Candidates should have demonstrated success recruiting and developing restaurant managers, building high-performing restaurant teams, implementing training programs, improving labor and food-cost performance, and holding store-level management accountable for financial and operating results. Applicants should be able to independently read and manage a restaurant P&L and understand labor percentage, food and paper cost, COGS, prime cost, sales per labor hour, inventory variance, waste, average check, transaction counts, store-level profitability, and four-wall EBITDA.