Regional Vice President

NEXDINE Hospitality•US MI Remote, MI

About The Position

NEXDINE Hospitality provides dining, hospitality, fitness center, and facility management services to businesses, independent schools, higher education, senior living, and hospitals nationwide. The Regional Vice President (RVP) provides executive leadership and strategic direction for financial, operational, and client relationship functions within an assigned food service and hospitality territory. The role is accountable for operational excellence, client satisfaction, and profitable growth, and serves as a strategic business partner to clients and internal stakeholders. The RVP leads teams to deliver exceptional guest experiences and maintain high standards of service and quality. The position is based in the Detroit, Michigan market; the employee must reside there or be willing to relocate. It is full-time, with compensation commensurate with experience and weekly direct deposit.

Requirements

Bachelor’s degree in hospitality management, Business Administration, or a related field.
At least 10 years of progressive leadership experience in multi-unit food service or hospitality management.
At least 5 years of experience at a senior regional or executive level.
Demonstrated success in financial management, strategic planning, and client partnership.
Ability to lead diverse teams and build strong leadership pipelines.
Exceptional communication, negotiation, and presentation skills.
Strong analytical mindset and ability to balance strategic vision with operational execution.
Must reside in or be willing to relocate to the Detroit, Michigan market.

Responsibilities

Own the financial performance and operational success of hospitality and food service operations in the assigned territory.
Partner with the finance team to develop budgets, forecasts, and financial plans aligned with company and client objectives.
Oversee forecasting and ensure operational units provide accurate monthly, quarterly, and annual projections.
Ensure compliance with company financial, operational, and risk management policies.
Identify and implement strategies to improve profitability and operational efficiency.
Lead client business reviews and build strong partnerships and long-term retention.
Anticipate and fulfill client needs to promote satisfaction, stability, and strategic growth.
Pursue renewals, expansions, and new business opportunities in the hospitality and food service market.
Advise clients and drive innovative solutions that improve service quality and value.
Develop and communicate a long-term regional strategic plan to drive growth and strengthen market position.
Design and execute strategies for incremental sales, organic growth, and market penetration.
Encourage creativity and innovation to enhance the client and guest experience.
Oversee the rollout of company initiatives in alignment with brand standards and operational capabilities.
Promote the company’s culture, values, and hospitality standards throughout management.
Lead recruitment, selection, and onboarding for location and regional leaders.
Develop leadership succession plans and ongoing development opportunities for future leaders.
Build a high-performance culture emphasizing accountability, collaboration, and continuous improvement.
Ensure operations consistently deliver outstanding food quality, presentation, and hospitality service.
Monitor compliance with health, safety, and sanitation standards across all units.
Champion company initiatives and ensure consistent execution of operational policies and brand expectations.
Drive performance improvements through best practices, innovation, and operational excellence.