What are the responsibilities and job description for the Regional Operations Manager position at Patrice & Associates?

Regional Manager :

We are looking for a passionate and experienced Regional Manager / Director of Restaurants that will oversee all business and operations for our restaurants units in Pennsylvania and New Jersey - a total of 6 large, high volume restaurant operations. The position will have oversight responsibility for $70 million in revenue across the six very busy restaurant locations, by providing day to day oversight to the General Managers and operations teams and working closely with a wide range of Managers and senior culinary leadership. As we continue to open new locations, this position's scope will also expand to include a vital leadership role in these projects from conception to opening and ongoing day to day oversight.

As Regional Director of Restaurants, you will oversee the operational and strategic aspects of multiple restaurant locations within our organization. Your primary responsibility will be to ensure consistent excellence in operations, guest experience, and financial performance across all restaurants under your jurisdiction.

This is a critical leadership role for the restaurant group and brand, requiring the highest standards of performance to provide an internal role model and example of the company's values. The position is responsible for ensuring that the restaurants comply with all laws and achieve both financial and qualitative performance targets, positioning the restaurant group for continued long-term growth. and success.

The person we are looking for must demonstrate strong communication and interpersonal skills and exceptional leadership oversight and presence, be eager to learn and grow with us, have a passion for creating memorable, world class guest experiences around food & wine, enjoy finding new ways to solve problems, have an iron clad integrity, and love being around people! The candidate must understand and have the desire to promote our brand and culture.

Qualifications :

Proven experience as a Regional Manager or similar role in the restaurant industry
Strong leadership and managerial skills with a track record of driving results
Excellent Communication and interpersonal skills
Strong understanding of financial management principles and experience with P&L accountabilty
Knowledge of restaurant operations, systems implementation, and compliance requirements
Ability to travel regularly and work flexible hours as needed

Preferred candidates will possess the following :

A passion for hospitality and knowledge of Mediterranean cuisine, and a thorough understanding of wine and wine pairings

Executive Leadership presence and strong communication and interpersonal skills

Strategic thinking and a commitment to fostering a positive organizational culture

A strong, proven track record of developing leaders and promoting a high performance customer service culture

At least 3 - 5 years experience managing multi-unit locations at the director level with revenue of $70 million combined revenue for 6 high-volume, high-energy and high-profile units

Experience at a senior level with new restaurant opening responsibilities such as hiring and training employees and leadership, implementing new systems, policies and procedures

An advanced understanding of restaurant financial models, budgeting, expense management and P&L analysis

Be able to work a varied schedule of nights, weekends, and holidays as business dictates and travel freely for periods of time while new openings are in progress

Key Responsibilities :

1. Operational Leadership :

Ensure smooth operations and adherence to company standards across all restaurants.

Conduct regular visits to loctaios during service hours to monitor operations and address any issues

Oversee certifications of management and staff - ServSafe, RAMP, License Renew

2. Human Resources Management :

Oversee recruitment, hiring and training of management teams

Provide coaching and support for management development and performance improvement

Oversee certifications of management and staff - SERVsafe, RAMP, License Renewals

Address HR issues including disciplinary actions, grievances and terminations

3. Financial Oversight

Monitor P&L statements and inventory management to achieve financial targets

Implement cost ontrol measures and ensure profitability across locations

4. Guest Experience and Quality Assurance

Address feedback from secret shoppers and guest reviews to maintain high service standards

Work with Management and Chef teams to streamline menus and evolve offerings as necessary.

5. Vendor Management & Negotiations

Negotiate Contracts and manage relationships with vendors to ensure competitive pricing and quality service

6. Systems Implementation & Compliance

Implement and Monitor Systems for operational efficiency, including check-in procedures and closing report

Ensure compliance with health and safety regulations and manage liabilities such as slips and falls.

7. Strategic Planning & Communication

Collaborate with ownership through regular meetings (weekly / zoom) to discuss performance, challenges and strategic initiatives

Act as a liaison for PR and social media activities to maintain positive brand image and community relations

8. Cultural Leadership and Development

Foster a positive culture within restaurants, emphasizing teamwork, accountability and guest satisfaction

Provide ongoing education and training to management teams to enhace skills and performance

9. Emergency Management & Contingency Planning

Develop solutions for short-staffed restaurants, vacations, or unforeseen closures to minimize disruptions

EEO : Equal Opportunity Employer

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