Area Director

Creole Cuisine Restaurant Concepts is seeking an experienced Area Director to lead a portfolio of restaurants across the Greater New Orleans area.

The Area Director is a hands-on, strategic operations leader responsible for driving restaurant performance, developing General Managers, strengthening our leadership pipeline, and ensuring each location consistently delivers exceptional hospitality and financial results.

This role requires a leader who can see the big picture while staying connected to restaurant-level operations. Our Area Directors work closely with General Managers and support teams to identify opportunities, solve problems, develop talent, and turn business goals into measurable results—all while reinforcing Creole Cuisine's culture and Core Values.

Lead and Develop Restaurant Leaders

• Coach, mentor, and develop General Managers to strengthen leadership capability, accountability, and overall restaurant performance.
• Build strong leadership teams and support succession planning and internal career growth.
• Establish clear expectations and hold leaders accountable for operational, financial, and people-related results.
• Maintain a visible presence within assigned restaurants and serve as a trusted resource to restaurant leadership.

Drive Operational Excellence

• Partner with General Managers to deliver an exceptional guest experience while maintaining strong operational standards.
• Evaluate restaurant performance, identify opportunities, and develop actionable plans for improvement.
• Ensure consistent execution of company standards, systems, programs, and strategic initiatives across assigned locations.
• Partner with Operations and Support teams to address business needs and remove barriers to restaurant success.

Own Financial Performance

• Maintain accountability for the financial performance of assigned restaurants, including EBITDA, sales, labor, cost controls, and overall profitability.
• Analyze P&L statements, business trends, and restaurant-level financial data to identify opportunities and improve results.
• Partner with General Managers on budgeting, forecasting, business planning, and performance management.
• Develop and execute strategies that balance operational excellence, guest satisfaction, team engagement, and profitability.

Build Strong Teams

• Partner with Recruiting, Training, Human Resources, Marketing, Culinary, and other Support teams to ensure restaurants have the talent and resources needed to succeed.
• Support staffing strategies and leadership development across assigned restaurants.
• Identify high-potential leaders and create opportunities for continued development and advancement.
• Reinforce a culture of accountability, recognition, communication, and continuous improvement.

Champion the Creole Cuisine Culture

• Model and reinforce our Core Values of Commitment, Integrity, Generosity, and Fun.
• Build relationships across restaurants and Support departments while maintaining clear communication and accountability.
• Lead with consistency, professionalism, and a genuine commitment to developing people.

• Proven multi-unit restaurant leadership experience, preferably within full-service or high-volume casual dining.
• Demonstrated success leading and developing General Managers and restaurant leadership teams.
• Strong understanding of restaurant operations and financial performance, including P&L management, budgeting, labor, cost controls, and EBITDA.
• Proven ability to improve operational and financial results across multiple locations.
• Experience building strong teams, developing talent, and creating leadership pipelines.
• Strong business judgment with the ability to analyze trends, identify opportunities, and turn strategy into action.
• Excellent communication, coaching, relationship-building, and problem-solving skills.
• Ability to successfully manage multiple priorities in a fast-paced, multi-location environment.
• Working knowledge of employment practices and applicable labor laws.
• Proficiency with Microsoft Office and the ability to quickly learn and effectively use restaurant and business technology systems.
• High school diploma or GED required; college degree preferred.

• Competitive base salary
• Incentive/bonus opportunity
• Weekly pay
• Medical, dental, and vision insurance
• Company-paid life insurance
• 401(k) with company match
• Paid time off
• Monthly cell phone allowance
• Leadership development and growth opportunities
• Support from established Recruiting, Human Resources, Training, Culinary, Marketing, and Operations teams

This position requires regular travel between restaurant locations and the ability to maintain a visible presence within assigned restaurants. The Area Director must be able to perform the essential functions of the position, with reasonable accommodations provided when applicable.

Creole Cuisine Restaurant Concepts is built around four Core Values:

Commitment • Integrity • Generosity • Fun

Creole Cuisine’s family of New Orleans restaurants, located throughout the French Quarter and beyond, offers guests the opportunity to enjoy one of the most historical, unique locales in the United States. Immerse yourself in our culture while enjoying rich, local flavors in a variety of traditional and contemporary dishes.