Area Operations Manager

Job Description

Job Description

JOB TITLE: LC Coach 

CLASSIFICATION: Exempt 

SUPERVISOR: Director of Operations

MANAGERIALLY 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 & FP

• Lead 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 sanitary

ACCOUNTABILITIES:

• 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 and maintains open, collaborative relationships with employees and ensures employees do the same within the team. 
• Communication: Strong oral and written communication skills. 
• Financial Accountability: Skills necessary to manage and control food costs, labor costs and expenses so that financial goals are met. 
• Prioritization: Ability to prioritize and organize work assignments, delegate work. 
• Problem Solving: Identifies and solves real problems. 
• Organization: Strong Organizational Skills. 
• Self-Motivated: Works effectively with limited supervision. 
• Supervision: Supervising and training staff, including safety training. 
• Technology Knowledge: of Word and Excel; general knowledge of computer functions. 

PHYSICAL DEMANDS: 

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

• Regularly required to stoop, kneel, crouch, talk and hear. 
• Frequently required to stand, walk, sit, use hands to finger, handle or feel and reach with hands and arms. 
• Occasionally required to climb or balance. 
• Employees must frequently lift and/or move up to 50 pounds. 
• Able to withstand changes in temperature, occasional smoke, steam and heat and work in a confined area. 
• Must possess hearing, visual and sensory abilities to observe and detect emergency situations; also, to distinguish product, taste, texture, temperature and presentation and preparation. 

WORK ENVIRONMENT: 

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

The working conditions can be a very fast paced environment at times, mostly indoor work, but may include some outdoor events where climate will vary from extreme heat in summer to freezing in winter. May work with hot, cold, and hazardous equipment as well as operate phones, computers, fax machines, copiers and other office equipment. The noise level is moderate to loud. Hectic work environment with occasional periods of big workloads. May be required to work evenings, weekends and/or holidays. 

DISCLAIMER:

The preceding job description has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and qualifications required of employees assigned to this job.