What are the responsibilities and job description for the Exec Vice President position at Chawla Pointe LLC?
About the Role
The Executive Vice President (EVP) – Hospitality & Multi-Property Operations is a senior executive leader responsible for overseeing the strategic, operational, and financial performance of the organization’s hotel, restaurant, and event venue portfolio. This role works in close partnership with the Chief Operating Officer (COO) and Chief Financial Officer (CFO) to ensure operational excellence, financial discipline, and brand compliance across all properties.
The EVP provides direct oversight of multi-property operations, Property Improvement Plan (PIP) renovations, food & beverage performance, maintenance departments, and revenue-generating event operations. This position requires a hands-on leader with deep hospitality experience who can balance guest satisfaction, operational efficiency, capital planning, and profitability across diverse business units.
The EVP serves as a key liaison between ownership, brand partners, and on-property leadership teams, ensuring alignment with corporate goals and long-term growth strategies.
Core Responsibilities
Executive Leadership & Strategic Alignment
Partner with the COO and CFO to align hospitality operations with financial strategy and long-term growth plans.
Collaborate with the CEO and ownership group to develop and execute multi-year strategies for hotels, restaurants, and event venues.
Provide executive leadership and direction to General Managers, Directors, and senior department heads.
Hotel Operations Oversight
Oversee daily and strategic operations across multiple hotel properties, ensuring consistency in service, standards, and profitability.
Ensure compliance with brand standards, QA inspections, PIP requirements, and franchise agreements.
Drive improvements in guest satisfaction scores, ADR, RevPAR, occupancy, and reputation management.
Support sales strategies including LNR, group business, extended stay, and contract accounts.
Restaurant & Food & Beverage Operations
Oversee restaurant operations, culinary programs, food safety, labor controls, and cost management.
Partner with culinary and F&B leadership to improve menu profitability, guest experience, and operational efficiency.
Monitor food cost, labor cost, vendor relationships, and inventory controls.
Ensure compliance with health department regulations and food safety standards.
Event & Venue Operations
Lead strategy and oversight for event venues, including weddings, corporate events, conferences, and community functions.
Drive event revenue through pricing strategies, sales coordination, and operational execution.
Ensure seamless coordination between events, catering, kitchen, housekeeping, and facilities teams.
Monitor event profitability, staffing models, and guest satisfaction.
Property Improvement Plans (PIPs) & Capital Projects
Oversee all PIP renovations, capital improvements, and brand-mandated upgrades.
Coordinate with architects, designers, contractors, brand representatives, and ownership.
Ensure projects are delivered on time, within budget, and in compliance with brand and safety standards.
Align capital planning with operational needs and financial forecasts.
Maintenance & Asset Management
Direct and manage maintenance departments across all properties.
Implement preventive maintenance programs to protect assets and reduce downtime.
Ensure life-safety systems, inspections, and regulatory requirements are met.
Support long-term asset planning and replacement cycles.
Financial Oversight & Budgeting
Lead the development of annual operating budgets and capital budgets in coordination with the CFO.
Monitor financial performance across hotels, restaurants, and event venues.
Control expenses related to labor, utilities, maintenance, food, supplies, and capital spending.
Drive profitability while maintaining service quality and brand standards.
People Leadership & Culture
Mentor and develop General Managers, AGMs, F&B leaders, and event managers.
Establish performance expectations, accountability systems, and succession planning.
Promote a culture of hospitality, compliance, and operational excellence.
Support HR initiatives including staffing strategy, training, retention, and leadership development.
Compliance, Risk & Brand Relations
Ensure compliance with brand requirements, franchise agreements, health and safety regulations, and employment laws.
Serve as primary executive contact for brand representatives, inspectors, and auditors.
Identify operational and financial risks and implement mitigation strategies.
Minimum Qualifications
Bachelor’s degree in Hospitality Management, Business Administration, Finance, or related field.
Minimum 10 years of senior leadership experience in hospitality, including multi-property oversight.
Proven experience managing hotels, restaurants, and/or event venues.
Demonstrated success leading PIP renovations and capital projects.
Strong financial and operational leadership skills.
Preferred Qualifications
MBA or advanced degree.
Experience with franchised hotel brands (Hilton, IHG, Wyndham, Choice, etc.).
Strong background in food & beverage and event-driven revenue models.
Experience working directly with ownership groups and boards.
Certifications in hospitality leadership, project management, or facilities management.
Key Skills & Competencies
Multi-property hospitality leadership
Brand compliance & QA readiness
PIP & capital project management
Financial analysis & budgeting
Food & beverage operations
Event operations & revenue optimization
Maintenance & asset management
Team development & executive communication
Compensation & Benefits
Competitive executive compensation
Paid Holidays
One (1) Week Paid Time Off
Health / Medical Insurance
Dental Insurance
Vision Insurance
Hotel Lodging Benefits
Phone Allowance
Quarterly Performance Bonuses
Performance Accountability
The EVP – Hospitality & Multi-Property Operations is accountable for financial performance, guest satisfaction, brand compliance, capital project execution, and leadership effectiveness across the hotel, restaurant, and event portfolio.
Salary : $60,000 - $75,000