Area Coach

Job Title: Area CoachReports To: Director of Operations
Job Type: Full-time, SalariedLocation: Field
Position Summary: Provides overall leadership, oversight, and management for an area of 4-7 (ideally 5) restaurants. Accountable for the performance of the restaurant management teams in the area including analysis and accountability of the P&L for those teams. Provides coaching and support to Area Coaches and Operating Partners in the areas of talent acquisition, employee relations, and employee retention.

QUALIFICATIONS:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.
Reasonable accommodations may be made to enable individuals to perform the essential functions.

EDUCATION:

Bachelors degree in Business, Human Resources Development, or a related discipline or a minimum of four years work experience performing substantially similar essential functions

SKILLS & REQUIREMENTS:

• In addition to educational requirements noted above, must possess a minimum of 5 years experience with increasing responsibility in operations management, including P&L management of multi-unit operations
• Demonstrates effective communication and interpersonal skills with a proven ability to understand, respond to and build strong relationships across the organization
• Successful track record in the franchise-related role, including multi-unit operations experience
• Ability to lead, influence and develop organizational capability as well as achieve results with a diverse group of stakeholders
• Natural capacity to quickly establish and build effective relationships across the organization
• Demonstrated strategic thinking capabilities and ability to lead growth and change initiatives
• Proven operating skills, financial and marketing acumen
• Established influencing, consulting, and communication skills; can influence, engage and motivate people
• Self-motivated, results-oriented, customer-focused team player, holds her or himself accountable for performance and takes absolute ownership
• High energy and ability to react to situations quickly and decisively, possessing self-confidence to be assertive when taking a position, and not afraid to make decisions
• Must be 18 years of age and possess a valid drivers license
• Demonstrates high integrity, discretion and professionalism
• Demonstrates subject matter expertise and exceptional knowledge and skills with the ability to teach and coach Wendys Operations, financial systems, marketing, SMG, all Legacy Information technology platforms (Snag, Paradox, Corrigo, RTI) systems, and accounting tools and resources
• Demonstrates adaptability through effective management of day-to-day work challenges and adjustment to multiple demands, shifting priorities, and rapid change
• Demonstrates flexibility and resilience in the face of constraints, frustrations, or adversity
• Demonstrates effective presentation skills
• Strong organizational, problem solving, and analytical skills with a demonstrated history of managing priorities, workflow, and multiple processes simultaneously
• Demonstrates excellent change management skills with the ability to guide team members through change to achieve business results
• Demonstrates proficiency using Google Suite (Mail, Calendar, Meet, Drive)
• Demonstrates advanced proficiency using Microsoft Word, Excel and PowerPoint
• Demonstrates ability to deal with and handle confidential and sensitive information with discretion and tact
• Willingness and ability to travel up to 50% locally

ESSENTIAL FUNCTIONS:

• Provides leadership, management and direction to restaurant management teams to ensure achievement of company sales targets and business goals, including:
• Reviews P&L and other financial metrics (sales, traffic, food costs, labor costs) on a daily/weekly/monthly basis for assigned restaurants and holds Area Coaches accountable for achievement of company sales and profit targets
• Manages profit and loss for assigned restaurants including analyzing and proposing recommendations for improvement
• Performs analysis of underperforming restaurants and works with Area Coaches and Operating Partners to prepare and execute action plans to ensure achievement of each restaurants sales targets
• Monitors risk management metrics including cash variance, coupons, voids, refunds, , identifies root causes, and takes appropriate action to minimize loss
• Shares subject matter expertise in brand operating systems and assessments and ensures ACs are fully trained in utilization and completion of all periodical assessments required by the brand and Legacy
• Plans and delivers ongoing formal and informal feedback to facilitate OPs and ACs success in delivering on all company goals and objectives
• Monitors and ensures ACs execute Area Coaches Success Routines and provides necessary coaching and counseling
• Conducts regular visits to restaurants during peak business days and dayparts to validate execution of operating systems, Quality, Service, Cleanliness, Safety, Security and Food Safety and provides coaching and counseling as needed to ensure all brand and Legacy standards are
• Sets ideal staffing targets for all levels, coaches ACs, and collaborates with Human Resources and the Field Training Coach to develop and execute plans to achieve regional staffing goals
• Provides oversight and collaboration with Field Training Coach and Human Resources to ensure effective training, development, and growth of staff, including:
• Ensures new hire orientation and onboarding is executed consistently including utilization of tools and achievement of company WeLearn targets
• Leads individual development plan (IDP) creation and follow up to ensure execution of goals
• Leads succession planning activities in collaboration with Human Resources
• Provides ongoing coaching and development to Assistant Managers, Operating Partners, Area Coaches and Certified Training Operating partners to grow talent and capabilities and ensure CTOP restaurants rank at the top on all metrics
• Works closely with the Area Coaches and Field Training Coach in the quarterly assessment of CTOP restaurants to ensure requirements and certification are maintained
• Ensure effective execution of the Manager in Training (MIT) program
• Partners with FTC and Field Marketing Manager (FMM) in executing current training practices, marketing pillar training, and new operational initiatives.
• Provides leadership, influence, and collaboration to ensure marketing collateral, initiatives, and partnerships are executed effectively, including:
• Ensures all national and local marketing and merchandising POP and collateral are utilized as intended and maintained throughout the pillar schedule
• Leads rollout and integration for Legacy and brand-led initiatives, ensuring programs and training are prioritized and executed accurately and in a timely manner
• Influences and builds productive and congenial partnerships with the brand liaisons
• May assist in the development and execution of plans for opening of new restaurants and reopening of Image Activation restaurants
• Works with Facility Manager and IT manager as needed to ensure restaurants facility, equipment, and IT tools are in good working condition and issues are resolved in a timely manner

The work environment characteristics and physical demands described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• The majority of the time is spent in an office setting and in various restaurants.
• Noise level in the work environment is usually moderate but can be loud when in the production area
• Specific vision abilities required include close vision, distance vision and ability to adjust focus
• Frequently required to sit, use hands to handle, feel, talk, or hear
• Must be able to lift and carry up to 25 pound