Director of Operations

The Director of Operations is responsible for all aspects of operations including people, customers, sales and profits. This leader has up to 8 area coaches as direct reports compiling 25-50 restaurants. They drive excellence in day-to-day operations; hire, train, coach, & support managers; plan and set goals; focus on problem solving/process improvement; set standards; recognize and motivate area managers, unit level management & their teams.

Influence people to drive business results and franchise partnership.

• Leverage culture and people capability to enhance brand performance.
• Recruit and equip top operators to deliver exceptional customer experience and results and maintain a bench of managers.
• Lead by example - be a culture champion and live by Taco Bell principles.
• Hold area coaches accountable for people, customer, sales and pro it targets.
• Oversee performance management for Area Coaches, including feedback, appraisals, training, development planning, and dispute resolution.
• Provide direct feedback to ACs on system/procedural execution during visits.
• Resolution oriented in all employee relations activities. Provides needed employee relations assistance to managers and is proactive in addressing needs in the market.

• Provides leadership for each manager in the market to ensure customer satisfaction
• Leverage customer programs to coach and improve on execution opportunities
• Train, coach and hold accountable Area Coaches and Restaurant Managers for executing the Taco Bell Operating System and delivering Brand Standards including food safety
• Identify and act with urgency to resolve Brand protection issues
• Absolutely uncompromising execution of the highest standards of their local regulation around occupational safety and health standards for employee working conditions, and their company safety and security policy

• Partners with each Manager in the market to build sales over last year’s sales achievement.
• Training and operations execution of marketing promotions.
• Train and coach Area Coaches how to teach RGMs to use the tools and processes to improve restaurant financial results
• Coach to deliver restaurant pro it targets in every restaurant
• Leads the way by working with each Area Coach in the market to deliver pro it goals and meet targeted flow-thru objectives; utilizes available reports to identify opportunities; encourages a top-line orientation through operational focus; ensures that correct operational procedures are followed at all times
• Build capability to improve problem solving and planning skills through hands-on demonstrations
• Exhibits ownership working with Management to resolve chronic Repair & Maintenance issues; determines causes of excessive R&M; gathers R&M issues; identifies trends and takes to R&M Business Partners

• Provide ongoing coaching, feedback, and development to Area Coaches.
• Develop and update a territory human resources plan to forecast staffing needs and build bench strength.
• Communicate expectations, performance levels, and training experiences through territory wide meetings.
• Ensure fair treatment and compliance with workplace regulations.
• Recognize outstanding performance to motivate employees.
• Monitor and analyze turnover, addressing root causes of high turnover.

• Associates/Undergraduate degree preferred or equivalent Taco Bell/industry experience
• Must possess 6-8 years of management/supervisory experience in a QSR food service business with multi-unit experience required.
• Good communication skills, and strong interpersonal and conflict resolution skills with exceptional team-building capability.
• Is a dynamic, energetic and positive leader, a self-starter, proactively driven to get things done and does the right thing for the business.
• Exhibits unrivaled leadership behaviors, providing coaching, developing the team, driving culture, problem solving, strong communication, time management, executing tasks and achieving results through others.
• Has lead multiple managers of multiple high volume units in an area.
• Has personally ran a successful restaurant and has knowledge of restaurant operations and expectations for team member’s positions.
• Has reliable transportation and a valid driver’s license.