Area Supervisor

Long John Silver's; Flint (GA); On-site; USD 90,000 - 130,000; Full time

Job summary

The Above Restaurant Leader (ARL) at Long John Silver’s provides leadership and accountability for approximately five corporate-owned restaurants. The ARL collaborates with the Director of Operations to develop regional strategies that enable each Restaurant General Manager to meet and exceed the area’s operating plan.

Key duties include coaching RGMs, visiting restaurants, driving reliability, product quality and financial performance to achieve growth, 15% margins, and $1.5MM AUVs.

Qualifications

• Minimum 5–7 years experience as Area Supervisor in QSR.
• Proven ability to influence and build trust with diverse styles.
• Strong strategic focus on reliability, operations and financial performance.
• Deep understanding of restaurant operations.
• Proven track record of coaching and developing staff.

Responsibilities

• Lead and support 5 corporate-owned Long John Silver’s restaurants within the region.
• Partner with Director of Operations to drive regional strategies.
• Coach Restaurant General Managers and crew to achieve targets.
• Visit restaurants regularly to ensure brand standards and execution.
• Allocate budgets, reinforce new products and initiatives, drive sales and margins.

Skills

Relationship management

Strategic operations

Restaurant operations understanding

Influence and coaching

Performance-driven leadership

Job description

ABOVE RESTAURANT LEADER (ARL)

Description

The Above Restaurant Leader (ARL) provides overall leadership and accountability for approximately 5 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.

The successful ARL is able to

• Identify key business issues within individual restaurants affecting performance; and influence decisions, align resources, take immediate action and hold others accountable to commitments; and
• 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.

The ARL accomplishes these objectives by actively engaging in the support, coaching and direction of RGM and other crew members as needed on a day to day basis. Focal points include:

• Establishing and reviewing store specific performance targets in guest satisfaction.
• Improving sales and customer satisfaction.
• Maintaining company standards in food safety, product and facility specifications.
• Allocating limited budgets to meet highest priority needs.
• Reinforcing new products and initiatives.
• Selecting, training, developing and motivating RGM and crew members.
• Evaluating for compliance around national brand promotions.
• Visiting restaurants frequently.

The ARL may directly perform hands-on operational work as necessary to train new RGM and crew.

Minimum Requirements:

• 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/Working Conditions

While performing duties of this role, the employee is regularly required to stand and walk; talk and hear to communicate with employees; and taste/smell. The employee is frequently required to handle, feel and reach with hands and arms. The employee is occasionally required to sit, climb, or balance; and stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required for this role include peripheral vision and the ability to adjust focus. The employee is occasionally exposed to cooking fumes. The 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.