Restaurant Area Director

Job Description

Job Description

Our Area Director is the leader of the TEAM who establishes the tone of the work environment, and the level of customer hospitality. You are responsible for the operation of the entire restaurant and building a strong team that consistently provides customers great food and a friendly experience. Key responsibilities include finding, hiring and developing employees, conducting new hire orientation and developing the training plan for each new hire. You’re also responsible for scheduling and deploying the Team correctly, addressing performance issues, assisting in the resolution of customer issues and managing the restaurant budget and financial plans. A successful candidate will have strong leadership and communication skills, a track record of people development, and a positive attitude. If you want to build a great career, IHOP is the place to learn, grow and succeed!

Key Activites (include, but are not limited to):

Conduct structured visits to validate operational controls including green and red books. Must visit each of assigned restaurants at least twice a period.

Conduct meetings with Area General Managers at least twice a month.

Expected to conduct weekend restaurant visits on a normal basis.

Formal coaching sessions held and documented with General Managers monthly.

Must be present on a new Manager in Training’s first day; conduct weekly follow-up with MIT.

Actively recruiting for management staff at all times. Visit competitors, etc.

Team Member Relations issues addressed quickly and in partnership with Human Resources

Preview management payrolls each pay period. Follow published process to make any corrections

Plan and Lead LTO meetings

Conduct at least one Quality Circle and one Skip level meeting each quarter in assigned restaurants.

Notes and action plans must be submitted to either the Sr. VP Ops or the RDO.

Weekly financial reporting submitted to RSC per guidelines

P&L review and analysis

Guest Complaint resolution

Safety and Sanitation inspections

Communicates key business focus areas to management team and builds commitment to fulfill the company vision and values.
In partnership with the Field Training Manager, ensures that all training requirements are fulfilled during the hiring and promotion process.

Leads and guides management team to improve guest satisfaction, increase revenue and profits

Develops and executes strategies to achieve operational goals.

Minimize guest and team members’ work place injuries through a commitment to maintain and a safe and healthy work environment.

Evaluates competitor’s sales activities in the region and prepares strategies and tactics to counter the effectiveness of present and emerging competitors.

Monitors and manages the financial progress of the restaurants on an ongoing basis, including staffing, expenses control ensuring that budgeted targets are achieved.

Seeks employee feedback on satisfaction with Company, position, compensation and benefits, etc. and identifies improvement opportunities and recommendations, implements solutions and measures results.

Leads in accordance with ACG Texas policy and procedure.

Performs other duties as directed

Qualifications

Bachelor’s degree, with a concentration in Business Administration, Marketing or other applicable curriculum preferred

7-10 years of progressive management experience including multi location retail and/or restaurant environment is required

Experience in managing teams in multiple geographies and/or marketing areas preferred.

Excellent oral and written communication skills

Excellent negotiation and presentation skills

Proficient with PC based software applications (i.e. Excel, Word, PowerPoint, etc.)

Submit your resume for immediate consideration.