Area Supervisor

ABOVE RESTAURANT LEADER (ARL) The Above Restaurant Leader (ARL) provides overall leadership and accountability for approximately 4-5 corporate‑owned Long John Silver’s restaurants. The ARL works closely with the Director of Operations to develop strategies for the region to enable each Restaurant General Manager (RGM) to exceed the annual operating plan established for the area. This position is for the Indianapolis market. Responsibilities The successful ARL is able to: Identify key business issues within individual restaurants affecting performance; influence decisions, align resources, take immediate action, and hold others accountable to commitments. Drive outstanding reliability, product quality and financial performance for individual restaurants to achieve consistent same‑store sales and transaction growth, $1.5 MM, higher AUVs, and 15% restaurant margins. Engage in support, coaching and direction of RGM and crew members as needed on a day‑to‑day basis. Establish and review store‑specific performance targets in guest satisfaction. Improve sales and customer satisfaction. Maintain company standards in food safety, product and facility specifications. Allocate limited budgets to meet highest priority needs. Reinforce new products and initiatives. Select, train, develop and motivate RGM and crew members. Evaluate compliance around national brand promotions. Visit restaurants frequently. The ARL may directly perform hands‑on operational work as necessary to train new RGM and crew. Minimum Requirements 5–7 years’ experience as a proven Area Supervisor in QSR. Relationship management skills; ability to successfully influence and build trust with varying styles and personalities. Strategic approach to driving reliability, superior operations and financial performance. Understanding of restaurant operations. Proven ability to drive results through influence and shoulder‑to‑shoulder coaching around success routines and brand standards. Physical Demands/Working Conditions While performing duties of this role, the employee is regularly required to stand and walk, talk and hear to communicate with employees, and taste/smell. The employee is frequently required to handle, feel and reach with hands and arms. The employee is occasionally required to sit, climb, or balance; and stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required for this role include peripheral vision and the ability to adjust focus. The employee is occasionally exposed to cooking fumes. The noise level in the work environment is usually moderate. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the role. #J-18808-Ljbffr