ZipRecruiter

Log In

1

Traveling Restaurant Manager Jobs in Reston, VA (NOW HIRING)

NOPSI Hotel

Assistant Restaurant Manager

Washington, DC · On-site

$60 - $80/hr

This newly branded and renovated 356-room hotel reflects the Golden Age of travel with a mid ... Manage the day-to-day operations of the restaurant and room service for breakfast, lunch and dinner ...

Heihotels

Assistant Restaurant Manager

Washington, DC · On-site

$63K - $66K/yr

About Us This newly branded and renovated 356-room hotel reflects the Golden Age of travel with a ... No Overview Manage the day-to-day operations of the restaurant and room service for breakfast ...

previous page

Showing results 41-60

All JobsTraveling Restaurant JobsTraveling Restaurant Manager JobsTraveling Restaurant Manager Jobs in Reston, VA

Traveling Restaurant Manager information

What does a traveling restaurant manager do?

A Traveling Restaurant Manager oversees operations at multiple restaurant locations, often within the same chain or franchise. They travel between sites to ensure consistent quality, train staff, implement company policies, and address operational challenges. Their responsibilities may include opening new locations, troubleshooting underperforming outlets, and supporting local managers. This role requires strong leadership, flexibility, and the ability to adapt quickly to different teams and environments.

How does a traveling restaurant manager adapt to different restaurant locations and teams?

A Traveling Restaurant Manager regularly moves between various restaurant branches, which requires quickly adapting to different team dynamics, local customer preferences, and operational procedures. Success in this role involves strong communication skills, flexibility, and the ability to assess and respond to unique challenges at each location. Building rapport with new staff members and understanding each restaurant’s workflows are key to maintaining consistent standards and driving performance. This dynamic environment offers valuable experience in multi-location management and positions you for advancement into higher regional or corporate roles.

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

To thrive as a Traveling Restaurant Manager, you need strong experience in restaurant operations, staff supervision, and hospitality management, often supported by a degree in hospitality or business. Familiarity with POS systems, inventory management software, and food safety certifications like ServSafe is typically required. Exceptional organizational skills, adaptability, and effective communication are crucial soft skills for managing multiple locations and diverse teams. These abilities ensure consistent service quality, operational efficiency, and successful adaptation to varying restaurant environments.

What is the difference between Traveling Restaurant Manager vs Restaurant Supervisor?

AspectTraveling Restaurant ManagerRestaurant Supervisor
CredentialsExperience in restaurant management, possibly certifications like ServSafeFood safety certification, experience in restaurant operations
Work EnvironmentTraveling between multiple locations, often across regions or statesStationary within a single restaurant location
Employer & Industry UsageUsed by chains and hospitality companies managing multiple sitesCommon in individual restaurants or local chains
Search & Comparison IntentPeople comparing roles with similar management responsibilities but different locationsPeople seeking supervisory roles within a specific restaurant

The Traveling Restaurant Manager oversees multiple restaurant locations, often traveling between sites, requiring management experience and certifications. In contrast, a Restaurant Supervisor typically manages daily operations at a single location. The key difference lies in the scope of work and mobility, with the Traveling Restaurant Manager handling broader responsibilities across multiple sites.

What are popular job titles related to Traveling Restaurant Manager jobs in Reston, VA?

For Traveling Restaurant Manager jobs in Reston, VA, the most frequently searched job titles are:

What job categories do people searching Traveling Restaurant Manager jobs in Reston, VA look for?

The top searched job categories for Traveling Restaurant Manager jobs in Reston, VA are:

What cities near Reston, VA are hiring for Traveling Restaurant Manager jobs?

Cities near Reston, VA with the most Traveling Restaurant Manager job openings:

Traveling Restaurant Manager jobs near you

Restaurant Manager - National Harbor

Nando's Restaurant Group

Oxon Hill, MD • On-site

Full-time

Re-posted 2 days ago

Key responsibilities

  • Lead the restaurant operations to ensure standards are upheld and the guest experience is consistent and welcoming.

  • Coach and develop team members, support onboarding, and build a positive, inclusive work environment.

  • Manage daily operational tasks including opening, shift changeovers, closing procedures, cash handling, and safety protocols.

Job description

NANDOS' VISION
At Nando's, we want to be the most loved restaurant brand in North America, sharing the spirit of Nando's PERi-PERi with everyone who chooses to access it. We will redesign and build a business that thrives as it answers fully it's consumers' needs - and endures over time through genuinely putting people at the heart of what we do. We will lead with our values and act with care, compassion, and kindness. By doing this, we will Change Lives Together, every day and everywhere.
RESTAURANT MANAGER
As Restaurant Manager, you make the restaurant feel brilliantly consistent, human, and alive-You show up where it matters most, on the floor , with the team - setting the tone for service and bringing calm, confident direction to every moment while, protecting the Nando's experience and keeping the whole operation humming. You set the tone for service, coach in the moment, uphold standards without compromise, and grow confidence and capability shift after shift-so guests feel the warmth of our hospitality every time.
Your Purpose
Lead a safe, smooth, standard of tight operation that delights guests and develops people. Translate plans into daily execution, use insight to make smart decisions fast, and create an inclusive environment where everyone can do their best work.
Scope & Span of Accountability
Operates as an in-restaurant leader of leaders, ensuring the restaurant is prepared before peaks; standards are upheld throughout service, and handovers set up the next team for success. Alternates between leading the floor and picking up critical stations to protect speed, quality, and atmosphere.
Operational Rhythms
  • Opening
    • Review Manager Communication Log (MCL), staffing lineup, catering orders, and the day's forecast; validate previous inventory and complete prep/production sheets.
    • Complete safe count; assign cash drawers; order change; prepare chicken cook sheet (where applicable).
  • Shift Changeover
    • Reconcile AM monies and the safe; validate production and station readiness; walkthrough; document MCL handover notes.
  • Closing
    • Final walkthrough; set next day catering; closing inventory; reconcile cash; validate timekeeping; run end-of-day reports; update the MCL
  • Cash & Security (when supervising)
    • Practice responsible cash management: floats, safe counts, deposits, cashier check-outs, refunds/voids/discounts per policy; safeguard keys, secure doors, set alarms; follow escalation protocols.

