The Area Director Oversees operational and financial performance and human capital for between 5 and 8 restaurants. This role also provides direction and support to assigned restaurants to meet brand standards and establish performance goals for sales, profitability, guest satisfaction, team member engagement, performance and retention. This includes effective systems and tools utilization, process improvements and leveraging resources. Establishes and promotes area culture as well as systems and processes to build a strong team and retain key talent.

1. Oversees all aspects of the area’s restaurant business: human capital, operations, finance, facilities, marketing and regulatory compliance.
2. Champions brand standards.
3. Achieves sales, profitability, guest and team member goals.
4. Attracts, develops and retains top talent; leverages resources and HR partnership to develop and maintain a robust talent pipeline to minimize open positions and maximize performance, including new hire training and on-boarding, succession planning and development programs.
5. Utilizes performance management tools and techniques for continuous improvement, development and corrective actions.
6. Seeks and shares process improvement and innovation opportunities.
7. Leads restaurant revitalization process and monitors on-going performance to maximize return on investment (ROI).
8. Leverages available resources and supports cross-functional efforts.
9. Performs other responsibilities as needed.
10. Follows company policies, upholds professional standards, and performs all work in a manner respectful of others.
11. Plays key leadership role in the market (beyond own area) that results in positive impact to key business, operational and human capital metrics. Participates and provides leadership to cross-functional teams with system-wide impact.
12. Serves as a coach, mentor or trainer to new Area Directors.
13. Plays key leadership role for management-level development programs.
• Bachelor’s degree in Business, Finance, Hospitality or Hotel/Restaurant Management or related discipline, or equivalent professional experience
• Minimum 7 years multi unit restaurant management experience with direct P&L accountability; with a national chain preferred
• Exemplary restaurant operations leadership skills
• Superior business acumen; including at the market level
• Ability to champion and integrate change on a regular basis
This role frequently travels in the market. If not living in VA must be willing to relocate.
Training will occur in the Texas Market.