Regional Vice President of Operations

Regional Vice President

This position supports multiple locations across the Greater Denver and Colorado Springs markets. Candidates should reside within reasonable driving distance and be comfortable with regular travel between locations.

Regional Vice Presidents are responsible for ensuring their region maximizes revenue and cash flow growth through effective management and development of associates and managers. The Regional Vice President provides strategic direction and acts as the primary support for the team of District and Area Managers in his/her designated region. The Regional Vice President must provide leadership and vision to his/her region(s) management team in support of Lucky Strike Entertainment's mission and values.

Primary duties and responsibilities include, but are not limited to the following:

• Recruit, hire, develop and retain District and Area Managers who are passionate about delivering an exceptional guest experience while achieving financial goals.
• Identify and act on the unique training and development needs of District and Area Managers. Use the Talent Management Process tools for their development and succession planning. Collaborate with the HR and Training departments to build an appropriate talent bench.
• Communicate, monitor and deliver on Key Performance Indicators (KPI) with District and Area Managers. Conduct annual performance reviews and competency assessments.
• Ensure a world-class guest experience by ensuring that Lucky Strike Entertainment's Operating and Service Standards are executed consistently. Communicate the organization's vision and expectations regularly to District Managers, Area Managers, management, and hourly employees and hold them accountable for following these.
• Ensure the District and Area Managers are conducting regular inspections using Lucky Strike Entertainment's visit checklists and tools.
• Manage the execution of seasonal price changes, weekly specials and various promotions.
• Develop annual business plans and ensure that District and Area Managers are given specific goals to achieve. Collaborate with the District and Area Managers to develop the Annual Operating Plan (budget) for the region. Ensure accountability to this AOP. Review and analyze daily and weekly financial reports and monthly P&L performance.
• Evaluate financial performance and ensure District Managers and Area Managers are involved in establishing and implementing effective action plans. Plan revenue growth and closely monitor expense control with a particular emphasis on strategic labor management.
• Develop a sales culture amongst District Managers and Area Managers where being proactive and entrepreneurial is the expectation.
• Ensure adherence to Operating Standards for alcoholic beverage sales and consumption, food safety, health/sanitation, safety and security and all associated applicable laws.
• Ability to work varying shifts, weekends and holidays, as well as, extended workdays to support business needs.

Supervisory responsibilities include District Manager(s), Area Manager(s), Regional Event Manager(s), Area Facility Manager(s), and Area Chef(s).

The Regional Vice President is a proven leader and operator familiar with high growth environments, skilled at managing a P&L and teaching and delivering strong financial results through their direct reports. The Regional Vice President has effective communication skills and is adept at hiring and developing talent. The Regional Vice Presidents possess a highly developed sense of customer service and interpersonal skills including high integrity, respect for all individuals (guests, vendors, and employees), and strong critical and analytical thinking skills. The Regional Vice President must be strong at building relationships and supporting all home office departments. Regional Vice Presidents exhibit a sales builder mindset and selling culture. The Regional Vice President has the skillset to identify and set goals, create plans, and convert plans into action for a region, district and location.

Bachelor's degree preferred and required minimum five years of multi-unit management with relevant food and beverage experience supervising several departments and/or staff of 100+ employees in a high-volume entertainment, hospitality, or casual dining restaurant company with a proven record of success.

Typical of an entertainment venue and corporate environment.