Regional Restaurant Manager

We are seeking a dynamic and strategic Regional Restaurant Manager to lead Front and Back of House management for Leven Deli and Leven Supply. This energetic leader will drive operational excellence, foster a positive team environment, and ensure each restaurant delivers exceptional guest experiences. The ideal candidate will possess a passion for hospitality, a strong business acumen, and the ability to inspire teams to achieve their best. This role offers an exciting opportunity to shape the success of our restaurant portfolio through innovative management and strategic planning.

Leadership & Management

• Supervise, support, teach and develop restaurant managers, including General Managers and Kitchen Managers, across multiple locations into more capable Operators.
• Set, communicate and uphold clear performance expectations for managers.
• Conduct weekly one-on-ones, providing support, feedback, and coaching.
• Identify and develop internal talent, building succession and growth plans for the Departmental Team continuing to develop “leadership bench”.
• Lead manager performance evaluations and manage improvement plans when needed.
• Monitor KPIs including sales, labor, food and supply costs, scheduling, and guest satisfaction; take corrective action as needed.
• Develop, revise, and implement SOPs, service standards, and operational checklists so SMART goal orientated at all times, with each Manager actively consciously engaged in reaching success.
• Visit locations weekly to assess service quality, kitchen execution, cleanliness, and team morale.
• Has a standard level of command over all line level positions, having successfully completed training, and working in position in order to effectively understand the operation from the ground level on up, including understanding of Garfield operations.
• Assume GM or AGM role temporarily for vacation coverage, or GM/AGM employee turnover.

Communication & Alignment

• Act as the main conduit for operational communication between executive leadership and location managers.
• Translate company goals and strategic initiatives into clear, actionable plans and follow through to completion.
• Promote a culture of accountability, 5-star hospitality, and operational discipline.
• Lead or support new location openings, ensuring teams are well-trained and operations launch smoothly and that culture and training is consistent with the current status.

Brand Stewardship & Guest Experience

• Champion a consistent and elevated guest experience across all units.
• Analyze guest feedback trends and partner with managers to resolve service or quality concerns.
• Uphold and promote Leven’s core values, culture, and brand identity in every location.

Cross-Department Collaboration

• Partner with the Marketing Director to align on promotions, campaigns, and in-store brand messaging.
• Provide communication and execution of marketing campaigns within the restaurant.
• Work closely with HR to support hiring, onboarding, training, and employee relations.
• Collaborate with ownership and leadership to provide operational insights, forecast growth, and support strategic planning.

Financial Accountability

• Partner with managers to build and manage budgets, labor targets, and weekly sales forecasts.
• Own P&L performance across locations, helping managers interpret and act on financial data.
• Identify margin improvement opportunities while balancing guest experience and team well-being.
• Oversee vendor relations, purchasing decisions, and service contracts as needed.

Culture

• Willingness to learn and utilize our culture, values, and systems.
• Act as a positive role model for all Leven employees.
• Maintain an upbeat and positive attitude.
• Hard working, team oriented attitude, willing to do whatever it takes to get the job done.
• Detail oriented & organized.
• Communicate frequently and efficiently within your department and with all others.
• Maintain a high level of integrity, honesty, and transparency.

Physical Demands

• Required to work on your feet continuously for 8-10 hours daily
• Continuously performing hand and wrist work, including grasping and typing
• Frequently bending and twisting with occasional pushing and pulling, fine hand manipulation, reaching above the shoulder, and kneeling or squatting
• May require the climbing of stairs depending on location
• Some lifting or carrying 0-15 lbs, rarely lifting or carrying up to 50 lbs
• Occasionally exposed to work near moving mechanical parts
• Working in an environment with a noise level that is usually moderate

Schedule Expectations

• Estimated 40-50 hours per week
• An average of 10 hours per week of administrative duties (may vary accordingly)

Qualifications

• 2 years of experience overseeing multiple locations (even temporarily or in an assistant/regional training role).
• Hands-on experience managing several teams and reporting metrics across locations.
• Proven success in developing managers, building strong teams, and leading through influence.
• Strong communication and leadership skills with the ability to translate strategy into action.
• Analytical, detail-oriented, and comfortable using data to drive results.
• Deep understanding of restaurant financials, labor planning, kitchen operations, and cost control.
• Flexible and mobile within the Denver metro area (regular site visits required).
• Tech savvy, or willingness to learn. Toast POS, Google Suite, and R365 experience strongly preferred.