Address
Form of workDQ AREA MANAGER
• Oversee and manage areas of each restaurant and make final decisions on matters of importance.
• Manage each restaurant's P&L to optimize manageable profit, control COGS, Labor, and Controllables (semi-fixed expenses).
• Ensure that all PRIDE systems and routines are incorporated into the day-to-day operations of each restaurant.
• Responsible for the development and achievement of each restaurant's business plan by working with the owner and interacting with ADQ Business Consultants, field staff or territory operator.
• Ensure guest service in all areas in each restaurant meets company standards.
• Respond to customer complaints, taking prompt and appropriate action to resolve problem and ensure customer satisfaction is maintained in each restaurant.
• Organize and implement local restaurant marketing in each restaurant as well as regional and national marketing promotions to increase restaurant sales.
• Staff, train and develop restaurant general managers through orientation, ongoing feedback, the establishment of performance expectations and by conducting performance reviews.
• Expected to exercise good judgment in decision-making and reporting issues to the Owner.
• Perform other duties and responsibilities as requested by owner or owner's appointee.
• Responsible for hiring and terminating all management staffing within all state/federal guidelines.
• As needed support of the development of new stores
Accountability:
• Manage the operation of each assigned restaurant through the development and growth of staff, sales and profitability to meet goals established in each location's business plan.
• Ensures each restaurant is in accordance with established company standards, policies and procedures.
• Ensure all stores follow all state/federal guidelines, i.e. Board of Health, etc.
• Assist in the success of each restaurant by ensuring guest satisfaction through adhering to company standards for quality, value, service and cleanliness.
• Maintain a positive working relationship with each restaurant to foster and promote a cooperative and pleasant working climate, which will be conducive to maximize employee morale, productivity, and efficiency.
• Oversee and manage areas of each restaurant and make final decisions on matters of importance.
• Manage each restaurant's P&L to optimize manageable profit, control COGS, Labor, and Controllables (semi-fixed expenses).
• Ensure that all PRIDE systems and routines are incorporated into the day-to-day operations of each restaurant.
• Responsible for the development and achievement of each restaurant's business plan by working with the owner and interacting with ADQ Business Consultants, field staff or territory operator.
• Ensure guest service in all areas in each restaurant meets company standards.
• Respond to customer complaints, taking prompt and appropriate action to resolve problem and ensure customer satisfaction is maintained in each restaurant.
• Organize and implement local restaurant marketing in each restaurant as well as regional and national marketing promotions to increase restaurant sales.
• Staff, train and develop restaurant general managers through orientation, ongoing feedback, the establishment of performance expectations and by conducting performance reviews.
• Expected to exercise good judgment in decision-making and reporting issues to the Owner.
• Perform other duties and responsibilities as requested by owner or owner's appointee.
• Responsible for hiring and terminating all management staffing within all state/federal guidelines.
• As needed support of the development of new stores
Accountability:
• Manage the operation of each assigned restaurant through the development and growth of staff, sales and profitability to meet goals established in each location's business plan.
• Ensures each restaurant is in accordance with established company standards, policies and procedures.
• Ensure all stores follow all state/federal guidelines, i.e. Board of Health, etc.
• Assist in the success of each restaurant by ensuring guest satisfaction through adhering to company standards for quality, value, service and cleanliness.
• Maintain a positive working relationship with each restaurant to foster and promote a cooperative and pleasant working climate, which will be conducive to maximize employee morale, productivity, and efficiency.
