Area Manager Jobs

About The Position

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.

Benefits

• Medical insurance
• Dental insurance
• Vision insurance
• 401(k)
• Paid personal/wellness time
• Free food and some drinks
• Free concert tickets
• Free sports tickets
• Discounted Merc