Area Supervisor

About the role

The Above Restaurant Leader (ARL) provides overall leadership and accountability for approximately 10 corporate owned Long John Silver's restaurants. The ARL works closely with the Director of Operations to develop strategies for the region to enable each Restaurant General Manager (RGM) to exceed the annual operating plan established for the area.

Responsibilities

• Identify key business issues within individual restaurants affecting performance; influence decisions, align resources, take immediate action and hold others accountable to commitments
• Drive outstanding reliability, product quality and financial performance for individual restaurants within a corporate organization to drive consistent same store sales and transaction growth, $1.5MM, AUVs and 15% restaurant margins
• Actively engage in the support, coaching and direction of RGM and other crew members as needed on a day to day basis
• Establish and review store specific performance targets in guest satisfaction
• Improve sales and customer satisfaction
• Maintain company standards in food safety, product and facility specifications
• Allocate limited budgets to meet highest priority needs
• Reinforce new products and initiatives
• Select, train, develop and motivate RGM and crew members
• Evaluate for compliance around national brand promotions
• Visit restaurants frequently
• Directly perform hands-on operational work as necessary to train new RGM and crew

Qualifications

• 5–7 years' experience as a proven Area Supervisor in QSR
• Relationship management; ability to successfully influence and build trust with varying styles and personalities
• Strategic approach to driving reliability, superior operations and financial performance
• Understanding of restaurant operations
• Proven ability to drive results through influence and shoulder to shoulder coaching around success routines and brand standards

Physical demands

• Regularly required to stand and walk; talk and hear to communicate with employees; and taste/smell
• Frequently required to handle, feel and reach with hands and arms
• Occasionally required to sit, climb, or balance; and stoop, kneel, crouch, or crawl
• Must occasionally lift and/or move up to 50 pounds
• Specific vision abilities required include peripheral vision and the ability to adjust focus
• Occasionally exposed to cooking fumes
• Noise level in the work environment is usually moderate
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the role