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Restaurant Area Director Jobs in Rome, GA (NOW HIRING)

Hardee's

Team Member

Calhoun, GA · On-site

$10.50 - $14/hr

Works assigned station(s) accurately and productively; cleans and stocks the station area(s ... Restaurant Management Team ; performs additional duties and responsibilities as directed by ...

Hardee's - Calhoun, GA

Team Member

Calhoun, GA

$10.50 - $14/hr

Works assigned station(s) accurately and productively; cleans and stocks the station area(s ... Restaurant Management Team ; performs additional duties and responsibilities as directed by ...

Hardee's

Team Member

Rome, GA · On-site

$10 - $13.50/hr

Works assigned station(s) accurately and productively; cleans and stocks the station area(s ... Restaurant Management Team ; performs additional duties and responsibilities as directed by ...

Hardee's

Team Member

Adairsville, GA · On-site

$10 - $13.50/hr

Works assigned station(s) accurately and productively; cleans and stocks the station area(s ... Restaurant Management Team ; performs additional duties and responsibilities as directed by ...

rubytuesday

Dishwasher

Calhoun, GA · On-site

$11.50 - $14.75/hr

... restaurant. Deck scrub walk ways and back dock area. • Responsible for the set-up, cleanliness ... as directed • Other responsibilities as assigned. QUALIFICATIONS • Must be 18 years old • ...

Panera

Shift Supervisor

Rome, GA

$12.75 - $16/hr

They run great shifts and are accountable for specific Area of Responsibilities such as Food Cost ... Qualifications: * 1+ year(s) of restaurant supervision experience preferred. * Basic food safety ...

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All JobsRestaurant Area JobsRestaurant Area Director JobsRestaurant Area Director Jobs in Rome, GA

Restaurant Area Director information

See Rome, GA salary details

$52K

$98.2K

$148.6K

How much do restaurant area director jobs pay per year?

As of Sep 6, 2026, the average yearly pay for restaurant area director in Rome, GA is $98,244.00, according to ZipRecruiter salary data. Most workers in this role earn between $77,000.00 and $114,100.00 per year, depending on experience, location, and employer.

What is a restaurant area director?

A Restaurant Area Director is a senior-level manager responsible for overseeing the operations of multiple restaurant locations within a specific geographic area. They ensure that each location meets company standards for quality, service, and profitability by supervising restaurant managers, analyzing performance data, and implementing strategic initiatives. Area Directors also handle staffing, training, budgeting, and compliance with health and safety regulations. Their role is crucial in maintaining consistency and achieving business goals across all their assigned restaurants.

What is a restaurant area director?

A restaurant area director is a district manager who oversees the operations of multiple restaurants in a specific region or area. In this career, you are usually employed by chain restaurants that have multiple establishments; however, smaller-scale restaurants may also hire you to ensure consistent product quality across their establishments. Your responsibilities are numerous; you are in charge of all aspects of all restaurants in your area. Your duties include staffing, staff and manager training, performing guest services, and managing the cost expectations and sales goals of your restaurants, making adjustments to the operations as necessary. You may also be in charge of opening new restaurants and recruiting or hiring staff for new eateries.

What are the key skills and qualifications needed to thrive as a restaurant area director, and why are they important?

To thrive as a Restaurant Area Director, you need extensive experience in multi-unit restaurant management, strong leadership abilities, and a background in business or hospitality, often supported by a bachelor’s degree. Familiarity with restaurant management systems, financial reporting tools, and inventory software is typically required. Exceptional communication, problem-solving, and team-building skills help you motivate staff and resolve operational challenges across multiple locations. These competencies are vital for ensuring consistent service quality, achieving financial targets, and driving the success of several restaurant units.

How does a restaurant area director typically balance time between multiple locations and ensure consistent performance across all units?

A Restaurant Area Director usually divides their time strategically across various locations, focusing on sites that require more attention while maintaining regular check-ins with all units. They establish clear communication channels, set performance benchmarks, and work closely with general managers to monitor operations, address challenges, and implement company standards. Consistency is maintained through routine site visits, training sessions, and data analysis to identify trends or issues early. This role requires strong organizational skills and the ability to prioritize tasks to support teams and drive overall success.

What is the difference between Restaurant Area Director vs Restaurant General Manager?

AspectRestaurant Area DirectorRestaurant General Manager
ResponsibilitiesOversees multiple restaurant locations within a region, focusing on operational standards, sales growth, and team development.Manages daily operations of a single restaurant, including staff management, customer service, and financial performance.
Work EnvironmentRegional office and multiple restaurant sites.Single restaurant location.
Required CredentialsTypically requires extensive experience in restaurant management, often with a focus on leadership and operational skills; certifications vary.Usually requires experience as a restaurant manager; certifications like ServSafe may be preferred.

The Restaurant Area Director oversees multiple restaurant locations within a region, focusing on strategic growth and operational consistency, while the Restaurant General Manager manages daily operations of a single restaurant. Both roles require strong management skills, but the Area Director has a broader scope and strategic responsibilities.

More about Restaurant Area Director jobs

What are the most commonly searched types of Restaurant Area jobs in Rome, GA?

The most popular types of Restaurant Area jobs in Rome, GA are:

What job categories do people searching Restaurant Area Director jobs in Rome, GA look for?

