Job Details

Operations Manager-Multi Unit

We are looking for a high-performing Multi-Unit Operations Manager to oversee our "flavor-focused" restaurant locations across two key territories: the Maryland/DC Metropolitan area and Louisiana.

This role requires a leader who can navigate the fast-paced, high-volume environment of the nation's capital while maintaining the operational excellence and local hospitality expected in our Louisiana markets. You will be responsible for driving consistency, profitability, and leadership development across all units in these regions. Candidate must live in one of the 2 markets.

Regional Strategy & Travel

• Territory: A mix of urban DC/Maryland locations and regional Louisiana units.
• Travel: Regular travel between the DMV and Louisiana is required to ensure brand standards are met and to provide face-to-face coaching for General Managers.
• Cultural Adaptability: The ability to lead diverse teams across different regional work culturesfrom the metropolitan Northeast to the Gulf Coast.

Key Responsibilities

• Operational Leadership: Ensure every unit delivers our signature "fresh, never faked" product and seasoned sides with 100% consistency.
• Multi-Unit Financials: Manage P&L for both regions, with a heavy focus on labor optimization, inventory control, and driving year-over-year sales growth.
• Talent Pipeline: Recruit, train, and retain General Managers. You will be responsible for building a culture of accountability and "insatiable curiosity" among your leadership team.
• Quality Control: Conduct rigorous site inspections to ensure compliance with health department regulations (unique to both LA and MD/DC) and brand safety standards.
• Problem Solving: Act as the primary point of contact for the District Manager to resolve high-level operational or human resources issues.

Qualifications & Skills

• Experience: 35+ years of multi-unit supervisory experience in the restaurant, retail, or food service industry.
• Regional Knowledge: Familiarity with the labor markets and operational nuances of the Mid-Atlantic and/or the South is a major plus.
• Leadership Style: A "guest-service" mentality with the ability to remain calm and tactful during difficult situations.
• Education/Certification: Manager Food Handler Certification required (transferable or valid in both LA and MD/DC).
• Technical Proficiency: Ability to measure performance both subjectively (culture/morale) and objectively (KPIs/Data).