Vice President of Hospitality JN

Vice President of Hospitality

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Vice President of Hospitality oversees the financial performance, safety, operational excellence, and brand consistency of a portfolio of restaurants, hospitality venues, and private event spaces across multiple markets. This role is responsible for building scalable hospitality systems, developing leadership talent, and driving revenue growth while protecting guest experience and brand integrity.

• Provide leadership and strategic oversight to General Managers and Food and Beverage operations across a multi‑brand portfolio.
• Build, implement, and refine operational standards, menu frameworks, and hospitality policies that scale across multiple concepts.
• Own full Hospitality P & L accountability including financial analysis, recipe costing, labor controls, and margin optimization while protecting guest experience.
• Ensure compliance with safety, health, and regulatory standards across all properties through structured audits and consistent field presence.
• Evaluate performance across all locations through regular site visits, standardized scorecards, and operational data.
• Partner in the development and execution of annual business plans, budgets, and long‑term growth initiatives.
• Drive hospitality‑led revenue growth through branded programming, menu innovation, private events, and guest experience enhancements.
• Collaborate closely with Sales, Marketing, and Events leadership to ensure brand consistency and coordinated execution across all properties.
• Lead recruiting, onboarding, training, and leadership development for General Managers and senior hospitality leaders.
• Represent the organization at key industry events, conferences, and market forums to stay current on hospitality and beverage trends.

• 7 to 10 plus years of senior‑level Food and Beverage leadership experience in multi‑unit full‑service environments.
• Demonstrated success managing multiple locations with full P & L ownership and team development responsibility.
• Strong understanding of menu development, pricing strategy, market positioning, and competitive analysis.
• Ability and willingness to travel frequently across properties and regional markets.
• Bachelor’s degree in Hospitality, Business, or related field preferred but not required with equivalent experience.

• Strategic and systems‑minded leader who builds structure without sacrificing flexibility.
• Hands‑on operator who leads from the field and earns credibility with teams.
• Strong financial and analytical thinker with the ability to translate data into action.
• Clear communicator and effective negotiator with experience managing vendors, partners, and internal stakeholders.
• Collaborative leader who builds trust, develops people, and strengthens culture across diverse teams.

JOB
Salary: $150,000 - $180,000