Key Focus Areas & Responsibilities
  • People - Lead, Coach, and Build Belonging
    • Lead in the Nando's Way: Model Pride, Passion, Courage, Integrity, and Family; grow culture through daily behaviors and decisions.
    • Communicate Brilliantly: set clear expectations, run motivating briefs/meetings, give timely feedback, flex style to the person and the moment.
    • Recruit, Onboard & Develop: support interviewing, onboarding, and station signoffs; coach on SOPs; build cross training plans; strengthen the buddy system; grow future Shift Leads.
    • Manage People Processes: ensure fairness and consistency; support ER basics; ensure required documentation is complete and filed correctly.
    • Wellbeing & Safety: monitor energy and breaks; deescalate conflict; keep the environment psychologically and physically safe.
  • Brand - Protect the Nando's Experience
    • Deliver Consistent Standards: Conduct travel paths; uphold critical touchpoints (atmosphere, quality, speed) across all channels.
    • Hospitality & Recovery: role model warm welcomes/fond farewells; table touches/checkbacks; resolve issues with empathy and judgment; escalate per process.
    • Channel Management: keep eating primacy while maintaining takeaway and delivery standards; coach accuracy to reduce missing items.
  • Commercial - Sales, Labor, and Profit
    • Drive Sustainable Sales: connect the team to daily/weekly targets; apply simple, approved local tactics in line with guidance.
    • Use Insights to Decide: read and react to forecast; align deployment and breaks to flow; coach leaders to use dashboards and act on trends.
    • Optimize Profit: manage portion control and waste ("cook less, more often"); protect speed/quality; handle daily financial processes to standard
  • Operations - Food Safety, Stock, Cleanliness
    • Food Safety & Compliance: enforce hygiene; complete daily/weekly logs (temperatures, labels, hot holds); manage allergy orders; escalate food safety complaints appropriately.
    • Stock & Production: Set production to forecast; accept deliveries accurately; rotate stock; maintain portions; reduce waste with coaching and daily checks.
    • Cleaning & Maintenance: lead daily/weekly cleaning schedules; ensure appropriate PPE; log and escalate maintenance issues; adjust service flow when issues arise.
  • Changing Lives - Community, Planet, Opportunity
    • Create Belonging: judgment free team environment; celebrate strengths; build confidence; live "Family."
    • Planetary Goals: reinforce recycling/energy routines; ensure oil recycling and waste processes are followed on shift.
    • Community Actions: follow local partnership processes (e.g., food donation programs) and share wins to inspire participation.
  • Level & Decision Rights
    • Scope & Span: Owns the day-to-day restaurant operation-scheduling/roster execution, onboarding, ER support, stock and cleaning routines, and customer recovery.
    • Decision Authority: Leads tactical and operational decisions for service, deployment, and standards; supports ER cases; implements weekly plans; escalates higher risk/enterprise issues to PatrĂ£o/MD as required.
    • Risk & Compliance Exposure: Daily/weekly audit readiness; food safety, H&S basics, license postings/incident documentation; protects brand and legal posture on shift and across the week.
    • Time Horizon: Daily → weekly (turning the plan into consistent execution and KPI delivery).
  • Governance, Risk & Compliance
    • Own the restaurant's audit cadence (daily/weekly routines) and compliance posture: food safety, H&S basics, licensing visibility, incident documentation; support ER processes and escalate high-risk issues promptly.

Leading in the Nando's Way
You bring the spirit of Ubuntu into action-leading collaboratively, challenging with heart, and uplifting those around you. You blend having fun, making money, and changing lives; communicate brilliantly; support change with positivity; and role-model Pride, Passion, Courage, Integrity, and Family.
Future Leaders Wanted
Some people see a restaurant job. We see future Shift Leads, Assistant Managers, Patraos, and business leaders.
If you're driven, curious, and ready to grow, we'll provide the training, coaching, and opportunities to help you take the next step in your career. Many of our leaders started on the front line. Your journey could start here too.
What You Bring (Knowledge, Skills & Experience)
  • 2-3 years of restaurant management experience (fast casual, QSR, or full service)
  • Demonstrated ability to lead full shifts, including deployment, breaks, and peak-time operations
  • Proven experience delivering KPIs (sales, labor, food quality, audits, speed of service)
  • Experience hiring, onboarding, and training team members
  • Documented experience managing inventory, ordering, prep, and food safety routines
  • Proven ability to resolve guest issues and support team conflict resolution
  • Experience maintaining compliance with food safety, health department, and brand standards
  • Track record of developing team members into new roles or certifications
  • Education / Certifications: High school diploma or equivalent; Serv Safe Manager (or market equivalent), Allergen Certification and alcohol service certifications where required.

Physical Requirements
  • Able to independently lift up to 50lbs for an extended period of time
  • Must be able to walk and/or stand for 8-10 hours per day
  • Hand-eye coordination
  • Reaching, bending twisting, stooping
  • Pushing and Pulling
  • Lifting overhead
  • Must be able to climb stairs in restaurants that have multiple levels

Nandos North America provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.
This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

Apply