Title: Area Coach - Kalamazoo, MI or surrounding areas

Reports To: Region Coach, Chief Operating Officer

Supervises: General Managers, Assistant General Managers, Shift Leads, Team Members

Position Mission: Oversee operations, financial performance, training and development and guest satisfaction of multiple units. Hire the right people and ensure the restaurant teams consistently demonstrate and execute behaviors that produce the culture and results consistent with company and franchisor standards policies, programs and systems. Effectively motivate, communicate, model and remove barriers to enable maximum performance of subordinates and develop solutions that drive business results.

Fiscal and operational management is a key accountability. This position is directly responsible for hundreds of thousands of dollars in capitol and resources. Other Area Coach accountabilities include but are not limited to: field-visibility in restaurants; Complete and timely compliance of Company and franchisor standards for Food Safety, security, safety, and employment matters including staffing and labor laws. Enhances image of the Company by ensuring product integrity.

Responsibilities Include, but are not limited to:

• LEADING PEOPLE / DEVELOPMENT – Coaches and supports the restaurants by providing timely and consistent development; ensures GM’s provide appropriate development for AGM’s and other team staff; encourages management teams to improve performance, provides the training for them to do their jobs well, and does not let people work without proper training. Utilizes restaurant visit routines as a forum for discussion and coaching.
• Demonstrates teamwork by holding regular Area meetings, effectively resolving concerns, and ensuring resources are shared. Builds people capability through execution of the Bench Planning and internal promotion processes.
• Ensures execution of Team Member selection process in their restaurants to hire only the right people (application, TUMS, Interview Guide, Preview Day, and reference checking). Hires, develops, and promotes MTMs, GMs and AGMs. Ensures all management and Team Members receive effective and timely Performance Evaluations and Development Plans as appropriate. Demonstrates "BELIEF IN PEOPLE" by treating each person on their team fairly and with respect. "RECOGNIZES" individuals and frequently encourages team members to recognize each other. Displays positive energy in restaurants. Smiles and greets all Team Members.
• Ensures all Management are Serve-Safe certified; ensures implementation of the Learning Zone program at all levels; develops and implements succession bench planning for all AGMs and up; participates in management recruiting to coach and assist in building successful restaurant management bench.
• EMPLOYEE RELATIONS –Effectively communicates brand culture and strategy to restaurant teams. Discusses company goals and performance in Sales meetings and Rallies and ensures engagement of the entire team.
• Functions as a team builder and coach; recognizes and eliminates communication barriers; teaches and models good employee relations techniques such as 24-hour cool-down; communicates important issues to GM’s on a consistent basis; maintains documentation on important employee relations issues. Escalates applicable matters to HR and VP of Ops such as: performance issues, employment decisions, leaves, background checks, sexual harassment and other matters that substantiate their guidance and expertise to limit legal exposure.
• FINANCIALS - Ensures controllable expenses are managed to plan; ensures reports and tools are consistently and effectively used to meet financial controls; manages labor cost, including average wage, to meet Area wage guidelines; reviews daily sales, food cost, cash, and labor reports and follows up on all variances from plan to meet or exceeds Area Sales Plan. Works effectively with functional support partners to drive business results.
• MARKETING - Ensures Area-wide consistency in execution of all marketing programs. Recognizes business generators, traffic patterns and acts to maximize opportunities. Coordinates local store marketing programs within the Area.
• OPERATIONS – Develops CORE learnings and standards. Uses coaching plan, period and weekly calendars to drive restaurant visit agendas. Conducts effective visits and documents visits. Ensures Area compliance with all training standards; ensures proper opening and closing security procedures are followed and signed cash and security policies are in place; ensures preventive maintenance and ongoing cleanliness programs are in place; ensures compliance with all municipal, state and national codes; conducts restaurant consultations according to Company guidelines; follows up on sanitation checklists. Maximizes use of current technology to continually leverage innovation. Serves as an information resource for entire Area as well as peer group. Identifies and taps all existing resources and utilizes creative problem solving when faced with a new challenge.
• SERVING THE CUSTOMER – Demonstrates "POSITIVE ENERGY" by handling customer concerns on the spot using LAST and by helping management teams and Team Members resolve customer concerns. Recognizes and rewards Customer Mania behavior. Leads Rallies. Ensure managers are empowered to resolve customer complaints; ensure follow up on customer complaints; ensure flawless execution of new product rollouts; Total customer satisfaction communicated and participated at all levels; ensure product quality procedures are followed (i.e. food safety procedures, hold times, QA program).
• SALES - Drives restaurant operations to achieve at or above standard results (I.e. customer service and CORE standards) and local store marketing. Drives GM and AGM accountability for growing sales and executing standard processes and achieving restaurant metric standards. Ensures metric board tracking and communication with team. Ensures restaurants are ready for marketing and product promotions and are suggestive selling. Follows-up with GM to ensure execution. Visibly supports new restaurant development. Holds GMs and AGMs accountable for participating in and executing company initiatives. Monitors success daily through Area Coach tools.
• COMPANY REPRESENTATION - Creates and maintains a positive image within the community (with documented activities). Ensures incremental sales through out-of-store activities are profitable. Builds business by using company facilities proactively and efficiently in support of local organizations. Encourages participates in events and public service organizations which enhance the image of the company.
• Ensures ICOS processes are executed in the restaurant. Utilizes operating measures to monitor profit variables. Reviews restaurants Management & Team Member schedule for effectiveness weekly. Ensures GM manages cash by using brand control procedures and shift drawer accountability enforced. Requires GMs to involve their teams in setting and reaching restaurant goals. Uses P&L, and other appropriate reports to analyze their business and establish and execute tactics for improvement. Uses In-Restaurant coaching to improve performance. Conducts period and quarterly business reviews to ensure plans are in place to improve performance.

