Area Manager

Job Title: Area ManagerLocation: On Site - Denver, Colorado, United StatesSalary: $90,000-$110,000 + bonus + benefits Skills: multi-unit management, Restaurant Management, P&L Management, Restaurant Operations, Team Leadership, Budgeting, Food Safety, Key Performance Indicators, New Restaurant Openings, Training and DevelopmentAbout the Restaurants Company / The Opportunity:Join a community-minded company in the restaurant industry, where high-quality food, genuine hospitality, and a welcoming atmosphere bring people together. As Area Manager, you’ll oversee multiple restaurants and help teams deliver excellent guest experiences while strengthening operational performance. This role offers the opportunity to develop leaders, build a positive team culture, and contribute to the success of a growing restaurant group in the Denver area.Responsibilities:Oversee daily operations across multiple restaurants, maintaining high standards for hospitality, food and beverage quality, cleanliness, safety, and compliance.Visit restaurants regularly, conduct operational audits, and work with managers to address performance gaps through clear action plans and follow-up.Review KPIs, sales, budgets, and cost performance; use data and financial reports to guide decisions and achieve business targets.Coach restaurant managers on staffing, scheduling, guest service, accountability, and operational execution.Develop team talent through ongoing training, succession planning, performance feedback, and leadership development.Monitor customer feedback and market trends, and guide teams in building local relationships and improving guest loyalty.Partner with cross-functional teams to deliver company initiatives, community marketing, and operational projects.Support new restaurant openings and remodels, including hiring, training, launch coordination, and performance communication.Must-Have Skills:At least 5 years of restaurant management experience, including 2 or more years managing multiple locations.Strong expertise in restaurant operations, including kitchen, bar, food safety, hospitality, and service standards.Experience managing budgets, controlling costs, interpreting financial statements, and using KPIs to improve performance.Proven ability to lead, motivate, develop, and hold managers and teams accountable.Excellent communication, organization, time management, problem-solving, and conflict management skills.Ability to work a flexible schedule, including evenings and weekends, and travel between restaurant locations.Valid driver’s license, reliable vehicle, clean driving record, and current auto insurance.High school diploma or equivalent; proficiency with computers and restaurant software.Nice-to-Have Skills:Experience in fast-casual restaurants, catering, bar operations, or kitchen management.ServSafe Manager certification and TIPS training.Familiarity with restaurant scheduling, inventory, POS, and off-premise systems.Experience supporting new restaurant openings, remodels, or multi-location training programs.Strength in community marketing and local relationship building.