Fox Restaurant Concepts

  • Regional Manager - Phoenix

    Fox Restaurant Concepts
    Req No.
  • Overview





    Regional Manager 



    The Role


    The Regional Manager will play a key role in providing leadership and direction to unit level General Managers and Executive Chefs. Responsibilities include all day-to-day operating activities, including staffing,  revenue growth, expense, cost and margin control; service and delivery; monthly, quarterly and annual financial goal management. This is a highly visible role tasked with consistently delivering guest service excellence, operational effectiveness and strong revenue numbers.




    • Provide visible leadership to management and employees while generating a restaurant atmosphere focused on great hospitality where the expectations of the guests are exceeded routinely.
    • Attain the financial objectives of the business through effective management of people, product, service and facility processes, including a focus on the revenue and profit components.
    • Help develop policies and procedures to ensure the achievement of goals related to cash flow, revenue growth, and cost of goods sold, labor costs and other operating expenses on a daily basis.
    • Manages to budget; follows-up daily on the operating numbers.
    • Conduct P&L performance analysis and troubleshoots areas of interest while assisting in developing appropriate solutions to identified problems and opportunities.
    • Ensure all management and employees are focused on exceeding guidelines related to:
      • Food quality, and excellence
      • Facility cleanliness and maintenance practices
      • Service procedures
    • Ensure that General Managers and Executive Chefs recruit, hire, train and retain high quality employees and management.
    • Conduct performance evaluations on a timely basis; recommends promotions or corrective actions where appropriate. Ensure that General Managers are doing the same.
    • Conducts all necessary inspections and audits; develops and implements plans of actions on a timely basis.
    • Ensures that operational and training standards are consistently followed and executed by all managers.
    • Responds to guest concerns, both written and verbal with the ability to creatively solve problems and develop robust solutions.





    • Bachelor’s degree and equivalent work-related experience is required.
    • Must have 3+ years of proven success in a high volume, multi-unit restaurant/hospitality environment.
    • Strong ability to analyze data, diagnose issues and coach the operations team accordingly.
    • Must possess excellent and proven people management skills, including resolving conflict, coaching and developing others, promoting teamwork, and performance management.
    • Must have a successful track record in leading operations and meeting budgetary sales and profitability objectives.
    • Must be willing to learn and adapt as necessary to accommodate changes in industry and company directions.
    • Strong communicator with excellent interpersonal skills.
    • Must have flexibility to travel 50% of the time.


    Compensation and Benefits Package


    • Competitive salary and a yearly incentive opportunity
    • Retirement savings program (with company match)
    • Tuition reimbursement
    • Medical and dental benefits
    • Paid time off
    • Dining Discount


    We are an Equal Opportunity Employer

    Proof of eligibility to work in the United States is required





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