Regional Manager – Multi-Unit Restaurant Operations
Job Summary
A growing multi-brand restaurant group is seeking an experienced Regional Manager to oversee restaurant operations across Florida, Georgia, and New York.
This is a home-based, field-focused leadership position requiring frequent restaurant visits, overnight travel, and travel between states. This is not a fully remote position.
The Regional Manager will lead General Managers, improve restaurant performance, manage inventory and food costs, develop training programs, increase catering sales, and ensure every location meets company standards.
Required Qualifications
Candidates must have:
- At least five years of restaurant-management experience
- Multi-unit, district, area, or regional management experience
- Experience overseeing restaurants in multiple markets
- Strong knowledge of Toast POS
- Experience using Rosnet for inventory, food costs, forecasting, scheduling, and reporting
- Strong inventory-tracking and inventory-control experience
- Proficiency with Google Drive, Google Docs, and Google Sheets
- Strong Microsoft Excel skills, including creating reports, trackers, and operational spreadsheets
- Experience developing and implementing new training programs
- Strong employee training, coaching, and leadership-development skills
- Proven catering-sales and business-development experience
- Excellent written and verbal communication skills
- Strong organizational, analytical, and problem-solving skills
- Ability to read and understand restaurant profit-and-loss statements
- Valid driver’s license and reliable transportation
- Ability to travel frequently to Florida, Georgia, and New York
- Ability to stay overnight when required
- Flexible availability, including some evenings, weekends, and holidays
ResponsibilitiesRestaurant Operations
- Oversee multiple restaurant locations across Florida, Georgia, and New York
- Visit assigned locations regularly to evaluate operations and leadership performance
- Lead, coach, and hold General Managers accountable
- Ensure consistent food quality, customer service, cleanliness, safety, and order accuracy
- Establish restaurant goals and monitor progress
- Develop corrective action plans for underperforming locations
- Support new restaurant openings and expansion into new markets
- Maintain the individual standards and customer experience of each restaurant concept
Inventory and Rosnet
- Manage inventory-tracking procedures across all assigned locations
- Use Rosnet to monitor inventory, product usage, food costs, waste, purchasing, and forecasting
- Ensure managers complete accurate daily, weekly, and monthly inventory counts
- Review actual versus theoretical food costs
- Investigate inventory shortages and food-cost variances
- Monitor waste, spoilage, product transfers, refunds, discounts, and unexplained losses
- Establish proper inventory par levels
- Prevent overordering, shortages, excessive waste, and product loss
- Verify that invoices, deliveries, purchase orders, and vendor credits are recorded correctly
- Conduct regular inventory audits
- Train managers on Rosnet and inventory-control procedures
Training and Development
- Create new employee and management training programs
- Develop training manuals, checklists, assessments, and standard operating procedures
- Establish structured onboarding programs for employees and managers
- Train General Managers and leadership teams
- Identify performance and training gaps
- Coach employees and managers to improve performance
- Develop high-potential employees for future leadership positions
- Measure training effectiveness and update programs as needed
- Maintain consistent training standards across every location
Toast POS, Google Drive, and Excel
- Use Toast POS to monitor sales, labor, menu performance, discounts, voids, and refunds
- Train managers and employees on the proper use of Toast POS
- Create Excel and Google Sheets reports for sales, labor, inventory, catering, training, and restaurant performance
- Maintain organized operational files and training materials in Google Drive
- Prepare weekly and monthly reports for senior leadership
- Use data to identify trends, problems, and opportunities
Catering and Sales
- Develop strategies to increase catering sales
- Establish catering-sales goals for each restaurant
- Train restaurant teams on catering sales and order execution
- Build relationships with businesses, schools, hospitals, event planners, community organizations, and other potential clients
- Identify new catering opportunities in each market
- Track catering leads, customer relationships, orders, and revenue
- Ensure catering orders are accurate, timely, and professionally delivered
Financial Performance
- Monitor sales, labor costs, food costs, inventory, waste, and profitability
- Review profit-and-loss statements and operational reports
- Work with General Managers to achieve financial targets
- Improve scheduling, purchasing, forecasting, and portion-control procedures
- Reduce unnecessary overtime, waste, refunds, discounts, and product loss
- Ensure compliance with cash-handling and asset-protection procedures
Leadership and Communication
- Recruit, interview, onboard, coach, and develop restaurant leaders
- Communicate goals, standards, and expectations clearly
- Conduct regular meetings with General Managers
- Address performance concerns promptly and professionally
- Build a culture of accountability, teamwork, respect, and continuous improvement
- Maintain effective communication between restaurant teams and senior leadership
Performance Measures
Success will be measured by:
- Restaurant sales and profitability
- Catering-sales growth
- Inventory accuracy
- Food and labor-cost control
- Waste and product-loss reduction
- Toast POS and Rosnet reporting accuracy
- Training completion and effectiveness
- Management development and employee retention
- Customer satisfaction
- Food-safety and cleanliness results
- Compliance with company standards
- Timely completion of reports and action plans
Travel Requirements
This position is based from a home office in Florida and requires frequent travel to restaurant locations in Florida, Georgia, New York and Texas. Additional travel may be required as the company expands.
Candidates must have a valid driver’s license, reliable transportation, and the ability to travel by automobile and air. Overnight stays will be required. Approved business travel expenses will be reimbursed according to company policy.
Benefits
- Competitive salary
- Performance-based bonus opportunities
- Paid time off
- Approved travel-expense reimbursement
- Leadership-development opportunities
- Career-growth opportunities within an expanding restaurant group
Application Requirements
- Must have Multi-unit restaurant-management experience
- Toast POS and Rosnet or inventory system tracking experience
- Inventory and food-cost-management experience
- Training and leadership-development experience
- Microsoft Excel and Google Workspace skills
- Catering-sales achievements
- Experience overseeing restaurants in multiple markets
The restaurant group’s identity will be disclosed to qualified candidates during the interview process.
We are an equal-opportunity employer. Employment decisions are based on qualifications, experience, performance, and business needs without unlawful discrimination.
Pay: $68,656.59 - $82,683.21 per year
Benefits:
- Employee discount
- Paid time off
Work Location: Hybrid remote in West Palm Beach, FL 33409
