The Restaurant Area Manager is responsible for overseeing the day-to-day operations of assigned restaurants, ensuring all operational standards are met, and leading a team of restaurant managers and staff to achieve performance goals. This role involves maintaining food and beverage safety standards, managing costs, improving operational efficiency, and supporting the growth and development of team members. The Area Manager is expected to manage a high-performing team, meet financial targets, and provide exceptional customer service in a fast-paced environment.

JOB RESPONSBILITIES:

A. Operational Management:

• Monitor and support the day-to-day operations of assigned restaurants.
• Ensure all equipment is maintained and serviced in line with company policies.
• Conduct store visits and operational evaluations, guiding Restaurant General Managers (RGM) and Assistant General Managers (AGMs) to improve performance.
• Address and resolve customer complaints in a timely and professional manner.

B. Financial & Performance Management:

• Set and achieve weekly labor cost targets for assigned restaurants.
• Analyze restaurant data and daily management reports to assess overall outlet performance and implement improvements.
• Manage food cost, spoilage, yield, and labor budgeting to ensure profitability.
• Understand store financials, including top-line, bottom-line, controllable expenses, and food cost.

C. Team Development & Leadership:

• Lead, coach, and develop restaurant managers and team members at all levels within assigned restaurants.
• Complete performance appraisals and Individual Development Plans for restaurant managers and lower-level employees.
• Identify training needs and conduct or arrange for personnel training, orientation, or re-certification as necessary.

JOB QUALIFICATIONS:

• Minimum of 10 years in the Food & Beverage industry, with at least 5 years in a multi-unit management or in an Area Manager role.
• Strong exposure to structured restaurant organizations (e.g., QSR, casual dining, commissary-based operations).
• With market awareness on competitor trends, product innovations, and operational benchmarks.
• Has supervised and coached at least 5 direct reports, including Restaurant Managers and team leaders.
• Proficient in performance evaluation, team development, and succession planning.
• Skilled in cross-level communication, people management, and stakeholder coordination.
• Knowledgeable in BOH and FOH operations, as well as commissary integration.
• Trained in food safety and hygiene protocols.
• Experienced in food costing, labor budgeting, spoilage/yield management, and overall store P&L.
• Proficient in using restaurant operations reports and analytics to drive performance improvements.