Restaurant Regional Manager

Role Summary

We're hiring a hands-on Restaurant Regional Manager to lead day-to-day execution across multiple Chicago locations. This is a working operator role for someone with 5–10+ years of behind-the-counter restaurant experience who can jump in, coach teams, fix issues fast, protect inventory, and drive consistency in food quality, service, cleanliness, and compliance.

Key Responsibilities

Multi-Unit Operations

Oversee daily operations across 4–5 restaurants; ensure consistent brand standards at every location

Conduct routine site visits, audits, and performance check-ins

Identify gaps and implement clear corrective action plans

Team Leadership & Staffing

Coach and develop Store Managers and key hourly leaders

Support hiring, on boarding, scheduling, and performance management

Reinforce accountability, teamwork, and customer-first culture

Inventory, Food Cost & Controls

Manage ordering, inventory counts, transfers, receiving, and vendor coordination

Reduce waste, prevent theft, and enforce portioning and prep standards

Maintain accurate inventory systems and ensure products are always available

Quality, Service & Guest Experience

Ensure food is prepared correctly, safely, and consistently

Address escalations/complaints and resolve issues professionally

Improve speed of service and customer satisfaction metrics

Compliance, Safety & Cleanliness

Enforce health department and food safety compliance

Maintain sanitation, equipment readiness, and workplace safety standards

Ensure proper documentation, checklists, and daily logs are completed

Reporting & Performance

Track KPIs (sales, labor, food cost, waste, comps, repairs, guest feedback)

Submit weekly operational updates and action plans to ownership

Execute improvement initiatives and support new store openings as needed

Requirements

5–10+ years restaurant experience with strong behind-the-counter background (line, prep, expo, FOH/BOH operations)

Multi-unit experience preferred (or strong single-unit leadership ready to step up)

Proven ability to manage inventory, ordering, and food cost control

Strong leadership, coaching, and problem-solving skills

Comfortable working varied schedules and traveling between Chicago locations

Reliable transportation + valid driver's license

Able to lift 25–50 lbs and work in a fast-paced kitchen/restaurant environment

What Success Looks Like (First 60–90 Days)

All locations running consistent shifts with strong manager accountability

Inventory stabilized (counts accurate, waste down, out-of-stocks reduced)

Cleanliness and food safety standards tightened across every site

Clear weekly reporting and performance rhythm established

Job Type: Full-time

Pay: $45, $50,000.00 per year

Work Location: In person