Area Manager

Illegal Petes•Denver, CO

26d

About The Position

Illegal Pete’s is hiring an Area Manager to oversee daily operations across multiple restaurants in a designated geographic area. The role focuses on operational efficiency, sales and profitability, policy and procedure compliance, successful company rollouts, and developing people and culture. The Area Manager works to achieve operational excellence while supporting community involvement, individuality, and relaxed human connection. This is a full-time, exempt, salaried position reporting to the Vice President of Operations. The annual salary is $92,000–$107,000, with quarterly bonus potential. The role requires travel among restaurants in the assigned area, as well as travel for training and meetings at the home office or off-site. A flexible schedule, including evenings and weekends, is required.

Requirements

Ability to operate with a high degree of integrity and professionalism.
Ability to motivate, develop, and hold teams accountable.
Excellent written and oral communication, organizational, and time-management skills.
Demonstrated ability to manage projects and deliver results within specified timeframes.
Strong functional expertise in kitchen, bar, and restaurant operations.
Ability to develop presentation content and deliver it to mixed audiences.
Basic math skills and ability to read, process, and communicate about financial statements.
Excellent conflict-management, problem-solving, and relationship-building skills.
Ability to speak, read, follow, write, and comprehend instructions, correspondence, and policy documents.
Ability to work effectively in a diverse workforce.
Ability to set goals and translate plans into action.
Ability to safely operate commercial equipment.
Ability to perform physical activities that may include walking, bending, twisting, reaching, stooping, kneeling, crouching, pushing, pulling, or moving objects up to 50 pounds.
Ability to work a flexible schedule, including evenings and weekends.
Reliable vehicle, valid driver’s license, clean driving record, and current auto insurance.

Nice To Haves

At least 2 years of multi-unit management experience.
At least 5 years of restaurant management experience.
Bar, catering, kitchen, or fast-casual experience.
High school diploma or equivalent.
Knowledge of restaurant software for scheduling, inventory, point of sale, and off-premise operations.
ServSafe Manager Certification and TIPs training.
Proficiency working with computers and computer software.
Ability to have fun and embrace Pete’s 10 Rules for living the Good Life.

Responsibilities

Oversee day-to-day operations across assigned restaurants and maintain high standards for hospitality, food and drink quality, cleanliness, safety, and compliance.
Conduct weekly restaurant visits focused on operations, staff appearance, guest service, cleanliness, employee relations, and employee recognition.
Hold monthly meetings with restaurant management teams to communicate market operational initiatives.
Conduct quarterly restaurant compliance audits, address deficiencies with managers, establish corrective action plans, and schedule follow-up.
Promote a safety-conscious culture, communicate safety initiatives, and ensure compliance with industry safety guidelines, company policies, local regulations, and health standards.
Evaluate and analyze key performance indicators to assess restaurant performance.
Review weekly online schedules and guide restaurant managers on staffing levels and scheduling concerns.
Support restaurant managers in achieving performance targets.
Generate and analyze performance reports and present findings to upper management.
Collaborate with finance teams to develop and manage restaurant budgets, and monitor and control costs against financial targets.
Use data-driven insights to guide decision-making.
Identify restaurant managers’ development needs through ongoing internal succession planning.
Oversee training and development for restaurant team members and guide improvements in their skills, knowledge, and abilities.
Hold restaurant managers and team members accountable for performance; observe performance and provide direction, support, and follow-up to address concerns or deficiencies promptly.
Communicate employee relations issues to Human Resources and the Director of Operations General.
Foster collaboration among restaurant teams and work with cross-functional teams to implement company initiatives and projects.
Monitor market trends, competitor activity, and customer feedback; recommend and implement strategies to improve customer satisfaction and loyalty.
Collaborate on community marketing aligned with the company’s mission and values, and coach managers in local relationship building and community marketing.
Coach and train teams for excellence in food, bar, hospitality, catering, and off-premise execution.
Manage operational responsibilities for new restaurant openings, including identifying candidates for manager roles, assisting with recruiting, coordinating store-opening needs with support departments, and communicating performance metrics to executive leadership after opening.
Coordinate with the Training Manager, training restaurants, and support departments to ensure management teams receive operational, administrative, and development training.
Collaborate with the Training Manager and new restaurant opening trainers to train new hourly front-of-house and back-of-house team members.