AREA COACH – Trending Talent

Key Responsibilities

• Ensure restaurants consistently meet CHAMPS standards, product quality requirements and operational procedures.
• Monitor restaurant performance and implement action plans to achieve operational targets.
• Ensure compliance with company policies relating to hygiene, food safety, cleanliness, maintenance, security and administration.
• Ensure appropriate staffing levels and implement area succession and bench plans.
• Address customer, employee and health inspector complaints promptly and appropriately.
• Conduct regular restaurant visits to assess performance, identify improvement opportunities and ensure operational standards are maintained.
• Develop restaurant management teams through coaching, training, succession planning and internal promotions.
• Communicate company strategies, goals and performance expectations to restaurant teams.
• Oversee recruitment, selection, induction, training and development of restaurant management.
• Manage performance against agreed objectives and implement improvement plans where required.
• Promote employee engagement, recognition, teamwork and a positive working environment.
• Ensure compliance with employment legislation and company employee relations policies.
• Support management teams in maintaining health, safety, cleanliness and sanitation standards.
• Drive excellent customer service and ensure restaurants consistently meet ROCC and CHAMPS standards.
• Implement and monitor customer experience initiatives to improve customer satisfaction.
• Coach Restaurant General Managers and teams in resolving customer concerns effectively.
• Review customer feedback and operational results to identify and implement service improvements.
• Promote a positive customer experience and encourage repeat business.
• Monitor and manage Cost of Sales, Cost of Labor and semi-variable expenses.
• Analyze Balanced Scorecard and Profit and Loss reports to identify performance gaps and improvement opportunities.
• Implement corrective actions to manage costs and improve profitability.
• Ensure compliance with cash handling and banking procedures.
• Conduct periodic business reviews and develop action plans to achieve financial targets.
• Coach Restaurant General Managers on financial performance, cost control and profit management.
• Drive sales growth through operational excellence, promotions and local store marketing initiatives.
• Monitor sales performance against targets and implement action plans to improve results.
• Ensure restaurants are prepared for marketing campaigns and product promotions.
• Drive suggestive selling and effective execution of sales initiatives.
• Monitor competitor activities and recommend appropriate responses.
• Identify opportunities to increase sales, improve market performance and grow the business.
• Establish priorities and implement strategies to achieve area sales, profit and operational targets.
• Work collaboratively with the Operations Manager, Human Resources, Training and other support departments.
• Make operational decisions in line with company policies and delegated authority.
• Support employee management decisions in collaboration with Human Resources.
• Conduct regular business reviews and area meetings to monitor performance and accountability.
• Participate in projects and additional business initiatives as required.

Requirements

• Grade 12 certificate.
• Tertiary qualification in Business or a related field.
• BCom degree in Business Management (preferred).
• 5-6 years’ relevant working experience.
• Proven experience in operations management, preferably within the restaurant, quick-service restaurant or hospitality industry.
• Experience managing multiple sites or operational units.
• Experience leading, coaching and developing management teams.
• Demonstrated financial acumen, including interpreting Profit and Loss statements and managing operational costs.
• Computer literacy, including Microsoft Word, Excel and email.

How to Apply