Area Supervisor

Position Qualifications

• Two to four years multi-unit supervisory experience in the restaurant, hospitality, or retail industry, and/or college degree preferred but not necessary.
• Demonstrated success in financial management and people development.
• Knowledge of OSHA and EEOC regulations, federal and state employment laws.
• Must have excellent computer skills with a proficiency in Word, Excel, and the ability to navigate through the Internet.
• Ability to successfully perform all job duties of all positions in the restaurant.
• Ability to work a minimum of 55 hours a week
• Food Safety Manager certification required
• Strong organizational skills with excellent oral and written communication skills and the ability to communicate with all levels of the organization
• Ability to communicate effectively, both orally and in writing, in the English language
• Possesses basic math skill (add, subtract, multiply, divide)
• Places a value on diversity and shows respect for others
• Proven ability to problem solve and handle high stress situations
• Ability to interpret financial statements and understand contributing factors
• Must be prepared to multitask in accordance with the demands of the business
• Ability to identify and anticipate opportunities and implement corrective action steps
• Ability to work weekends, holidays, and evenings
• Licensed to operate an automobile without hours of operations restrictions

Physical Demands

• Position may be required to assist in restaurant operations (prolonged periods of standing, walking and/or assist with food production or service) during critical operational demands.

Work Environment

• The environment within the restaurant may be subject to extreme heat and wet, slippery floors, particularly in the food production area. Care must be exercised to wear appropriate attire such as skid resistant shoes.

This job description is intended to describe the general nature and level of work being performed by the employees assigned to this position.  It is not intended to be an exhaustive list of all duties, responsibilities or tasks which may be required to be performed in this position. 

Employer may amend, change, or modify the responsibilities and duties of this position to meet business needs as necessary. 

This job description does not constitute a contract for employment and may be changed at the discretion of the employer with or without notice.

Job Description:Position

Responsible for 2-10 restaurants in a defined region. The Area Manager is responsible for increasing sales and profits through financial management and leadership practice Provides leadership, direction and support to the Restaurant General Managers with the overall goal of ensuring the effective operation and success of company restaurants. The Area Manager consistently demonstrates as well as enforces company policies, practices and procedures.

Essential Responsibilities

Sales and Profits

• Develops and implements creative and targeted sales-building strategies for assigned company restaurants to ensure optimal sales and earnings.
• Assists in the annual preparation of sales projections, expense budgets, and capital expenditure budgets.
• Meets or exceeds budgeted sales in the Area.
• Maximizes profits and Area by controlling expenses within established budget guidelines.
• Identifies, evaluates and responds appropriately to labor efficiency problems.
• Monitors restaurant management and employee schedules.
• Assists restaurant management in identifying sales growth opportunities in restaurant merchandising and local restaurant marketing ideas.
• Executes and follows up on the financial results on a period basis.
• Executes and is accountable for all controllable financial results on a period basis according to plan.

Operations and Quality Standards

• Ensure all restaurants meet or exceed Churchs Operations and Quality Standards.
• Performs visitations of each restaurant on a period basis to ensure each restaurant management staff understands strengths and developmental opportunities as they relate to quality standards and should complete the Action Report for each visit.
• Follows up action plan for long forms.
• Ensures professional restaurant and team image through rigid adherence to restaurant cleanliness, uniforms, and appearance standards.
• Follows and enforces compliance with all brand standards, company policies and procedures.

Churchs Hospitality

• Responds immediately to all priority #1 and #2 calls and close out all priority calls in the Service Check database once the customer issue has been resolved.
• Checks Service Check database everyday to monitor daily call volume for their area.
• Monitors progress of the Restaurant Manager's closeout of priority #3 calls.
• Responsible in providing direction to the restaurant management staff with regards to achieving the standard that is established for the Mystery Guest program.  

Recruiting and Retention

• Responsible for management staffing, training, retention and turnover.
• Maintains management staffing in each Area according to budgeted levels.
• Forecasts management staffing needs with People Services Recruiter.
• Creates and maintains plan for developing internal candidates for promotion.
• Conducts interviews with appropriate Structured Interview Guide and background process.
• Utilizes exit interview process with all management that leave the company.

