Regional Manager - Vancouver

Blue Shock Recruitment Solutions; British Columbia; On-site; CAD 70,000 - 95,000; Full time

Job summary

A premium restaurant management group is seeking a Regional Manager to oversee operations at multiple locations in British Columbia. The ideal candidate will have extensive experience in multi-unit restaurant management and will exhibit exceptional leadership and communication skills. Responsibilities include enhancing guest experiences, managing financial performance, and ensuring compliance with regulations. This role requires travel within the region and strong analytical abilities to drive profitability and operational excellence.

Qualifications

• 3+ years of successful multi-unit operation in a full-service restaurant chain.
• 4+ years as a General Manager with financial management experience.
• Proficient with Microsoft Office and POS Touch Point of Sale.

Responsibilities

• Create a culture of hospitality excellence.
• Set performance standards for food and beverage procedures.
• Conduct regular site reviews and audits.

Skills

Multi-unit operation

Financial management

Cost control

Communication skills

Time-management

Education

College or university degree in hospitality, culinary arts, or business education

Tools

Microsoft Excel

Microsoft Word

Microsoft PowerPoint

POS systems

Job description

Overview

Full‑service corporate premium casual brand is looking for a high‑performing Regional Manager to oversee four locations.

Client Summary

With over 80 operational locations and more in development, the group thrives on a collaborative effort of franchisees, hostesses, servers, kitchen staff, and management. The corporate office brings together more than 200 years of combined restaurant expertise to drive sustainable growth.

Job Title

Regional Manager – Full‑Service Restaurant

Job Description

A Regional Manager is an experienced restaurant and bar operator who exemplifies excellent communication, dynamic leadership, and a passion for guest service. This role requires frequent travel within a designated region and reports to the Director or Vice President of Operations. The core purpose is to achieve company objectives through increased sales, guest count, and profitability while overseeing both corporate and franchise restaurants.

Key Responsibilities

• Create and enhance a culture of hospitality excellence: focus on guest experience, top‑line revenue, quality product, morale, and profit management.
• Set and review performance standards for food preparation, production, and beverage procedures to ensure quality, recipe adherence, service, and cost control.
• Maintain effective sanitation, cleanliness, and organization across all operations.
• Keep up to date with federal, provincial and municipal regulations and produce approved budgets.
• Recruit, train, develop, and mentor current GMs and Chefs and future leaders.
• Work with Human Resources on performance management and disciplinary actions.
• Conduct regular site reviews and audits for excellence.
• Handle guest complaints and coordinate appropriate follow‑up.
• Prepare local financial and operational reporting, analyze variances, and ensure targets are met.
• Implement cost‑containment practices and compare operating expenses to industry standards.
• Evaluate training procedures to maintain high guest satisfaction.
• Promote recognition and motivation to be an employer of choice.
• Contribute to long‑term planning and brand positioning.
• Manage multiple programs and cross‑department communications.
• Coordinate food promotions, menu planning, and supplier relationships.
• Serve as a senior member of the Strategy Panel for the company.

Qualifications & Experience

• Minimum 3 years of successful multi‑unit operation in a full‑service restaurant chain.
• Minimum 4 years as a General Manager with proven financial management in a high‑volume full‑service restaurant, preferably premium casual.
• Strong analytical costing skills and experience with cost control, spreadsheet analysis, and recipe preparation.
• Knowledge of premium casual kitchen equipment, design, and systems.
• Proficient with desktop systems (Microsoft Windows, Excel, Word, PowerPoint) and POS Touch Point of sale.
• Excellent understanding of sanitation, health and safety, and related systems.
• Exceptional work ethic, detailed written and verbal communication.
• Time‑management skills, initiative, and ability to multi‑task.
• Strong communication, rapport building, and presentation skills.
• Willingness to travel extensively within the region and Canada; valid driver’s license and reliable vehicle required.
• A college or university degree in hospitality, restaurant, culinary arts, or business education is an asset.

Out‑of‑Country Applicants

At this time we are unable to provide sponsorship or relocation assistance. Applicants must currently reside in Canada.

Apply Today

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