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Regional Restaurant Manager

Popeyes- High Noon Restaurant Group

This is a Full-time position in Lafayette, LA posted November 25, 2021.

Company Introduction:
Founded in 1972, Popeyes® has more than 40 years of history and culinary tradition.

Popeyes® owes its beginnings to entrepreneur and culinary innovator, Al Copeland.

With one small restaurant and a big idea, Copeland introduced the New Orleans–style fried chicken that has now made the brand famous throughout the world.

Popeyes® culinary heritage is built upon the rich Cajun and creole flavor profiles that are unmistakably Louisiana.

We continuously draw upon and celebrate this heritage to inspire new, authentic menu creations the world craves.

Popeyes distinguishes itself with a unique New Orleans style menu featuring spicy chicken, chicken tenders, fried shrimp and other regional items.

This unique and flavorful food has allowed Popeyes to become one of the world’s largest chicken quick service restaurants, with over 2,700 restaurants in the U.S.

and around the world.Overview:

The Restaurant Regional Manager will lead the Popeyes restaurants.

The Regional Restaurant Manager is responsible for the consistent day-to-day operations, collaborating with the District Managers, and General Managers to build sales, market share and profitability along with continuous people development.

Ongoing training/development of District Managers, General Managers, and Leadership team

Validate interviewing, hiring, and onboarding practices.

Bench Development/Succession Planning

Execution of administrative plans and systems (Complaint resolution, approval processes, etc.)

Period based business planning.

Accountability for all controllable costs within budget including, but not limited to:

Food Cost

Labor Cost

Supplies Cost

Repairs and Maintenance Costs

Any tasks assigned by direct supervisors



Life Insurance

Paid time off




Gas reimbursement
Be at least 21 years of age.

A minimum of 3 years CURRENT Multi-Unit Management experience at Quick Casual or Casual Dining Concept is required.

Must have proven performance in growing sales, training and developing employees and cost control.

Be available to work a varied, approximately 50+hour workweeks, including evenings and weekends, under pressure and in stressful situations.

Schedule and execute regular unit visits to ensure that all company standards and policies are followed.

This position requires a lot of traveling locally and on occasion out of state.

Trains and develops management staff to operate their restaurant according to company guidelines.

Must maintain a flexible schedule and be able to work occasional closing and weekend shifts.

Possess excellent leadership, team building, and communication skills.

Have a proven track record of excellent decision making and problem-solving abilities.

Have the ability to analyze and interpret profit and loss statement data and create action plans to solve any related problems.

Possess certain personal traits as mentioned in company guiding principles (honesty, loyalty, etc.) and practice them on a consistent basis.

Monitor procedures for the control of cash, property, product, and equipment.