The Area Coach provides overall leadership and direct supervision of 5-7 restaurants. This position is intended almost exclusively as support for the RGMs within the area. The Area Coach accomplishes these objectives by actively engaging in coaching and direction of both RGMs and AGMs on a daily basis. Focal points include establishing and reviewing unit specific performance targets in employee satisfaction, guest service, margin improvement, maintaining company standards in food safety, product and facility specifications, introducing and reinforcing new products and initiatives and selecting, training and developing managerial employees. The Area Coach will be expected to directly perform hands-on operational work as necessary to train new management employees, respond immediately to severe guest service needs or otherwise role model appropriate skills and behaviors in their restaurants. It is critical that the Area Coach ensures effective and efficient identification and prioritization of the root causes underlying restaurant performance gaps. The Area Coach must also ensure that management team follow-up occurs on the proper actions to drive operational improvement. The Area Coach should spend 80% of their time, in their restaurants performing the above activities.
Duties and Responsibilities:
Human Resources
1. Provides ongoing coaching, feedback and development to all restaurant level managers
2. Develops and updates an area human resources plan to forecast staffing requirements and build bench
3. Leads the performance management process for all management and hourly employees. Ensures adequate levels of performance feedback, timely performance appraisals, meaningful training and development planning and due process in resolving workplace disputes
4. Assists in the selection, orientation and onboarding of all restaurant level management
5. Personally validates through skill observations, all Shift Leader certifications in their area.
6. Directly reviews all management and crew schedules for 11-point requirements and deployment standards.
7. Effectively communicates through weekly area wide meetings, expectations, current performance levels and specific training experiences to all RGMs.
8. Maintains access to crew members and shift leaders, including conducting regular 1:1 Meetings and investigates and resolves employees complaints received through letters, phone calls and the "Employee Hotline"
9. Monitors the work environment in all units to ensure fair and equitable treatment as well as compliance with all company, federal and state workplace regulations/laws
10. Provides ongoing recognition of outstanding performance to help motivate employees at all levels
11. Monitors and analyzes turnover at both restaurant and area levels and follows-up on root causes where high turnover exists
Guest Satisfaction/Product Quality
1. Reviews guest metrics results with restaurant management and coaches teams to improve guest satisfaction, including 5 Bells results
2. Drives guest-focused culture by serving as the role model in resolving serious guest issues and training management to meet or exceed guest service standards
3. Tracks, analyzes and identifies root causes of guest issues (PRCs) and leads management teams to implement systematic solutions
4. Ensures that food safety standards are met within the area by audit calibration and in- store feedback
5. Regularly provides direct feedback to RGMs on system/procedural execution during in store visitations.
Operations
1. Oversees development of restaurant targets for improvement in guest metrics and speed
2. Ensures that facilities and equipment within the area are maintained to Taco Bell standards
3. Ensures appropriate opening manager procedures and peak period preparation tasks are understood and consistently executed for standard speed performance.
4. Ensures that managers are trained and are properly executing food preparation and order fulfillment on a daily/weekly/period basis as per company standards
Financial
1. Works with RGMs and senior management to develop unit specific Annual Operating Plans (AOP) and budgets
2. Analyzes sales, labor and controllables on a continual basis and ensures that systems are in place to achieve goals
3. Trains and mentors managers on financial analysis and profitability tips
4. Assists RGMs in developing CAPEX requests and R and M goals
5. Resolves restaurant-level financial issues with support center departments
Success Measures:
- Achievement of restaurant Annual Operating Plans/budgets
- Weekly/Period restaurant performance in sales, ICOS, labor, cash and controllables
- COREs, PRCs and Food Safety Audit results
- Margin improvement and YOY sales growth
- Period "3 Part P and L and results: Unit Staffing, STP 1 and 1 %, Annualized Turnover %, Average Weekly Mgmt. Hours, 5 Bells results, PRCs/10,000 Transactions, SOS Window Time, Food Safety Audits, YOY Net Sales Growth, Net Sales vs. Plan, Food Cost %, Drinks %, Paper %, Total COS %, Labor % vs. Plan, Overtime % vs. Plan, Cash +/- % of Sales, Controllable % vs. Plan, PAA % vs. Plan, Actual PAA %
Knowledge and Skill Requirements: - Strong preference for internal promote from TGM-RGM position who has Food Safety certification
- Associates/Undergraduate degree or equivalent Taco Bell/industry experience
- Excellent oral and written communication skills
Must possess 4-6 years, management/supervisory experience in a food service or retail business - Demonstrated track record of workplace achievement in the selection, coaching and development of managerial employees
- Proven ability to drive employee satisfaction/retention, guest satisfaction through CORE improvement and financial performance
- Excellent planning, organizing and follow-up skills
- Strong decision making and conflict resolution skills
- Strong desire to develop their team and actively continue their own development
- Must be able to manage your time effectively and reach objectives within specified time frames
Ability to communicate detailed knowledge of Taco Bell standards, in a top of mind manner, to both crew members and managers.
Pay Range: $85,000-$95,000 / Year
The duties of this position may change from time to time. The Company reserves the right to add or delete duties and responsibilities at the discretion of its managers or franchisor. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive.
