Franchise Consulting Jobs in Virginia (NOW HIRING)

Join a well-established, growth-focused restaurant franchise system as a strategic advisor to franchise owners and multi-unit leaders. This field-based role combines operational coaching, financial analysis, and hands-on restaurant support to improve profitability, guest experience, operational consistency, and sustainable growth.

• Base salary of $140,000–$145,000
• Quarterly performance bonus opportunity
• Comprehensive benefits package
• Employer-sponsored retirement benefit with matching up to 5% after one year of service, subject to current plan terms
• Professional development planning and budget support
• Relocation assistance for qualified candidates, based on location and business need
• Opportunity to join a stable organization with significant franchise growth plans

• At least three years of progressive multi-unit restaurant operations leadership, franchise consulting, or comparable field-support experience
• High-volume, full-service restaurant experience with responsibility for annual restaurant sales of at least $3 million; candidates whose experience is limited exclusively to quick-service restaurants are not the target profile
• Strong command of restaurant P&Ls, budgets, labor models, food costs, unit economics, guest counts, average ticket, turnover, operating KPIs, dashboards, and scorecards
• Demonstrated ability to coach franchise owners and restaurant leaders while diplomatically reinforcing operating requirements, performance expectations, and brand standards
• Experience identifying performance gaps, determining root causes, building corrective action plans, and holding operators accountable for measurable improvement
• Ability to travel frequently by air and motor vehicle throughout an assigned territory
• Valid driver’s license and acceptable driving record
• Ability to reside in or relocate to support one of the following territories:
  • Chicago and St. Louis region
  • Kansas City, Kansas, Salt Lake City, and Colorado region
  • Virginia and North Carolina region
• Strong understanding of food safety, hospitality, labor management, restaurant operations, and the guest experience
• Ability to work independently, manage multiple markets and restaurant visits, and follow through on commitments with limited day-to-day supervision

• Conduct regular restaurant visits and comprehensive operational reviews covering food safety, cleanliness, hospitality, sales, profitability, labor, food cost, turnover, and guest experience
• Document visit findings, commitments, and action steps, then follow up to confirm deficiencies have been corrected
• Analyze P&Ls, budgets, operating dashboards, compliance results, guest feedback, and trend data to identify priorities and recommend practical improvements
• Partner with franchisees to build annual business plans, local restaurant marketing plans, and performance strategies
• Develop and monitor corrective action plans for restaurants with operational, financial, staffing, or guest-experience concerns
• Coach franchisees on multi-unit infrastructure, delegation, leadership pipelines, district oversight, and operational consistency
• Support new restaurant openings, conversions, reimages, site readiness, training, opening execution, and post-opening ramp-up
• Help operators implement new products, promotions, technologies, systems, and strategic initiatives
• Advise franchisees on community engagement, digital marketing, local activations, and guest-relations opportunities
• Coordinate with training, marketing, food and beverage, supply chain, technology, and other support teams
• Guide restaurant leaders through urgent labor, safety, performance, guest-service, and reputation issues

• Bachelor’s degree in Business, Hospitality, Restaurant Management, or a related discipline; equivalent experience will be considered
• Experience leading or supporting restaurants with annual sales of $4 million or more
• Prior franchise business consulting or franchise field-support experience
• Experience supporting full-service, high-volume, multi-unit restaurant operations
• Background with new restaurant openings, conversions, reimages, product launches, or portfolio expansion
• Familiarity with HACCP principles and restaurant food-safety compliance
• Experience with succession planning, organizational design, delegation, and district-level leadership structures
• Success helping operators adopt point-of-sale systems, analytics platforms, training portals, and restaurant-management technology
• Strong presentation, communication, coaching, influencing, and change-management skills
• Familiarity with one or more of the identified geographic territories