Area Coach

The Area Coach oversees the people, processes and operations of 4-7 Taco Bell restaurants in their area. This includes training, coaching and supporting managers in the Area. This is accomplished through constant coaching, planning, goal setting, and utilizing success routines. Focuses on in-store problem solving/process improvement; sets standards; recognizes and motivates Restaurant Managers, Assistant Managers and Restaurant Teams. Establishes and reviews unit-specific performance targets in guest service, margin improvement and employee satisfaction, maintaining company standards in food safety, product and facility specifications, allocating limited capital budgets to meet highest priority facility needs, introducing and reinforcing new company products and initiatives, and selecting, training, developing and motivating managerial employees. The Area Coach will be expected to directly perform hands-on operational work as necessary to train new management employees, respond immediately to severe guest service needs or otherwise role model appropriate skills and behaviors in their restaurants. It is critical that the Area Coach ensures effective and efficient identification and prioritization of the root causes underlying restaurant performance gaps. The Area Coach must also ensure that management team follow-up occurs on the proper actions to drive operational improvement. The Area Coach should spend 80% of their time in their restaurants performing the above activities. Duties and Responsibilities: People 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, embodying Taco Bell principles Oversee performance management for all employees, including feedback, appraisals, training, development planning, and dispute resolution. Provide direct feedback to RGMs on system/procedural execution during visits. Customer Experience Foster a customer-focused culture by resolving serious customer issues and training managers to meet service standards. Analyze and address root causes of customer complaints, implementing systematic solutions. Conduct restaurant audits with RGMs to ensure performance standards and provide objective feedback. Ensure food safety standards are met through direct observation and follow-upon audit results. Monitor and coach unit management teams on Speed of Service performance targets. Grow the Brand, Sales, and Profits Prioritize store capital expenditure requests and establish vendor relationships. Maintain facilities and equipment to Taco Bell standards, coordinating upgrades or replacements. Continuously analyze sales, labor, inventory, and controllables, coaching on corrective actions to achieve margin and sales growth targets. Collaborate with Managers to build sales over previous year's achievements. Develop unit-specific Annual Operating Plans and budgets with RGMs and senior management. Train and mentor managers on financial analysis and profitability. Train managers on food preparation and order fulfillment standards. Human Resources Provide ongoing coaching, feedback, and development to restaurant-level managers. Develop and update an area human resources plan to forecast staffing needs and build Lead performance management for all employees, ensuring feedback, appraisals, training, development planning, and dispute resolution. Assist in the selection, orientation, and onboarding of restaurant-level management. Validate Shift Leader certifications through skill observations. Review management and crew schedules for compliance with standards. Communicate expectations, performance levels, and training experiences through weekly area-wide meetings. Maintain access to crew members and shift leaders, conducting regular 1:1 meetings and resolving employee complaints. Ensure fair treatment and compliance with workplace regulations. Recognize outstanding performance to motivate employees. Monitor and analyze turnover, addressing root causes of high turnover. Knowledge and Skill Requirements: Strong preference for internal promotion from RGM/MTM position who has Food Safety certification Must possess 4-6 years of management/supervisory experience in a food service or retail business, with some multi-unit experience preferred Good communication skills, and strong interpersonal and conflict resolution skills with exceptional team-building capability Demonstrated track record of workplace achievement in the selection, coaching, and development of managerial employees Proven ability to drive employee satisfaction/retention, guest satisfaction through CORE improvement, and financial performance Excellent planning, organizing, and follow-up skills Strong decision-making and conflict resolution skills Exhibits great leadership behaviors, including coaching, developing the team, driving culture, problem-solving, strong communication, time management, executing tasks, and achieving results through others Must be able to manage time effectively and reach objectives within specified time frames Dynamic, energetic, and positive leader, a self-starter, proactively driven to get things done, and does the right thing for the business Basic business math and accounting skills, and strong analytical/decision-making skills The duties and requirements of this position may change from time to time. The Company and their affiliates reserve the right to add or delete duties and responsibilities at the discretion of its owners/managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. #J-18808-Ljbffr