In this pivotal role, you will ensure operational excellence, drive financial performance, and uphold the highest standards of guest satisfaction. As a key leader, you will develop and implement strategies to optimize restaurant operations, mentor and guide your team, and contribute to the overall success of your restaurants.  This position reports to the Vice President of Operations. If you are a results-oriented leader with a passion for the restaurant industry and a proven track record of operational success, we invite you to be part of our journey.
Unlike traditional multi-unit roles, this position is 75%+ field-based — focused on working side by side with teams, building strong relationships, and rolling up your sleeves to move the business forward. The RDO is expected to be a visible leader, present in restaurants early in the day, and deeply embedded in the culture and performance of their market.

Responsibilities:
Regional Leadership: Lead and manage all restaurant operations within your assigned region, ensuring consistent execution of company standards and operational procedures. Serve as a visible, energetic, and inspiring presence in the field, spending over 75% of time inside restaurant.
Team Management: Supervise and mentor 3-8 stores providing guidance and support to help them manage their teams effectively. Conduct purposeful, structured market-based calls and meetings — owned and led by the RDO Performance
Optimization: Drive performance metrics and key initiatives to achieve regional and company-wide goals, including sales growth, cost control, and guest satisfaction.
Operational Excellence: Ensure all locations within the region adhere to company policies, health and safety regulations, and industry standards, promoting a culture of continuous improvement. Check in with Area Directors and teams consistently — typically around 6–7 AM, aligning early with daily priorities.
Financial Accountability: Oversee regional budgets, financial performance, and P&L statements, identifying opportunities for cost savings and revenue enhancement
Training and Development: Implement and support training programs to develop the skills and capabilities of Area Directors and their teams.
Guest Experience: Champion our “One More Visit” mission by instilling a culture of exceptional service Foster a guest-first culture by ensuring exceptional service, quality, and cleanliness across all restaurants in the region.
New Restaurant Openings: Coordinate with the Vice President and other departments to ensure successful launches of new restaurant locations within the region.
Problem Solving: Address and resolve operational challenges and issues, ensuring swift and effective solutions to maintain high standards of operation.

Qualifications:
Bachelor's degree in business administration, Hospitality Management, or related field preferred but not required
Minimum 3 years of experience in multi-unit restaurant operation.
Demonstrated success in leading and developing high-performing teams.
Strong financial management skills with experience overseeing budgets and P&L statements.
Excellent leadership, communication, and interpersonal skills.
Ability to thrive in a fast-paced, dynamic environment and manage multiple priorities.
Proven track record of achieving operational goals and driving business growth.
Strong understanding of regulatory requirements and industry standards.

Competencies:
Servant Leadership
Strategic thinking
Team building and development
Decision making
Problem-solving
Communication
Financial acumen
Adaptability

Skills:
Field Based leadership & Market Management
Financial Analysis, Budgeting and P&L Ownership
High level of understanding when it comes to use of Technology & Company systems
Team Leadership and Development
Performance Metrics and Analysis
Training and Development
Guest Service Excellence
Public Speaking & Team Inspiration
Compliance, Health & Safety Oversight
Leading Structured, Purposeful meetings

Physical Requirements:
Ability to travel frequently for work up to 40+ weeks a year to various restaurant locations across the United States.
Lifting and Carrying: Ability to lift and carry trays of food and beverages, typically up to 50 pounds.
Standing and Walking: Prolonged periods of standing and walking throughout the shift.
Bending and Reaching: Frequent bending, reaching, and twisting.
Manual Dexterity: Good hand-eye coordination.
Communication Skills: Clear verbal communication to interact with people.
Temperature Tolerance: Ability to work in varying temperatures.

Benefits:
Holistic Well-Being: Health insurance, wellness programs, flexible hours, and paid time off for full-time staff.
Financial Security: Competitive pay, paid weekly, retirement plans, and financial planning services.
Career Growth: Training programs, clear career paths, and mentorship opportunities.
Recognition: Performance-based incentives, bonuses, and employee recognition programs.
Inclusive Environment: A diverse and supportive workplace with open communication and teamwork.
Flexibility: Customizable benefits and support for major life events.

IF YOU ARE A STRONG MULTI UNIT LEADER PLEASE SEND YOUR RESUME TO KIM@GECKOHOSPITALITY.COM