Operational Leadership

• Oversee the overall performance of restaurant locations, ensuring each unit meets established operational, culinary, service, cleanliness, and financial standards.
• Conduct regular store visits, operational assessments, line checks, and quality-control inspections.
• Develop clear action plans to address performance gaps and follow through with restaurant leadership.
• Ensure all locations consistently execute approved recipes, preparation methods, food specifications, portion standards, and sanitation procedures.
• Maintain zero tolerance for ongoing deficiencies in product quality, cleanliness, food safety, service, or operational execution.
• Ensure company policies, standard operating procedures, and quality-of-operations expectations are consistently followed.
• Lead the operational planning and execution of new restaurant openings.
• Travel to restaurant locations as required to support operations, training, new programs, and openings.

Culinary Standards & Food Quality

• Protect the quality, consistency, and integrity of the culinary program across all locations.
• Conduct routine line checks and assess food preparation, presentation, handling, storage, and production practices.
• Ensure restaurant teams follow established recipes and product specifications.
• Identify opportunities to improve kitchen organization, production efficiency, waste management, food handling, and overall execution.
• Work closely with restaurant leaders to resolve food-quality or consistency concerns.
• Ensure all managers and employees maintain required food-safety certifications.

Financial Performance

• Partner with Ownership to establish budgets, sales targets, labour expectations, cost-of-goods goals, and controllable expense targets.
• Review daily and weekly operating results, identifying trends, risks, and opportunities.
• Evaluate sales performance against budgets, previous periods, and historical results.
• Monitor labour hours, overtime, training expenses, productivity, and scheduling effectiveness.
• Review food costs, purchasing, inventory, waste, spoilage, yields, portioning, and production practices.
• Work with unit managers to develop corrective action plans when financial targets are not achieved.
• Ensure budgeted controllable expenses and profitability goals are met.
• Participate in restaurant inventories and support accurate reporting and cost controls.

People Leadership & Development

• Build a strong culture of accountability, professionalism, hospitality, and continuous improvement.
• Ensure restaurant locations maintain appropriate management and hourly staffing levels.
• Support the recruitment, selection, onboarding, training, and development of managers and team members.
• Ensure all hiring and employment practices meet applicable legal and company requirements.
• Coach restaurant leaders to strengthen operational knowledge, communication, decision-making, and leadership effectiveness.
• Complete management performance evaluations and create meaningful development plans.
• Monitor the progress of management trainees and communicate updates to Ownership.
• Maintain an open-door culture and ensure restaurant leaders create the same environment for their teams.
• Address management performance concerns promptly and professionally.
• Ensure required workplace conduct, anti-harassment, food-safety, and compliance training is completed.

Training & New Openings

• Assist in developing, improving, and updating employee and management training programs.
• Support manager-in-training programs and evaluate trainee progress.
• Develop training schedules and coordinate opening teams for new restaurant launches.
• Manage operational readiness, training support, and training budgets for new openings.
• Ensure new locations open with the appropriate systems, staffing, leadership, and brand standards in place.
• Provide post-opening support and follow-up to stabilize performance.

Vendor, Supply Chain & Facilities Management

• Manage vendor and supply-chain relationships to support quality, consistency, availability, and cost control.
• Identify and resolve ordering, pricing, delivery, production, and inventory concerns.
• Monitor repairs and maintenance needs across restaurant locations.
• Ensure repair work is properly authorized, competitively priced, completed promptly, and assigned to the appropriate vendor.
• Confirm warranty work is handled correctly and invoices accurately reflect warranty coverage.
• Follow up with restaurant managers to ensure facility and equipment issues are fully resolved.

Brand & Local Marketing

• Uphold and reinforce the company’s culture, values, and brand standards in every area of the operation.
• Identify opportunities for local store marketing and community engagement.
• Collaborate with Ownership and brand partners on approved marketing initiatives.
• Support the rollout and execution of local and system-wide programs.
• Ensure marketing initiatives are implemented consistently and evaluated for effectiveness.