Address Management, Analysis Skills, Auditing, Budgeting, Building Codes, Coaching, Communication Skills, Cost Control, Detail Oriented, Emergency Services, Facilities Management, Facilities and Maintenance, Finance, Financial Management, Financial Trend Analysis, Fire Safety, Follow Through, Food Production, Food Quality, Food Services, Food and Beverage Industry, Hospitality and Tourism, Internet/Online Service, Leadership, Maintain Compliance, Maintenance Services, Marketing, Mentoring, Menu Development, Metrics, Onboarding, Operational Audit, Operational Strategy, Operational Support, Operations Processes, Organizational Skills, People Management, Performance Analysis, Performance Metrics, Preventative Maintenance, Problem Solving Skills, Process Management, Procurement Management, Product/Service Launch, Productivity Management, Profit & Loss, Profit & Loss Analysis, Profit & Loss Management, Profit & Loss Statements, Project/Program Management, Promotional Programs, Regulations, Regulatory Compliance, Restaurant, Revenue Growth, Safety/Work Safety, Shipping/Receiving, Strategic Planning, Succession Planning, Supplier Relationship Management (SRM), Team Building, Team Lead/Manager, Team Player, Time Management, Training Program, Training/Teaching, Vendor/Supplier Relations, Willing to Travel
AREA DIRECTOR
Our client owns and operates nine unique full-service restaurants across Orlando, FL, and Alexandria, VA. Guided by a hyper-local strategy, they leverage strong community connections, a loyal guest following, and dedicated team members to create exceptional dining experiences. With a portfolio of multi-million-dollar restaurants, their mission is to impact lives through extraordinary hospitality — "our people, our guests, and our community".
POSITION OVERVIEW
The Area Director is responsible for overseeing the operational performance of four restaurant locations across Alexandria, VA and Orlando, FL. This role partners closely with General Managers to drive profitability, maintain operational excellence, strengthen team culture, and ensure exceptional guest experiences across all assigned restaurants. This position requires a highly organized, hands-on leader with strong multi-unit restaurant experience and the ability to effectively manage geographically separated teams. The Area Director will serve as a key operational leader supporting company standards, financial performance, leadership development, and growth initiatives.
KEY RESPONSIBILITIES
Operational Leadership
- Lead by example on company's operations vision and core principles
- Oversee daily hospitality and operational performance across all assigned restaurant locations
- Ensure consistency in hospitality, food quality, service standards, and cleanliness
- Manage and address to completion all day-to-day “fires” related to facility, people, and equipment
- Develop and execute action plans to enhance restaurant performance and operational execution
- Support and ensure new initiatives, menu items, training programs, and marketing promotions are rolled out to company standards
- Maintain full compliance with company standards, safety protocols, health regulations, and labor laws
- Conduct weekly in-person restaurant visits, shift operational reviews, and comprehensive operational audits
Leadership & Team Development
- Coach, mentor, and develop General Managers and management teams
- Build accountability and leadership consistency across all locations
- Manage people processes like managers meetings, one-on-ones, and progressive discipline
- Support recruiting, onboarding, training, and retention efforts
- Develop succession plans and leadership bench strength
- Promote a positive, hospitality-driven culture focused on teamwork and performance
Financial Management
- Maintain in-depth knowledge and understanding of respective restaurant P&Ls and financial trends
- Drive sales growth, profitability, and operational efficiencies across all locations
- Analyze P&L statements, labor reports, food costs, and operational KPIs
- Partner with General Managers to achieve budget and performance goals
- Identify opportunities to improve margins, reduce waste, and increase productivity
- Monitor inventory, receiving, and purchasing controls
- Monitor and coach on labor controls and costs
- Educate and coach the restaurant management teams to increase their financial know-how and teach them ways to impact their P&L
Hospitality and Guest Experience
- Ensure the consistent delivery of Level 3 hospitality by cultivating an exceptional service culture through engaging pre-shift meetings and other impactful team touchpoints
- Resolve escalated guest concerns and operational issues
- Monitor guest feedback, online reviews, and service metrics
- Reinforce hospitality standards and company culture
Food & Beverage Quality
- Conduct food and beverage quality reviews, especially observing and evaluating expo, during each restaurant visit to ensure consistent execution of company standards
- Maintain an expert-level understanding of all aspects of company's food production, continuously observing, evaluating, and correcting as needed, including recipe adherence, food quality, storage practices, and kitchen equipment
- Observe and validate that line checks and production walks are completed in accordance with company systems and standards
Facilities & Maintenance Management
- Proactively identify and address facility issues before they impact operations or guest experience
- Oversee preventative maintenance programs across all restaurant locations
- Partner with GMs to coordinate repairs, vendor services, and emergency maintenance issues in a timely manner
- Ensure all locations are operating in a safe, clean, and well-maintained condition - conduct monthly facility audits at each store to validate
- Manage relationships with facility vendors, contractors, and service providers
- Ensure compliance with building codes, fire safety regulations, and health inspections related to physical plant standards
Travel & Communication
- Travel regularly between Virginia and Florida restaurant locations
- Maintain strong communication and visibility with all restaurant leadership teams
- Partner closely with the Corporate team on performance updates, operational priorities, and strategic initiatives
- Utilize technology and reporting tools to manage multi-state operations effectively
Oversees: 4 Restaurant Locations (2 in Virginia, 2 in Florida)
Requirements
QUALIFICATIONS
3–5+ years of multi-unit restaurant management experience
Bachelor’s degree preferred, but not required
Experience overseeing multiple high-volume, full-service restaurants strongly preferred
Strong understanding of restaurant financials, including P&L management
Proven leadership abilities with a track record of team development
Excellent communication, coaching, and organizational skills
Willingness and ability to travel regularly between locations (up to 40%)
Proficiency with restaurant POS, labor management, and inventory systems
Hands-on, operationally strong leader with a hospitality-first mindset
Data-driven decision-maker with strong analytical skills
Highly organized, accountable, and detail-oriented
Thrives in fast-paced, multi-unit environments
Leads by example and builds culture through presence and consistency
Strong follow-through and attention to detail
Capable of balancing strategic leadership with tactical day-to-day execution
Benefits
People are the CORE of their company. That’s why their benefits include:
Monthly EBITDA-based bonus
Comprehensive health, dental, vision, and life insurance coverage
401(k) retirement plan with employer matching contributions
Generous paid time off and sick leave
100% complimentary dining privileges across all locations