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Restaurant Vp Jobs (NOW HIRING)

COREcruitment Ltd

Vice President of Finance

Miami, FL · On-site

Vice President of Finance Miami, FL Salary: DOE We are working with an exciting hospitality group ... The ideal candidate will have a strong background in multi-unit hospitality, restaurants, or ...

Next Step Systems

VP of Information Technology

Charlotte, NC · On-site

$153K - $191K/yr

VP of Information Technology, Charlotte, NC The VP of Information Technology will lead the IT ... unit restaurant or retail experience required. - Experience managing technology for multiple ...

Compass Group

Regional Vice President

Mountain View, CA · On-site

$225K - $250K/yr

The VP oversees cafe, production kitchen, and culinary operations, partnering with support ... restaurants, or hotels. Leadership Scope: 8-10 years of experience directly supervising and ...

Compass Group

Regional Vice President

Mountain View, CA · On-site

$225K - $250K/yr

The VP oversees cafe, production kitchen, and culinary operations, partnering with support ... restaurants, or hotels. Leadership Scope: 8-10 years of experience directly supervising and ...

Wingstop

Regional Vice President of Operations

Houston, TX · On-site

$75K - $100K/yr

Wingstop is a high-growth brand with more than 1,500 restaurants worldwide. We are dedicated to ... As a Regional Vice President of Operations, you will play a critical role in driving operational ...

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Restaurant VP information

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$43.5K

$157.5K

$277.5K

How much do restaurant vp jobs pay per year?

As of Sep 11, 2026, the average yearly pay for restaurant vp in the United States is $157,532.00, according to ZipRecruiter salary data. Most workers in this role earn between $115,000.00 and $190,000.00 per year, depending on experience, location, and employer.

What is a restaurant VP?

Restaurant VPs, or Vice Presidents, are senior executives responsible for overseeing the operations, strategy, and financial performance of a chain or group of restaurants within a company. They set goals, manage budgets, develop policies, and work closely with other leaders to ensure consistent quality and profitability. Restaurant VPs often lead regional or national teams, drive growth initiatives, and ensure compliance with industry standards. Their role is pivotal in shaping the vision and long-term success of a restaurant brand.

What skills and qualifications are needed to thrive as a restaurant VP?

To thrive as a Restaurant VP, you need extensive experience in restaurant operations, strategic planning, and financial management, typically supported by a relevant degree in hospitality, business, or a related field. Familiarity with POS systems, inventory management software, and financial reporting tools is essential, and certifications in food safety or management can be advantageous. Exceptional leadership, communication, and problem-solving skills help drive organizational culture and effective team management. These competencies are crucial to achieving operational excellence, driving profitability, and fostering sustainable growth across multiple restaurant locations.

What are typical challenges a restaurant VP faces when overseeing multiple locations?

A Restaurant VP often manages diverse teams across various locations, which can present challenges in maintaining consistent standards and ensuring effective communication. Balancing operational efficiency with guest satisfaction, responding to shifts in market trends, and supporting local managers are key responsibilities. Additionally, a VP may need to address staffing shortages, supply chain disruptions, and the implementation of new corporate initiatives, all while fostering a positive culture and driving financial performance.

What is the difference between Restaurant Vp vs Restaurant Director?

AspectRestaurant VpRestaurant Director
ResponsibilitiesOversees multiple locations, strategic planning, high-level operationsManages daily restaurant operations, staff, and customer service at a single location
CredentialsExperience in multi-unit management, leadership skills, industry knowledgeExperience in restaurant management, customer service, team leadership
Work EnvironmentCorporate offices, multi-location oversightOn-site at individual restaurant locations

The main difference is that a Restaurant Vp oversees multiple locations and focuses on strategic, high-level management, while a Restaurant Director manages daily operations at a single restaurant. Both roles require strong industry experience, but the Vp typically has broader responsibilities and a higher level of oversight.

More about Restaurant VP jobs

What cities are hiring for Restaurant Vp jobs?

Cities with the most Restaurant Vp job openings:

What are the most commonly searched types of Restaurant jobs?

The most popular types of Restaurant jobs are:

What states have the most Restaurant Vp jobs?

States with the most job openings for Restaurant Vp jobs include:

What are popular job titles related to Restaurant Vp jobs?

For Restaurant Vp jobs, the most frequently searched job titles are:

Restaurant VP jobs near you
Infographic showing various Restaurant Vp job openings in the United States as of September 2026, with employment types broken down into 71% Full Time, and 29% Part Time. Highlights an 100% Physical job distribution, with an average salary of $157,532 per year, or $75.7 per hour.

Vice President, Operations- Fazoli's

Lexington, KY • On-site

FAT Brands Inc
Food Services and Drinking Places • 51 - 200 employees
Learn more about FAT Brands Incexternal

Full-time

Posted 20 days ago

Job description

Description:

Position Summary

The Vice President, Operations — Fazoli’s owns the operating performance of the Fazoli’s system: the P&L of the 34-restaurant company portfolio (approximately 800 employees, 5 Area Supervisors) and the operational health, brand-standards compliance, and royalty performance of 120 franchised restaurants across 50 franchise organizations.

Cross-functional coordination is a primary requirement of the role. The Vice President is the operational voice of on cross functional decisions including supply chain and marketing, then owning their execution in the restaurants. Key interfaces include Marketing and Culinary on the promotional calendar and menu rollouts, Supply Chain on forecasting, Development on openings and remodels, Finance on budget and forecast, Technology on point-of-sale and digital deployments, and Human Resources and Legal on staffing and franchise compliance. 


Essential Duties and Responsibilities

  • Own same-store sales, and restaurant-level operating profit for the company portfolio against the approved annual plan.
  • Drive cost of goods, labor productivity, waste, and cash control to plan; take documented corrective action within the period when a restaurant misses.
  • Establish and enforce a recurring cadence of period business reviews, restaurant visits, and action planning with the Area Supervisor team.
  • Drive franchise same-store sales and reported net sales; partner with Finance & Franchising on royalty reporting integrity and with Legal on collection and default matters.
  • Direct the Franchise Business Consultant team in coaching an assigned franchisee portfolio to measurable gains in sales, margin, and operational scores.
  • Serve as senior operational point of contact for the franchise system.
  • Provide the franchising development supporting new openings, remodels, transfers, renewals. 
  • Administer the operational evaluation and audit program consistently across company and franchise restaurants.
  • Own food safety outcomes, including health inspection performance, third-party audit scores, and certification compliance.
  • Ensure consistent execution of standard operating procedures, guest-experience standards, timekeeping practices, and safety protocols in company restaurants.
Requirements:
  •  Bachelor’s degree in Business Administration, Hospitality Management, or a related field, or an equivalent combination of education and directly relevant multi-unit operations experience.
  • Minimum eight (15) years of progressive multi-unit restaurant operations experience, including at least three (7) years leading multi-unit leaders in a QSR or fast-casual environment.
  • Proven ownership of a multi-unit P&L with a documented record of improving same-store sales and restaurant-level margin.
  • Experience working with franchisees in a franchisor capacity, or comparable experience influencing independent operators without direct authority.
  • Proficiency with restaurant point-of-sale, inventory, labor management, and scheduling systems.
  • Valid driver’s license, insurable driving record, and ability to travel approximately 50–60%, including overnight travel.

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