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)
• People (Most Important):
- Management Staffing/ Development: Cover 100% of shifts with MIC's capable of executing Running
Great Shifts (RGS) disciplines
- Crew staffing/ Development: Cover 100% of the shifts with adequate staffing & Aces in all key positions
- Succession Plan: Active plan for key positions (GM, AGM, SL, TT)
- 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
- Management Training: Ensures the management teams are trained and share the responsibilities of:
recruiting new hires, training, coaching & evaluating employees.
- Coaching: Raises the performance of employees through effective coaching skills
• Compliance (Applies to All Restaurants in His/Her Area)
- Government Laws: Ensures strict compliance with applicable laws
- Company Policies: Ensures strict compliance with all company policies and addresses all violations with
urgency
• Financials (Applies to All Restaurants in His/Her Area)
- Inventory and Labor: Understands the KPI's of Inventory & Labor controls and capable of Controlling
them to expectations
- Follow-Up: Follows up Daily on Sales, COS and COL variances
- Problem Solving: Able to Troubleshot/Correct COS, COL, Ops variances
- 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.
- Strives to drive year-over-year growth in Sales and Profit
• Operations (Applies to All Restaurants in His/Her Area)
- Understands the key disciplines of RGS
- Delivers attentive, hospitable and quick customer service on 100% shifts
- Delivers good Food Quality on 100% shifts
- Provides a clean and sanitary environment for customers on 100% shifts
- Consistently raises the bar in QSC standards
• Assets (Applies to All Restaurants in His/Her Area)
- Consistently maintains exterior/ interior grounds & facilities in good shape
- Corrects all asset deficiencies with urgency
- Eliminates any potential for liability with urgency
- Aware of expires of all restaurant leases in Area
• Safety (Applies to All Restaurants in His/Her Area)
- Creates an Area culture that makes safety Priority #1
- Strictly enforces Safety Rules and Policies on 100% of the shifts
- Responds to all Safety Concerns with a high degree of Urgency
• Availability:
- Open availability
- Minimum 5 day, 50 hour work week
- Available to work anywhere on assigned island(s)
- Need vehicle to tour stores
• 11-Point Schedule:
- 3 defined shifts: Open-shift (8am - 6pm), Mid-shift (11am - 9pm) &
Closing-shift (10-hrs. ending at closing)
- GMs will work: All Fridays, 2-Saturdays & 2-Closings per Period &
1-Sunday every other Period.
- Each shift is assigned a point value from 1 - 4
Wed Thurs Fri Sat Sun Mon Tues
Open 1 1 2 2 2 1 1
Mid 2 3 4 3 3 2 2
Close 2 3 4 3 3 2 2

Other Functions
Performs other duties as assigned.

Requirements

Required Skills
• Analytical: Able to analyze reports and correct deficient areas effectively
• Problem Solving: Able to implement TOSIDPAR and achieve desired results
• Organization & Planning: Able to organize priorities, develop & execute plans to achieve desired results
• Coaching: Able to develop skills of employees to perform at a higher level
• 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.