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Jobs in Houston, TX

Area Manager

Pinks Pizza

  • Houston, Texas
  • 30+ days ago

    Highlights

    PRINCIPAL DUTIES AND RESPONSIBILITIES: Develop and Manage Business Planning Processes: Work with the various departments to develop, implement and manage a business plan for an area of restaurants; analyze the external and internal environments to detect where improvements may be made and how those changes should be implemented, including, but is not limited to: restaurant budgets, sales building opportunities, labor management, crew recruiting plans and manager succession planning. Manage Strategic Initiatives and “What We Do”: Implement strategic initiatives developed by Operations and the Restaurant Support Office; own the accountability of their restaurant area during implementation with the General Managers; identify areas for improvement in WWD and inspire all General Managers to take the initiative in improving their restaurant’s WWD; promote a “hands-on, working manager.”.

    Numbers & Facts

    LocationHouston, Texas
    Websitehttps://pinkspizza.com/

    Description

    GENERAL SUMMARY:

    The Area Manager provides strategic direction and acts as the primary support for the team of General Managers in his/her designated area. The Area Manager must employ and develop managers that share the Pinks Pizza values, culture and RNC core values.  He/she must convey the Pinks’ culture to their crew and be a creative team player who likes to work hard, have fun, and show sincere dedication to Pinks Pizza. 

    PRINCIPAL DUTIES AND RESPONSIBILITIES:
    1. Develop and Manage Business Planning Processes:  Work with the various departments to develop, implement and manage a business plan for an area of restaurants; analyze the external and internal environments to detect where improvements may be made and how those changes should be implemented, including, but is not limited to: restaurant budgets, sales building opportunities, labor management, crew recruiting plans and manager succession planning. 
    2. Manage Strategic Initiatives and “What We Do”:  Implement strategic initiatives developed by Operations and the Restaurant Support Office; own the accountability of their restaurant area during implementation with the General Managers; identify areas for improvement in WWD and inspire all General Managers to take the initiative in improving their restaurant’s WWD; promote a “hands-on, working manager.”  
    3. Provide Positive Leadership:  Inspire General Managers to follow their leadership as they lead their own team; lead Pink’s Love through reward, respect, and recognition; promote a hard work and have fun environment; act as an example of hard work to all crew and managers.  
    4. Operationally Driven:  Assess restaurant and their performance objectively; provide clear and direct feedback; hold direct and progressive accountability of the restaurant.
    5. People Management:  Recruits, interviews and hires great restaurant management ensuring succession is being planned; act as a leader to General Managers for the proper staffing of restaurants with crew core values in line with company standards. 
    6. Training and Development:  Manage and develop General Managers; manage career expectations for the management team; clearly convey standards; retain well-performing managers and separates under-performing managers; lead General Managers in the development of restaurant management teams; uses consistent and effective tools in the development of the team. 
    7. Fiscally Fit:  Maintain a sales-driven, profit-smart mindset; deliver results within the schedule of expectations; perform financial analysis of individual restaurants and their respective area; lead General Managers in running a financially sound operation.
    8. Manage Facilities:  Ensure all systems of cleanliness in restaurants are performing to company standards; ensure the restaurant’s maintenance schedules are followed and effective; address underperforming facilities with the management team immediately. 

    QUALIFICATIONS:
    • Minimum of High School Diploma or equivalent required, some College required
    • Minimum of five years of multi-unit management with a proven record of success, preferably in the fast food or casual dining industry if hiring an external candidate
    • Minimum of eighteen months as a high performing General Manager with Pinks Pizza.  Crewmember must be in good standing with the company and have a proven record of performance and some NRO or multiple location experience
    • Experience in an organization where he/she had specific career progression
    • Knowledge of the Fast Food/Fast Casual industry
    • Knowledge and skills in analyzing profit and loss statements and overall financial performance of restaurant 
    • Knowledge and skills in staffing with proven record of results
    • Knowledge of Labor Laws
    • Knowledge of Planning and Managing a budget 
    • Local restaurant marketing experience preferred
    • Proficient in a variety of technology systems, especially Microsoft Office (Word, Excel, Outlook), POS systems and able to adapt to new systems easily
    • Ability to lift, carry, push or pull heavy objects up to 50 pounds; kneel, bend or stoop, ascend or descend stairs; reach and grasp objects

    ADDITIONAL REQUIREMENTS:
    • The intellectual and physical demands described below are representative of what must be met by a Crewmember to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable Crewmembers with disabilities to perform the essential functions.
    • Ability to lead, motivate, and empower Pinks’ managers to higher levels of performance
    • Ability to align Crewmembers with Pinks’ culture by balancing working hard and having fun
    • Ability to manage basic tasks and fiscal operations for an area
    • Takes initiative in solving operational and personnel problems quickly
    • Has excellent interpersonal and communication skills
    • Ability to manage all public dealings
    • Ability to recognize problems and problem solve
    • Ability to recognize personal shortcomings and willingness to improve
    • Ability to set goals, create plans, and convert plans into action for individual restaurants and an entire area
    • Ability to measure performance, objectively and subjectively




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