Regional Manager of Operations

Quality Brand Group•Irving, TX

11d

About The Position

The Regional Manager of Operations oversees the operational performance of multiple restaurant locations within a specific region. The role ensures that restaurants deliver exceptional guest experiences, achieve financial targets, maintain operational standards, and develop their teams. Reporting to the Vice President of Operations, the Regional Manager connects corporate strategy with execution at individual restaurants. The role oversees regional restaurant operations, financial performance, leadership development, guest experience, regulatory compliance, and implementation of corporate strategies. Success is measured through sales growth and profitability, labor efficiency, guest satisfaction, operational and safety compliance, employee retention, and leadership development.

Requirements

8–10 years of progressive experience in multi-unit management, including at least 5 years in a leadership role in the QSR or hospitality industry.
Bachelor’s degree in business administration, Hospitality Management, or a related field.
Proven ability to lead and inspire teams, manage multiple restaurant locations, and build strong leadership teams.
Strong understanding of financial management, including P&L analysis, budgeting, and forecasting, and of operational metrics.
In-depth knowledge of restaurant operations, including guest service, food safety, labor management, and compliance.
Ability to identify and solve operational challenges quickly and effectively.
Excellent verbal and written communication skills, with the ability to influence and engage at all organizational levels.
Ability to thrive in a fast-paced, high-pressure environment while managing competing priorities.
Comfort using restaurant management software, financial analysis tools, and communication platforms.

Responsibilities

Oversee day-to-day operations across all restaurants in the region and maintain high operational standards.
Implement and enforce corporate operational policies and ensure compliance with health, safety, and food-handling regulations.
Visit restaurant locations to evaluate performance, identify improvement opportunities, and recommend operational enhancements.
Ensure restaurants meet or exceed performance metrics, including speed of service, guest satisfaction, and order accuracy.
Develop and execute regional strategies to drive profitability through cost control, labor optimization, and increased sales.
Monitor and analyze financial reports, including P&L statements and budgets, to ensure locations meet financial targets.
Partner with Finance to set and track regional budgets and forecast revenue, expenses, and labor.
Implement initiatives to increase sales, improve margins, and maintain the financial health of regional stores.
Coach and mentor District Managers and other leaders, developing their skills and leadership effectiveness.
Recruit, train, and develop future leaders and maintain strong management teams across stores.
Provide ongoing staff training and development and promote continuous improvement and professional growth.
Create a positive, motivating work environment aligned with company values and supportive of teamwork and high performance.
Ensure restaurants meet or exceed service standards and deliver exceptional guest experiences.
Monitor guest feedback from surveys, online reviews, and other channels, and implement improvements to guest satisfaction.
Work with restaurant teams to uphold brand standards for cleanliness, hospitality, and food quality.
Ensure regional locations comply with local, state, and federal health, labor, and safety laws.
Oversee food safety, cleanliness, and emergency procedures to support a safe environment for staff and guests.
Promote ethical business practices and adherence to company policies and procedures.
Develop and execute regional strategies aligned with corporate goals and brand vision.
Partner with senior leadership to plan and roll out products, initiatives, and promotional campaigns regionally.
Collaborate with Marketing, HR, and Supply Chain to prepare restaurants to execute corporate strategies.
Monitor industry trends, competitor activity, and market dynamics and adapt regional strategies accordingly.