Area Coach

The Area Coach (AC) provides overall leadership and direct supervision of 5-10 restaurants to ensure that each General Manager meets or exceeds the annual EBITDAR budget. The AC is the leader in their area and is expected to drive excellence in day-to-day operations of the restaurants; trains, coaches, and supports managers; plans and sets goals; focuses on in-store problem solving/process improvement; sets standards; recognizes and motivates GMs, Assistant Managers, Shift Managers and Restaurant Teams. 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.

RESPONSIBILITIES

• Utilizes selection tools and bench planning process to effectively ensure proper staffing in their area.
• Represents themselves as Brand Ambassadors for current and potential employees of KBP Bells.
• Accountable to minimize both team member and management turnover through proper training and retention.
• Aggressively identifies, develops, and maintains GM, Assistant Manager and Shift Manager staffing levels; monitors restaurant-level staffing.
• Utilizes weekly and period goals to improve measurable results.
• Provides leadership to their team to ensure customer satisfaction.
• Praise efforts recognize progress and reward results within their team.
• Properly uses progressive discipline and action planning to address shortcomings.
• Effectively trains the team in their area on new promotional rollouts.
• Accountable for growing sales by ensuring great operations. Has a beat budget mentality.
• Coaches team on achieving results through proper execution of the five initiatives.
• Leads the way by working with each GM in the area to meet or exceed budgeted EBITDAR; utilizes available reports to identify opportunities; ensures that correct operational procedures are always followed.
• Accountable for coaching and training GMs, Assistant Managers and Shift Managers for operational excellence; supports national training initiatives, involved in process for new employee orientation, monitors training processes to ensure quality training of team members and managers.
• Has a high impact process for addressing outliers in any results measures.
• Is resolution oriented in all restaurant-level Employee Relations (ER) activities; provides needed ER assistance to GMs. Is proactive in addressing ER needs in the area.
• Demonstrates teamwork and shares Best Demonstrated Practices with other ACs.
• Conduct weekly 1:1 meeting with General Managers and Assistant Managers.
• Provide clear detailed feedback to the restaurant team to ensure results are achieved.
• High School, GED, College, or University Degree Preferred.
• 3-5 years of successful, high sales volume, operational management experience in the Quick Service Restaurant industry, including Profit and Loss responsibility.
• Demonstrated track record of workplace achievement in the selection, coaching and development of managerial employees.
• Proven ability to simultaneously drive customer satisfaction, financial performance, and employee satisfaction.
• Strong communication skills and excellent problem solver.
• Leverage data to build capabilities and drive appropriate actions.

ESSENTIAL FUNCTIONS

• Lift, carry, stack, push or pull heavy objects up to 50 pounds.
• Stand and walk constantly for entire shifts. Ability to work extensive hours.
• Maneuver through compact spaces safely and operate restaurant equipment.
• In this role, driving is an essential function.
• Maintain a valid driver’s license and carry a minimum of $100,000 in liability insurance coverage.
• Ability to travel for extensive periods of time, between stores and/or regions, on a frequent basis.

Salary : $100,000 - $0