Area Manager

Advanced Hospitality; Boston (MA); On-site; USD 95,000 - 140,000; Full time

Benefits offered by this job

Dental Insurance

Employee discount

Health insurance

Vision insurance

Short-term Disability

Long-Term Disability

Group Life

Sick Time & Vacation Time

Job summary

Advanced Hospitality in Boston seeks an Area Manager to lead 3–5 locations across New England, driving guest experiences, financial performance, and team development, while acting as a culture ambassador and coach to General Managers.

The role requires hands‑on leadership, weekly site visits, and collaboration with HR, culinary, and operations. Travel is expected daily within the region; you will open new stores, implement systems, and ensure consistency with brand standards.

Qualifications

• Minimum 5 years as a General Manager in a restaurant setting.
• Multi-unit management experience preferred.
• Comprehensive understanding of restaurant operations and financial statements.

Responsibilities

• Lead multi-unit operations across 3–5 locations with emphasis on brand standards and guest experiences.
• Conduct weekly site visits to assess performance, cleanliness, and execution.
• Mentor General Managers and develop succession plans for leadership.
• Support openings of new stores within the New England region and beyond as needed.
• Collaborate with HR, Culinary, Marketing, and Facilities to drive cross-functional success.
• Manage schedules, labor targets, and cost controls with regional leadership.

Skills

Multi-unit mgmt

Leadership

Operations

Budgeting

P&L analysis

Guest service

Education

ServeSafe Certification

TIPS Certification

Tools

Brink POS

Microsoft Teams

Scheduling platforms

Job description

THE ROLE:

As the Area Manager you will provide multi-unit leadership, operational oversight, and team development across 3–5 locations. This role ensures consistent execution of the brand, operational excellence, strong financial performance, and exceptional guest experiences. The Area Manager acts as a strategic operator, culture ambassador, and coach to location leadership teams while supporting expansion across the region.

Brand & Culture Leadership

• Fully understand and embody theculture, heritage, and historical evolution of the brand.
• Promote a culture of hospitality, excellence, and accountability across all locations.
• Serve as a role model of professionalism, uniform standards, communication, and punctuality.

Operational Leadership

• Conduct consistent weekly site visits to evaluate operational performance, store cleanliness, team execution, and adherence to brand standards.
• Support locations by working in-store shifts when needed to cover management PTO, sick time, or operational gaps.
• Mentor General Managers as a subject matter expert, ensuring full adherence to systems, policies, and procedures.
• Offer actionable feedback and coaching to assist managers in resolving operational challenges.
• Provide consistent Development Plans for all Management Team members.
• Communicate daily restaurant updates, issues, and priorities to the Regional Manager.
• Effectively manage your own weekly schedule in both the location scheduling software as well as your Microsoft Calendar.
• Courageously hold managers accountable for performance, behavior, and adherence to standards.

New Store Openings & Growth Support

• Assist in pre-opening planning, staffing, training, and operational preparation for all new locations in the New England region as needed.
• Serve as an active member of the opening Management Team for new store launches within your area.
• Serve as an active member of the opening Management Team for new store launches outside of your area as needed.
• Help implement new systems, menu rollouts, and process enhancements efficiently across all assigned restaurants.

Team Leadership & Talent Development

• Directly support, coach, and develop General Managers and the Restaurant Management members.
• Recruit, hire, and train new managers within your assigned area.
• Support succession planning by identifying high-potential talent and developing future leaders.
• Partner with HR on employee relations, training, coaching, and compliance matters.

Financial Performance & Administrative Management

• Work with the Regional Manager and General Managers to create annual restaurant-level budgets.
• Review and approve weekly schedules to ensure alignment with labor targets and financial goals.
• Work with Finance and Operations Teams to review and approve end-of-period inventories in R365 to ensure accuracy and cost controls.
• Analyze P&L statements, labor metrics, inventory data, and other key performance indicators.
• Implement cost-control strategies, labor optimization initiatives, and operational efficiencies as they align withprocesses, and philosophy.

Guest Experience & Brand Standards

• Ensure delivery of exceptional guest experiences and timely resolution of escalated guest concerns.
• Maintain brand standards for service, hospitality, cleanliness, and product consistency.
• Conduct service assessments and implement improvement plans where needed.

Cross-Functional Collaboration

• Work closely with Culinary, Facilities, Marketing, HR, and other departments to ensure smooth operational coordination.
• Support implementation of new technologies, equipment, systems, and company-wide initiatives.

Role Competencies

Attention To Detail

• Taking responsibility for a thorough and detailed method of working.

Functional Expertise and Usage

• Acquiring and applying functional knowledge in an area of specialty that is not technical.
• For example, Operations, Finance, and Human Resources management

Organizational Awareness

• Having and using knowledge of systems, situations, procedures, and culture inside the organization to identify potential problems and opportunities, perceiving the impact and the implications of decisions on other components of the organization.

Oral Communication

• Shaping and expressing ideas and information in an effective manner.

Financial Awareness

• Actively seeking opportunities to optimize financial costs and investments when making decisions that have a financial implication.

Integrity

• Upholding generally accepted social and ethical standards in job-related activities and behaviors.

Job Requirements:

Technical

• Strong Computer Skills (Microsoft Office, Brink POS preferred).
• Ability to work effectively over Microsoft Teams and other online work collaboration tools.
• Experience using online staff scheduling platforms.
• Experience using 3rd party delivery services.

Language

• English
• Basic Spanish (preferred but not required)

Experience

• A minimum of 5 years of proven success as a General Manager in a restaurant setting.
• Multi-Unit management experience (preferred but not required).
• Comprehensive understanding of restaurant operations and financial statements.

Certifications

• ServeSafe Certified
• TIPS Certified

Work Environment

• This is a corporate role; however, it will require you to travel daily to restaurants throughout your assigned Area.
• Ability to travel to restaurant locations outside of your area to assist with new store openings when needed.
• Any travel or lodging outside of your area will be arranged and paid for.
• Your scheduled workdays will be Tuesday – Saturday, unless otherwise dictated by the needs of a restaurant in your area.
• This is a hands‑on position that requires 50% of your week be spent actively engaged in service on the floor of our restaurants.
• The remaining 50% will be spent in an administrative capacity, working with the General Managers and Director of Operations on strategic initiatives.
• Must be able to work on your feet for up to 10 hours at a time and be able to lift 50lbs.
• Must be available days, nights, weekends, and holidays.

SALARY & BENEFITS

• Salary depends on experience
• Dental Insurance
• Employee discount
• Health insurance
• Vision insurance
• Short-term Disability
• Long-Term Disability
• Group Life
• Sick Time & Vacation Time or Paid time off