Area Coach

Job Description

Job Description

Position Summary: This position oversees a varying number of restaurants, General Managers, and teams which comprise his/her Area of Responsibility. This includes direct operations execution, P&L and people management (recruitment, development, and retention) responsibilities for that group of restaurants.

Role Qualifications:

• Bachelor’s degree in hospitality and/or Business preferred or the business experience equivalent.
• Current compliance with Food Handler, Food Safety, and all local/state/federal certifications for hospitality/restaurant operations management requirements.
• 5+ years of Ops leadership at or having graduated to multi-unit responsibility within a midsized, preferably multi-concept, organization. At least one year-over-year multi-unit oversight is required.
• Leadership style demonstrates the ability to work through making others successful and insightful to their business; incorporates proven ability to both support and hold his/her direct reports accountable
• Role requires highly developed collaborative relationship building skills with internal strategic support partners such as HR/Training, Accounting/Finance, and Marketing. Provides visibility to risks and opportunities within his/her market, along with mitigation strategies to resolve them.
• Leverages company and past industry best practices and tools to ensure execution of field initiatives are completed efficiently, on time, and within budget.
• Role models operations excellence, general management/business acumen, and acts as a mentor/coach to all direct and indirect reports throughout his/her region and across the operating group.

Essential Duties and Responsibilities

Manage several key responsibility areas while overseeing assigned restaurants within a geographic area and is also part of the greater operations and company leadership teams on an ongoing basis.

• People Management and Development – S/he represents the company’s Why Vision Values (WVV) and is a positive face of company leadership both internally and externally.
• Direct Reports and Team
• Areas of responsibility include:
• Deliver performance reviews to management team
• Coaching, counseling, and taking disciplinary actions when needed
• Provide support and guidance to peers and their teams
• Serve as a mentor to their teams as part of development and training
• Responsible for recruiting, staffing, training, and developing managers and team members to create high performing teams within their area
• Develop succession plans for key roles
• Recognize achievements of managers and their teams to reinforce a culture of appreciation and high performance across all locations.
• Ability to recognize, challenge, and facilitate critical conversations with direct and team members within his/her area to sustain best brand performance for our guests, communities, and teams.
• Guests
• Coaches and holds accountable direct reports to enhance and sustain the guest relationship and community presence of our brand promise. S/he should role model positive interactions and experiences with guests and demonstrate personal commitment in position.

Business Management – S/he is the key monitor and facilitator of financial performance within his/her area; guiding his/her team with key metrics (Business Scorecard), HR, Payroll and other Operational systems, and reports (weekly, by period, quarterly, and YTD).

• New Restaurant Openings (NRO)
• Successfully orchestrate new restaurant openings within their area.
• Topline Sales
• This position, whether in comparative (comp) store or NRO (New Restaurant Opening) environment, is the driver behind this key growth focus within his/her area through company programs and local store efforts.
• Cost Control
• This position, whether in comp store or NRO environment, is responsible to role model, educate and delegate so each store’s performance within his/her area meets/exceeds budgeted sales-to- profit flow through parameters.
• Compliance
• Ensure all restaurants comply with health and safety regulations, legal compliance, as well as company policies and procedures”

Project Management & Strategic Planning – S/He is a key liaison role between Mary’s Kitchen, MSC, and Operations to ensure maximum execution of company sales driving marketing, people, and financial initiatives and rollouts within his/her area. Contribute to the development and execution of strategies to improve overall restaurant performance and guest satisfaction.

Core Competencies

• Must have excellent verbal and written communications skills with the ability to communicate to all levels of the organization and in diverse settings with guests, vendor partners, and employees. His/her behaviors and decisions must always represent Why Vision Values (WVV) to all parties.
• Must be able to maintain flexible work schedule including working evenings, weekends, and holidays to meet business needs.
• Ability to be mutually comfortable and successful in working autonomously with limited supervision and collaboratively with various strategic support leaders and teams within the organization.
• Maintain a high degree of confidentiality with guest and employee information and key business decisions which must sometimes yield sensitive and confidential consequences, such as continued development.
• Ability to organize workload, adapt quickly to change, and deliver multiple projects while meeting agreed upon deadlines.
• Set the standard through your actions, coach others effectively, and ensure accountability to all policies and procedures. Must have professional appearance and be a team player.
• Proficiency with Microsoft Office Suite software (Word, Excel, and PowerPoint).
• Bilingual, conversational and written, in Spanish is preferred

Compensation and Benefits

• Competitive Compensation (DOE)
• Paid Time Off (PTO) & Paid Sick Leave (PSL)
• Health Insurance benefits (Medical, Dental, Vision)
• Company Paid Life Insurance
• 401(k) Plan with Company Match
• Bonus Eligible
• M – Card (Meal Benefit)