Area Coach

Summary of Responsibilities

Prioritizes, directs and coordinates the activities of restaurants in His / Her Area, to continually strengthen the Concept's Brand position and maximize its sales and profitability.

Essential Accountabilities (Applies to All Restaurants in His / Her Area)

• People (Most Important) :
• Management Staffing / Development : Cover 100% of shifts with MIC's capable of executing Running

Great Shifts (RGS) disciplines

• Crew staffing / Development : Cover 100% of the shifts with adequate staffing & Aces in all key positions
• Succession Plan : Active plan for key positions (GM, AGM, SL, TT)
• Employee Morale : Ensures fair & equal treatment of all employees, follows-up on VOC action plans,

provides good & timely performance evaluations and addresses all employee concerns with urgency

Management Training : Ensures the management teams are trained and share the responsibilities of :

recruiting new hires, training, coaching & evaluating employees.

• Coaching : Raises the performance of employees through effective coaching skills
• Compliance (Applies to All Restaurants in His / Her Area)
• Government Laws : Ensures strict compliance with applicable laws
• Company Policies : Ensures strict compliance with all company policies and addresses all violations with

urgency

• Financials (Applies to All Restaurants in His / Her Area)
• Inventory and Labor : Understands the KPI's of Inventory & Labor controls and capable of Controlling

them to expectations

• Follow-Up : Follows up Daily on Sales, COS and COL variances
• Problem Solving : Able to Troubleshot / Correct COS, COL, Ops variances
• Management Training : Ensures the management teams are trained and share the responsibilities of :

ordering products, projections & scheduling, daily key cost awareness / reaction and PNL analysis.

• Strives to drive year-over-year growth in Sales and Profit
• Operations (Applies to All Restaurants in His / Her Area)
• Understands the key disciplines of RGS
• Delivers attentive, hospitable and quick customer service on 100% shifts
• Delivers good Food Quality on 100% shifts
• Provides a clean and sanitary environment for customers on 100% shifts
• Consistently raises the bar in QSC standards
• Assets (Applies to All Restaurants in His / Her Area)
• Consistently maintains exterior / interior grounds & facilities in good shape
• Corrects all asset deficiencies with urgency
• Eliminates any potential for liability with urgency
• Aware of expires of all restaurant leases in Area
• Safety (Applies to All Restaurants in His / Her Area)
• Creates an Area culture that makes safety Priority #1
• Strictly enforces Safety Rules and Policies on 100% of the shifts
• Responds to all Safety Concerns with a high degree of Urgency
• Availability :
• Open availability
• Minimum 5 day, 50 hour work week
• Available to work anywhere on assigned island(s)
• Need vehicle to tour stores
• 11-Point Schedule :
• 3 defined shifts : Open-shift (8am - 6pm), Mid-shift (11am - 9pm) &

Closing-shift (10-hrs. ending at closing)

GMs will work : All Fridays, 2-Saturdays & 2-Closings per Period &

1-Sunday every other Period.

Each shift is assigned a point value from 1 - 4

Wed Thurs Fri Sat Sun Mon Tues

Open 1 1 2 2 2 1 1

Mid 2 3 4 3 3 2 2

Close 2 3 4 3 3 2 2

Other Functions

Performs other duties as assigned.

Requirements

Required Skills

• Analytical : Able to analyze reports and correct deficient areas effectively
• Problem Solving : Able to implement TOSIDPAR and achieve desired results
• Organization & Planning : Able to organize priorities, develop & execute plans to achieve desired results
• Coaching : Able to develop skills of employees to perform at a higher level
• Team Building : Able to stabilize staffing, improve team skills, cover all shifts adequately and build bench

Additional Information

Working Conditions

Minimal hazards. General restaurant and office working conditions. Works 50-hour workweeks and / or as needed. Must be available to work any time and any day.