JOB SUMMARY
The Area Director AD is responsible for achieving sales profit and people related objectives within an assigned geographic market. The AD works closely with General Managers to assist them in key performance measurement areas. The AD ensures compliance with Company policies and procedures, federal, state, and local laws, and Company business standards. The AD must be able to work and communicate effectively with the restaurant management teams.
PRINCIPAL ACCOUNTABILITIES
Operations Performance • Oversight review of restaurant P&Ls. • Work with managers to resolve any discrepancies found during the audit process. • Develop and communicate action plans to address any area not meeting budget COGS. Operating and Labor • Follow-up on all restaurants daily, weekly, and period financial reports. • Prepare and review budgets periodically, ensuring company fiscal objectives are met. • Develop plans or strategies to ensure financial targets are met. Achieve or exceed sales budget within assigned area. Meet established net operating profit and cash flow targets for assigned area.
Coach and teach forward thinking on financial controls. Develop team to be able to construct action plans on financial control. Relate all performance standards to the Companys Vision, Mission, and Values.
Maintain Company standards in food safety, product, and facility specification. Hold restaurant managers responsible for development and implementation of action plans designed to achieve restaurant unit goals. Hold restaurant managers responsible to maintain established performance and ethical standards with their direct reports. Accountability to preventatively maintain the restaurants physical plant in regards to repairs, cleanliness, and upkeep.
Work with restaurants to ensure compliance with monthly Ecosure and SOX Audits. Ensure measurable Local Store Marketing LSM and Catering programs are implemented in each location with a focus on growing sales.
GUEST SATISFACTION
Ensure restaurants are conducting daily interaction with Guests to solicit information on their dining experience to answer questions and resolve concerns. Establish and review restaurant specific performance targets and results in guest satisfaction. Coach restaurant teams on improving guest satisfaction performance. Monitor market guest satisfaction performance and take action as necessary to hold accountability for improvements. Create an environment of ongoing training and development of assistant managers and team members.
Talent Management
Effective management of the manager matrix for market. Participate in the selection and onboarding of restaurant management talent for assigned market. Develop, train, and mentor Restaurant Managers following established performance management processes. Provide performance ongoing performance feedback and development to drive higher performance and career progression. Ensure goal setting and mentorship programs are in place, including regular feedback, coaching, and Performance Review Process. Educate Team on new policies, procedures, and performance expectations in a timely and effective manner. Ensure they are properly implemented within assigned market. Perform succession planning activities.
ADMINISTRATION AND AUDITING
Review health inspection results and develop plans or strategies with the restaurant to ensure future passing scores. Ensure adherence to all Standard Operating Procedures and Sarbanes-Oxley requirements, including but not limited to: • Financial reporting • Verification of manager timelines • Completion and communication of restaurant Trip Reports • Food Beverage Service FBS Reports • BOH Checklist, etc. Effective labor management, expense performance, and staffing. Actively promote and support safety and risk program utilization to ensure safety and security of Company assets, Team, and Guests.
QUALIFICATIONS
Please indicate if required or preferred:
Education: Experience: Bachelors degree in Restaurant Management related degree or equivalent restaurant experience required. Experience: Minimum 7 years of restaurant management experience, experience in casual dining with catering responsibility preferred.
Skills and Competencies:
Demonstrated knowledge of restaurant operations, guest service, food handling, and sanitation, and the restaurant industry in general. Demonstrated proven leadership abilities and problem-solving, decision-making skills. Ability to achieve results in a fast-paced, flexible, and multi-tasking environment. Demonstrated working knowledge of computers and applications, MS office environment, and restaurant operating systems. Demonstrated knowledge of labor laws, health codes, safety, and security systems, and operating procedures. Strong communication skills, listening, verbal, written, and coaching with a diverse group of individuals at all levels of the organization internally and externally. Demonstrated strong interpersonal skills, a champion of workplace culture and change. Demonstrated time management, prioritization, and organizational skills. Demonstrated ability to motivate others and create an environment for self-learning and teaching others. Demonstrated ethical approach, confident self-directed, and ability to follow-through consistently. Demonstrated professional presence and demeanor. Ability to work a varied schedule to fit the needs of the restaurant business. Ability to travel as needed, both within and out of the market, via a variety of transportation modes. Active, valid drivers license.