The Restaurant Area Manager leads and oversees the overall operations of assigned restaurant brands, managing a portfolio of 5–6 stores. The primary focus is to ensure strong financial performance, operational excellence, food quality, and maximum guest satisfaction. This role is responsible for both Front of House (FOH) and Back of House (BOH) operations, ensuring the consistent execution of brand standards, operational discipline, people development, and overall profitability across all assigned locations.

Key Responsibilities

• Operational Leadership: Oversee the daily operations of assigned stores to ensure consistent execution of brand standards and operational discipline.
• Financial & Performance Management: Drive sales, profitability, productivity, and cost management. Review store financials and operational performance regularly to implement strategic improvements.