Area Manager - Restaurants

Overview

Area Manager - Company Restaurants

Reports to:
Director of Company Operations

The Area Manager is responsible for the overall performance of multiple company-owned
restaurants within an assigned geographic area. This role drives sales, profitability,
operational excellence, and people development while ensuring consistent execution of brand standards and guest experience. The Area Manager acts as the primary leader and coach for General Managers and their leadership teams.

• Operational Leadership
  • Oversee daily operations of 6–12 company-owned restaurants
  • Ensure consistent execution of brand standards, operating procedures, and food safety
  • Conduct regular restaurant visits focused on:
  • • Guest experience
    • Food quality and speed of service
    • Cleanliness and safety
  • Lead corrective action plans for underperforming locations
• Financial Performance
  • Own area-level P&L performance
  • Drive results across key controllables:
  • • Sales growth
    • Labor productivity
    • Food and paper cost
    • Repair & maintenance expense
  • Review weekly KPIs and monthly financials with GMs
  • Develop and execute action plans to close performance gaps
• People Development & Talent
  • Management
  • Recruit, develop, and retain high-performing General Managers
  • Coach GMs on leadership, execution, and business acumen
  • Lead performance management, succession planning, and bench development
  • Ensure training and certification standards are met at all levels
  • Partner with Director of Company Operations on:
  • • GM hiring and termination decisions
    • Compensation recommendations
• Culture & Engagement
  • Model company values and leadership behaviors
  • Drive accountability, engagement, and ownership at the restaurant level
  • Build a culture focused on guest satisfaction and results
  • Address performance or conduct issues consistently and fairly
• Compliance & Risk Management
  • Ensure compliance with:
  • • Food safety and sanitation standards
    • Labor laws and company policies
    • Health department and brand audit requirements
  • Manage incident reporting and follow-up
  • Minimize operational and legal risk across the area
• Execution of Initiatives
  • Lead execution of:
  • • New menu items
    • Marketing promotions
    • Technology rollouts
    • Process improvements
  • Serve as a communication bridge between corporate teams and restaurants
  • Provide feedback from the field to support continuous improvement
• Decision-Making & Authority
  • Partner with the Director of Company Operations on:
  • • Major repairs (over $500)
    • Local marketing initiatives
• Field Leadership Expectations
  • Be a visible, hands-on leader in restaurants
  • Balance coaching with accountability during store visits
  • Set clear expectations and follow through consistently
  • Lead by example during peak periods and critical moments
• Key Performance Indicators (KPIs)
  • Same-store sales growth
  • Area-level profitability
  • Labor and food cost targets
  • Guest satisfaction scores
  • Health department and audit results
  • GM retention and bench strength
  • Execution scorecards and initiative completion

• 5–10+ years of QSR or fast-casual restaurant experience
• Proven multi-unit management experience
• Strong financial and P&L management skills
• Demonstrated ability to coach and develop leaders
• Excellent organizational, communication, and problem-solving skills
• Willingness to travel extensively within assigned area (70–80%)

• Managing 6+ company-owned restaurants
• High-volume or high-growth QSR brands
• Turnaround and performance improvement environments
• Experience working with cross-functional corporate teams

The Area Manager is the single most influential role in driving restaurant-level performance and culture. Strong Area Managers deliver consistent execution, develop future leaders, and protect brand integrity.