Area Manager

Description

Area Manager

Reports To: Area Director

JOB SUMMARY: The Area Manager is a pivotal leadership role within the operations team, responsible for overseeing the performance and daily operations of locations within a designated market. Reporting to the Area Director, the Area Manager will ensure the delivery of exceptional guest experience, operational excellence, and adherence to company standards. While high-level strategy remains the responsibility of the Area Director, the Area Manager plays a critical role in executing those strategies at the store level. This position requires a collaborative and results-driven leader who can partner effectively with the Area Director, store leaders, and team members to meet shared performance goals.

Operational Management

• Oversee daily operations for assigned locations to ensure consistency in service, food quality, and guest experience.
• Implement and enforce company policies, procedures, and operational standards to maintain efficiency.
• Conduct regular site visits to monitor performance, address operational challenges, and ensure compliance with health, safety, and labor regulations.
• Collaborate with the AD to execute strategies that improve performance and drive results across locations.

Guest Relations

• Ensure all locations deliver exceptional guest experiences, maintaining high standards of service and ambiance.
• Address and resolve guest complaints promptly, escalating issues to the AD when necessary.
• Analyze guest feedback to identify trends and opportunities for improvement.

Human Resources & Development

• Mentor and develop General Managers (GMs) and Assistant General Managers (AGMs) to enhance their leadership capabilities.
• Support structured career development pathways for store-level leaders, identifying and nurturing future talent.
• Conduct performance reviews for store leadership teams in collaboration with the AD
• Collaborate with the AD on hiring and staffing plans to meet operational needs.

Financial & Administrative Duties

• Monitor financial performance across locations, including budgeting, forecasting, and cost control.
• Collaborate with GMs and the AM to develop and execute plans to achieve shared financial goals.
• Support inventory management efforts to reduce waste and control costs.
• Review operational reports and provide actionable feedback to store leadership.

Collaboration & Strategic Execution

• Partner with the AD to implement high-level strategies and initiatives in assigned locations.
• Provide insights and data from managed locations to inform regional planning and decision-making.
• Act as a conduit between store leadership and the AD ensuring alignment with company objectives.

Compliance & Safety

• Ensure compliance with local, state, and federal regulations, including health and safety laws.
• Conduct regular audits and inspections, implementing corrective actions when needed.

KNOWLEDGE, SKILLS, & ABILITIES

• 3+ years of experience leading an upscale food and beverage concept.  
• Working knowledge and exposure to dining room and service standards, procedures, functions, and a strong understanding of wine and spirits.
• Ability to exercise independent judgement and discretion in day-to-day performance of job duties.
• Knowledge of operations management and profit and loss.
• Strong administrative and detail orientation: ability to set priorities, multi-task and meet deadlines.
• Ability to handle sensitive, confidential information discreetly and professionally.
• Excellent verbal and written communication.
• Passion for guest service.
• Ability to successfully work in a fast-paced environment.
• Strong interpersonal skills.
• Ability to multitask and organize time with strong attention to detail.
• High integrity and openness.
• Highly motivated with an inquiring mind and passion for excellence.
• Ability to execute other duties as assigned. 

SUPERVISORY RESPONSIBILITES: Provides leadership for Front of House (FoH) and Back of House (BoH) teams, directly overseeing their respective leadership structures. Supervisory duties are executed in alignment with company policies and applicable legal requirements. Responsibilities include: planning, assigning, and directing work on a shift and strategic basis; leading recruitment efforts, including interviewing, hiring, and onboarding; fostering team growth through comprehensive training and development initiatives; recognizing and rewarding performance; addressing and resolving employee concerns; and implementing disciplinary actions as necessary to uphold company standards and maintain operational excellence.

QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required

EDUCATION and/or EXPERIENCE: Must have a minimum of three years of related experience and/or training, specifically within a high-volume restaurant or food and beverage environment. This experience should include a solid understanding of dining room and service procedures, ensuring the ability to effectively manage and maintain high standards of service.

LANGUAGE SKILLS: Ability to read, write and speak fluently, in the primary language of the property location.

REASONING ABILITY: Ability to apply common sense, define problems, collect data and notify management when necessary. Ability to successfully re-prioritize tasks in a moment’s notice.

MATHEMATICAL SKILLS: Must be able to perform simple mathematical calculations.

CONFIDENTIALITY: Due to the sensitive nature of the information dealt with, all job-related information will be held in strictest confidence unless otherwise directed by the CEO or CHRO.

Physical Demands and Working Environment: The conditions herein are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions.  

Environment: Work is performed primarily in a restaurant setting with public contact and frequent interruptions. 

Physical: Primary functions require sufficient physical ability and mobility to work in a restaurant setting; to stand or sit for prolonged periods of time; to frequently stoop, bend, kneel, crouch, reach, and twist; to lift, carry, push, and/or pull light to heavy amounts of weight; to operate office equipment requiring repetitive hand movement and fine coordination including use of a computer keyboard; and to verbally communicate to exchange information. 

It is the policy of Won’t Stop Operations that qualified individuals with disabilities are not discriminated against because of their disabilities in regard to job application procedures, hiring, and other terms and conditions of employment. Furthermore, it is the policy of Won’t Stop Operations to provide reasonable accommodations to qualified individuals with disabilities in all aspects of the employment process. Won’t Stop Operations is prepared to modify or adjust the job application process, the job itself, or the work environment to make reasonable accommodations for the known physical or mental limitations of an applicant or employee. This enables the individual to be considered for the position they desire, to perform the essential functions of the position, or to enjoy equal benefits and privileges of employment as are enjoyed by other similarly situated employees without disabilities, unless such accommodation would impose an undue hardship. If reasonable accommodation is needed, please contact the HR Department by phone at (208) 412-8040 or in person at 4923 North College Ave., Ste. 25, Indianapolis, Indiana 46205.

Requirements

KNOWLEDGE, SKILLS, & ABILITIES

3+ years of experience leading an upscale food and beverage concept.  

Working knowledge and exposure to dining room and service standards, procedures, functions, and a strong understanding of wine and spirits.

Ability to exercise independent judgement and discretion in day-to-day performance of job duties.

Knowledge of operations management and profit and loss.

Strong administrative and detail orientation: ability to set priorities, multi-task and meet deadlines.

Ability to handle sensitive, confidential information discreetly and professionally.

Excellent verbal and written communication.

Passion for guest service.

Ability to successfully work in a fast-paced environment.

Strong interpersonal skills.

Ability to multitask and organize time with strong attention to detail.

High integrity and openness.

Highly motivated with an inquiring mind and passion for excellence.

Ability to execute other duties as assigned.