Summary of Responsibilities

Prioritizes, directs and coordinates the activities of restaurants in His/Her Area, to continually strengthen the Concept's Brand position and maximize its sales and profitability.

Essential Accountabilities (Applies to All Restaurants in His/Her Area)

• \t People (Most Important):

-\t Management Staffing/ Development: Cover 100% of shifts with MIC's capable of executing Running

Great Shifts (RGS) disciplines

-\t Crew staffing/ Development: Cover 100% of the shifts with adequate staffing & Aces in all key positions

-\t Succession Plan: Active plan for key positions (GM, AGM, SL, TT)

-\t Employee Morale: Ensures fair & equal treatment of all employees, follows-up on VOC action plans,

provides good & timely performance evaluations and addresses all employee concerns with urgency

-\t Management Training: Ensures the management teams are trained and share the responsibilities of:

recruiting new hires, training, coaching & evaluating employees.

-\t Coaching: Raises the performance of employees through effective coaching skills

• \t Compliance (Applies to All Restaurants in His/Her Area)

-\t Government Laws: Ensures strict compliance with applicable laws

-\t Company Policies: Ensures strict compliance with all company policies and addresses all violations with

urgency

• \t Financials (Applies to All Restaurants in His/Her Area)

-\t Inventory and Labor: Understands the KPI's of Inventory & Labor controls and capable of Controlling

them to expectations

-\t Follow-Up: Follows up Daily on Sales, COS and COL variances

-\t Problem Solving: Able to Troubleshot/Correct COS, COL, Ops variances

-\t Management Training: Ensures the management teams are trained and share the responsibilities of:

ordering products, projections & scheduling, daily key cost awareness/ reaction and PNL analysis.

-\t Strives to drive year-over-year growth in Sales and Profit

• \t Operations (Applies to All Restaurants in His/Her Area)

-\t Understands the key disciplines of RGS

-\t Delivers attentive, hospitable and quick customer service on 100% shifts

-\t Delivers good Food Quality on 100% shifts

-\t Provides a clean and sanitary environment for customers on 100% shifts

-\t Consistently raises the bar in QSC standards

• \t Assets (Applies to All Restaurants in His/Her Area)

-\t Consistently maintains exterior/ interior grounds & facilities in good shape

-\t Corrects all asset deficiencies with urgency

-\t Eliminates any potential for liability with urgency

-\t Aware of expires of all restaurant leases in Area

• \t Safety (Applies to All Restaurants in His/Her Area)

-\t Creates an Area culture that makes safety Priority #1

-\t Strictly enforces Safety Rules and Policies on 100% of the shifts

-\t Responds to all Safety Concerns with a high degree of Urgency

• \t Availability:

-\t Open availability

-\t Minimum 5 day, 50 hour work week

-\t Available to work anywhere on assigned island(s)

-\t Need vehicle to tour stores

• \t11-Point Schedule:

- \t3 defined shifts: Open-shift (8am - 6pm), Mid-shift (11am - 9pm) &

Closing-shift (10-hrs. ending at closing)

-\t GMs will work: All Fridays, 2-Saturdays & 2-Closings per Period &

1-Sunday every other Period.

-\t Each shift is assigned a point value from 1 - 4

\t\t\t Wed\t Thurs\t Fri\t Sat\t Sun\t Mon\t Tues

Open\t\t1\t 1\t 2\t2\t2\t1\t 1

Mid\t\t 2\t 3\t 4\t3\t3\t2\t 2

Close\t\t2\t 3\t 4\t3\t3\t2\t 2

Other Functions

Performs other duties as assigned.

**Requirements**

Required Skills

• \t Analytical: Able to analyze reports and correct deficient areas effectively

• \t Problem Solving: Able to implement TOSIDPAR and achieve desired results

• \t Organization & Planning: Able to organize priorities, develop & execute plans to achieve desired results

• \t Coaching: Able to develop skills of employees to perform at a higher level

• \t Team Building: Able to stabilize staffing, improve team skills, cover all shifts adequately and build bench

**Additional Information**

Working Conditions

Minimal hazards. General restaurant and office working conditions. Works 50-hour workweeks and/or as needed. Must be available to work any time and any day.