborate with executive peers to share best practices and strengthen operational partnerships.
Serve as a role model for Levy’s values and represent Levy’s hospitality expertise within the industry.