Operations Manager

Operations Manager We are looking for a high-performing Multi-Unit Operations Manager to oversee our "flavor-focused" restaurant locations across two key territories: the Maryland/DC Metropolitan area and Louisiana. This role requires a leader who can navigate the fast-paced, high-volume environment of the nation's capital while maintaining the operational excellence and local hospitality expected in our Louisiana markets. Candidate must live in one of the 2 markets. Regional Strategy & Travel Territory: A mix of urban DC/Maryland locations and regional Louisiana units. Travel: Regular travel between the DMV and Louisiana is required to ensure brand standards are met and to provide face-to-face coaching for General Managers. Cultural Adaptability: The ability to lead diverse teams across different regional work culturesfrom the metropolitan Northeast to the Gulf Coast. Key Responsibilities Operational Leadership: Ensure every unit delivers our signature "fresh, never faked" product and seasoned sides with 100% consistency. Multi-Unit Financials: Manage P&L for both regions, with a heavy focus on labor optimization, inventory control, and driving year-over-year sales growth. Talent Pipeline: Recruit, train, and retain General Managers. You will be responsible for building a culture of accountability and "insatiable curiosity" among your leadership team. Quality Control: Conduct rigorous site inspections to ensure compliance with health department regulations (unique to both LA and MD/DC) and brand safety standards. Problem Solving: Act as the primary point of contact for the District Manager to resolve high-level operational or human resources issues. Qualifications & Skills Experience: 35+ years of multi-unit supervisory experience in the restaurant, retail, or food service industry. Regional Knowledge: Familiarity with the labor markets and operational nuances of the Mid-Atlantic and/or the South is a major plus. Leadership Style: A "guest-service" mentality with the ability to remain calm and tactful during difficult situations. Education/Certification: Manager Food Handler Certification required (transferable or valid in both LA and MD/DC). Technical Proficiency: Ability to measure performance both subjectively (culture/morale) and objectively (KPIs/Data).