Regional Manager

Regional ManagerKijung Hospitality GroupPosition SummaryThe Regional Manager is responsible for overseeing the operational performance, leadership development, compliance, guest experience, and financial results of assigned restaurant locations. This role requires a strong balance of strategic leadership and technical restaurant operations knowledge.Strategically, the Regional Manager must be able to identify trends across multiple locations, develop General Managers, improve operational performance, and create action plans that support sales, profitability, guest satisfaction, and company growth. Technically, this role requires hands-on knowledge of restaurant operations, including service standards, labor management, food cost, inventory, safety, compliance, cash handling, training, and operational systems.The Regional Manager serves as a key partner to Operations, HR, Finance, and Executive Leadership to ensure all restaurant locations are operating consistently with the mission, values, standards, and expectations of Kijung Hospitality Group.Essential Duties & ResponsibilitiesPromote, support, and act in a manner consistent with the mission, values, and standards of Kijung Hospitality Group.Oversee assigned restaurant locations to ensure operational excellence, consistency, profitability, and compliance with company expectations.Review financial statements, sales reports, labor reports, activity reports, guest feedback, and other performance data to measure productivity, goal achievement, and areas needing improvement.Monitor key business metrics, including sales, labor costs, food costs, operating profit, guest satisfaction, service standards, and overall restaurant performance.Conduct regular field visits to restaurant locations to evaluate operations, support management teams, identify opportunities, and drive continuous improvement.Utilize company tools, checklists, and audit processes to review restaurant operations, cleanliness, safety, equipment, facilities, and overall compliance with company standards.Provide tactical leadership and guidance to General Managers and management teams in the areas of service, food quality, product preparation, guest relations, alcohol awareness, safety, security, marketing execution, and management development.Identify training needs and support the ongoing development of General Managers, Assistant Managers, Shift Leaders, and other restaurant leadership.Conduct weekly briefing meetings or reports with General Managers, including follow-up on key priorities, action items, operational concerns, and progress from previous meetings.Develop and implement action plans for underperforming locations or areas of concern.Partner with leadership to develop, communicate, and implement operational policies, procedures, systems, and best practices.Provide insight and resolution to complex operational, guest, employee, or compliance issues that may not have established procedures or precedent.Ensure restaurant management teams are properly supporting HR processes throughout the employee lifecycle, including hiring, onboarding, training, coaching, performance management, recognition, corrective action, and separation procedures.Ensure all restaurants remain compliant with government inspections, safety requirements, labor law expectations, health department standards, alcohol compliance, and company policies.Represent the company in select situations involving guests, employees, vendors, contractors, suppliers, regulatory agencies, community partners, and civic organizations.Stay current on external business, technology, restaurant, labor, and regulatory changes that may impact restaurant operations.Partner cross-functionally with Operations, HR, Finance, Marketing, and Executive Leadership to support company initiatives and business goals.Complete other tasks, projects, and job duties as assigned or deemed appropriate by the company.Education & ExperienceBachelor’s degree in Business, Hospitality, Restaurant Management, or a related field preferred; equivalent combination of education and experience may be considered.Minimum of 10 years of progressive restaurant operations experience required.Minimum of 3 years of multi-unit restaurant leadership experience in a fast-paced, full-service restaurant environment required.Strong working knowledge of restaurant operations, including front-of-house, back-of-house, guest service, labor management, food cost, inventory, safety, and compliance.Working knowledge of federal, state, local, and company labor law requirements as they relate to restaurant operations.Experience reading and interpreting P&L statements, budgets, labor reports, sales reports, and operational performance data.Working knowledge of restaurant systems, including point-of-sale systems, scheduling tools, inventory tools, reporting platforms, and related software.Skills & AbilitiesStrong leadership skills with the ability to coach, develop, and hold restaurant management teams accountable.Ability to think strategically, identify operational trends, develop solutions, and understand the long-term impact of business decisions.Strong technical restaurant knowledge with the ability to provide hands-on guidance in daily operations, service execution, labor control, food cost, safety, compliance, and guest experience.Ability to balance big-picture planning with detailed follow-through and execution.Strong understanding of P&L statements, budgetary concepts, cost control, and profitability drivers.Ability to analyze data, identify root causes, and create clear action plans.Excellent verbal, written, and presentation skills.Strong organizational skills with the ability to manage multiple priorities, deadlines, locations, and projects.Ability to work a varied schedule, including nights, weekends, holidays, and overnight travel as needed.Ability to work in a role that includes a mix of office work and frequent hands-on involvement in the restaurants.Intermediate proficiency with Microsoft Office, including Excel, Word, Outlook, and PowerPoint.Experience using AI tools to improve efficiency, reporting, communication, training, process improvement, or operational analysis is a plus.Positive attitude, strong work ethic, and commitment to teamwork, collaboration, and company culture.Ability to represent the company professionally with employees, guests, vendors, agencies, and community partners.Preferred QualificationsExperience supporting multiple restaurant locations in a high-volume, full-service restaurant group.Experience with Korean BBQ, Asian cuisine, or high-touch hospitality restaurant concepts preferred.Bilingual English/Korean or English/Spanish is a plus.Experience opening new restaurants, supporting turnaround locations, or leading operational improvement initiatives is a plus.Experience developing General Managers and building leadership pipelines is strongly preferred. #J-18808-Ljbffr