Restaurant Area Director

TalentRemedy•Alexandria, VA

4d•Hybrid

About The Position

The Area Director is responsible for overseeing the operational performance of four restaurant locations across Alexandria, VA and Orlando, FL. This role partners closely with General Managers to drive profitability, maintain operational excellence, strengthen team culture, and ensure exceptional guest experiences across all assigned restaurants. This position requires a highly organized, hands-on leader with strong multi-unit restaurant experience and the ability to effectively manage geographically separated teams. The Area Director will serve as a key operational leader supporting company standards, financial performance, leadership development, and growth initiatives.

Requirements

3–5+ years of multi-unit restaurant management experience
Experience overseeing multiple high-volume, full-service restaurants strongly preferred
Strong understanding of restaurant financials, including P&L management
Proven leadership abilities with a track record of team development
Excellent communication, coaching, and organizational skills
Willingness and ability to travel regularly between locations (up to 40%)
Proficiency with restaurant POS, labor management, and inventory systems
Hands-on, operationally strong leader with a hospitality-first mindset
Data-driven decision-maker with strong analytical skills
Highly organized, accountable, and detail-oriented
Thrives in fast-paced, multi-unit environments
Leads by example and builds culture through presence and consistency
Strong follow-through and attention to detail
Capable of balancing strategic leadership with tactical day-to-day execution

Nice To Haves

Bachelor’s degree preferred, but not required

Responsibilities

Lead by example on company's operations vision and core principles
Oversee daily hospitality and operational performance across all assigned restaurant locations
Ensure consistency in hospitality, food quality, service standards, and cleanliness
Manage and address to completion all day-to-day “fires” related to facility, people, and equipment
Develop and execute action plans to enhance restaurant performance and operational execution
Support and ensure new initiatives, menu items, training programs, and marketing promotions are rolled out to company standards
Maintain full compliance with company standards, safety protocols, health regulations, and labor laws
Conduct weekly in-person restaurant visits, shift operational reviews, and comprehensive operational audits
Coach, mentor, and develop General Managers and management teams
Build accountability and leadership consistency across all locations
Manage people processes like managers meetings, one-on-ones, and progressive discipline
Support recruiting, onboarding, training, and retention efforts
Develop succession plans and leadership bench strength
Promote a positive, hospitality-driven culture focused on teamwork and performance
Maintain in-depth knowledge and understanding of respective restaurant P&Ls and financial trends
Drive sales growth, profitability, and operational efficiencies across all locations
Analyze P&L statements, labor reports, food costs, and operational KPIs
Partner with General Managers to achieve budget and performance goals
Identify opportunities to improve margins, reduce waste, and increase productivity
Monitor inventory, receiving, and purchasing controls
Monitor and coach on labor controls and costs
Educate and coach the restaurant management teams to increase their financial know-how and teach them ways to impact their P&L
Ensure the consistent delivery of Level 3 hospitality by cultivating an exceptional service culture through engaging pre-shift meetings and other impactful team touchpoints
Resolve escalated guest concerns and operational issues
Monitor guest feedback, online reviews, and service metrics
Reinforce hospitality standards and company culture
Conduct food and beverage quality reviews, especially observing and evaluating expo, during each restaurant visit to ensure consistent execution of company standards
Maintain an expert-level understanding of all aspects of company's food production, continuously observing, evaluating, and correcting as needed, including recipe adherence, food quality, storage practices, and kitchen equipment
Observe and validate that line checks and production walks are completed in accordance with company systems and standards
Proactively identify and address facility issues before they impact operations or guest experience
Oversee preventative maintenance programs across all restaurant locations
Partner with GMs to coordinate repairs, vendor services, and emergency maintenance issues in a timely manner
Ensure all locations are operating in a safe, clean, and well-maintained condition - conduct monthly facility audits at each store to validate
Manage relationships with facility vendors, contractors, and service providers
Ensure compliance with building codes, fire safety regulations, and health inspections related to physical plant standards
Travel regularly between Virginia and Florida restaurant locations
Maintain strong communication and visibility with all restaurant leadership teams
Partner closely with the Corporate team on performance updates, operational priorities, and strategic initiatives
Utilize technology and reporting tools to manage multi-state operations effectively