Regional Operations Manager

Regional Manager: We are looking for a passionate and experienced Regional Manager / Director of Restaurants that will oversee all business and operations for our restaurants units in Pennsylvania and New Jersey - a total of 6 large, high volume restaurant operations. The position will have oversight responsibility for $70 million+ in revenue across the six very busy restaurant locations, by providing day to day oversight to the General Managers and operations teams and working closely with a wide range of Managers and senior culinary leadership. As we continue to open new locations, this positions scope will also expand to include a vital leadership role in these projects from conception to opening and ongoing day to day oversight.As Regional Director of Restaurants, you will oversee the operational and strategic aspects of multiple restaurant locations within our organization. Your primary responsibility will be to ensure consistent excellence in operations, guest experience, and financial performance across all restaurants under your jurisdiction.This is a critical leadership role for the restaurant group and brand, requiring the highest standards of performance to provide an internal role model and example of the company's values. The position is responsible for ensuring that the restaurants comply with all laws and achieve both financial and qualitative performance targets, positioning the restaurant group for continued long-term growth. and success.The person we are looking for must demonstrate strong communication and interpersonal skills and exceptional leadership oversight and presence, be eager to learn and grow with us, have a passion for creating memorable, world class guest experiences around food & wine, enjoy finding new ways to solve problems, have an iron clad integrity, and love being around people! The candidate must understand and have the desire to promote our brand and culture.Qualifications:Proven experience as a Regional Manager or similar role in the restaurant industryStrong leadership and managerial skills with a track record of driving resultsExcellent Communication and interpersonal skillsStrong understanding of financial management principles and experience with P&L accountabiltyKnowledge of restaurant operations, systems implementation, and compliance requirementsAbility to travel regularly and work flexible hours as neededPreferred candidates will possess the following: - A passion for hospitality and knowledge of Mediterranean cuisine, and a thorough understanding of wine and wine pairings- Executive Leadership presence and strong communication and interpersonal skills- Strategic thinking and a commitment to fostering a positive organizational culture- A strong, proven track record of developing leaders and promoting a high performance customer service culture- At least 3 - 5 years experience managing multi-unit locations at the director level with revenue of $70 million+ combined revenue for 6 high-volume, high-energy and high-profile units- Experience at a senior level with new restaurant opening responsibilities such as hiring and training employees and leadership, implementing new systems, policies and procedures- An advanced understanding of restaurant financial models, budgeting, expense management and P&L analysis- Be able to work a varied schedule of nights, weekends, and holidays as business dictates and travel freely for periods of time while new openings are in progressKey Responsibilities:1. Operational Leadership:Ensure smooth operations and adherence to company standards across all restaurants.Conduct regular visits to loctaios during service hours to monitor operations and address any issuesOversee certifications of management and staff - ServSafe, RAMP, License Renew2. Human Resources Management:Oversee recruitment, hiring and training of management teamsProvide coaching and support for management development and performance improvementOversee certifications of management and staff - SERVsafe, RAMP, License RenewalsAddress HR issues including disciplinary actions, grievances and terminations3. Financial OversightMonitor P&L statements and inventory management to achieve financial targetsImplement cost ontrol measures and ensure profitability across locations4. Guest Experience and Quality AssuranceAddress feedback from secret shoppers and guest reviews to maintain high service standardsWork with Management and Chef teams to streamline menus and evolve offerings as necessary.5. Vendor Management & NegotiationsNegotiate Contracts and manage relationships with vendors to ensure competitive pricing and quality service6. Systems Implementation & ComplianceImplement and Monitor Systems for operational efficiency, including check-in procedures and closing reportEnsure compliance with health and safety regulations and manage liabilities such as slips and falls.7. Strategic Planning & CommunicationCollaborate with ownership through regular meetings (weekly/zoom) to discuss performance, challenges and strategic initiativesAct as a liaison for PR and social media activities to maintain positive brand image and community relations8. Cultural Leadership and DevelopmentFoster a positive culture within restaurants, emphasizing teamwork, accountability and guest satisfactionProvide ongoing education and training to management teams to enhace skills and performance9. Emergency Management & Contingency PlanningDevelop solutions for short-staffed restaurants, vacations, or unforeseen closures to minimize disruptionsEEO: Equal Opportunity Employer

Created: 2025-02-25