Area Operations Manager

Little-Caesars-Pizza-497d52d; College Station (TX); On-site; USD 65,000 - 90,000; Full time

Job summary

Hunter Super Techs - TurnPoint is seeking a LC Coach to lead wing operations across the assigned zone. You will focus on safety, sanitation, budgeting, and business development to drive top-line performance.

You will set expectations for managers and staff, coach for high standards, and ensure SOP adherence while optimizing customer satisfaction and overall restaurant performance.

Qualifications

• Education & Experience: High school diploma or equivalent required; College degree preferable.
• Two (2)–Four (4) years multi-unit experience in food service recommended.
• Strong leadership and people development are essential for success.
• Ability to manage budgets, forecasting, and operational KPIs.

Responsibilities

• Oversees all wing operations for the assigned zone, ensuring safety, sanitation and compliance.
• Leads budgeting/forecasting, business development, and financial performance.
• Sets expectations and coaches GMs and team members to maximize productivity and standards.
• Audits operations and ensures SOPs are followed; drives improvements and action plans.

Skills

Leadership

Teamwork

Communication

Financial Acumen

Problem Solving

Organization

Self-Motivation

Training & Supervision

Technology Knowledge

Education

High school diploma or equivalent

College degree preferable

Tools

Word

Excel

Job description

JOB TITLE: LC CoachCLASSIFICATION: ExemptSUPERVISOR: Director of OperationsMANAGERIALLY RESPONSIBLE FOR: General Managers, Managers, and Team MembersPOSITION OVERVIEW (ROLE):The Coach is responsible for all wing operations, including but not limited to safety and sanitation, budgeting/forecasting, business development, and financial performance. The Coach will take responsibility for setting the expectation for all managers and team members to work as a team to maximize productivity and always achieve standards. The Coach ensures that all restaurants in the assigned zone are performing their job responsibilities and meeting expectations in all areas of their job descriptions.ESSENTIAL JOB FUNCTIONS: (JTA)1. People DevelopmentOwns the culture of assigned zoneSupport staffing and bench strength – Build a winning teamFormulate and execute succession plan based on determined needsSupport development plans for managers for personal and professional growthAdvise and consult GMs on staffing and hiring2. Owns Business Development & FPLead by ExampleCoaches GMs for performance and responsible for GM growthOwns Communication - Conducts business meetings to drive businessFollow Up – Audits, Assessments, KPIs, Visit, Tasks, etc.Own and develop plans to drive top line sales through operations and marketing effortsSupport franchisor marketing initiativesStrategic local business planningOwns budgeting and forecasting for restaurants within zone3. Ensures SOPs are followedAudits operations, delivers feedback, and develops plans of action to facilitate improvementLeverage and ensure use of company and corporate systemsUses tools, coaching and mentorship to improve restaurant performanceResponsible for customer satisfaction and retentionHolds General Managers accountable for performance4. Facility ManagementAccountable for facility managementManages R&M budgetEnsures restaurant and equipment is operational, safe, and sanitaryACCOUNTABILITIES:Keeps the Director of Operations promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary or suggests alternative courses of action.Creates a positive working environment with supportive actions.Able to perform all position responsibilities and performance objectives in a timely and effective manner in accordance with established company policies and procedures.Maintains a favorable working relationship with all company employees to foster and promote a cooperative working atmosphere, which will be conducive to maximum employee morale, productivity, and efficiency.RESPONSIBILITIES:Carries out responsibilities in accordance with the organization’s policies and applicable laws. With input, support and approval from the Director of Operations or Upper Management, responsibilities include completing restaurant visits, budgeting/forecasting, interviewing applicants, training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.QUALIFICATIONS/REQUIREMENTS:Must be 18 years old or olderEducation & Experience:High school diploma or equivalent required; College degree preferable. Two (2) – Four (4) years multi-unit experience in food service recommended.JOB SPECIFICATIONS:Operational Knowledge: Thorough knowledge of catering, food preparation, planning, and presentation to perform analytical work, such as studying P&L reports, past sales experience records, etc.Strong Leadership Skills: Serves as a role model for employees through teamwork support, attention to detail, quality control and interactions with Members, guests and team Members.Teamwork: Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.Communication: Strong oral and written communication skills.Financial Accountability: Skills necessary to manage and control food costs, labor costs and expenses so that financial goals are met.Prioritization: Ability to prioritize and organize work assignments, delegate work.Problem Solving: Identifies and solves real problems.Organization: Strong Organizational Skills.Self-Motivated: Works effectively with limited supervision.Supervision: Supervising and training staff, including safety training.Technology Knowledge: of Word and Excel; general knowledge of computer functions.PHYSICAL DEMANDS:The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.Regularly required to stoop, kneel, crouch, talk and hear.Frequently required to stand, walk, sit, use hands to finger, handle or feel and reach with hands and arms.Occasionally required to climb or balance.Employees must frequently lift and/or move up to 50 pounds.Able to withstand changes in temperature, occasional smoke, steam and heat and work in a confined area.Must possess hearing, visual and sensory abilities to observe and detect emergency situations; also, to distinguish product, taste, texture, temperature and presentation and preparation.WORK ENVIRONMENT:The work environment characteristics 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 working conditions can be a very fast paced environment at times, mostly indoor work, but may include some outdoor events where climate will vary from extreme heat in summer to freezing in winter. May work with hot, cold, and hazardous equipment as well as operate phones, computers, fax machines, copiers and other office equipment. The noise level is moderate to loud. Hectic work environment with occasional periods of big workloads. May be required to work evenings, weekends and/or holidays.DISCLAIMER:The preceding job description has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and qualifications required of employees assigned to this job.