Senior Operations Leader

Description

The Senior Operations Leader provides strategic leadership, operational expertise, and performance accountability for a portfolio of corporate-owned (OpCo) Long John Silver’s restaurants. This role partners closely with the VP of Restaurant Operations and Area Supervisors to set operational direction, elevate performance, and support sustainable growth across the region.

Operational Leadership & Performance Management

• Evaluate operational performance using Quality, Service, and Cleanliness brand standards; ensure Area Supervisors consistently meet or exceed expectations.
• Execute structured visit routines and provide timely written feedback to improve restaurant performance.
• Lead the implementation of the Annual Operating Plan (AOP); identify underperforming restaurants and drive effective turnaround strategies.
• Conduct P&L reviews and guide Area Supervisors in identifying opportunities for improved profitability.

Training, Development & Talent Growth

• Partner with Regional Training Managers to ensure training systems are executed consistently and effectively.
• Coach Supervisors on operational systems, tools, and best practices that drive guest experience and financial results.
• Support new store openings, including operational preparedness, staffing, and training.
• Champion leadership development and succession planning within the region.

Sales Growth & Operational Initiatives

• Identify and execute sales-building opportunities across the portfolio.
• Lead rollout and execution of marketing initiatives and brand system priorities.
• Monitor compliance with operational, HR, and training processes; provide continuous feedback to improve execution.

Audit, Compliance & Standards

• Conduct restaurant audits to assess brand standard compliance and operational readiness.
• Drive action plans to address Standards Excellence Review Audit gaps and elevate overall restaurant performance.

Communication & Cross-Functional Collaboration

• Maintain consistent, aligned communication with Area Supervisors; conduct regular meetings to cascade priorities, share best practices, and ensure operational consistency.
• Collaborate closely with cross-functional partners, including Marketing, Training, Finance, and HR Business Partners — to support talent development, performance management, organizational planning, and execution of key operational initiatives.
• Provide insights, updates, and recommendations to the Restaurant Operations leadership team.

Financial & Resource Management

• Manage G&A budgets responsibly by aligning spending with operational priorities, evaluating cost-saving opportunities, and ensuring resources are allocated effectively across all restaurants in the portfolio.
• Analyze financial performance trends—including sales, labor, food costs, and controllables—and partner with Area Supervisors to implement strategies that improve profitability while maintaining brand standards.

Core Values

People First

We prioritize our people, both our crew members and our guests—by fostering a supportive environment where everyone is valued, respected, and empowered.

Integrity

We uphold the highest standards of honesty and transparency in all we do, ensuring that every action reflects our commitment to integrity.

Recognition

We celebrate and acknowledge the hard work and achievements of our crew, recognizing that their contributions are key to our success.

Accountability

We take ownership of our actions and decisions, ensuring that we are responsible and reliable in delivering on our commitments.

Teamwork

We believe in the power of collaboration, working together as a team to achieve our goals and deliver the best experiences for our guests.

Excellence

We strive for excellence in everything we do, consistently aiming to exceed expectations and deliver the highest quality in our products and services.

Education & Experience

1. High School diploma; College degree preferred but not required.
2. 5 – 7 years’ experience as a proven District or Regional Operations Leader in Quick Service or Fast Casual Restaurants.
3. Proven experience developing leaders and improving multi-unit performance.
4. Serv-Safe certification required; must be able/willi