Vice President of Operations

Location: Based in the San Francisco Bay Area
Employment Type: Full-time
Reports To: Ownership
Travel: National and international travel (as needed)
Compensation: $200,000 annual base salary, plus bonus and benefits

From San Francisco to the Peninsula and beyond, Back Home Hospitality ("BHH") creates spaces where food, design, and connection meet. Since opening Che Fico in 2018, Back Home Hospitalityhas earned a reputation for honest, ingredient-driven food in welcoming, thoughtfully designed settings—chef-driven yet approachable, polished but never stiff.

Back Home Hospitality has grown intentionally, focusing on brand integrity, operational excellence, and lasting guest relationships. Back Home Hospitality's clientele includes many of the Bay Area’s most influential voices in technology, finance, media, and culture—often investors, partners, and loyal guests.

Back Home Hospitality's goal is to craft experiences that endure: restaurants people return to for the food they crave and the service they trust. As Back Home Hospitality expands beyond the Bay Area, each new concept reflects our core values—substance over flash, generosity over ego, and culture over trend.

The Vice President of Operations is Back Home Hospitality’s senior operating executive and is responsible for translating the owners’ vision into consistent, scalable, and financially sound execution across the company’s restaurant portfolio.

This leader will oversee companywide restaurant operations, develop and support senior leaders, strengthen operating systems, protect the integrity of each concept, and help guide thoughtful expansion. The Vice President of Operations will balance strategic leadership with a visible presence in the restaurants and will be equally comfortable evaluating financial performance, coaching a director, assessing the guest experience, and supporting a new opening.

The position reports jointly to Back Home Hospitality’s two owners and will oversee all director-level leaders except the Director of Finance and the Human Resources Director. The Vice President will work in close partnership with both functions while respecting their separate reporting relationships.

• At least 10 years of progressively responsible restaurant or hospitality leadership experience, including significant senior-level multi-unit responsibility.
• At least five years in an executive, regional, or comparable leadership position overseeing multiple restaurants, concepts, or markets.
• Demonstrated success leading a recognized, chef-driven, premium, fine-dining, or high-volume restaurant organization.
• Experience overseeing diverse operating models, such as full-service restaurants, fine dining, fast-casual concepts, bars, private dining, catering, or events.
• Strong record of improving restaurant performance while maintaining hospitality, culinary quality, and brand integrity.
• Proven ability to lead and develop directors, general managers, chefs, and other senior leaders.
• Deep understanding of restaurant financials, including budgeting, forecasting, P&L management, labor, cost of goods, purchasing, capital expenditures, and restaurant-level profitability.
• Experience designing operating systems, standards, performance measures, and accountability practices across multiple locations.
• Demonstrated experience supporting company growth, organizational change, and new restaurant openings.
• Strong knowledge of front-of-house and back-of-house operations.
• Working knowledge of food safety, alcohol-service, workplace-safety, wage-and-hour, and other restaurant compliance requirements.
• Ability to combine high standards and attention to detail with sound judgment, empathy, adaptability, and practicality.
• Strong analytical, written, verbal, presentation, and relationship-management skills.
• Ability to communicate directly and constructively with owners, investors, senior leaders, restaurant teams, vendors, and guests.
• High degree of financial discipline, personal integrity, discretion, and emotional intelligence.
• Comfortable operating in an entrepreneurial, creative, and evolving organization.
• Willingness and ability to work a schedule aligned with restaurant operations, including evenings, weekends, holidays, and peak service periods when needed.
• Willingness and ability to travel as business needs require.
• Must be based in, or willing to relocate to, the San Francisco Bay Area.

A college degree is not required. Back Home Hospitality values demonstrated leadership, operating expertise, judgment, and results. Equivalent experience in restaurant operations, culinary leadership, hospitality, entrepreneurship, or a related field will be fully considered.

• Experience operating restaurants in the San Francisco Bay Area or another complex, highly competitive hospitality market.
• Experience working closely with chef-founders, entrepreneurs, or actively involved owners.
• Experience scaling an independent restaurant group while protecting the identity of its individual concepts.
• Experience with openings, real estate evaluation, construction, design, or restaurant development.
• Familiarity with modern restaurant technology, business-intelligence tools, reservations, point-of-sale systems, labor management, inventory, and guest-relationship platforms.

• Serve as a trusted strategic and operating partner to the owners.
• Translate the owners’ vision and company objectives into clear operating priorities, plans, accountabilities, and measurable results.
• Develop and execute short- and long-term operating strategies that support sustainable growth, profitability, brand integrity, and an exceptional guest experience.
• Participate in annual planning, budgeting, forecasting, capital planning, organizational design, and evaluation of growth opportunities.
• Provide the owners with direct, timely, and solutions-oriented counsel regarding operational performance, risks, organizational needs, and opportunities.
• Create alignment among the owners, directors, restaurant leaders, and support functions.
• Establish clear decision rights, communication practices, and accountability throughout the organization.

• Lead operations across all existing and future Back Home Hospitality concepts and locations.
• Establish and maintain companywide operating standards while preserving the distinct identity and service style of each concept.
• Ensure consistent execution across service, culinary operations, beverage, cleanliness, maintenance, safety, and overall restaurant presentation.
• Maintain a regular and visible presence in the restaurants, including during peak service periods.
• Identify operating challenges early and lead effective, sustainable corrective action.
• Build scalable systems, policies, playbooks, and standard operating procedures without creating unnecessary bureaucracy.
• Ensure restaurant and departmental leaders have the resources, information, and support required to perform at a high level.

