POSITION SUMMARY: Work closely with the restaurant level managers, crew, as well as the Director of Operations to ensure overall goals and standards are being met in the areas of customer service, financial results, recruiting, training, and overall operations of the restaurants. The Area Supervisor will focus on ensuring each restaurant operates to its fullest potential and is responsible for building and leading a team of top performers. KEY RESPONSIBILITIES:Enforce company standard operating policies and proceduresOversee daily operations standards & financial performance of restaurantsAssist in recruiting and training of new team members and in re-training of current staff when neededAssess talent and provide constructive feedbackAssist in new menu, product, and marketing promotion rolloutsProvide overall leadership and direction to all restaurant employees and managers while positively coaching, counseling, and motivating staff to achieve the highest quality of service in all areas of the restaurantsCounsel and discipline team members as necessary while resolving internal conflicts and improving team member performance issues in a constructive mannerRespond positively and quickly to customer concerns and proactively identify potential areas of concern Ensure all employees are trained, motivated, and empowered to deliver total customer satisfactionPrepare qualified employees for promotion to the next position and continually develop adequate numbers of managers to meet the objective of the business planMaximizing financial performance and profit by managing cost of goods sold (COGS) and labor while increasing overall salesEnforce all federal, state, and local labor lawsUphold company food safety, food handling and sanitation requirements to ensure the health and safety of our customers and employees QUALIFICATIONS/SKILLS:Ability to develop peopleAbility to empower the restaurant teams to do what is right and to take care of the customerExcellent verbal and written communication skills; capable of communicating effectively with customers and employees at all levels from hourly team members to the executive teamAbility to travel frequently between restaurant locationsExcellent leadership and organizational skills with attention to detailProven track record of exceptional customer serviceAvailable approximately 50 hours per week; able to work flexible hours necessary to manage and operate the restaurants effectively, including weekends and closing shifts as needed. EDUCATION AND/OR EXPERIENCE:· Minimum of 3 years (3) years' multi-unit quick service restaurant management experience ESSENTIAL PHYSICAL FUNCTIONSMust have the ability/stamina to work a minimum of 50 hours a week.Ability to stand/walk for 8-10 hours per day on average.Must be able to lift and carry up to 50 lbs.Will frequently reach, feel, bend, stoop, carry, finely manipulate, and key in data.Must be able to work in both warm and cool environments, indoors and outdoors.Must be able to tolerate higher levels of noise from music and customer traffic.