The Area Leader is responsible for overseeing the operations of multiple restaurant locations within a designated geographical area. This role drives business growth while ensuring operational excellence and fostering a positive work environment.
Hire, train, lead, coach, develop, and mentor restaurant leadership teams including General Managers (GMs), Assistant Managers (AMs), and Shift Leaders (SLs), including one-on-one training, role modeling, developmental job assignments, and guided self-study materials.
Provide ongoing coaching to ensure all team members consistently meet and/or exceed expectations.
Foster a positive and collaborative work environment within designated area, promoting a culture of excellence and teamwork.
Implement and maintain operational standards, ensuring consistency across all locations in compliance with federal/state/local laws including employment laws, food quality and safety standards, and employee/restaurant safety policies and procedures. Manage annual budgets for each assigned restaurant location, working to achieve financial targets.
Monitor and analyze key performance indicators (KPIs) to identify areas for improvement and implement corrective actions. Provide timely, insightful feedback, and proactive guidance to restaurant management.
Ensure control over assigned area costs through effective inventory management, labor scheduling, and resource allocation leadership.
Collaborate with each General Manager, crafting strategic plans to reduce costs, boost sales, and optimize profit to maximize results over previous year's performance benchmarks and in alignment with budgetary standards.
Conduct regular meetings and restaurant visits (i.e., deep dive inspections, area tours, announced/unannounced visits, etc.) to ensure compliance with proper staff training and scheduling, employee relations and performance management, inventory control, food and customer safety, cleanliness, and other operational standards.
Preserve brand integrity of restaurant facilities through established brand and performance standards.
Provide effective and timely resolution to escalated customer complaints.
Collaborate with the People Services Department to resolve team member conflicts and address employee relations matters that cannot be resolved at a lower management level.
Work cross-functionally with the People Services and Loss Prevention departments to investigate and settle security and cash handling violations.
Represent the Company at state and federal agency hearings, conferences, meetings, as needed.
Collaborate with the Operations Services, Training, and Marketing teams to execute regional marketing strategies and promotions (i.e., LTO modules).
Stay informed about industry trends and competitor activities to make informed business decisions.
Champion effective vertical and horizontal communications within the area including company-wide news of interest, upcoming events, limited time offers, promotions, product developments, "Best Practices" among peers, etc.
Other activities, duties or responsibilities that are assigned by your supervisor.
High school diploma or equivalent (GED) required, BA/BS degree preferred; five (5) or more years of prior General Management experience required; three (3) or more years of QSR experience as an Area Leader or District Manager, preferred.
Possess and maintain a valid driver's license
Experience with successfully recruiting, building, and developing a team (based on current and future needs).
Proven experience in a Multi-Unit/Area Manager role within the Quick Service Restaurant industry.
Strong understanding of QSR or multi-unit retail/restaurant/hospitality operations, including food safety, quality standards, and customer service.
Ability to analyze financial reports and implement strategies for business improvement.
Confidence in execution of strategic initiatives.
Must be decisive and able to make fact-based decisions.
Strong analytical and problem-solving mindset and skills; meticulous attention to detail
Ability to effectively communicate with internal and external business partners.
Ability to prioritize and plan work assignments and work under pressure of frequent and tight deadlines.
Ability to read, write, and interpret complex reports, documents, and correspondence.
Adept at managing and prioritizing competing time sensitive requests while working well in a team atmosphere that may be under pressure.
Ability to exercise independent judgment on matters of significance to the company.
Ability to work weekends and extended work schedules as needed.
Must be willing and able to travel locally within Southern California and to out-of-state restaurant locations, as needed by car or airplane.