Regional Vice President

Accountabilities

• • Oversee the legal, efficient, professional, and profitable operation of multiple hospitality venues across the assigned territory.
  • Lead and support General Managers, providing clear direction, coaching, performance feedback, and follow-up on strategic and operational priorities.
  • Own financial performance across assigned venues, including budgets, forecasts, projections, revenue analysis, labor and product costs, capital investments, disbursements, wage controls, and P&L performance.
  • Review financial and operational data to identify trends, purchasing patterns, cost opportunities, and areas for improved profitability.
  • Drive client retention and identify opportunities to support new business development across the assigned geographic or vertical market.
  • Maintain strong relationships with clients, show managers, suppliers, vendors, venue stakeholders, and the broader community.
  • Author, amend, and authorize contracts and commercial terms within established guidelines.
  • Oversee workforce scheduling, labor allocation, and staffing strategies to support operational and financial objectives.
  • Lead conflict resolution, mediation, arbitration, and labor negotiations when required, including within unionized environments.
  • Inspect venue operations regularly to ensure established quality, safety, service, sanitation, and operational standards are consistently maintained.
  • Ensure accurate and timely reporting across venues and follow up with department leaders to maintain reporting standards.
  • Develop high-performing management teams and identify opportunities to strengthen leadership capabilities and operational effectiveness.
  • Support the development of menus, marketing plans, concessions programs, and premium hospitality offerings in partnership with relevant teams.
  • Ensure point-of-sale systems and related processes support accurate financial reporting, accountability, inventory, and commodity tracking.
  • Maintain a thorough understanding of venue layouts, concessions and premium-service locations, equipment, facility access, evacuation procedures, and guest and employee areas.
  • Collaborate with corporate functions and build effective partnerships between individual venues and central support teams.

  Requirements

  • Bachelor’s degree in Business, Hospitality, or a related discipline.
  • 10+ years of food and beverage experience, including at least 5 years of experience leading teams.
  • Significant experience managing operations in fast-paced arenas, ballparks, stadiums, or comparable event-driven environments is highly preferred.
  • Demonstrated ability to lead multiple teams and operations while balancing financial, operational, client, and guest-experience priorities.
  • Strong financial and business acumen, including experience with budgets, forecasting, P&L statements, labor costs, purchasing, revenue analysis, and cost controls.
  • Excellent communication and relationship-building skills, with the ability to work effectively with employees, executives, clients, vendors, volunteers, management teams, and guests.
  • Ability to make sound business and operational decisions quickly and effectively under pressure.
  • Strong knowledge of Microsoft Office, point-of-sale systems, and timekeeping platforms.
  • Ability to thrive in a fast-paced, team-oriented, event-driven environment with changing priorities.
  • Thorough understanding of applicable food safety, sanitation, food preparation, alcohol service, and workplace safety requirements.
  • Valid Food Handler’s certification and Alcohol Service Permit where required by applicable local regulations.
  • Strong numerical and analytical skills, including the ability to perform basic and complex calculations involving percentages and financial data.
  • High standards of integrity, professionalism, ethics, confidentiality, and accountability.
  • Ability to work independently with limited direction while maintaining strong collaboration across the organization.
  • Experience working in a union environment is preferred.

  Benefits

  • Annual salary range of $180,000–$210,000.
  • Eligibility for a performance-based bonus.
  • Health, dental, and vision insurance for full-time employees.
  • 401(k) savings plan with company matching.
  • Paid time off, including vacation, sick days, and 11 paid holidays.
  • Opportunity to lead operations across a diverse portfolio of major hospitality and live-event venues.
  • Significant exposure to senior leadership, clients, venue teams, suppliers, and corporate functions.
  • Career opportunities within a large-scale live entertainment and hospitality environment.
  • Inclusive workplace culture that values diverse perspectives, collaboration, innovation, and operational excellence.
  • Opportunity to make a measurable impact on venue profitability, client retention, guest experience, and regional growth.