Regional Manager of Operations

Regional Manager of Operations

The Regional Manager of Operations is responsible for overseeing the operational performance of multiple restaurant locations within a specific region. The role involves ensuring that each restaurant under their leadership delivers exceptional guest experiences, achieves financial targets, maintains operational standards, and fosters team development. The Regional Manager of Operations reports to the Vice President of Operations and serves as the link between corporate strategy and the frontline execution at individual stores.

Responsibilities Include:

• Oversee day-to-day operations across all restaurants within the region, ensuring that all locations maintain high operational standards.
• Implement and enforce operational policies in line with corporate guidelines to ensure compliance with health, safety, and food handling regulations.
• Regularly visit restaurant locations to conduct performance evaluations, identify areas for improvement, and provide strategic recommendations for operational enhancements.
• Ensure that all restaurants meet or exceed key performance metrics (e.g., speed of service, guest satisfaction, and order accuracy).
• Develop and execute strategies to drive profitability at the regional level by controlling costs, optimizing labor, and increasing sales.
• Monitor and analyze financial reports (P&L statements, budgets, etc.) to ensure that each location meets its financial targets.
• Partner with the finance team to set and track budgets for the region, including forecasting for revenue, expenses, and labor.
• Implement initiatives to increase sales, improve margins, and ensure the overall financial health of all stores in the region.
• Coach and mentor District Managers (DMs) and other leadership team members to develop their skills and ensure effective leadership at all locations.
• Build a pipeline of talent by recruiting, training, and developing future leaders, ensuring all stores have strong management teams in place.
• Provide ongoing training and development to staff, promoting a culture of continuous improvement and professional growth.
• Create a positive and motivating work environment that aligns with the company's values and encourages teamwork and high performance.
• Ensure that all restaurants deliver exceptional guest experience by consistently meeting or exceeding service standards.
• Monitor guest feedback through various channels (surveys, online reviews, etc.) and implement strategies to improve guest satisfaction.
• Work with restaurant teams to ensure brand standards are consistently upheld in areas such as cleanliness, hospitality, and food quality.
• Ensure all locations within the region adhere to local, state, and federal regulations (health, labor, and safety laws).
• Oversee safety protocols, including food safety practices, cleanliness, and emergency procedures to ensure a safe environment for both staff and guests.
• Lead the region in following ethical business practices, including adherence to all company policies and procedures.
• Develop and execute regional strategies that align with the overall corporate goals and brand vision.
• Partner with senior leadership to plan and roll out new products, initiatives, and promotional campaigns at the regional level.
• Collaborate with marketing, HR, and supply chain teams to ensure that all restaurants are equipped for successful execution of corporate strategies.
• Stay informed of industry trends, competitor activities, and market dynamics to adapt strategies accordingly.

Requirements:

• Experience: 8-10 years of progressive experience in multi-unit management, with at least 5 years in a leadership role within the QSR or hospitality industry.
• Education: Bachelor's degree in business administration, Hospitality Management, or a related field.
• Leadership Skills: Proven ability to lead and inspire teams, manage multiple restaurant locations, and build strong leadership teams.
• Financial Acumen: Strong understanding of financial management (P&L analysis, budgeting, forecasting) and operational metrics.
• Operational Expertise: In-depth knowledge of restaurant operations, including guest service, food safety, labor management, and compliance.
• Problem-Solving: Ability to identify and solve operational challenges quickly and effectively.
• Communication Skills: Excellent verbal and written communication skills, with the ability to influence and engage at all organizational levels.
• Adaptability: Ability to thrive in a fast-paced, high-pressure environment while managing competing priorities.
• Technology Proficiency: Comfortable using restaurant management software, financial analysis tools, and communication platforms.

Key Performance Indicators (KPIs):

• Sales growth and profitability across all regional locations
• Labor cost management and efficiency
• Guest satisfaction scores.
• Operational compliance and health/safety audit results
• Employee retention and leadership development success

Work Conditions:

The work conditions described are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions of the job.