Market Leader - St. Louis

Church's Chicken•Florissant, MO

10d

About The Position

The Church’s Market Leader is a dynamic leader who is passionate about providing our guests a high quality, value oriented dining experience with friendly, quick, accurate service in a clean and safe environment. The Market Leader is responsible and accountable for all of the business activities in multiple restaurant locations, specifically to: Provide a superior and memorable experience for all restaurant guests. Build a talented restaurant management team focused on solid execution of operational and food preparation standards. Achieve sales goals. Control expenses to budget or better. Create a culture focused on executing operations excellence for cleanliness and service. Develop future talent to support organizational growth. The Church’s Market Leader’s direct reports are Restaurant General Managers (RGMs) and Training Restaurant General Managers (TRGMs). The number of direct reports may vary by market based on total sales volume and geographic location of the restaurant.

Requirements

High school diploma or equivalent required.
Must have access to a vehicle, possess valid driver’s license, and provide proof of insurance.
Must be eligible to work in the United States.
Working knowledge of PCs and Microsoft Office and industry related software platforms.
Must have working knowledge of labor cost reporting, operating statements, and other business related reporting
Knowledge and/or passion of the restaurant business.
Critical Thinking – Defines and resolves a situation or problem by analyzing issues involved, weighing options, and evaluating alternatives; maintains objective attitude; approaches situations and problems systematically; uses observation, experience, reflection, and/or reasoning to drive business forward.
Influencing Others – Convinces and persuades others in either positive or negative circumstances to accomplish goals and objectives; responds to objections successfully; uses tact when expressing ideas or opinions.
Initiative – Takes action proactively; addresses issues or opportunities without supervision; focuses on desired results and accomplishments; demonstrates clear purpose, enthusiasm, and a “can-do” attitude.
Innovative and Creative – Looks for ways to improve oneself, the job, the project, the system, and the organization; challenges conventional practices, generates new ideas to create novel solutions to problems.
Managing Execution – Manages multiple projects and effectively prioritizes tasks and goals; uses goals to guide actions and create detailed action plans; organizes and schedules people and tasks; utilizes resources effectively to meet goals.
Negotiating – Presents issues or ideas in a clear and influential manner; maintains an open-minded and non-judgmental attitude; listens to others’ views and empathizes.
Relationship Management – Initiates and develops relationships with others; demonstrates credibility; confronts conflict quickly and professionally; inspires confidence in others.
Employees must be able to perform the essential functions of the position with or without reasonable accommodation.

Nice To Haves

College or industry related training preferred.

Responsibilities

Provides Inspired Leadership: Positive advocate for Church’s and inspires market team members to demonstrate, communicate, and live Church’s vision, mission, purpose, and core values.
Creates a World Class Guest Experience: Build management team understanding and commitment to guest service standards; ensure speed, accuracy, cleanliness, and food quality standards exceed guest expectations.
Manages Sales: Establish location performance targets and regularly measure results making adjustments as needed.
Builds Talented Management Teams: Consistently source the market for qualified talent; effectively assess and measure employee skills and developmental needs utilizing performance data, performance documentation, and personal observations; provide consistent, specific, measurable performance feedback to all team members.
Manages Operational Execution and Expense Control: Manages compliance to labor scheduling guidelines; regularly reviews critical operating reports and identifies opportunities to support achieving budget; review and reconcile bank deposit discrepancies; review food cost reports and resolve discrepancies.
Delivers Exceptional Brand Standards, Cleanliness and Safety: Ensure all internal and external restaurant areas follow standard safety rules and are compliant with security practices; conducts regularly scheduled restaurant visits with the management team to evaluate restaurant conditions and develops improvement plans when necessary; react quickly to product safety recalls and follows up for 100% compliance in assigned locations.
Performs other duties as assigned.

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