Required Knowledge, Skills & Abilities:

• Significant communication aspect is communicating with restaurant teams and keeping Region Coach and COO up to speed on the status of restaurant operations (providing operational reports and sharing/seeking advice on problem issues.)
• Restaurant Team – providing leadership direction, motivating staff, giving direction and guidance, building trusting relationships.
• Internal staff – establishing and maintaining excellent relationships to enlist expertise in areas of need.
• Personal Effectiveness – Takes personal ownership of tasks and responsibilities; self-motivated and self-directed. Confident. Disciplined and goal-oriented. Strong administration/organizational skills on time management and handling details. Persistent in the face of resistance or obstacles.
• Management Effectiveness – Leads and models Company values by example; ability to communicate strategic direction; establishes a trusting/collaborative environment with employees; motivates excellence. Pursues problems quickly and handles decisively. Sets and adheres to high standards in hiring, employee development and conflict resolution. Ability to achieve desired results through others by delegating and coaching; ability to motivate staff to continually improve results.
• Judgement/Process Improvement – Can look beyond the numbers on paper to apply industry and business benchmarks, creates appropriate and timely analysis that assists the management team in understanding and solving business challenges; ability to interpret and evaluate multiple points of view; strong evaluation skills.
• Strong analytical thinker/problem solving skills
• Clear written and verbal communications, with ability to articulate information to owners and leadership team.
• Dependability and willingness to take on projects and complete them in a timely manner.
• Detail oriented with ability to manage multiple priorities.
• Able to work extended hours as needed.
• Able to work in a fast-paced environment.

Education/Training/Experience:

• 3-5 years of relevant professional experience.
• Associates or Bachelor’s degree in Restaurant/Hospitality Management or Business Management a plus but not required.
• Reliable transportation and maintain a valid driver’s license and insurance for positions that require driving: Area Coach, Region Coach, General Manager, and Assistant General Manager. In addition to reliable transportation, valid driver’s license and insurance, Above Restaurant Leaders with positions requiring significant business driving must maintain an acceptable driving record (MVR).

Physical Demands:

The physical demands for this position are sits, stands, bends, lifts, and moves intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodation.

Machines, Tools, Equipment and Work Aids:

May have some exposure to restaurant equipment: Fryer, PH ovens, Re-thermalizer, Bunn Hot water, Registers, cleaning supplies (mops & brooms). More often - Personal Computer and peripheral equipment, Calculator, Fax Machine, Copy Machine, Telephone. Software such as MS Office. Office supplies such as notepads, pencils, pens, etc.. Desk and chair, file cabinet and light. Reliable transportation and maintain a valid driver’s license and insurance for positions that require driving: Area Manager, General Manager, Assistant Manager and Shift Managers. In addition to reliable transportation, valid driver’s license and insurance, ASLs with positions requiring significant business driving must maintain an acceptable driving record (MVR). Must notify supervisor of changes to his/her qualifications.

Environmental Factors:

Frequent visits entail movement around restaurant cooking and storage facilities and equipment, outside for inspection of property, some office setting. Ability to work a minimum of 50 hrs per week. Requires ability to work irregular hours, nights, weekends, and holidays, on-call 24 hours a day. If the AC plans to be unreachable by phone or is on vacation, an GM must be on point and AC peer designated on call.

The duties of this position may change from time to time. Border Foods reserves the right to add or delete duties and responsibilities at the discretion of Border Foods or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive.

Border Foods is proud to be an Equal Opportunity Employer of Minorities, Women, Protected Veterans, and individuals with Disabilities and does not discriminate based on gender identity or sexual orientation.

Job Type: Full-time

Pay: $85,000.00 - $100,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee assistance program
• Employee discount
• Flexible schedule
• Flexible spending account
• Health insurance
• Health savings account
• Life insurance
• Paid time off
• Parental leave
• Professional development assistance
• Referral program
• Relocation assistance
• Retirement plan
• Tuition reimbursement
• Vision insurance

Schedule:

• 10 hour shift
• 8 hour shift
• Day shift
• Evening shift
• Monday to Friday
• Night shift
• On call
• Weekend availability

Supplemental pay types:

• Bonus pay

Education:

• High school or equivalent (Required)

Work Location: On the road

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