Vice President, Business Dining

Job Summary:

Based in Houston, we are seeking a multifaceted, strategic Vice President of Operations to serve as the primary point of contact for one client with 9 accounts in North America. You will lead dining service operations while advancing critical regional and global initiatives. This role is accountable for leading a high-performing team, setting strategic direction, challenging the status quo, and crafting innovative, data-driven solutions that elevate our brand, optimize investments, and drive sustained competitive advantage.

The VPO is based in the Houston office and reports to the Regional Vice President, who also offices out of Houston. You will have 2 direct reports and a total team of around 100. Relocation assistance for non-local candidates will be considered. The ideal candidate will also represent the organization to key regional and global clients, delivering strategic recommendations and showcasing thought leadership.

Key Responsibilities:

• Serve as the strategic leader for North American food service operations, while driving select regional and global initiatives.
• Lead, mentor, and develop a cross-functional team to complete key projects and operational strategies.
• Analyze operational, financial, and market data to uncover trends, find opportunities, and inform strategic decision-making.
• Reinvent and redesign existing food service models, menus, and workflows to enhance the guest experience, boost efficiency, and enhance profitability.
• Build and present strategic business cases and actionable recommendations to internal leadership and external clients at regional and global levels.
• Lead strategic investment planning and ensure the optimal deployment of resources to achieve strong returns on investment.
• Lead future visit planning and strategic review sessions to maintain a robust pipeline of innovation initiatives.
• Collaborate across culinary, operations, finance, marketing, and business development teams to align and implement initiatives.
• Stay ahead of industry trends, consumer behavior shifts, emerging technologies, and competitive developments to proactively shape strategy.
• Nurture a culture of innovation, collaboration, and performance across the team and broader organization.

Key Qualities:

• Visionary, disruptive thinker who challenges conventional models and drives groundbreaking change.
• Highly analytical with expertise in data interpretation, business case development, and financial modeling.
• Creative problem-solver who translates complex insights into clear, actionable strategies.
• Persuasive communicator and presenter, capable of influencing senior executives and external clients.
• Skilled team leader with a strong focus on talent development, coaching, and cross-functional collaboration.
• Entrepreneurial spirit with a bias for action, innovation, and ownership.

Qualifications:

• 8+ years of leadership experience in food service strategy, business development, culinary innovation, or related fields.
• Shown success leading complex projects and teams across multiple markets (regional and global experience preferred).
• Strong background in data analysis, strategic investment planning, and operational solution design.
• Proven experience presenting to and engaging with senior executives and high-profile clients.
• Bachelor’s degree in Business, Hospitality, Culinary Arts, or related field (MBA or advanced degree preferred).
• In-depth knowledge of U.S. food service markets; international food service experience is a strong plus.
• Flexibility for domestic and limited international travel for client meetings, site visits, and critical initiatives.