Vice President of Beverage and Food

Job Description

Job Description

Vision Hospitality Group, Inc.

Put people first. Enhance lives. Create possibilities.

At Vision Hospitality Group, we believe our greatest responsibility is to enhance the lives of our associates, guests, partners, and communities. By investing in people, encouraging innovative thinking, and creating opportunities to build meaningful careers, we strive for excellence in everything we do—and move closer to our vision of becoming the best and most respected hotel company in America.

We are seeking an experienced Vice President of Beverage & Food to lead a portfolio of food and beverage operations, develop our leaders, strengthen performance, and promote our culture through everyday actions. This is a position that will be based in the Nashville area.

Why Vision?

At Vision, you will do more than oversee hotels. You will build leaders, create opportunities, improve performance, and make a meaningful difference in the lives of others. We are never bored, never complacent, and always looking for a better way forward. If you are ready to lead with purpose, serve with humility, and help shape the future of hospitality, we would be happy to meet you.

The Opportunity

This is a hands-on leadership role for someone who can balance people, performance, and purpose. You will support our food and beverage leaders and property teams through associate engagement, focused guest satisfaction, revenue growth, profitability, and superior brand performance. Our teams lead with integrity and humility, communicate openly, hold teams accountable, and are willing to roll up our sleeves whenever support is needed.

What You’ll Do

• Support general managers, operations leaders, executive chefs, and food and beverage leaders with restaurants, breakfast, bars, catering, banquets, markets, and other property needs.
• Concept Development and Execution
• Work with both Development Team and Strategic partnerships to consult and execute openings.
• Work with both Regional Operations and Field Teams to implement brand standards and drive guest satisfaction
• Drive financial performance
• Field Partnership & Operational Support
• Spend time in our hotels, work alongside property teams, understand what is happening, and help put practical solutions in place.
• When needed, be able to roll up their sleeves and help during openings, leadership changes, and other times when a hotel needs extra support.
• Coach hotel leaders and work with the Performance Excellence leader on useful tools and training to recognize good work and follow up on agreed upon action items.
• Use the Golden Rule during every interaction, including difficult conversations and high-pressure situations.

Financial Results

• Help each hotel turn company and ownership goals into clear food and beverage priorities and action plans.
• Review revenue, profit, labor, cost of sales, check averages, menu mix, waste, inventory, and banquet performance, then help the team take action.
• Work with Finance and hotel teams on budgets, forecasts, monthly reviews, capital needs, pricing, and project requests.
• Look for practical ways to grow revenue through menus, beverages, banquets, catering, local promotions, and partnership with Sales and Marketing.
• Help hotels improve purchasing, receiving, vendor relationships, product specifications, quality, and overall cost.

Simple Processes & Useful Tools

• Assist in the review and development of SOPs, checklists, tools, reports, and training resources.
• Create consistent processes for menu costing, recipes, inventory, waste, scheduling, forecasting, sanitation, service, and performance reviews.
• Stay current on food and beverage systems, technology, and industry practices, and look for tools that can help our teams save time, control costs, and make better decisions. This includes systems such as Micros, Toast, Hotel Effectiveness, brand property management systems, Excel, and ProfitSword.
• Share good ideas and lessons learned so our hotels can learn from and support one another.
• Help hotels understand and meet Marriott, Hilton, and other applicable brand standards and programs.
• Support consistent food quality, beverage service, cleanliness, food safety, alcohol compliance, and guest service.

Development, Openings & Transitions

• Help with concepts, kitchen and outlet planning, equipment and small wares, budgets before opening, vendors, menus, staffing plans, and operating plans.
• Work with Development, Design and Construction, Procurement, IT, Finance, Operations, brands, owners, and hotel teams to identify needs early and keep projects moving.
• Create and manage food and beverage plans for openings, acquisitions, conversions, renovations, and relaunches, and stay involved until the operation is stable.

Experience We Are Looking For

• Five or more years of hotel food and beverage leadership experience, including experience supporting multiple hotels, a region, task force assignments, or projects above the property level.
• A career that shows continued growth, added responsibility, and success. Experience may include roles such as outlet manager, catering leader, food and beverage director, executive chef, hotel general manager, or food and beverage leader for multiple hotels.
• A track record of growing revenue, improving profit, controlling costs, increasing productivity, and strengthening daily operations. The candidate should be able to share specific examples and results from their work.
• Experience finding opportunities in labor, purchasing, menu pricing, product mix, waste, inventory, banquets, catering, and outlet operations, and helping hotel teams turn those opportunities into results.
• Strong knowledge of budgets, forecasts, menu engineering, labor, purchasing, inventory, food safety, and service operations.
• Experience with major hotel brands is strongly preferred. Experience with openings, conversions, renovations, and new concepts is a plus.
• Experience reviewing, selecting, and putting new tools or systems in place, such as point of sale, inventory, purchasing, scheduling, recipe costing, reporting, or business intelligence tools.
• Able to look at a process from beginning to end, find steps that slow people down or add cost, and work with the team to build a simpler and better way.
• Keeps up with the hotel and restaurant industry, visits other operations, builds relationships, asks questions, and brings back ideas that can help Vision stay ahead.
• Understands that a new system or process only works when people understand it and believe it will help. Has experience training teams, asking for feedback, and supporting people through change.
• Able to build a simple business case for a new tool, system, vendor, or project by explaining the cost, expected benefit, time needed, and how success will be measured.
• Able to build trust, coach experienced hotel leaders, and help teams make changes without having direct authority over them.
• Comfortable reviewing data, asking questions, explaining what it means, and helping teams build a clear plan.
• Comfortable using Microsoft Office, Micros, Toast, ProfitSword, labor management systems, hotel property management systems, purchasing, scheduling, and other related systems.
• Food safety manager certification and responsible alcohol service knowledge are preferred. Must be able to obtain required certifications.

The Kind of Person We Are Looking For

• Puts people first, follows the Golden Rule, recognizes others, and helps people succeed.
• Looks for a better way without making people feel that the work they have already done is not valued.
• Can push for stronger results while still creating a culture where hotel teams feel supported, heard, and comfortable asking for help.
• Can move comfortably from a leadership meeting or P&L review to a kitchen walk through, menu costing session, or live service support.
• Understands how to balance the needs of our guests, associates, brands, owners, hotels, and company.
• Listens well, communicates directly, earns trust, and does not make the work more complicated than it needs to be.
• Works across departments and hotels, shares credit, handles disagreements with respect, and believes in One Team, One Vision.
• Sets clear expectations, follows through, and is willing to have honest conversations when results or standards are not where they need to be.
• Pays attention to food, beverage, guest, and technology trends, but makes sure new ideas are useful and make financial sense.

Work Location & Travel

This position is preferably based in Chattanooga, Tennessee, or Nashville, Tennessee. Frequent travel to Vision Hospitality Group hotels and business partners is required. Travel will vary based on hotel needs, openings, transitions, and special projects. Evening, weekend, and holiday availability may be needed when supporting hotel operations.

Physical & Other Requirements

The employee must be able to work in hotels, restaurants, bars, banquets, kitchens, and office environments; remain on their feet for extended periods during field visits; move through active operating areas; and travel by air and automobile. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions of the role.

Equal Opportunity

Vision Hospitality Group, Inc. is an equal opportunity employer. Consistent with our values and the Golden Rule, we are committed to a workplace where people are treated with dignity and respect. Employment decisions are based on qualifications, merit, and business needs and are made without unlawful discrimination or retaliation. This description summarizes the role’s primary responsibilities and is not intended to be an exhaustive list. Responsibilities may change based on business needs.

Join ONE TEAM. ONE VISION.