Area Manager Food

Summary Direct the operation of 8-12 quick service branded restaurants with sales volume ranging from 20M-30M per year. Responsible for implementation of strategic planning to optimize restaurant profits while adhering to quality, cleanliness and guest service standards. Ability to create and foster a cohesive team while demonstrating organizational, planning, delegation, mentoring and coaching skills. Essential Functions Fluent understanding of restaurant & food service P&L’s (labor & food & beverage costs), financial metrics & venue budgets. Understand the role that the Area Manager plays in supporting all internal customers (staff) so that they are able to provide excellent products and services to our paying guests. Accountable for creating and implementing GSAT (Guest Satisfaction) & TSAT (Team Satisfaction) action plans at the venue level to drive guest service & employee satisfaction. Ensure compliance with all local, state and federal laws regarding food quality, safety, labor, employment, and Union guidelines, as well as Company policies and procedures. Follow up on Environmental health related cases & training to promote and continuously improve departmental safety. Partner with Human Resources Manager to continuously train, develop and promote all restaurant teams through individual performance planning. Partner with Shared Services’, training department & culinary Training positions to ensure proper new venue planning and new product roll-outs. Partner with Quality Assurance department to ensure that the highest levels of safe food handling practices are being met. Train& develop teams to have strong understanding of the importance of food safety. Responsible for performance evaluations, disciplinary recommendations and succession planning and management development to ensure needs are met. Maintain or exceed weekly budgeted variable operation profit by controlling cost of goods & variable labor. Maintain safety, guest service, cleanliness and food quality standards. Responsible for monitoring daily business performance and making recommendations to maximize current trends. Communicate with Managers departmental and corporate objectives. Discuss restaurant challenges to Senior Management with recommendations for improvement. Review and analyze restaurant performance results daily while identifying and resolving opportunities with Managers with a goal of exceeding annual cash flow targets. Review weekly schedules and staffing levels maintaining competent, motivated, guest service oriented employees. Work with counterparts in food to maintain a Person in Charge for all areas at all times of park operation. Performs other duties as assigned