Area Manager

Illegal Petes LLC•Denver, CO

2d•$92,000 - $107,000

About The Position

The Area Manager oversees the daily operations of multiple restaurants in a designated geographic area. The role focuses on operational efficiency, sales and profitability, compliance with company policies and procedures, and successful company rollouts. The Area Manager develops people and culture with respect, supports operational excellence and community involvement, and helps create an atmosphere that celebrates individuality and relaxed human connection. The position reports to the Vice President of Operations and is full-time, exempt, and salaried, with an annual salary of $92,000–$107,000 plus potential quarterly bonuses. The role requires travel among restaurants in the assigned area and attendance at training and meetings at the home office or off-site.

Requirements

Ability to have fun and embrace Pete’s 10 Rules for living the Good Life.
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 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 turn plans into action.
Ability to safely operate commercial equipment.
Ability to work a flexible schedule, including evenings and weekends.
Reliable vehicle, valid driver’s license, clean driving record, and current auto insurance.
At least 5 years of restaurant management experience.
High school diploma or equivalent.
Proficiency with computers and computer software.

Nice To Haves

At least 2 years of multi-unit management experience.
Bar, catering, kitchen, or fast-casual experience.
Knowledge of restaurant software for scheduling, inventory, point of sale, and off-premise operations.
ServSafe Manager Certification or TIPS training.

Responsibilities

Oversee and monitor day-to-day operations at assigned restaurants, maintaining standards for hospitality, food and drink quality, cleanliness, safety, and compliance.
Conduct weekly restaurant visits to assess 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 compliance audits, address deficiencies with managers, establish corrective action plans, and schedule follow-ups.
Promote a safety-conscious culture, communicate safety initiatives, and ensure compliance with industry safety guidelines, company policies, local regulations, and health standards.
Evaluate restaurant key performance indicators and performance reports, present findings to upper management, and use data to guide decisions.
Review weekly schedules and advise restaurant managers on staffing levels and scheduling concerns.
Support restaurant managers in achieving performance targets.
Collaborate with finance teams to develop and manage restaurant budgets and control costs to meet financial targets.
Identify restaurant manager development needs through ongoing succession planning and oversee training and development of restaurant team members.
Guide employees in improving their skills, knowledge, and abilities, and hold managers and team members accountable for performance.
Work with Human Resources and the Director of Operations General on employee relations issues.
Observe performance and provide direction, support, and follow-up so managers address concerns and deficiencies promptly.
Foster collaboration among restaurant teams and work with cross-functional teams on company initiatives and projects.
Monitor market trends, competitor activity, and customer feedback; recommend strategy adjustments and coach managers on customer satisfaction and loyalty.
Collaborate on community marketing aligned with company mission and values, and coach managers in local relationship building and community marketing.
Coach and train teams to execute food, bar, hospitality, catering, and off-premise operations excellently.
Manage operations responsibilities for new restaurant openings, including identifying candidates for management roles, assisting with recruiting, coordinating store-opening needs with support departments, and communicating new restaurant performance metrics to executive leadership.
Coordinate with the Training Manager, training restaurants, and support departments to ensure management teams are trained in operational, administrative, and development functions.
Collaborate with the Training Manager and new restaurant opening trainers to train new hourly front-of-house and back-of-house team members.