The Regional Manager leads the operation of the restaurants. The Regional Manager has the overall responsibility for directing the daily operations of the restaurants in their region, ensuring compliance with LBB standards in all areas of operation, including product preparation and delivery, guest relations, restaurant maintenance and repair, inventory management, team management, recruiting, hiring, termination and retention of team members, financial accountability, and ensuring that the highest quality menu items and services are delivered to each guest.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Controls day-to-day operations by scheduling, ordering, and developing the restaurant's team members.

• Controls profit & loss, by following cash control/security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking appropriate actions.

• Recruits, interviews, and hires team members, conducts performance appraisals, takes disciplinary action, motivates and trains.

• Has authority to hire and terminate (or participate in those decisions) restaurant staff with approval/partnership the Brand Leader and/or Direct Supervisor.

• Ensures that the OSHA, local health and safety codes, as well as the LBB safety and security policies are being adhered to.

• Ensures that the restaurants follow the preventative maintenance program with regards to facility, equipment, and grounds maintenance.

• Ensures a safe working and guest experience environment by facilitating safe work behaviors of the teams.

• Maintains fast, accurate service, positive guest relations, and ensures menu items are consistent with LBB quality standards.

• Ensures food quality and 100% guest satisfaction.

• Ensures complete and timely execution of marketing programs.