AREA MANAGER(FOOD SERVICE)

Job Title: Area Manager (Food Service / Hospitality)

Job Summary

The Area Manager is responsible for overseeing the operational performance of multiple locations within an assigned region. This role ensures consistent delivery of high-quality food, service, and profitability while leading and developing site managers. A key responsibility includes menu planning and optimization to align with brand standards, customer preferences, and financial targets.

Key Responsibilities

Operations & Performance

Oversee daily operations across multiple sites to ensure compliance with company standards, policies, and procedures

Monitor sales, costs, labor, and KPIs; implement action plans to improve performance

Ensure consistent food quality, service standards, and customer satisfaction

Conduct regular site visits and audits to maintain operational excellence

Menu Planning & Food Strategy

Lead or support menu planning, development, and seasonal updates across the region

Collaborate with culinary, nutrition, or procurement teams to design menus that meet brand, customer, and budget requirements

Analyze menu performance, sales data, and customer feedback to optimize offerings

Ensure menus comply with food safety, allergen, and nutritional regulations

Manage menu costings, portion control, and pricing to achieve margin targets

Support menu rollouts, training, and implementation at site level

Financial Management

Develop and manage regional budgets and forecasts

Control food and labor costs while maximizing profitability

Review P&L reports and implement corrective actions where needed

People Management & Leadership

Recruit, coach, and develop Site Managers and leadership teams

Conduct performance reviews and support training and development plans

Promote a positive culture focused on teamwork, accountability, and growth

Compliance & Quality

Ensure compliance with health, safety, food hygiene, and company policies

Maintain high standards of cleanliness, food safety, and operational compliance

Address operational risks and implement corrective actions promptly

Communication & Stakeholder Management

Act as the main point of contact between head office and site teams

Communicate business updates, menu changes, and operational initiatives clearly

Build strong relationships with suppliers, partners, and internal teams

Skills & Experience

Proven experience as an Area Manager, Multi-Site Manager, or similar role in food service or hospitality

Strong understanding of menu planning, food cost control, and menu engineering

Commercially focused with strong analytical and budgeting skills

Excellent leadership, communication, and coaching abilities

Knowledge of food safety, allergen management, and regulatory requirements

Ability to travel regularly between sites

Qualifications (Desirable)

Degree or diploma in Hospitality Management, Culinary Arts, or Business

Food Safety / HACCP certification

Key Performance Indicators (KPIs)

Sales growth and profitability across sites

Menu performance and food cost targets

Customer satisfaction and quality scores

Compliance and audit results

Team retention and development