Area Manager

Area Manager

The Area Supervisor provides overall Operations leadership and accountability for seven to ten company owned (OpCo) Long John Silver's restaurants. The Area Supervisor works closely with the Director of Operations to develop strategies for the region to enable each Restaurant General Manager (RGM) to exceed the annual operating plan established for the area.

The successful Area Supervisor is able to:

• Identify key business issues within individual restaurants affecting performance; and influence decisions, align resources, take immediate action, and hold others accountable to commitments.
• Drive outstanding reliability, product quality and financial performance for individual restaurants within OpCo to drive consistent same store sales and transaction growth.
• Identify opportunities for improving training effectiveness, minimizing turnover, and improving overall restaurant performance by building the capability of the team to improve financial performance.
• Elevate operations to meet or exceed the Brand Standards and ensure a consistent customer experience.

The Area Supervisor accomplishes these objectives by actively engaging in the support, coaching and direction of the RGM, Assistant Manager, Shift Managers and other team members as needed on a day-to-day basis. Priorities include:

• Maintaining company standards in food safety, product, and facility specifications.
• Improving sales and customer satisfaction.
• Establishing and reviewing restaurant specific performance targets in guest satisfaction.
• Ensuring bench planning calls / meetings are scheduled regularly to identify gaps and promotion plans proactively.
• Selecting, training, developing, and retaining RGMs and team members.
• Role modeling strong people leadership qualities by troubleshooting issues, following up consistently on employee concerns and ensuring compliance in all restaurants with Department of Labor standards (i9, fair pay etc.)
• Cascading communications consistently to ensure everyone who needs to know of changes, is informed.
• Filtering daily decisions through the lens of the OpCo Code of Conduct to ensure that risk to the Brand and Company is minimized.
• Managing the performance of Restaurant teams through regular feedback, performance reviews and progressive discipline when required.
• Ensuring employee changes are captured in the HRIS accurately to facilitate scheduling and ensure compliance with Dept of Labor standards.
• Allocating limited budgets to meet highest priority needs.
• Following up to ensure the flawless execution of new products and marketing initiatives.
• Spends +70 of time in restaurants.

The Area Supervisor may directly perform hands-on ops duties as necessary to train new Restaurant General Managers, management teams and team members.

ARL Qualifications

Minimum Requirements:

• Minimum of 5 years experience as a proven Area/Multi-unit Supervisor in Quick Service or Fast Casual Restaurants.
• Bachelor Degree is a plus
• Relationship management: ability to successfully influence and build trust with varying styles and personalities.
• Has demonstrated a strong attention to detail and a commitment to flawless execution, in the pursuit of balanced key performance indicators.
• Possesses a deep understanding of restaurant operations and has an ability to balance employee, customer, and financial needs.
• Proven ability to drive results through influence and shoulder to shoulder coaching around success routines and brand standards.
• Strong verbal and written communications required to ensure alignment around targets.
• A proven track record of developing people and turning team members into next generation leaders.
• Comfortable working the Microsoft suite of products, BOH technologies and HRIS / technology platforms.

Physical Demands/Working Conditions

While performing duties of this role, the employee is regularly required to stand and walk; talk and hear to communicate with employees; and taste/smell. The employee is frequently required to handle, feel and reach with hands and arms. The employee is occasionally required to sit, climb, or balance; and stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required for this role include peripheral vision and the ability to adjust focus. The employee is occasionally exposed to cooking fumes. The noise level in the work environment is usually moderate.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the role.

Work schedule

• 10 hour shift
• Weekend availability
• Monday to Friday
• Holidays

Supplemental pay

• Bonus pay

Benefits

• Paid time off
• Flexible schedule
• Referral program
• Paid training
• Employee discount