Region Coach

Pizza Hut•Port Allen, LA

45d

About The Position

JJB is a large franchisee of Pizza Hut and currently operates 52 locations in Mississippi and Louisiana and has plans for future growth. We are passionate about building a strong A-Team that can grow with us, a team that is driven with a customer-first mentality, and a team that feels supported by the company it represents. Our Mission is simple: "Serving Great Food, By Great Team Members to Great Customers" Our people are our most important ingredient and it starts with YOU! The Region Coach has overall responsibility for the operations of assigned restaurants including quality, service, inventory, sanitation, and sales. The Region Coach directs the recruitment, retention and development of the Area Coaches and their teams.

Requirements

Associates Degree
Has a minimum of (3) three years restaurant management experience
Has 4+ years multi-unit leadership experience managing direct reports
work and field experience in lieu of and/or higher education may be considered for employment
Complex Problem-Solving Skills
Judgement and Decision Making
Management of Time and Financial Resources
Personal Effectiveness/Credibility
Thoroughness, detailed-oriented, and high organizational skills.
Collaboration Skills
Has an aptitude for continuous improvement and operations innovation
Communication Proficiency verbally and in writing
Possesses strong change management skills
Succeeds in a performance and accountability culture
Proficient in Microsoft Office Suite
Self-driven; can work independently and has ability to multi-task
Flexibility

Nice To Haves

Bachelor's Degree
Has a minimum of (5) five years restaurant management experience
Has 4+ years multi-unit leadership experience managing direct reports

Responsibilities

Identifying top talent and coaching and developing our future leaders.
Ensures assigned area achieves financial commitments and guest satisfaction standards.
Provides strategic and tactical guidance to develop restaurant operations, standards and guidelines including service, product preparation, sales, guest relations, safety/security, marketing and employee development.
Monitors capital expenditures within each restaurant and for assigned area.
Analyzes systems and procedures for continual improvement.