Regional General Manager

COMPENSATION: Competitive base salary commiserates with experience plus bonus and a well-rounded benefits program including medical and dental insurance.

POSITION SUMMARY

Area Directors are responsible for:

• overseeing the performance and results in several restaurants (3-5 locations).
• developing and coaching General Managers (GM).
• communicating with and reporting all necessary information to the Home Office in a timely manner.
• maintaining business acumen, including a solid budgeting and planning process that focuses on retention and the bottom-line.

ESSENTIAL FUNCTIONS

Oversee the performance and results in several restaurants.

• Always administer and uphold company policies.
• Work with the VP of Operations to develop long-term goals and objectives for each restaurant that correlate with the company's overall goals.
• Set clear expectations and consistently inspect what you expect.
• Coach management teams through preparation of daily operations to ensure consistent delivery of standards and guest service.
• Monitor the use of operational tools to ensure each team is following policy (i.e., Jolts, Safe Counts, MOD Log, Communication, etc.).
• Analyze marketing potential in each restaurant; coordinate Local Restaurant Marketing for his/her restaurants with the support of the Marketing Coordinator.
• Conduct unannounced Facility Report in each restaurant to evaluate and provide feedback on restaurant operations.
• Conduct menu rollouts and LTO implementation training for his/her area.
• Provide support for restaurant openings.
• Implement and coach each restaurant on quality and HAACP controls working with Culinary Chefs #oneteam
• Monitor staffing levels (leadership and hourly) in each restaurant. Provide support whenever and wherever necessary.
• Understand and follow up with all local health, fire, and safety inspections and the requirements/licensing for each restaurant.
• Inspire teamwork amongst the leadership by always exhibiting a professional image and setting a positive example.
• Meet with all LITs throughout their training experience (at least once every week). Perform a 30-day review after their initial training. Report on feedback to Director of Training.
• Sit in periodically on leadership meetings in his/her region to provide continuous development and to encourage camaraderie.
• Assist General Manager in manpower planning continuously to ensure the right people are in the right places and bench strength is being developed.

Develop and coach General Managers.

• Coach GMs in the execution of Titan's standards and expectations with a focus on increasing retention, maximizing sales, and managing costs.
• Work with each GM to break long-term goals into short-term goals to maximize success.
• Hold GMs is accountable for coaching and developing Assistant Managers to complete the tasks required to meet the short-term goals.

• Conduct monthly Fireside Chats and annual performance reviews with each GM to foster open discussions about performance and progress towards goals.
• Follow up with GMs regarding team or guest accidents/injuries, guest complaints, and shopper results to ensure opportunities are resolved.
• Teach GMs how to manage budgets and analyze P&L.
• Hold the restaurants accountable for maintaining all assets, including keeping the facility and equipment in good working condition.
• Meet with Assistant Managers regularly to ensure they receive appropriate support and development from their GMs.

Communicate with and report all necessary information to the Home Office in a timely manner.

• Maintain open communication with all departments within the Home Office.
• Ensure the proper channels of communication exist between the restaurants and the Home Office.
• Maintain all required records and documentation accurately, making sure updates are completed in a timely manner.
• Report all weekly/monthly/quarterly information as required.

Maintain business acumen, including a solid budgeting and planning process that focuses on retention and the bottom-line.

• Review operational reports and records to ensure adherence to Company policies and procedures.
• Manage budgets for each restaurant, including analyzing each restaurant's P&L every period to ensure the goals are met.

QUALIFICATIONS

Education/Work Experience:

• Restaurant and/or operations experience for at least 4 years in a multi-unit environment.
• Has demonstrated sustainable long-term positive results for at least 2 years while working as a GM (including budgets, shopper scores, retention, and QSC).
• Approved for the position by the VP of Operations and the Chief Operating Officer.

Knowledge/Skills/Abilities:

• Excellent verbal and written communication skills.
• Ability to develop and train others while maintaining a focus on building strong relationships.
• Demonstrate consistent, professional treatment of individuals while recognizing cultural differences.
• Ability to fairly apply and hold GMs accountable to the same set of standards and expectations.
• Capable of managing a restaurant effectively and profitably.
• Skilled in assessing situations thoroughly, being able to adjust priorities quickly, and managing time wisely.