Market Leader at Lonestar Market – Houston, Texas

Job Summary:
The Market Leader is responsible for leading multiple Church’s Texas Chicken restaurant locations and a franchises within a specific territory. This key leadership role ensures operational excellence, profitability, team development, and outstanding guest service. The Market Leader partners with restaurant leadership to execute strategic initiatives and uphold brand standards, driving sustained growth across all assigned units.

Key Responsibilities:

Operational Leadership

• Oversee all aspects of day-to-day restaurant operations for multiple units.
• Monitor and analyze performance metrics (sales, food cost, labor, customer satisfaction).
• Implement company-wide policies, systems, and standard operating procedures (SOPs).
• Lead district meetings and facilitate ongoing performance discussions with Restaurant General Managers (RGMs)

Financial Performance

• Prepare and manage budgets for each restaurant location.
• Ensure achievement of sales, profitability, and cost control goals.
• Conduct regular financial performance reviews and variance analysis.
• Identify and address opportunities for revenue growth and cost efficiency.

Talent Management & Development

• Recruit, train, and develop RGMs and Assistant Managers.
• Create a strong leadership pipeline and succession planning strategy.
• Coach teams in leadership, operational excellence, and customer service delivery.
• Monitor staffing levels and oversee workforce planning in each location.

Guest Experience & Brand Compliance

• Ensure consistent delivery of Church’s high-quality food and exceptional guest service.
• Maintain company brand standards in product quality, store cleanliness, and hospitality.
  Address guest concerns quickly and professionally, turning service failures into wins.

Safety, Sanitation & Compliance

• Enforce all safety, sanitation, and health regulations as mandated by federal, state, and local authorities.
• Conduct regular audits, food safety inspections, and internal evaluations.
• Ensure all restaurants comply with labor laws, OSHA standards, and company safety policies

Education:

Bachelor's degree in Business Administration, Hospitality Management, or related field is preferred.

3–5 years of multi-unit leadership experience in the quick-service restaurant (QSR) or retail industry. Demonstrated success in team leadership, operations, and P&L (Profit and Loss) management. Experience with turnaround management and new market growth preferred.

Leadership, coaching, and team-building skills Bilingual Preferred Financial acumen and ability to interpret P&L statements (Profit and Loss statements). Excellent organizational, interpersonal, and problem-solving skills. Proficiency in MS Office Suite, POS and inventory systems.

ServSafe® Food Protection Manager Certification – Required or must obtain within 60 days of hire. CPR/First Aid Certification – Preferred. Certified Restaurant Supervisor (CRS) or Certified Restaurant Manager (CRM) – Preferred (NRA or internal QSR certification programs). OSHA 10-Hour General Industry Certification – Preferred.

Authorized to work in the United States with required documentation Willingness to travel locally within the market (up to 70%). Ability to work flexible hours, including evenings, weekends, and holidays.