Area Operations Manager

JOB TITLE:

LC CoachCLASSIFICATION:
Exempt SUPERVISOR:
Director of OperationsMANAGERIALLY RESPONSIBLE FOR:
General Managers, Managers, and Team Members POSITION OVERVIEW (ROLE):

The Coach is responsible for all wing operations, including but not limited to safety and sanitation, budgeting/forecasting, business development, and financial performance. The Coach will take responsibility for setting the expectation for all managers and team members to work as a team to maximize productivity and always achieve standards. The Coach ensures that all restaurants in the assigned zone are performing their job responsibilities and meeting expectations in all areas of their job descriptions.

ESSENTIAL JOB FUNCTIONS:

(JTA)1. People Development Owns the culture of assigned zone Support staffing and bench strength – Build a winning team Formulate and execute succession plan based on determined needs

Support development plans for managers for personal and professional growth

Advise and consult GMs on staffing and hiring
2. Owns Business Development & FPLead by Example Coaches GMs for performance and responsible for GM growth

Owns Communication - Conducts business meetings to drive business

Follow Up – Audits, Assessments, KPIs, Visit, Tasks, etc.

Own and develop plans to drive top line sales through operations and marketing efforts

Support franchisor marketing initiatives

Strategic local business planning

Owns budgeting and forecasting for restaurants within zone
3. Ensures SOPs are followed

Audits operations, delivers feedback, and develops plans of action to facilitate improvement

Leverage and ensure use of company and corporate systems

Uses tools, coaching and mentorship to improve restaurant performance

Responsible for customer satisfaction and retention

Holds General Managers accountable for performance
4. Facility Management Accountable for facility management

Manages R&M budget

Ensures restaurant and equipment is operational, safe, and sanitaryACCOUNTABILITIES:

Keeps the Director of Operations promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary or suggests alternative courses of action.

Creates a positive working environment with supportive actions.

Able to perform all position responsibilities and performance objectives in a timely and effective manner in accordance with established company policies and procedures.

Maintains a favorable working relationship with all company employees to foster and promote a cooperative working atmosphere, which will be conducive to maximum employee morale, productivity, and efficiency.

RESPONSIBILITIES:

Carries out responsibilities in accordance with the organization’s policies and applicable laws. With input, support and approval from the Director of Operations or Upper Management, responsibilities include completing restaurant visits, budgeting/forecasting, interviewing applicants, training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

QUALIFICATIONS/REQUIREMENTS:

Must be 18 years old or older

Education & Experience:

High school diploma or equivalent required;
College degree preferable. Two (2) – Four (4) years multi-unit experience in food service recommended.

JOB SPECIFICATIONS:

Operational Knowledge:
Thorough knowledge of catering, food preparation, planning, and presentation to perform analytical work, such as studying P&L reports, past sales experience records, etc.

Strong Leadership

Skills:

Serves as a role model for employees through teamwork support, attention to detail, quality control and interactions with Members, guests and team Members.

Teamwork:
Establishes…