Area Director

The Local Owner (Area Director) will report directly to the VP of Operations. The primary responsibility will be to increase same store sales growth, coach and develop all levels of people in your market by focusing on operational execution, controllable cost management, and execution of our business model. The Local Owner will direct the daily operations of Jim N Nicks restaurants to include areas of finance, community involvement, employee relations, restaurant operations, retail, take-out, catering and new restaurant openings.

The Local Owner will be responsible for budget administration, training, developing and implementing operating policies and procedures while ensuring compliance of Jim N Nicks standards. The Local Owner will have the responsibility for overseeing the people, product, processes, facility and operations of 1-5 restaurants.

Essential job functions include, but are not limited to the following:

• Understands and promotes the Jim ‘N Nick’s BBQ culture and brand image to benefit the organization.
• Provides their team with the information and resources they need to do their jobs effectively.
• Passion for Jim ‘N Nick’s to become best in class and the energy and motivation to help get us there.
• Partners with each GM and team to establish goals/priorities and corresponding action plans/strategies.
• Role model of Jim ‘N Nick’s core values.
• Makes solid decisions on hiring, promotion, and separations.
• Communicates performance goals and standards so that GMs understands expectations.
• Actively listens to determine needs and concerns and quickly responds.
• Communicates with supervisor on successes and road blocks as needed.
• Takes ownership of their responsibilities and is accountable for actions.
• Maintains strong relationships with all members of the management team.
• Implements operational best practices.
• Seeks and welcomes the opportunity to learn new techniques and tasks.
• Builds support and commitment among others around company initiatives.

• Maintains required Health Department and Company standards at all times.
• Ensures that facilities are maintained properly, including equipment and building maintenance.
• Ensures all company standards, procedures and policies are being followed.
• Ensures locations under his/her supervision are consistently providing guests with best in class service and in an excellent environment.
• Is a role model for guest service and satisfaction and guest recovery.
• Monitors guest comments and ensures guest complaints and/or needs are handled promptly and with good judgement.
• Demonstrates strong business acumen.

• Monitors staffing levels, on-boarding, training programs & succession planning to ensure market is overstaffed and prepared with bench strength.
• Coaches and develops Managers and Team Members for current and future responsibilities.
• Analyzes own performance to develop self-improvement objectives.
• Ensures that wages are equitably administered and that disciplinary actions are documented.
• Monitors schedules to ensure a balance of business needs and quality of life commitments
• Maintains consistent performance standards for all Team Members.
• Develops teamwork and engagement. Provides quality time with Managers and Team members.
• Responds in a timely manner to Manager and Team Member needs, concerns and feedback.
• Regularly praises, rewards and recognizes their team.
• Ensures retention of Managers and Team Members directly measured by turnover data and better than industry average.
• Establishes an atmosphere of inclusiveness, fairness and mutual respect.
• Monitors costs to ensure they remain within budget while quality and service standards are maintained.
• Educates and assists management in analyzing P & L’s and creating cost improvement…