• Assume operational ownership of restaurant-level financial performance and overall portfolio results.
• Partner closely with the Director of Finance and owners on budgets, forecasts, financial reporting, capital allocation, and business analysis.
• Lead regular reviews of revenue, labor, cost of goods, operating expenses, productivity, profitability, and cash-flow drivers.
• Hold leaders accountable for achieving financial goals while maintaining quality, hospitality, employee engagement, and brand standards.
• Develop action plans to address performance gaps and ensure timely follow-through.
• Evaluate pricing, menu mix, capacity utilization, labor deployment, hours of operation, private dining, catering, and other revenue opportunities.
• Use financial and operating data to improve decision-making across the organization.
• Ensure capital expenditures and major operating investments are appropriately planned, prioritized, and evaluated.

• Champion a culture of warm, genuine, and highly personalized hospitality.
• Protect the integrity, positioning, and standards of every Back Home Hospitality concept.
• Establish systems for gathering, evaluating, and responding to guest feedback.
• Monitor service quality, recovery practices, online reputation, and key guest-experience indicators.
• Ensure leaders balance consistency and discipline with creativity, judgment, and authentic hospitality.
• Build strong relationships with regular guests, community partners, investors, and other important stakeholders when appropriate.

• Directly lead, coach, and hold accountable all company directors except the Director of Finance and Human Resources Director.
• Build a high-performing, collaborative leadership team with clear goals, roles, and standards.
• Partner with Human Resources on workforce planning, recruiting, performance management, compensation, employee relations, training, retention, and succession planning.
• Develop a strong pipeline of restaurant and corporate leaders through coaching, mentorship, and structured development.
• Ensure general managers and department leaders receive clear expectations, regular feedback, and meaningful professional-development opportunities.
• Foster an inclusive, respectful, high-accountability culture consistent with Back Home Hospitality’s values.
• Monitor organizational health, leadership capacity, morale, turnover, and staffing stability.
• Address performance and conduct concerns promptly and consistently in partnership with Human Resources.
• Model composure, humility, sound judgment, accountability, and a genuine commitment to hospitality.

• Partner with culinary, wine, bar, and restaurant leaders to align creative excellence with operational and financial realities.
• Support menu and beverage-program decisions through analysis of execution, labor, sourcing, pricing, contribution margin, and guest response.
• Ensure strong communication and collaboration between front-of-house, back-of-house, beverage, and support teams.
• Help leaders turn creative ideas into repeatable, operationally successful guest experiences.
• Protect quality and consistency while encouraging thoughtful innovation.

• Lead the operational planning and execution of new restaurant openings, relocations, expansions, and major renovations.
• Develop opening plans covering staffing, training, systems, vendors, budgets, timelines, compliance, and operational readiness.
• Evaluate potential locations and concepts from an operational, organizational, and financial perspective.
• Ensure new projects have appropriate leadership, infrastructure, and support before launch.
• Conduct post-opening reviews and implement lessons across future projects.
• Help build an operating platform capable of supporting responsible growth within and beyond the Bay Area.

• Develop a disciplined operating rhythm, including scorecards, restaurant reviews, leadership meetings, and follow-up mechanisms.
• Define and monitor key performance indicators for financial results, labor, productivity, guest satisfaction, employee engagement, retention, safety, and quality.
• Evaluate and improve the company’s operational technology, reporting tools, communication platforms, and management systems.
• Ensure data is accurate, accessible, and used consistently in decision-making.
• Lead process improvements that reduce complexity and allow restaurant teams to devote more attention to guests and employees.

• Oversee operational relationships involving facilities, repairs and maintenance, security, supply continuity, and key vendors.
• Partner with culinary and finance leaders on purchasing strategy, vendor performance, pricing, quality, and contract opportunities.
• Establish appropriate preventive-maintenance and asset-management practices.
• Partner with Human Resources, Finance, legal counsel, and restaurant leaders to maintain compliance with applicable employment, wage-and-hour, food-safety, alcohol-service, health, accessibility, and workplace-safety requirements.
• Maintain effective emergency-response, business-continuity, incident-reporting, and crisis-management procedures.
• Escalate material operational, financial, legal, safety, reputational, or people risks promptly to the owners and appropriate functional leaders.

The Vice President of Operations will report jointly to Back Home Hospitality’s two owners and will be expected to maintain clear, candid, and proactive communication with both.

Reporting expectations include:

• Providing concise, decision-oriented updates on operating and financial performance.
• Leading weekly operating reviews with agreed-upon metrics, priorities, and follow-up items.
• Providing monthly business reviews covering financial results, guest experience, staffing, leadership performance, major projects, risks, and opportunities.
• Presenting quarterly progress against strategic priorities and the annual operating plan.
• Escalating urgent people, safety, legal, financial, or reputational matters without delay.
• Bringing recommendations—not simply problems—to the owners.
• Ensuring the owners receive a consistent and shared view of the business.
• Maintaining clear documentation of decisions, responsibilities, deadlines, and results.
• Partnering closely with the Director of Finance and Human Resources Director, neither of whom reports to this position.

• Base salary: $200,000 annually.
• Annual bonus opportunity: Up to 20% of base salary, based on qualitative and quantitative performance metrics to be established.
• Health benefits: Full medical, dental, and vision coverage.
• Additional benefits: Cell-phone allowance, travel allowance and competitive dining allowance.

Specific bonus measures, eligibility requirements, benefit terms, and allowance policies will be documented separately.

Back Home Hospitality is committed to creating an inclusive workplace. Employment decisions are made based on business needs, job requirements, and individual qualifications without discrimination or harassment based on any status protected by applicable law.

Back Home Hospitality welcomes candidates from a wide range of backgrounds and encourages qualified candidates to apply even if their experience does not align with every preferred qualification.