Multi Unit Restaurant Manager Jobs in Decatur, TX

The Multi-Unit Restaurant Manager provides operational leadership across multiple restaurant concepts within the property, serving as a General Manager-level resource who can step into any location as business needs require. While this position does not have direct supervisory responsibility over Restaurant General Managers, it is responsible for maintaining operational continuity by providing on-site leadership, serving as Acting General Manager during vacancies or absences, coaching management teams, supporting operational performance, and ensuring consistent execution of company standards related to guest experience, food quality, financial performance, food safety, and overall restaurant operations across all assigned concepts.

ESSENTIAL FUNCTIONS AND RESPONSIBILITIES:

NOTE:  Traditions Hospitality Group, Inc. ® may change the requirements of this job description at any time. These include but are not limited to the following.

• Communicates regularly with the Food & Beverage Director regarding activities, performance, and operational needs of assigned location(s).
• Provide on-site leadership support at assigned restaurant location, functioning at capacity of a General Manager as needed, including full responsibility for daily operations, team leadership, and business performance.
• Integrate into assigned location quickly and effectively to support daily operations and team leadership.
• Maintain and enforce company standards for food quality, cleanliness, and guest satisfaction.
• Monitors compliance with health and fire regulations regarding food preparation, service, and facility maintenance.
• Support and collaborate with existing management teams to ensure operational consistency and effectiveness.
• Provide leadership coverage during management absences, staffing gaps, or high-volume periods.
• Assist in coaching and supporting staff to maintain performance and service standards.
• Identify operational issues within assigned location and implement timely corrective actions in collaboration with on-site leadership, as applicable.
• Support execution of company initiatives, promotions, and menu rollouts within assigned location.
• Monitor labor, costs, and operational performance to ensure alignment with company expectations.
• Investigate and resolve guest complaints regarding food quality, service, or cleanliness.
• Ensure compliance with all regulatory requirements, including sanitation and food safety standards.
• Assist with inventory management, ordering, and cost control processes as needed or assigned.
• Evaluate employee performance and provide feedback to location leadership as appropriate.
• Perform food preparation or service tasks as needed to support operations.
• Ensure liquor regulations and company policies are followed.
• Maintain accurate records related to operations, compliance, and financial performance.
• Review operational procedures and recommend improvements to leadership based on observations during assignments.
• When acting in a General Manager capacity, assumes full responsibility for all restaurant operations, including staffing, performance management, financial oversight, and compliance with all company policies and procedures.
• Explain how various menu items are prepared, describing ingredients and cooking methods.
• Monitor and manager financial performance, including labor, cost controls, and revenue when assigned to oversee a location.

OTHER DUTIES AND RESPONSIBILITIES:

NOTE: These include, but are not limited to the following (additional responsibilities may be assigned as necessary):

• Providing information to supervisors, co-workers, and subordinates via phone, written communication, email, or in person.
• Performing administrative tasks such as maintaining files, reports, and operational documentation.
• Assist senior leadership with special projects and operational initiatives.
• Provide support during peak business needs, call offs, or leadership gaps across locations as assigned.
• Promote and maintain a culture of teamwork, accountability, and guest-focused service.
• Ensure all employees adhere to safety standards, including slip-resistant footwear, cut gloves, and proper lifting techniques.
• Maintain professional appearance standards at all times.
• Superior attendance and punctuality
• Attend all required meetings, training sessions, and workshops.
• Adhere to organizational policies and procedures.
• Performs additional duties and responsibilities as assigned by leadership.

REQUIRED QUALIFICATIONS (INCLUDES EDUCATION, SKILLS, AND EXPERIENCE):

• Minimum of 5+ years of restaurant management experience, preferably in a high-volume environment.
• Strong knowledge of business and management principles, including operations, staffing, and financial performance.
• Strong understanding of guest service principles, including guest needs assessment and satisfaction.
• Knowledge of financial management, including labor control and cost management.
• Knowledge of laws, regulations, and compliance standards within the food service industry.
• Excellent communication skills, both written and verbal.
• Strong organizational, problem-solving, and decision-making abilities.
• Ability to adapt quickly and work effectively in changing environments and teams.
• Proficient computer skills, including reporting and operational systems (InfoGenisis preferred).
• Demonstrates professionalism, sound judgment, and integrity in all situations.
• Ability to read and understand information and ideas presented in writing.
• Ability to work a flexible schedule, including nights, weekends, and holidays.

WORKING CONDITIONS AND PHYSICAL EFFORT:

• Work is performed across multiple restaurant locations as assigned.
• Standing for extended periods during shifts.
• Regularly reaches, bends, stoops, lifts, carries, and pushes.
• Lifts and carries supplies up to 50 lbs.
• Work is performed in various restaurant environments with moderate to high noise levels.
• Moderate exposure to environmental factors including heat, kitchen equipment, and cigarette smoke
• Requires strong hand/eye coordination and physical stamina.
• Ability to quickly transition into different teams and operational setups.
• Must wear slip-resistant shoes at all times.
• Must follow all safety guidelines, including proper lifting techniques.
• Some travel, overnight stays as needed, rarely.
• Reaches, bends, stoops, lifts, shakes, stirs, pours, carries, and pushes.
• Lifts and carries supplies, tubs, and cases, weighing up to 50 lbs.
• Essential hand/eye coordination

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