Training

• Conducts training for managers on new products and refresher training as necessary.
• Trains Manager in changes in company policy or procedures.
• Aids Managers in identifying potential problems and develop solutions.
• Trains Managers in use of performance development forms.
• Ensures proper training of Manager Trainees and monitors effectiveness of training stores.

People Development

• Develops managerial and leadership abilities of restaurant management staff.
• Reinforces Churchs Core Values consistently.
• Conducts meetings with restaurant management team on a regular basis.
• Ensures General Managers have meetings with restaurant staff on a regular basis.
• Conducts performance development review on restaurant management team.
• Provides coaching and feedback on an on-going basis.
• Demonstrates positive workplace practices as outlined in the Performance Development document

Employee Relations

• Accurately and consistently documents performance appropriately by using the performance counseling process.
• Responsible for following the approved termination process as outlined in the Churchs Employee Handbook.
• Uses consistent practices in managing performance problems.
• Conducts investigations as required for cash, harassment or any unfair employment practices.
• Coaches restaurant management for improved performance.
• Identifies, evaluates and responds appropriately to labor efficiency problems.
• Works with restaurant management team to define potential issues/problems and assist the restaurant management team in building solutions.

Policies and Procedures

• Ensures compliance on procedure outlined in the Operations Manual and other company reference manuals.
• Ensures compliance on company cash control, and safety and security policy.
• Monitors Internal Audit Controls within each restaurant on a frequent basis.
• Ensures accidents and incidents are reported to Risk Management in a timely manner.
• Monitors procedures for resolving Health Department violations promptly.
• Monitors employee files and payroll records in accordance with company guidelines.
• Monitors compliance with all Equal Employment Opportunity and labor laws (state/federal).
• Ensures compliance with People Services Audits.
• Ensures that proper I-9 identification and required information is in compliance.
• Monitors utilization of WOTC program within the region.

Administration

• Completes all required financial reports accurately.
• Responds to weekly and period P& L statement and take corrective action as necessary.
• Reviews all other company generated reports to ensure that proper control and performance is being maintained.
• Researches and processes invoices in a timely manner.
• Reports weekly numbers to Regional Director in a timely manner.
• Provides monthly calendars.
• Completes expense reports on a period bases.
• Completes Cash and POP Audits.
• Responsible for COS processing and Polling reports.
• PCA Tool Analysis and Action taken.
• Processes Payroll information in a timely manner.
• Checks audix, e-mail on a frequent basis and respond accordingly.

Community Involvement

• Identifies opportunities for partnerships with local organizations.
• Promotes corporate citizenship.
• Actively participates and encourages restaurant management teams’ involvement in Brand sponsored activities.
• Willingly assists others without being asked
• Prepares and interprets financial and operational reports and schedules, analyzes data and develops solutions to ensure operating goals are achieved
• Achieves controllable profit and flow thru goals by overseeing all controllable costs and taking the appropriate corrective action to achieve the desired result
• Ensures timely implementation, training and ongoing execution of all corporate initiatives and marketing promotions
• Develops employees through corporate training programs, individual development plans and assignments; provides coaching and constructive feedback to employees as needed
• Ensures all equipment and facilities are in compliance with Brand Standards and all government regulations and takes corrective action when required
• Attracts, hires, onboards and retains the best talent to meet staffing requirements and guest service standards
• Proactively handles employee relations issues and deviations from Brand Standards; involves the Director of Operations and Human Resources Manager as appropriate to resolve issues
• Develops and executes the local store marketing plan to build relationships with civic, business, school, and professional organizations to drive sales and guest counts
• Monitors that proper security procedures are in place to protect employees, guests and company assets
• Enforces sanitary practices for food handling, general cleanliness and maintenance of kitchen, dining areas and restrooms
• Works to create and maintain an enjoyable and respectful environment for our guests and employees
• Maintains compliance with all employer’s employment policies and Brand Standards to include all state, local and federal regulations
• Follows management cash handling, inventory and other operational procedures as outlined by the employer
• Maintains & implements a strong commitment to guest satisfaction.
• Responsible for maintaining all personnel files in accordance with federal, state and local law.
• Completes all other tasks and duties as assigned.