Open to opportunities

Vin Vigil

@vinvigil

Message

Director of multi-unit restaurant operations driving profitability, brand elevation, and operational excellence.

United States

Message

What I'm looking for

I seek senior leadership roles in hospitality/multi-unit operations where I can drive profitability, scale concepts, and build high-performing teams while preserving brand standards.

I am a results-driven director of multi-unit restaurant operations with 15+ years leading chef-driven, award-winning concepts and overseeing up to $24M in assets. I specialize in P&L management, operational scaling, SOP development, and elevating guest experience to Michelin-level standards.

My leadership has delivered measurable financial gains — from raising flagship EBITDA from 4% to 19% and driving 11% YoY revenue growth to cutting labor costs and saving $212K annually — while launching and standardizing processes across portfolios. I build high-performance teams, increase internal promotions, and reduce turnover through talent development and clear advancement ladders.

I bring a hands-on, collaborative style focused on continuous improvement, reputation management, and repeatable operational systems that enable rapid concept launches and sustained brand growth across full-service and high-volume restaurant environments.

Experience

Work history, roles, and key accomplishments

Current

Director of Restaurant Operations

Current

New Waterloo

Jan 2023 - Present (3 years 5 months)

Spearheaded multi-unit operations for six high-profile restaurant concepts overseeing $24M in assets, delivering 11% YoY revenue growth and raising leadership promotion rates from near zero to 75% through talent pipeline and SOP institutionalization.

P&L management SOP Development Leadership Development Revenue Growth Reputation Management

Director of Operations

Tatsu-ya Group

Jan 2021 - Jan 2024 (3 years)

Led operations for four award-winning full-service concepts generating ~$14M annually, restored portfolio profitability, launched Tiki Tatsu-ya to sustained full-capacity bookings, and standardized tools reducing payroll processing time from 7 hours to 45 minutes.

Concept Launch Cost Control Tiphaus Guest Experience Menu Optimization

General Manager

Lambert's Downtown Barbecue

Jan 2018 - Jan 2019 (1 year)

Managed flagship downtown venue and live music operations overseeing $6.4M budgets, delivered the most profitable year in venue history and increased event bookings to $1.8M while cutting venue operating costs by 72%.

Venue Management Budgeting Event Revenue Growth Labor Efficiency Upselling Team Leadership

General Manager

Second Bar + Kitchen

Jan 2016 - Jan 2018 (2 years)

Elevated multi-outlet hotel restaurant performance managing a $3.4M budget, grew revenue from $2.7M to $3.4M, tripled private event revenue to $1M, and reduced turnover to 31% through cultural and development initiatives.

P L Ownership Private Events Cross Functional Collaboration Menu Costing