The Area Coach (AC) provides overall leadership and direct supervision of approximately 3-6 restaurants to ensure that each Restaurant General Manager (RGM) meets or exceeds the Annual Operating Plan established for their individual unit.

The position is intended to be almost exclusively as support for the RGMs. The AC accomplishes these objectives by actively engaging in the coaching and direction of RGMs, and Shift Leaders on a day-to-day basis. Focal points include establishing and reviewing unit-specific performance targets in guest service, margin improvement and employee satisfaction, maintaining company standards in food safety, product, and facility specifications, allocating limited capital budgets to meet highest priority facility needs, introducing and reinforcing new company products and initiatives, and selecting, training, developing and motivating managerial employees. The AC may directly perform hands-on operational work as necessary to train new managerial employees, respond to immediate or severe customer service needs or otherwise role model appropriate skills and behaviors in the restaurant.

Principle Accountabilities

Customer Satisfaction/Product Quality

Drives customer-focused culture by serving as a role model in resolving serious customer issues and training managers to meet or exceed customer service standards.
Tracks, analyzes and identifies root causes of customer complaints and leads management team to implement systematic solutions.
Periodically engages in restaurant audits in conjunction with RGMs to calibrate performance standards and to provide an objective basis for performance feedback.
Ensures that food safety standards are met in each unit supervised through direct observation as well as follow-up on food safety audit results.
Reviews Guest Metrics results with unit management teams and coach’s teams to enhance guest satisfaction.

Financial

Works with RGMs to develop unit-specific Annual Operating Plans
Analyzes sales, labor, inventory and controllables on a continual basis and coaches RGMs to take specific corrective action to meet or achieve margin and sales growth targets; establishes specific unit-level action plans where necessary.
Train and mentor subordinates on financial analysis and profitability tips
Reviews and prioritizes store capital expenditure requests and establishes common vendor relationships where scale can be leveraged.
Resolves unit-level financial issues with RSC departments including Accounts Payable.
Ensures that facilities and equipment are maintained to Brand standards; coordinates facility upgrades or equipment replacement.
Resolves systemic inventory problems or supply issues with suppliers including McLane.
Monitors restaurant Speed With Service (SWS) performance and provides coaching to unit management teams to meet performance targets
Oversees development and revision of weekly management schedules.

Human Resources

Provides ongoing coaching, feedback and development to all restaurant-level managers.
Develops and updates market HR plans; forecasts staffing requirements and builds bench.
Leads performance management process for all management and hourly employees, ensuring adequate levels of performance feedback, timely performance appraisals, meaningful training and development planning and due process in resolving workplace disputes.
Selects, orients, and onboards all restaurant-level management.
Provides hands-on training for management staff in training programs and new company initiatives, products, or systems.
Monitors unit staffing plans and allocates crew across units to meet severe staffing shortfalls, coordinates crew sourcing activities for multiple units.
Maintains access to crew employees and Shift Leaders through periodic employee roundtables; investigates and resolves employee complaints received directly or through the Business Abuse Hotline
Monitors the work environment in all units to ensure fair and equitable employee treatment as well as adherence to all company, federal and state workplace regulations.
Provides ongoing recognition of outstanding performance to motivate employees at all levels.
Develop at least one training restaurant in the area.

Success Measures

Individual and cumulative unit performance results
Performance against market HR targets in complement, turnover, churn and bench building

Knowledge and Skill Requirements

Delivers Excellence in Customer Service

Is fully aware of customer needs and ensures that they receive quality products and service. Ensures work is of the correct standard.
Possesses extremely high standards of product quality and speed of service and constantly monitors performance against those standards.
Possesses a strong eye for detail and cleanliness.
Presents a positive image through tidy and professional appearance of self and other employees. Interacts with customers in a highly effective and proactive manner.
Consistently seeks to improve the customer experience.
Demonstrates and emphasizes to others the importance of a winning customer experience.
Uses customer feedback tools and techniques in making decisions and improving restaurant performance.

Educational Attainment / Experience Requirements AA/undergraduate degree or equivalent industry experience

3-5 years supervisory experience in either a food service or retail environment
Thorough knowledge of performance metrics, product specifications and management systems
Demonstrated track record of workplace achievement in the selection, coaching and development of managerial employees.
Proven ability to drive customer satisfaction, financial performance, and employee satisfaction.

Job Type: Full-time

Salary: $65,000.00 - $71,000.00 per year

Benefits:

401(k)
401(k) matching
Dental insurance
Health insurance
Health savings account
Life insurance
Paid time off
Retirement plan
Vision insurance

Schedule:

10-hour shift

Supplemental pay types:

Bonus opportunities

Experience:

Above Store Leader: 3 years (Preferred)
Taco Bell Experience (Preferred)

Willingness to travel:

75% (Preferred)

Work Location: Multiple locations Area Coach (AC) provides overall leadership and direct supervision of approximately 3-6 restaurants to ensure that each Restaurant General Manager (RGM) meets or exceeds the Annual Operating Plan established for their individual unit.

The position is intended to be almost exclusively as support for the RGMs. The AC accomplishes these objectives by actively engaging in the coaching and direction of RGMs, , and Shift Leaders on a day-to-day basis. Focal points include establishing and reviewing unit-specific performance targets in guest service, margin improvement and employee satisfaction, maintaining company standards in food safety, product and facility specifications, allocating limited capital budgets to meet highest priority facility needs, introducing and reinforcing new company products and initiatives, and selecting, training, developing and motivating managerial employees. The AC may directly perform hands-on operational work as necessary to train new managerial employees, respond to immediate or severe customer service needs or otherwise role model appropriate skills and behaviors in the restaurant.

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