The Vice President of Operational Support provides high-level leadership, vision, and operational excellence across assigned regions while driving organizational growth, client retention, and new business development. This position ensures that all operational controls, administrative systems, and reporting procedures are executed with precision to support financial stability, compliance, and long-term sustainability. In addition to regional oversight, this role partners closely with the Retention Team, supports new business opportunities, assists in new account openings during defined stabilization periods, leads special corporate projects, and plays an integral role in training and developing district and onsite operational leaders. The VP will model and reinforce Whitsons’ mission of Enhancing Life One Meal at a Time through service excellence and strong operational leadership. ESSENTIAL FUNCTIONS, RESPONSIBILITIES, AND DUTIES - Operational Leadership - Provide daily leadership aligned with Whitsons’ mission, values, and strategic objectives. - Drive regional performance across sales, profitability, food quality, compliance, and customer experience. - Conduct frequent field visits to assess operations, coach teams, and ensure program execution. - Deliver accurate operational reporting to the COO; monitor performance and take corrective action as needed. - Implement systems and processes that support scalability, efficiency, and financial strength. Client & Account Management - Strengthen client partnerships through proactive communication and consistent onsite presence. - Review and resolve operational, financial, or program performance issues. - Lead transition planning, equipment reviews, and onboarding for newly awarded accounts. - Conduct a minimum of three weekly site visits, with priority given to underperforming or high-profile accounts. - Ensure compliance with merchandising, menu standards, HHFKA requirements, and operational SOPs. Retention & New Account Stabilization - Partner with the Retention Team to support renewal strategies and strengthen year-over-year retention. - Serve as the operational lead for new account openings, ensuring full implementation of systems, staffing, training, safety, and menu execution before transitioning to the long-term DM. - Drive resolution of renewal-risk escalations by coordinating action across functional teams. New Business Development & Special Projects - Support bid tours, proposal development, operational design, labor modeling, and sales presentations. - Provide strategic recommendations on the operational feasibility of new business opportunities. - Lead operational components of corporate projects including acquisitions, technology rollouts, pilots, and strategic initiatives designated by the COO. - Partner with Operations and Compliance leadership to establish project boards and workflows in Monday.com. Talent Development & Training - Support the structured training and onboarding of new District Managers, General Managers, and other operational leaders. - Mentor and develop high-performing managers; strengthen succession pipelines. - Identify coaching gaps and address underperformance with accountability and defined timelines. - Lead regional meetings and support company-wide training forums. Financial & Strategic Management - Own regional financial performance, annual budgets, and client return negotiations. - Develop and oversee annual improvement plans for each account (sales, labor, food cost, training, marketing). - Partner with D - Ms to improve Days Outstanding (DO) through focused receivables strategies. - Monitor pay scales to ensure market competitiveness and alignment with talent needs. - Support safety initiatives and collaborate with the Safety Team to reduce claims. Technology & Systems - Champion the adoption and effective use of Culinary Suites, Salesforce, and all operational systems. - Ensure consistent use of forecasting, menuing, PO - Rs, audits, and reporting expectations. - Collaborate with IT and cross-functional partners to improve system performance and user experience. Facility, Equipment & Asset Oversight - Ensure proper maintenance of assets; recommend capital investments that enhance safety, sales, and retention. - Oversee construction, equipment planning, and coordination during new account transitions. Supervisory Responsibility - Provide full leadership, direction, and performance oversight for District Managers and operational leaders. - Conduct monthly supervisory check-ins, annual performance reviews, and ongoing coaching. - Maintain high accountability to company standards, behaviors, and performance outcomes. Additional Duties - Perform other duties, responsibilities, and strategic assignments as directed by the Senior Vice President - Operations or COO, including participation in high-priority operational initiatives, new business efforts, organizational transformation projects, and cross-departmental partnerships. This role offers a salary range of $180,000–225,000 $ annually, based on skills, experience, and location. Employees also receive a comprehensive benefits package including health, dental, vision, 401(k) with company match, generous PTO, and paid holidays. REQUIRED QUALIFICATIONS AND COMPETENCIES - Education - Bachelor’s degree in Nutrition, Food Service Management, Business, Culinary Arts, or related field; or - 10-15 years of progressive multi-site leadership experience in food service. Certifications - Serv. Safe certified (required). - Local jurisdictional safety certifications, as required. - Preferred: SNS Level 3, FMP, CDM, active SNA membership. Experience - 10 years of food service management experience across multiple service lines. - Minimum one year of experience leading in a high-volume urban K-12 environment. - Strong culinary background required. - Demonstrated success in multi-site leadership, talent development, and operational excellence. - Bilingual Spanish highly desirable. Knowledge - Deep understanding of School Nutrition operations, compliance requirements, and financial levers. - Expertise in operational systems, menuing, forecasting, and reporting tools. Technical Proficiency - Strong Microsoft Office skills. - Ability to learn new technology platforms quickly. - Proficiency in Salesforce, Culinary Suites, and operational software preferred. Other Qualifications: - Ability to work cross-functionally and lead through influence across multiple business units. - Executive presence and effective communication skills - Exceptional leadership and interpersonal skills. - Strong critical thinking and issue-resolution capabilities. - High level of organization, time management, and accountability. - Ability to influence, coach, and guide teams at all levels. Required Competencies: - Business Acumen - Problem Solving/ Analysis - Strategic Thinking - Leadership - Excellent Communication Skills - Decision Making - Financial Management - Collaboration Skills - Teamwork Oriented - Project Management - Personal Effectiveness/ Credibility - Change Agent. WORK ENVIRONMENT AND OTHER DETAILS - Expected Hours of Work:This is a full-time Exempt position. Days and hours of work are generally Monday – Friday 8:00 am – 5:00 pm. As an exempt position, it is expected that Team Member will devote whatever time necessary to accomplish the goals and responsibilities. This may require extended work hours, evening, and/or weekend work. Travel Requirements:Travel will be required an average of three days per week based on business needs. Most travel will be day-trips within the assigned region; some overnight travel may be required.