Title: Area Director
Incentive/Bonus Plan: Restaurant FOB
Supervises: General Managers
Report to: Regional Vice President of Operations
Summary/Objective: Responsible for every aspect of the business for an area of company-owned restaurants (between 6 - 10 locations): P&L accountability and responsibility; facility management; local store marketing; inventory control (product & food cost); employee life cycle: selecting, hiring, training, developing, and retaining General Managers, Assistant General Manager, and Catering Operations Supervisors. Ensure operational plans and deployments are executed within established guidelines. Ensure the region’s corporate assets are properly maintained and safeguarded, and reasonable return on investment for building and equipment capital expenditures.
- Leads the area with integrity and facilitates a focus on the Company’s mission and values.
- Ensures desired results are simultaneously achieved in the test process, base business and catering.
- Develops and consistently delivers profitable P&L’s for every assigned restaurant.
- Constantly increases sales and transactions by developing short term marketing plans.
- Safeguards company assets and ensures return on investment for building and equipment expenses.
- Conducts quarterly compliance audits to include but not limited to: safety, security, cash shortages, staggered open and close procedures, and loss compliance.
- Effectively attracts, identifies, interviews, selects, and hires individuals for the General Managers and Assistant General Managers positions that are the best fit and most qualified for the business.
- Conducts onboarding, and off boarding activities and identifies problems, concerns, and opportunities for improvement and suggests solutions.
- Builds and maintains an effective team of General and Assistant General Managers through training, and development; provides meaningful and timely performance and behavioral feedback on an ongoing basis.
- Coaches General Managers in restaurant employee recruiting, development, performance management, and retention in order to ensure restaurants are properly staffed, turnover goals are met, and succession planning is in place.
- Creates a positive team environment by recognizing and reinforcing individual and restaurant accomplishments.
- Prevents employee relation issues by consistently executing human resources practices and ensuring guidelines and processes are adhered to.
- Investigates escalated employee relations issues and according to circumstances, provides recommendations for problem resolution with HR partner and implements decision.
- Ensures flawless execution of catering orders.
- Reinforces the compliance of all company policies and procedures (people, safety, assets, cash, etc.).
- Effectively handles and manages confidential and sensitive information.
- Performs other duties as required and assigned.
Effective Communication, written and oral
Execution Excellence & Reliability
Financial & Business Acumen
Teamwork & Collaboration
This position is responsible for the hiring, training, coaching, developing, and managing the performance of the General and Assistant General Managers and Catering Operations Supervisors.
- Significant amount of time driving to and working in restaurant locations.
- Withstand temperatures of 0 degrees Fahrenheit or less and 100 degrees Fahrenheit or more.
- Move throughout the restaurant for extended periods of time (up to 10-12 hours per day).
- Move 50 lbs. for distances of up to 10 feet.
- Balance and move up to 25 lbs. for distances of up to 50 feet.
- Understand and respond to team members’ and guests’ requests in a loud environment.
- Perform basic math and understand finances and cost management.
- Bend, stoop, and reach in order to load and spit chicken, stock shelves, serve customers, and clean the restaurant.
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is occasionally required to stand; walk; sit; use hands and fingers to handle, or feel objects, tools or controls; reach with hands and arms; climb stairs; balance; stoop, kneel, crouch or crawl; talk or hear; taste or smell. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
Position Type / Expected Hours of Work:
This is a full-time position, and hours and days are dependent on business needs.
Required Education and Experience:
- Bachelor’s degree or equivalent work experience.
- Ability to travel significantly within the region.
- Ability to work extensive hours.
- 3 years’ experience in delegating, holding direct reports accountable, and communicating across a dispersed group of restaurant managers.
- 3 years’ management or leadership experience coaching and mentoring team members.
- 3 years’ experience identifying team members with high potential and developing them into successful leaders.
- 4 years’ experience in hiring and staffing, training, and the on-going management of restaurant staff.
- 4 years’ experience overseeing applicable restaurant regulatory areas, to include: employee safety, food safety, HAACP, wage and hours, immigration, etc.
- 4 years’ of consistent performance reviews of meeting or exceeding standards.
- 5 years’ experience managing 5+ units.
- 5 years’ experience analyzing financials, maintaining cost control systems, and business planning.
Ability to read, analyze, and interpret common industry or business journals, financial reports, and legal documents. Ability to respond to common inquiries or complaints from customers, regulatory agencies, or members of the business community. Ability to effectively present information to top management, public groups, and/or boards of directors.
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.
Relationships / Contacts:
Collaborate with trainers, Sales Team Leaders, Marketing personnel, and human resource professionals to achieve regional objectives on an ongoing basis. Frequently contacts Catering Operations Supervisor, Regional Vice Presidents of Operations, HR manager, various field support, and support center personnel as needed. Interacts daily and works alongside General and Assistant General Managers, Hourly Shift Supervisors, and crew members.
Boston Market Corporation is an equal opportunity employer. Qualified applicants are considered for all positions without regard to race, color, religion, national origin, age, disability, gender, sexual orientation, marital status or veteran status.