Primary functions of the Area Director are to lead up to 8 restaurants, developing a culture that celebrates strong teamwork and individual growth. The Area Director drives excellence in day-to-day operations of all restaurants in the market; trains, coaches, supports managers; plans and sets goals; focuses on restaurant problem solving/process improvement; coaches on the Biscuitville standards; recognizes and motivates Restaurant Managers, Assistant Managers, Shift Leaders and Restaurant Crew Members. Lead with absolute and uncompromising execution of the highest standards of health and safety codes, and company safety and security policy.

1.       Build Management Capability:

• Find and hire the best Operators, Assistant Managers, and Shift Leaders.
• Conduct orientation to set up new managers for success.
• Build and promote a deep bench of talented restaurant leaders.
• Recognize outstanding effort every visit, every day.
• Impart skills every day to develop your team. 

2.       Ensure Consistent Score Card Levels

• Coach your team to ensure that each restaurant consistently delivers great results. 
• Lead cascades of new product and process with your team to ensure success.
• Know how your restaurants compare with competitors and strive to be the best in the trade area.

3.   Lead Process and Discipline around financial performance:

• Analyze the financial performance of your restaurants and understand trends. 
• Coach your team on ways to drive sales and maximize profitability.

4.   Employee Engagement:

• Coaches Managers on how to enhance own performance, measure and improve training results of others, including how to appropriately diagnose problems and create actions that solve them.
• Frequently communicates and provides feedback to Restaurant Management regarding the success and opportunities for people development within an organization.
• Work with other Training Partners to cross-train within the department and to develop Train-the-Trainer (TTT) materials for people managers to facilitate training and development activities.
• Ensure complete understanding of the company carrier growth path.

4.   Recruit, Onboard, Train and Develop Salaried TEam:

• Schedule and conduct interviews.
• Hire the best applicants.
• Ensure all onboarding paperwork is complete.
• Assign proper training.
• Follow up with new hires.

Skills/Knowledge/Experience/Education Required

·         A minimum of 2 years of restaurant management experience required; ideally within a fast-paced, growing, quick-service restaurant (QSR) concept.

·         A high school diploma or equivalent required. Advanced studies in business, restaurant management or related fields are preferred.

·         Demonstrated experience in the development and growth of staff and management

·         Must have the ability to read and understand P&L

·         Have a working knowledge in hiring, training, developing, budgeting, and inventory. 

·         Proficient in MS Office (PowerPoint, Excel, Word).

·         Must have active and valid authorization to work in the U.S.A.

·         Must have a valid driver s license and proof of insurance.

·         Must have a reliable vehicle and be willing to travel long distances across multiple states (NC and VA) 40%-60% of the time for periods of time ranging between 1-5 days at a time.

Skills/Knowledge/Experience/Education Preferred

·         Knowledge of workplace safety procedures and all local, state and federal labor, food safety service standards.

·         Excellent written, oral, interpersonal, and organizational skills.

·         Detail-oriented, highly motivated, possessing high level of energy and enthusiasm.

·         Experience and ability to work on a team as well as independently in a matrix organization.

·       Demonstrated ability to build trusting relationships by being responsive, keeping commitments, and sharing insights on development needs and progress.

·         Ability to meet deadlines and manage multiple priorities including day-to-day tasks and ongoing projects.

Core Competencies:

• Operational Excellence: Follows and coaches to all Biscuitville standards and processes.
• Service-Mindedness: Fosters a culture of service excellence for both internal and external guests.
• Planning & Organizing: Specifies goals, priorities, tasks, resources, schedules, budgets, etc.
• Problem Solving & Decision Making: Displays strong financial acumen; analyzes problems, identifies root causes, and develops alternatives and effective solutions.
• Interpersonal/Communication Skills: Builds and sustains effective relationships through behaviors that consistently demonstrate concerns for others needs with respect and empathy.
• Role modeling & Personal Excellence: Ensures decisions, behaviors, and personal appearance always reflect Biscuitville values, policies, and culture.
• Drive & Flexibility: Consistently displays need for achievement and operates with high energy
• Building Great Teams: Provides encouragement, feedback, teaching & coaching to help all team members develop their knowledge & skills.