Regional Manager

Description

The Regional Manager at The Tavern Grill is responsible for leading and managing the daily operations for 5-7 locations, ensuring seamless and efficient execution across all locations. This role plays a key part in shaping operational strategy, driving process improvements, overseeing team performance, and ensuring compliance and quality standards—both in employee engagement and guest experience. Our ideal candidate has 5+ years of experience with multi-unit, high volume (5mm/loc +) and leads their team with a servant mentality, prioritizing people first. This role reports to the VP of Operations and will require 50% travel (mainly based in the Twin Cities with occasional travel to ND and SD)

Responsibilities

• Ensure compliance with all operational specs, SOPs, and company systems across locations by conducting regular site visits per the established schedule, providing operational support and performance feedback while developing all managers
• Actively participate in leadership meetings, presenting restaurant performance updates, financial targets, and initiative progress to ensure alignment with regional goals
• Lead all major repair & maintenance and capital expenditure projects across the region
• Oversee the New Store Opening (NSO) training process, ensuring seamless coordination between BOH training (led by the Culinary Director) and FOH/management training (led by the location’s GM)
• Engage in food and beverage leadership roundtables, supporting SOP-compliant new menu rollouts
• Approve regional labor plans, labor templates, and PTO requests
• Partner with the recruiting team to communicate staffing needs; oversee all managerial hiring, promotions, and succession planning within the region, while being accountable for meeting turnover goals for management and hourly team members
• Completes performance appraisals twice a year, including submitting pay increases for approval within the appraisal timeline
• 9-Box all salaried managers and AMPs quarterly and align the leadership team on any changes/improvement plans
• Resolve guest, staff, and management concerns to meet company standards
• Collaborate with the Culinary Director to ensure all restaurants meet ServSafe and health code standards for food handling and sanitation
• Review and approve all food and beverage inventories and store-level expense reports
• Plan and lead General Manager Development Meetings each period and Assistant Manager Development Meetings quarterly
• Approve annual store-level budgets and co-present finalized budgets with each GM to the Leadership Team