Regional VP Operations NYC at Jose Andres Group

Description

JOB DESCRIPTION

Job Title: Regional Vice President of Operations – New York City

Location: New York, NY
Reports To: COO
Department: Operations
Employment Type: Salaried, Exempt

About José Andrés Group

José Andrés Group (JAG) is a mission-driven, award-winning restaurant group founded by Chef José Andrés. With a commitment to hospitality excellence, sustainability, and innovation, JAG operates renowned dining concepts around the world and continues to lead the industry in creating unforgettable culinary experiences.

Position Summary

The Regional Vice President of Operations – NYC is a strategic and operational leader responsible for overseeing the success of all José Andrés Group (JAG) venues in the New York City region. This senior leader will ensure operational excellence, build brand presence, drive financial performance, and nurture strong partnerships with hotel partners, internal stakeholders, and cross-functional teams. The RVP will serve as a cultural ambassador of the JAG brand, adapting company values to local market dynamics and fostering a world-class hospitality experience.

Key Responsibilities

Operational Leadership

• Direct day-to-day operations across all JAG locations in NYC, ensuring alignment with company culture, guest experience standards, and operational procedures.
• Lead the development, implementation, and continuous improvement of Standard Operating Procedures (SOPs) to support efficient and compliant operations.
• Cross - collaborate with all support departments including but not limited to: Culinary, Marketing, HR, IT, and Finance departments to drive holistic business success.
• Maintain facilities standards to deliver exceptional brand presentation and ensure compliance with all federal, state, and local regulations.

Sales & Brand Growth

• Partner with internal stakeholders to increase top-line revenue and profit margins across all venues.
• Develop and execute innovative strategies to promote visibility, guest engagement, and competitive positioning.
• Work closely with JAG stakeholders to roll out initiatives that align with regional and national marketing objectives.
• Analyze market trends to uncover new business opportunities.

Financial Performance

• Own and oversee financial planning processes including annual budgeting, forecasting, and reporting.
• Manage and analyze P&L statements, identifying opportunities for cost control, revenue growth, and operational efficiency.
• Guide management team in managing inventory, labor, and vendor relationships.
• Deliver detailed weekly, monthly, and quarterly financial reporting with performance insights and action plans.

Team Leadership & Development

• Inspire and lead high-performing teams across multiple units with a focus on culture, accountability, and development.
• Build bench for high potential employees and succession planning
• Attract, recruit, retain, and mentor top talent across all operational roles 
• Conduct regular performance evaluations and implement structured feedback and growth plans.
• Support and enforce all administrative responsibilities  

Project Management & Openings

• Lead operational planning and execution of all new restaurant openings within the NYC region.
• Collaborate with cross-functional teams to meet project deadlines and budgets.
• Ensure all new concepts launch with fully trained teams, operational readiness, and brand consistency.

In Return, We Offer You:

• Competitive Compensation & Performance Bonuses 
• Comprehensive Health & Wellness Plans 
• Exclusive Employee Discounts 
• Retirement Savings Plans
• And more!

Equal Opportunity Employer

José Andrés Group is proud to be an Equal Opportunity Employer. We participate in the federal E-Verify Program.

Requirements

Required Qualifications

10 years of multi-unit operational leadership experience, preferably in the NYC hospitality market in fine dining establishments.

Proven success managing P&Ls, budgeting, strategic planning, and financial reporting.

Demonstrated ability to execute and reinforce brand standards while ensuring alignment with company vision and guest expectations.

Prior experience in restaurant openings and launch planning.

Strong ability to implement service standards and training programs across diverse teams.

Experience hiring, developing, and retaining high-performing teams.

Exceptional verbal and written communication skills.

Strong knowledge of hospitality software platforms such as MICROS, Toast, HotSchedules, and Google Workspace.

Deep knowledge of food and beverage operations, with emphasis on fine dining service standards.

Working Conditions & Physical Requirements

Ability to stand and walk for extended periods (up to 8 hours).

Must be able to lift up to 15 lbs. regularly and up to 30 lbs. occasionally.

Must be able to handle multiple tasks in a fast-paced, high-stakes environment.

Frequent use of hands, bending, reaching, listening, and visual acuity.

Availability to work nights, weekends, and holidays as required.