Restaurant Area Director

Job Description

Job Description

Position Summary:

As an Area Director at Barrio, you will be responsible for overseeing the operations and performance of multiple Barrio restaurants within a designated geographical area. You will work closely with restaurant managers to ensure exceptional guest experiences, uphold brand standards, and drive profitability. This role requires strong leadership, strategic thinking, and a passion for delivering outstanding service.

Training will be in Cleveland, Ohio.

Geographical Area will be in Michigan and Indiana.

Responsibilities:

• Provide leadership and guidance to restaurant managers, fostering a positive and collaborative work environment.
• Monitor and analyze financial performance, including sales, costs, and profitability, and develop strategies to achieve targets.
• Ensure compliance with company policies, procedures, and standards, including food safety and quality regulations.
• Conduct regular visits to restaurants to assess operations, provide support, and address any issues or concerns.
• Implement marketing and promotional initiatives to drive guest traffic and increase sales.
• Recruit, train, and develop restaurant management teams, focusing on succession planning and talent retention.
• Assist the management team with hiring and staffing all positions needed for each restaurant.
• Collaborate with corporate support teams on initiatives, including menu development, technology integration, and operational improvements.
• Foster a culture of exceptional guest service and hospitality, resolving guest complaints and ensuring a memorable dining experience.

Qualifications:

• Proven experience in multi-unit restaurant management, preferably within the casual dining industry.
• Strong financial acumen and experience in budgeting, forecasting, and financial analysis.
• Excellent communication and interpersonal skills, with the ability to lead and motivate teams.
• Demonstrated problem-solving abilities and decision-making skills in a fast-paced environment.
• Knowledge of local health and safety regulations and compliance requirements.
• Flexibility to travel within the designated area as needed.

Competencies:

• Leadership
• Strategic thinking
• Financial management
• Team development
• Communication
• Problem-solving
• Guest focus

Skills:

• Proficiency in Microsoft Office suite (Word, Excel, PowerPoint)
• Familiarity with restaurant management software (e.g., POS systems)
• Ability to analyze data and make data-driven decisions
• Strong organizational and time management skills

Physical Requirements:

• Lifting and Carrying: Ability to lift and carry trays of food and beverages, typically up to 50 pounds.
• Standing and Walking: Prolonged periods of standing and walking throughout the shift.
• Bending and Reaching: Frequent bending, reaching, and twisting.
• Manual Dexterity: Good hand-eye coordination.
• Communication Skills: Clear verbal communication to interact with people.
• Temperature Tolerance: Ability to work in varying temperatures.