Area Manager - So. Cal

The Area Manager exemplifies superior guest service and promotes an atmosphere that supports the brand’s mission by creating a collaborative work environment that motivates, inspires, and retains top talent throughout the Area.  Strategizes and works with the Regional Chefs to develop and ensure cultural strength, production planning, purchasing, vendor relations, new menu roll-out, financial accountability, store level service and menu execution.  Mentors and fosters the development of restaurant-level leadership, ensures training and development of hourly team, drives productivity standards and metrics to improve restaurant operational performance.  Ensures TFK food recipes, execution and service standards are upheld throughout the area. 

Principal Accountabilities:

• Manages the FOH and BOH management teams to deliver consistent excellent customer service and efficient operation while meeting/exceeding area budgets.
• Drives operational excellence, financial goal attainment, and support standards and challenges department agendas during weekly team calls, monthly meetings, yearly team building events.
• Partners with the training department to ensure the ongoing training, certification and Certified Organic Training Program is embraced, is driving retention, and is developing bench strength throughout the region.
• Partners with GMs on talent development, P&L performance analysis, and trouble shoots areas of interest while assisting in developing appropriate solutions to identify problems and opportunities.
• Partners with Regional Recruiting Manager to ensure world-class sourcing, identification, hiring and onboarding of top industry talent, and works with the restaurant management teams to recruit, hire, train and retain high quality employees who believe in the mission of TFK.
• Partners with the General Managers and Executive Chefs to do line checks, eco-sure walk throughs and ensure a safe, clean, and organized restaurant.
• Monthly/quarterly/bi-annual visits to all restaurants; audit all standards to include service and sanitation procedures.
• Maximizes profits through food cost management, labor and inventory control.
• Develops operational systems including roll-outs, clear written procedures and training, to include assisting in new store openings.
• Provides management support as directed and works with and assists restaurant standards on all projects and needs.
• Manage a region of up to six (6) restaurants.

Travel Requirements:

50% - 70%

Qualifications:

• 3 -5 years restaurant experience, preferably as a Regional Manager in a high-volume restaurant organization (if external) and 2-4 years as a Senior General Manager (if internal).
• Must possess exceptional written and oral communication skills, strong interpersonal and motivational skills, the ability to effectively supervise and instill cooperation in staff, and the ability to work well under pressure.
• Attention to detail, well organized and able to multi-task.  High level of personal initiative, action and results oriented.
• Able to understand and diagnose problems within a P&L.
• Strong working knowledge with Microsoft Office, Outlook, Word and Excel.
• Strong training abilities with the ability to develop and mentor others.