Area Restaurant Leader

Job Description

Job Description

Job Title: AREA RESTAURANT LEADER

Education: High School Degree Preferred

Purpose:

The Area Restaurant Leader is the leader in the market; supports day-to-day operations of all company owned restaurants in the market; coaches and trains managers; plans and sets goals; focuses on in-store problem solving/process improvement; sets standards; recognizes and motivates Restaurant General Managers, Assistant Unit Managers, and Shift Leaders.

 

Accountabilities:

1. Customer Satisfaction:

Is responsible for assisting each Manager in the market to ensure customer satisfaction. Seeks ways to improve each restaurant’s service; works with Managers to ensure 100% quality product availability spends time with customers; makes decisions based on customer needs;

monitors and responds to CFF and Food Safety inspections and customer complaints; establishes store-specific action plans to resolve customers’ concerns; seeks Champion status for each restaurant; role models customer service behavior.

2. Profitability:

Is responsible for working with each Manager in the market to deliver RCP; utilize available reports (e.g., exception reporting) to identify opportunities; encourages a top-line orientation through operational focus; ensures that correct operational procedures are followed at all times.

3. Sales Building:

Is responsible for working with each Manager in the market to build sales. This includes working with each Manager to focus on operations excellence to drive sales; creating an environment for hassle-free convenience for the customer; interacting with customers; ensuring flawless marketing execution in each restaurant (e.g., POP, reader boards, menu boards); monitoring service times through in-restaurant visits and customer service scores; coaching managers to deliver the ultimate guest experience; supporting new growth concepts; assisting in establishing consistent suggestive selling program.

4. Coaching/Training:

Is responsible for coaching and training Managers and Shift Leaders for operational excellence; acts as the market coach; supports national training initiatives, uses learning zone; identifies training priorities for market; monitors training processes to ensure quality training of team members and managers; coaches Managers on a weekly basis as part of weekly review process; works with the Home Office to address specific market needs. Completes performance appraisals and development plans for Managers. Identifies and communicates promotional opportunities.

5. Recognition and Motivation:

Champions recognition and motivation efforts throughout the market; drives a recognition culture through role modeling; supports national recognition initiatives; creates a positive atmosphere when in restaurants; tells employees “thank you”; celebrates success and has fun.

6. Safety:

Responsible for creating and maintaining a safe environment for employees and customers; ensures proper training on product handling procedures; monitors cash-handling procedures and enforces policy; strictly enforce the Company’s harassment and discrimination policies.

Other Accountabilities:

7. Employee Relations:

Is responsible for ensuring resolution of all restaurant-level employee relations activities; provides needed employee relations assistance to Managers; is proactive in addressing employee relations needs in the market; supports Managers in the execution of policies, practices, and programs; manages the climate in the market and resolves any disputes between managers.

8. Managing Restaurant Assets:

Is responsible for working with Managers to resolve chronic repair and maintenance issues; determines causes of excessive repair and maintenance; gathers repair and maintenance issues; identifies trends and takes to Maintenance Department; picks up issues not resolved by Managers; if issues are not resolved in a timely manner notify Maintenance Director at the Home Office.

Prior Experience:

Three to five years of operational management experience in the Quick Service Restaurant industry with preferred experience in all areas of operations management and administration.

 

Skill Requirements:

Effective coaching, leadership, and communication skills. Results orientation, customer focus, decision making, analytical thinking, and financial understanding are essential. Ability to successfully complete the KFC selection process. Proficiency with personal computer application desired.

 

Operation of Equipment:

Personal Computer. Has regular accessibility to a car.

 

Subordinate Organization:

Managers report to this job.

 

Physical Requirements:

Must be able to frequently drive long distances between restaurants under his or her supervison, occasionally lift items up to 30lbs., must be able to sit or stand for up to four hours without interruption, must be able to operate and clean restaurant machinery and effectively demonstrate to restaurant employees by example and oral communication skills how to operate and clean restaurant machinery and prepare items on the restaurant menu, must be able to detect whether restaurant machinery is operating effectively and safely and items on the restaurant menu are being prepared correctly and safely, must be able to effectively communicate and exchange information with customers and employees to ensure placement of customer orders, and the safely and timely preparation and delivery of those orders.

Work-Hard, Play-Hard:  

• Competitive pay 
• Bonus Eligible 
• Paid vacation and additional Paid Time Off after 1 year
• Tuition reimbursement and scholarship opportunities 
• Career advancement and professional development 
• Medical benefits after 90 days
• 401k retirement plan with 4% match 
• Perks! Discounts on mortgages, vehicles, cell phones, gym memberships and more
• KFC Foundation Programs including FREE college tuition at WGU, $1 per $1 Savings Match Program, Hardship Assistance Program plus more!