The Corporate Business Leader (CBL) is a multi-unit operations leader responsible for driving the performance, people, and operational excellence of an assigned portfolio of Marco's corporate restaurants. This role leads General Managers and restaurant leadership teams to deliver strong business results while consistently executing Marco's standards for product quality, guest service, people, operations, and restaurant image.

Through hands-on leadership, coaching, business analysis, and accountability, the Corporate Business Leader identifies opportunities, develops action plans, and helps restaurant leaders improve sales, profitability, staffing, retention, guest experience, and operational performance.

Essential Duties and Responsibilities:

• Lead the overall business and operational performance of assigned corporate restaurants, driving achievement of sales, profitability, people, operational, and guest experience goals.
• Lead, coach, develop, and hold General Managers accountable for restaurant performance, leadership effectiveness, team development, and consistent execution of company standards.
• Build a strong leadership pipeline across the market through talent assessment, succession planning, development, and retention of General Managers and other restaurant leaders.
• Maintain awareness of staffing levels and workforce trends throughout the assigned market and partner with General Managers, Human Resources, and Talent Acquisition to address hiring, retention, turnover, and leadership pipeline needs.
• Analyze restaurant and market performance using P&Ls, scorecards, sales trends, labor results, food costs, staffing metrics, guest feedback, and other business reporting to identify trends, opportunities, and areas requiring action.
• Read and interpret restaurant P&L statements and coach General Managers on strategies to increase sales, manage costs, improve profitability, and achieve financial objectives.
• Identify performance gaps within individual restaurants and across the market and establish clear, measurable action plans to drive improvement.
• Drive targeted sales growth and profitability through strong operational execution, effective business planning, and awareness of local market opportunities.
• Maintain high operational standards related to product quality, food safety, service, cleanliness, restaurant image, and overall guest experience.
• Conduct regular restaurant visits and operational assessments to evaluate performance, validate brand standards, provide coaching, and ensure timely resolution of identified opportunities.
• Establish clear expectations and accountability for restaurant performance while providing timely, constructive feedback and recognizing individual and team accomplishments.
• Ensure successful rollout, adoption, and execution of company programs, promotions, operational changes, technology, training initiatives, and other system-wide priorities.
• Partner cross-functionally with Training, Talent Management, Marketing, Finance, IT, Supply Chain, and other Support Center teams to solve business challenges and improve restaurant performance.
• Communicate company priorities, expectations, initiatives, and business results effectively to restaurant leadership teams and ensure consistent execution throughout the assigned market.
• Maintain awareness of competitive activity, local market conditions, and business trends that may impact restaurant performance.
• Ensure restaurants operate in accordance with company policies and procedures, food safety requirements, employment practices, and applicable regulatory requirements.
• Serve as a visible and engaged leader who builds accountability, strengthens collaboration, develops talent, and reinforces Marco's culture and values.

The essential duties and responsibilities described above are not a comprehensive list. Additional responsibilities may be assigned from time to time based on business needs.

Education and Experience Requirements:

• Bachelor's degree preferred or an equivalent combination of education and relevant experience.
• 5+ years of progressive restaurant operations leadership experience.
• Demonstrated experience leading multiple restaurant locations, preferably within QSR, fast casual, or another high-volume restaurant environment.
• Proven experience coaching and developing General Managers and building high-performing restaurant leadership teams.
• Demonstrated success driving sales, profitability, operational performance, and guest satisfaction across multiple locations.
• Experience managing restaurant financial performance, including sales, labor, food cost, controllable expenses, and profitability.

Knowledge, Skills and Abilities:

• Strong multi-unit leadership and people-development capabilities.
• Strong business and financial acumen with the ability to understand and influence restaurant-level P&L performance.
• Results-oriented with the ability to translate business data and operational insights into actionable plans.
• Strong understanding of restaurant operations, food safety, guest service, and brand standards.
• Demonstrated ability to identify performance gaps and establish clear expectations and accountability for improvement.
• Strong coaching, performance management, talent assessment, and succession-planning skills.
• Solid decision-making, problem-solving, and strategic-thinking capabilities.
• Strong interpersonal skills with the ability to build productive relationships at all levels of the organization.
• Effective influencing, communication, and conflict-resolution skills.
• Well-developed written, verbal, and presentation skills.
• Ability to manage multiple restaurants, priorities, and business needs within a fast-paced field environment.
• Ability to effectively partner with cross-functional Support Center teams.
• Proficiency with Microsoft Office applications, including Excel, PowerPoint, Word, and Outlook.
• Ability to effectively utilize restaurant reporting, workforce management, and operational systems.
• Marco's restaurant operations certification required or ability to successfully complete certification within the designated timeframe.
• ServSafe certification required or ability to obtain certification within the designated timeframe.
• Valid driver's license required.

Travel and Field Requirements:

This is a highly field-based leadership position requiring approximately 80% travel throughout the assigned market. The Corporate Business Leader is expected to maintain a consistent and visible presence in assigned restaurants, working directly with General Managers and restaurant teams to coach performance, assess operations, support execution, and drive business results.

Travel may include local, regional, overnight, and periodically extended travel based on business needs. The Corporate Business Leader must be able to travel by automobile and commercial airline as required.