The top searched job categories for Restaurant Area Director jobs in Rome, GA are:

What cities near Rome, GA are hiring for Restaurant Area Director jobs?

Cities near Rome, GA with the most Restaurant Area Director job openings:

Restaurant Area Director jobs near you
Infographic showing various Restaurant Area Director job openings in Rome, GA as of August 2026, with employment types broken down into 1% As Needed, 78% Full Time, 17% Part Time, 1% Temporary, 2% Contract, and 1% Nights. Highlights an 97% Physical, 1% Hybrid, and 2% Remote job distribution, with an average salary of $98,244 per year, or $47.2 per hour.

Team Member

Hardee's

Calhoun, GA • On-site

$10.50 - $14/hr

Part-time

Re-posted 22 days ago

Key responsibilities

  • Follow all Guest service guidelines and procedures to ensure all Guests receive quality service and products.

  • Work assigned station(s) accurately, clean and stock the station area(s), and perform other cleaning duties as assigned.

  • Prepare, package, and deliver products according to Menu Standards while handling food products following company procedures and safety requirements.

Hardee's rating

4.6

Company rating: 4.6 out of 10

Based on 497 frontline employees who took The Breakroom Quiz

87th of 107 rated fast food restaurants

Job description

The essential functions of the Crew Person position are denoted below in the following key areas:
TOTAL GUEST SATISFACTION
Consistently provides a quality product and Guest service experience that delivers total Guest satisfaction.
  • Follows all Guest service guidelines and procedures; takes the appropriate action to ensure all Guest receive "SUPERSTAR Service."
  • Works assigned station(s) accurately and productively; cleans and stocks the station area(s); performs other cleaning duties as assigned.
  • Ensures that all Guests receive hot, quality products; prepares, packages and delivers all products according to Menu Standards.
  • Handles all food products according to company procedures; follows all company food safety, food handling and sanitation requirements, to ensure the health and safety of Guests and employees.

TRAINING AND DEVELOPMENT
Strives to improve personal skills and performance level.
  • Follows the steps outlined in the CKE Crew Person Training Program to learn new skills, duties and responsibilities and to improve personal performance level.
  • Communicates to immediate supervisor when additional training, guidance and practice is needed.
  • Understands how each job responsibility in the restaurant impacts the Guests, other employees and overall operations.
  • Keeps immediate supervisor informed of anything which might affect the Guests, other employees and overall restaurant operations.
  • Is performance oriented and driven; understands performance expectations and is aware of performance results.

JOB EXPECTATIONS
Consistently meets job expectations to positively impact the sales and profits of the restaurant.
  • Contributes to the restaurant's success by accomplishing the expected work during each shift; consistently produces quality work.
  • Supports the goals, decisions and directives of the Restaurant Management Team ; performs additional duties and responsibilities as directed by management.
  • Follows all company guidelines for food and cash controls, follows all cost control guidelines to maintain and minimize restaurant costs; properly uses all products, supplies, equipment and facilities.

POLICIES & STANDARDS
  • Follows and complies with all company policies standards, procedures and guidelines.
  • Follows all safety, security and emergency policies and procedures; maintains a safe and secure environment for employees and Guests.
  • Holds self accountable for the methods and processes used to perform all tasks and responsibilities and to achieve results.

CKE SHARED VALUES
Models and encourages CKE shared values.
  • Is completely focused on and driven by the Guest.
  • Is of high personal integrity and treats all employees with honesty, respect and dignity.
  • Contributes to an environment of trust to ensure honest, open and direct communication.
  • Is performance oriented and driven; understands performance expectations and is aware of performance results.

EDUCATION
Enrollment in high school; high school diploma or equivalent is preferable. Good verbal and written communication skills; is capable of communicating effectively with restaurant management, Guests and co-workers; bi-lingual skills a plus.
EXPERIENCE
Must be a minimum of 15 years of age.
SKILLS & ABILITIES:
Demonstrates and/or possesses the following:
  • Ability to work with others (as a team).
  • Ability to comfortably interact with all Guests.
  • Ability to look at the restaurant operations (from a Guests viewpoint). Ability to meet performance standards for assigned tasks and duties. Ability to take initiative.
  • Problem solving skills.

PHYSICAL ABILITIES:
  • Stand for long periods of time.
  • Work around heat.
  • Work around others in close quarters.
  • Move throughout the restaurant and observe restaurant operations and employee work performance. Able to lift 50 - 75 pounds comfortably.
  • Work with various cleaning products.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities
The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)

What Hardee's employees say

Pay

Benefits

Hours and flexibility

Workplace

Get the full story on Breakroom

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About Hardee's

Sourced by ZipRecruiter

For over 60 years, Hardee's has brought communities together with quality, delicious food. With more than 1,800 restaurants across the U.S., and locations in 13 countries, we are committed to the best tasting food to better serve our guests From Made From Scratch Biscuits and Hand-Breaded Chicken Tenders. Hardee's has been known for more than 40 years for our Made From Scratch™ Biscuits. Our designated Biscuit Makers rise before the sun, and start their mornings at 4 a.m., hand-making each batch of biscuits from scratch every 15 minutes for biscuit clouds of flaky, buttery goodness.

Industry

Food services and drinking places and traveler accommodation

Company size

10,000+ Employees

Headquarters location

Saint Louis, MO, US

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