Regional Director

Role overview

The Regional Director leads the management team across a defined region, setting strategic direction and ensuring the organization’s culture is consistently reflected in every restaurant. This role reports to the Vice President of Operations and calls for a collaborative leader who works hard, enjoys the pace of hospitality, and demonstrates strong commitment to the company.

Key responsibilities

• Coach and develop every role within the region to build strong engagement and sustained success.
• Stay accessible to support the growth and development of all managers.
• Promote decisions and actions that align with the company’s distinct culture.
• Guide management teams so restaurants consistently deliver outstanding guest service.
• Set and manage career expectations for managers while supporting their progress.
• Review both internal performance and outside market conditions to identify improvement opportunities and implement changes.
• Take full ownership of the financial results that affect restaurant operations in the region.
• Oversee the financial performance of the management teams.
• Evaluate the financial results of individual restaurants as well as the region as a whole.
• Take part in employee meetings and training initiatives.
• Inspire, motivate, and empower managers to perform at a higher level.
• Provide leadership and direction that supports company goals and objectives.
• Track performance using both objective and subjective measures and ensure accountability to expectations.
• Maintain high operational standards across back of house, bar, and front of house functions.

Skills and abilities

• Strong planning, organization, and time management capabilities.
• Effective problem-solving skills and the ability to adapt quickly.
• Genuine enthusiasm for hospitality and quality food.
• Comfort working in a fast-moving, entrepreneurial setting.
• Excellent communication and interpersonal skills.
• Ability to lift, carry, push, or pull items weighing up to 50 lbs when needed.
• Physical capability to kneel, bend, stoop, reach, grasp, and move up or down stairs.
• Willingness to travel on a flexible schedule.

Experience and qualifications

• 3 to 5 years of experience overseeing at least 3 high-volume, full-service restaurants located in different markets.
• Working knowledge of profit and loss analysis and overall financial performance.
• Understanding of labor laws and compliance requirements.
• Proficiency with common business and restaurant technology systems, including Microsoft Word, Excel, Outlook, PowerPoint, and Micros POS.

About the employer

Barcelona Restaurants, LLC, headquartered in Westport, CT, is among the earliest Spanish-focused restaurant groups in the United States. The company is known for its award-winning wine program featuring more than 400 bottles sourced from over 70 wine regions across Spain and South America. Its welcoming tapas bars are inspired by Spanish culture, and the menu emphasizes clean flavors, seasonal ingredients, and specialties from Spain and the Mediterranean.

Equal opportunity

The company is an equal opportunity employer and is committed to maintaining a diverse workforce.