Regional Director

The Regional Director of Restaurant Operations is responsible for the overall performance, culture, and growth of Lou Malnati's restaurants across an assigned multi-region territory. This role provides hands‑on leadership to District Managers and market-level teams, drives operational excellence and brand consistency, and plays a lead role in supporting New Store Opening (NSO) activity across the territory — from site readiness through post‑opening stabilization. The Regional Director serves as the critical link between corporate strategy and day‑to‑day restaurant execution, ensuring every location delivers the Lou Malnati's guest experience while meeting financial, safety, and people goals. Key Responsibilities Own P&L performance for all restaurants within the assigned multi‑region territory, including sales, labor, food cost, and controllable expense targets. Directly manage, coach, and develop District Managers across the territory, conducting regular restaurant visits, performance reviews, and succession planning. Lead initiatives to drive continuous improvement across the business Ensure consistent execution of operational standards, food quality, safety, and guest experience across all locations in the region. Partner with the NSO team on new restaurant openings within the territory, including site walk‑throughs, staffing timelines, training readiness, and 30/60/90‑day post‑opening support. Identify and develop New Market Opening Manager candidates and support career‑ladder progression for high‑potential restaurant leaders. Lead regional hiring, onboarding, and retention initiatives in partnership with Human Resources and Talent Acquisition. Monitor and respond to regional trends in turnover, engagement, and guest satisfaction, while developing action plans as needed. Ensure compliance with all federal, state, and local labor, health, and safety regulations across every market in the territory. Manage regional labor and controllable budgets, identifying opportunities to improve efficiency without compromising quality or culture. Represent the region in leadership meetings and communicate corporate initiatives, brand standards, and company culture back to restaurant teams. Support crisis management and escalated employee relations matters in partnership with HR. Travel regularly and extensively throughout the assigned territory, including NSO markets. Qualifications 5+ years of multi‑unit restaurant leadership experience, ideally within a high‑volume, full‑service or fast‑casual concept. Proven track record leading District Managers and driving results across multiple locations simultaneously. Experience supporting new restaurant openings in multiple states. Strong financial acumen, including P&L management, labor modeling, and cost control. Demonstrated ability to build and sustain a strong culture across geographically dispersed teams. Excellent communication, coaching, and conflict‑resolution skills. Willingness and ability to travel frequently within the assigned territory. Bachelor's degree in Business, Hospitality Management, or a related field preferred; equivalent experience will be considered. Physical Requirements Ability to travel by car and air regularly, including overnight travel, throughout the assigned territory. Ability to stand, walk, and move throughout restaurant environments, including kitchen and storage areas, for extended periods. Ability to work a flexible schedule, including evenings, weekends, and holidays as business needs require. #J-18808-Ljbffr