Restaurant Area Manager

The Restaurant Area Manager leads and oversees the overall operations of assigned restaurant brands, managing a portfolio of 5–6 stores. The primary focus is to ensure strong financial performance, operational excellence, food quality, and maximum guest satisfaction. This role is responsible for both Front of House (FOH) and Back of House (BOH) operations, ensuring the consistent execution of brand standards, operational discipline, people development, and overall profitability across all assigned locations.

Key Responsibilities

• Operational Leadership: Oversee the daily operations of assigned stores to ensure consistent execution of brand standards and operational discipline.
• Financial & Performance Management: Drive sales, profitability, productivity, and cost management. Review store financials and operational performance regularly to implement strategic improvements.
• Quality & Service Assurance: Ensure a strong FOH guest experience and precise BOH execution. Monitor food quality, inventory control, labor costs, and overall operational standards.
• People Development: Lead, mentor, and develop Store Managers and restaurant teams, fostering a culture of high performance and leadership growth.
• Compliance & Safety: Ensure strict compliance with all company audit metrics and food safety/sanitation standards.
• Cross-Functional Collaboration: Partner effectively with HR, Quality Assurance (QA), Supply Chain, and Training teams to support store needs and company initiatives.

• Experience: 5–8 years of restaurant operations leadership experience, specifically handling a multi-unit portfolio of 5–6 restaurant stores under a single brand.
• Industry Background: Strong experience in high-volume, casual dining operations. Proven background coming from target source companies/groups (e.g., The Bistro Group, The Moment Group, Viva Foods, AmPhil, Mary Grace).
• Core Competencies: * Deep operational background in both FOH and BOH operations.
  • Strong financial acumen with a deep understanding of P&L management, labor costs, and food cost controls.
  • Excellent leadership, interpersonal, and people management skills.