Area Operations Manager

Little Caesars•Nacogdoches, TX

6d•Hybrid

About The Position

The Coach is responsible for all wing operations, including but not limited to safety and sanitation, budgeting/forecasting, business development, and financial performance. The Coach will take responsibility for setting the expectation for all managers and team members to work as a team to maximize productivity and always achieve standards. The Coach ensures that all restaurants in the assigned zone are performing their job responsibilities and meeting expectations in all areas of their job descriptions.

Requirements

Must be 18 years old or older
High school diploma or equivalent required
Two (2) – Four (4) years multi-unit experience in food service recommended.
Thorough knowledge of catering, food preparation, planning, and presentation to perform analytical work, such as studying P&L reports, past sales experience records, etc.
Strong Leadership Skills: Serves as a role model for employees through teamwork support, attention to detail, quality control and interactions with Members, guests and team Members.
Teamwork: Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
Strong oral and written communication skills.
Financial Accountability: Skills necessary to manage and control food costs, labor costs and expenses so that financial goals are met.
Ability to prioritize and organize work assignments, delegate work.
Identifies and solves real problems.
Strong Organizational Skills.
Works effectively with limited supervision.
Supervising and training staff, including safety training.
Knowledge of Word and Excel; general knowledge of computer functions.

Nice To Haves

College degree preferable.

Responsibilities

Owns the culture of assigned zone
Support staffing and bench strength – Build a winning team
Formulate and execute succession plan based on determined needs
Support development plans for managers for personal and professional growth
Advise and consult GMs on staffing and hiring
Coaches GMs for performance and responsible for GM growth
Owns Communication - Conducts business meetings to drive business
Follow Up – Audits, Assessments, KPIs, Visit, Tasks, etc.
Own and develop plans to drive top line sales through operations and marketing efforts
Support franchisor marketing initiatives
Strategic local business planning
Owns budgeting and forecasting for restaurants within zone
Audits operations, delivers feedback, and develops plans of action to facilitate improvement
Leverage and ensure use of company and corporate systems
Uses tools, coaching and mentorship to improve restaurant performance
Responsible for customer satisfaction and retention
Holds General Managers accountable for performance
Accountable for facility management
Manages R&M budget
Ensures restaurant and equipment is operational, safe, and sanitary
Keeps the Director of Operations promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary or suggests alternative courses of action.
Creates a positive working environment with supportive actions.
Able to perform all position responsibilities and performance objectives in a timely and effective manner in accordance with established company policies and procedures.
Maintains a favorable working relationship with all company employees to foster and promote a cooperative working atmosphere, which will be conducive to maximum employee morale, productivity, and efficiency.
Carries out responsibilities in accordance with the organization’s policies and applicable laws. With input, support and approval from the Director of Operations or Upper Management, responsibilities include completing restaurant visits, budgeting/forecasting, interviewing applicants, training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.