Area Director

The Area Director (AD) is responsible for achieving sales, profit and people related objectives within an assigned geographic market. The AD works closely with General Managers to assist them in key performance measurement areas. The AD ensures compliance with Company policies and procedures; federal, state and local laws, and Company business standards. The AD must be able to work and communicate effectively with the restaurant management teams. PRINCIPAL ACCOUNTABILITIES Operations Performance Oversight review of restaurant P&L's. Work with managers to resolve any discrepancies found during the audit process. Develop and communicate action plans to address any area not meeting budget (COGS, Operating and Labor). Follow‑up on all restaurants daily, weekly and period financial reports. Prepare and review budgets periodically, ensuring company fiscal objectives are met. Develop plans or strategies to ensure financial targets are met. Achieve or exceed sales budget within assigned area. Meet established net operating profit and cash flow targets for assigned area. Coach and teach forward thinking on financial controls Develop team to be able to construct action plans on financial control Relate all performance standards to the Company's Vision, Mission and Values. Maintain Company standards in food safety, product and facility specification. Hold restaurant managers responsible for development and implementation of action plans designed to achieve restaurant unit goals. Hold restaurant managers responsible to maintain established performance and ethical standards with their direct reports. Accountability to preventatively maintain the restaurants physical plant in regards to repairs, cleanliness and upkeep. Work with restaurants to ensure compliance with monthly Ecosure and SOX Audits. Ensure measurable Local Store Marketing (LSM) and Catering programs are implemented in each location with a focus on growing sales. Guest Satisfaction Ensure restaurants are conducting daily interaction with Guests to solicit information on their dining experience, to answer questions, and resolve concerns. Establish and review restaurant specific performance targets and results in guest satisfaction. Coach restaurant teams on improving guest satisfaction performance. Monitor market guest satisfaction performance and take action as necessary to hold accountability for improvements. Create an environment of ongoing training and development of assistant managers and team members Talent Management Effective management of the manager matrix for market. Participate in the selection and onboarding of restaurant management talent for assigned market. Develop, train and mentor Restaurant Managers following established performance management processes. Provide performance ongoing performance feedback and development to drive higher performance and career progression. Ensure goal setting and mentorship programs are in place, including regular feedback/coaching and Performance Review Process. Educate Team on new policies, procedures, and performance expectations in a timely and effective manner. Ensure they are properly implemented within assigned market. Perform succession planning activities. Administration and Auditing Review health inspection results and develop plans or strategies with the restaurant to ensure future passing scores. Ensure adherence to all Standard Operating Procedures and Sarbanes‑Oxley requirements including, but not limited to, financial reporting, verification of manager timelines, completion and communication of restaurant Trip Reports, Food Beverage Service (FBS) Reports, BOH Checklist, etc. Effective labor management; expense, performance and staffing. Actively promote and support safety and risk program utilization to ensure safety and security of Company assets, Team, and Guests. QUALIFICATIONS Education/Experience Bachelor's degree in Restaurant Management, related degree, or equivalent restaurant experience required. Experience Minimum 7 years of restaurant management experience; experience in casual dining with catering responsibility preferred. Demonstrated knowledge of restaurant operations, guest service, food handling and sanitation, and the restaurant industry in general. Demonstrated proven leadership abilities and problem‑solving, decision‑making skills. Ability to achieve results in a fast‑paced, flexible, and multi‑tasking environment. Demonstrated working knowledge of computers and applications (MS office environment and restaurant operating systems). Demonstrated knowledge of labor laws, health codes, safety and security systems, and operating procedures. Strong communication skills (listening, verbal/written and coaching) with a diverse group of individuals at all levels of the organization (internally and externally). Demonstrated strong interpersonal skills; a champion of workplace culture and change. Demonstrated time management, prioritization, and organizational skills. Demonstrated ability to motivate others and create an environment for self‑learning and teaching others. Demonstrated ethical approach, confident, self‑directed, and ability to follow‑through consistently. Demonstrated professional presence and demeanor. Ability to work a varied scheduled to fit the needs of the restaurant business. Ability to travel as needed both within/out of the market via a variety of transportation modes. #J-18808-Ljbffr