The Area Manager is responsible for leading the overall operations and performance of more than one restaurant. Area Managers are responsible for three or more restaurants in an assigned market area. The Area Manager directs General Managers and Managers for designated areas to ensure recruiting, budgeting, marketing, and sales goals are obtained throughout his/her restaurants. Works with the General Manager on personnel decisions regarding recruitment, development and performance of the team members within his/her assigned market area.
Ability to handle any and all concerns that may arise from customers and crew members.
Ability to work well with vendors and maintain strong relationships.
Ability to coach and correct when a standard is deviated.
Ability to inspire confidence in those around you.
Ability to maintain and teach the financial well-being of your operation by ensuring your assigned locations are meeting food cost and labor goals in addition to good P&L awareness to all other line items.
Ability to break down a P&L to find deviations or anomalies from prior period or prior year, and the ability to teach this.
Ability to show empathy and understanding when a customer concern should arise.
Ability to keep your cool in stressful situations and inspire confidence during busy peak periods.
Ability to multi-task
Ability to stand on your feet for 8-10 hours.
50-55 hours per week.
Execute Excellent Leadership Skills and Communication.
Area Managers must execute on the Company's Vision and Core Ideology.
"Love All- Serve All, Ultimate Performance, Visible Positive Energy"
Demonstrate and ensure operational excellence through the training, coaching, disciplining, and encouragement of General Managers, Managers, Team Leaders, and Team Members.
Conduct and attend meetings as required.
Serve as a resource for Manager candidates (with Human Resources support) and have final accountability for every Manager hire.
Conduct routine visits to restaurants in his or her area to ensure each General Manager is maintaining company standards. If any deficiencies are found, work with management and staff to clearly outline the opportunity areas and assist them in developing a plan of action for correction in a timely manner.
Manage the area’s financial accountability through reviewing critical reports, adhering to the budgeted Gross Operating Profit, and evaluating the area’s combined expense plan to ensure overall operations meet the financial goals.
Coordinate specific activity to capture opportunities for increasing profitable sales with each General Manager.
Assume additional responsibilities as assigned. Must be able to manually lift and move up to 50 lbs. on occasion.
Must have the ability to stand and sit for extended periods of time.
Ability to reach, bend, stoop, lift, shake, stir, pour, carry, and push occasionally.
Ability to read (orders on tickets, menu board, receipts, etc.).
Frequent contact/immersion of hands in water, cleaning and sanitation solutions, meat products, poultry products, seafood, and produce items.
Frequent washing of hands.
Ability to use computers, telephones, and office equipment.
Great compensation packages including competitive pay, Blue Cross Blue Shield Health Insurance is offered after 60 days of employment, Vacation after one year of employment, Tuition Reimbursement for qualifying students after two years of employment, and IRA contribution after 2 years of employment.