Market Leader

The Church’s Market Leader is a dynamic leader who is passionate about providing our guests a high quality, value-oriented dining experience with friendly, quick, accurate service in a clean and safe environment.

The Market Leader is responsible and accountable for all of the business activities in multiple restaurant locations, specifically to:

Responsibilities

• Provide a superior and memorable experience for all restaurant guests.
• Build a talented restaurant management team focused on solid execution of operational and food preparation standards.
• Achieve sales goals.
• Control expenses to budget or better.
• Create a culture focused on executing operations excellence for cleanliness and service.
• Develop future talent to support organizational growth.

The Church’s Market Leader’s direct reports are Restaurant General Managers (RGMs) and Training Restaurant General Managers (TRGMs). The number of direct reports may vary by market based on total sales volume and geographic location of the restaurant.

Qualifications

• High school diploma or equivalent required. College degree preferred
• College or industry related training preferred.
• Must have access to a vehicle, possess valid driver’s license, and provide proof of insurance.
• Must be eligible to work in the United States.
• Working knowledge of PCs and Microsoft Office and industry related software platforms.
• Must have working knowledge of labor cost reporting, operating statements, and other business-related reporting.
• Knowledge and/or passion of the restaurant business.
• 3+ years of multiple unit management

Required Skills

• Provides Inspired Leadership: Positive advocate for Church’s and inspires market team members to demonstrate, communicate, and live Church’s vision, mission, purpose, and core values.
• Creates a World Class Guest Experience: Build management team understanding and commitment to guest service standards; ensure speed, accuracy, cleanliness, and food quality standards exceed guest expectations.
• Manages Sales: Establish location performance targets and regularly measure results making adjustments as needed.
• Builds Talented Management Teams: Consistently source the market for qualified talent; effectively assess and measure employee skills and developmental needs utilizing performance data, performance documentation, and personal observations; provide consistent, specific, measurable performance feedback to all team members.
• Manages Operational Execution and Expense Control: Manages compliance to labor scheduling guidelines; regularly reviews critical operating reports and identifies opportunities to support achieving budget; review and reconcile bank deposit discrepancies; review food cost reports and resolve discrepancies.
• Delivers Exceptional Brand Standards, Cleanliness and Safety: Ensure all internal and external restaurant areas follow standard safety rules and are compliant with security practices; conducts regularly scheduled restaurant visits with the management team to evaluate restaurant conditions and develops improvement plans when necessary; react quickly to product safety recalls and follows up for 100% compliance in assigned locations.

Equal Opportunity Statement

We are committed to diversity and inclusivity.