Area Coach

Job Description

Job Description

Position Summary :    This position oversees a varying number of restaurants, General Managers, and teams which comprise his / her Area of Responsibility. This includes direct operations execution, P&L and people management (recruitment, development, and retention) responsibilities for that group of restaurants.

Role Qualifications :

• Bachelor’s degree in hospitality and / or Business preferred or the business experience equivalent.
• Current compliance with Food Handler, Food Safety, and all local / state / federal certifications for hospitality / restaurant operations management requirements.
• 5+ years of Ops leadership at or having graduated to multi-unit responsibility within a midsized, preferably multi-concept, organization. At least one year-over-year multi-unit oversight is required.
• Leadership style demonstrates the ability to work through making others successful and insightful to their business; incorporates proven ability to both support and hold his / her direct reports accountable
• Role requires highly developed collaborative relationship building skills with internal strategic support partners such as HR / Training, Accounting / Finance, and Marketing. Provides visibility to risks and opportunities within his / her market, along with mitigation strategies to resolve them.
• Leverages company and past industry best practices and tools to ensure execution of field initiatives are completed efficiently, on time, and within budget.
• Role models operations excellence, general management / business acumen, and acts as a mentor / coach to all direct and indirect reports throughout his / her region and across the operating group.

Essential Duties and Responsibilities

Manage several key responsibility areas while overseeing assigned restaurants within a geographic area and is also part of the greater operations and company leadership teams on an ongoing basis.

Business Management – S / he is the key monitor and facilitator of financial performance within his / her area; guiding his / her team with key metrics (Business Scorecard), HR, Payroll and other Operational systems, and reports (weekly, by period, quarterly, and YTD).

Project Management & Strategic Planning – S / He is a key liaison role between Mary’s Kitchen, MSC, and Operations to ensure maximum execution of company sales driving marketing, people, and financial initiatives and rollouts within his / her area. Contribute to the development and execution of strategies to improve overall restaurant performance and guest satisfaction.

Core Competencies

Compensation and Benefits