Region Manager
General Responsibility: Oversees the daily operations of multiple restaurants within a specific region. Their responsibilities include managing human resources and training, overseeing operations, conducting health and safety audits, ensuring compliance with standards / policies, and assessing guest service / satisfaction within each restaurant.
Concurrently, the role is critical in optimizing efficiency, enhancing the Team Member and Guest experience, and achieving sales and financial goals across all restaurants. The Region Manager needs the ability to multitask responsibly and effectively whilst completing their key duties:
· Sales Growth and Profitability: Developing and Executing strategies to enhance sales and achieve profitability targets within each restaurant.
· Team Leadership: Recruiting, hiring, and training restaurant management and teams through a process driven approach to achieve effective staffing and execution levels.
· Guest Focus: Role Modeling, Coaching, and Leading a guest focused mindset throughout assigned region to support and enhance brand mission and Return and Recommend value to the guest
· Quality and Standards: Ensuring that each restaurant meets the brand’s quality, service, and cleanliness standards
· Safety and Compliance: Ensuring compliance with health, safety, and regulatory standards
· Coaching and Support: Leading with positive energy and championing a process driven restaurant visit coaching model to achieve consistent, sustainable, and measurable improvement
· Local Marketing: Coordinating with the marketing department and executing tailored promotional activities
· Financial Oversight: Monitoring financial performance, budgeting, and analyzing profit and loss statements
· Vendor Negotiations: Negotiating contracts with designated suppliers to optimize operational costs
· Performance Management: Proactively identifying and addressing performance issues that affect business results
· Asset Protection: Routinely inspects and evaluates the condition of facilities, equipment, and small-wares. Informs senior leadership of deficiencies, partners on CAPEX initiatives, and executes improvement / replacement schedules
Education and Skills Required:
· College degree in Hotel and Restaurant Management or Business Management preferred
· At least five (5) years of above restaurant management experience in casual, full service or cafeteria dining
· Superior communication and facilitation skills
· Adept with Microsoft Office tools (Excel, PowerPoint, Outlook, Word…)
· Strong financial acumen and ability to dissect P&L and restaurant reports
· Balanced business leadership between achieving Team, Guest, and Financial results
· Able to travel with overnight stays to meet business needs up to 25% of the calendar year
· Lift up to 25 pounds and able to move throughout the entire restaurant during lunch and dinner shifts leading and assisting all restaurant activities as needed
Job Type: Full-time
Pay: $100,000.00 - $110,000.00 per year
Benefits:
- Dental insurance
- Health insurance
- Health savings account
- Life insurance
- Paid time off
- Vision insurance
Schedule:
- Holidays
- On call
- Overtime
- Weekends as needed
Ability to Relocate:
- Baton Rouge, LA: Relocate before starting work (Preferred)
Work Location: Hybrid remote in Baton Rouge, LA