Restaurant Area Manager (F&B)

The Restaurant Area Manager is responsible for the overall performance of multiple restaurant locations, focusing on operational consistency, financial results, and people leadership. This role works closely with Restaurant Managers to ensure standards are met, teams are developed, and guest experience remains strong across all assigned stores.

KEY RESPONSIBILITIES

Operations & Guest Experience

• Oversee daily operations of assigned restaurants through regular store visits and coaching.

• Ensure compliance with company standards, food safety requirements, and equipment upkeep.

• Support Restaurant Managers in resolving operational issues and customer concerns.

Financial & Business Performance

• Drive achievement of labor, food cost, and controllable expense targets.

• Review performance reports and identify opportunities to improve efficiency and profitability.

• Maintain working knowledge of store financials, including sales, costs, and margins.

Leadership & Team Development

• Lead, coach, and support Restaurant Managers and key team members.

• Conduct performance reviews and guide individual development plans.

• Identify training needs and ensure teams are properly onboarded and certified.

QUALIFICATIONS

• Minimum 10 years of experience in the Food & Beverage industry, with multi-unit management exposure.

• Background in structured restaurant operations (QSR, casual dining, or similar).

• Proven people management experience, including coaching and performance management.

• Strong understanding of restaurant operations, cost control, and food safety standards.

• Ability to analyze operational reports and translate insights into action.

• Effective communicator with strong leadership and stakeholder management skills.