Area Coach

**Working Hours**:Office Hours **(but standby need to work during weekend sometimes), 5 days work week**

**Location**:Islandwide **(Required to travel different outlets)**

**Salary**:$5,500 - $6,500

Job Description**:Principal

**Responsibilities**:
1.Supervise and evaluate the performance of the area in-charge and their respective restaurants against established targets for product costs and controllable expenses, devising strategies to guide them on operational issues and drive their profitability.

**2.Direct the restaurant operations’ staffing function through effective development, recruitment to ensure the Company’s manpower needs are attained in a timely and cost-effective manner.**

3.Ensure compliance with all laws, regulations, Company’s Human Resource policies and Company’s initiated programmes by conducting regular meetings, performing routine restaurant audits and taking corrective action as necessary or appropriate.Responsible for providing effective leadership in his/her area with 8 to 10 restaurants and develops the organization to assure efficiency and continuity in quick service restaurant operations, with a strategic view towards maximizing profits and providing excellent service

4.Build sales by adjusting to competitive changes in the market environment; coordinating price changes; coordinating restaurant responses to advertising, marketing, and promotions; developing catering sales and identifying and recommending other sales and growth opportunities.

5.Ensure standards of product quality, cleanliness of facility and service to customers are always met to gain competitive superiority, which results in customer satisfaction and maximization of profits.

6.Maintain and improve product quality by adhering to established quality control and where appropriate recommends and implements corrective actions.

7.Control operating budget within imposed parameters by reviewing and consolidating daily, weekly, and monthly actual versus planned sales, controlling cash and cost of sales and achieving optimum labour and product efficiencies

8.Ensure all reporting and control procedures required in the areas of Management control of restaurant, production, staff, hygiene, maintenance, general administration and according to the administrative schedule determined by the Company.

9.Communicate, explain, and execute all Company policies and procedures to operations personnel.

10.Advice Operations Manager and/or Director, Operations of any capital expenditure necessary to maintain the efficient operation of restaurants and provide insights on all aspects of restaurant performance and operations.

11.Coordinate and develop In-Restaurant Marketing plans and recommend Store Marketing needs to Operations Manager and/or Director, Operations.

12.Coordinate and participate with Marketing & Food Innovation department in determining potential new products and markets in line with Company’s expansion plans.

13.Improve, uphold, and enhance morale of all staff in his/her area. **14.Promote and uphold the Company’s image and its reputation.**

**15.To accept additional responsibilities assigned from time to time by the Management.
Other Requirements:

- Minimum GCE A levels or relevant equivalent qualifications
- At least 8 to 10 years of experience in QSR or hospitality experience
- **Prior experience as an Area Manager managing multi-restaurants is preferred**
- **Able to lead and manage 8 to 10 restaurants**
- **Experience with Guest Experience Satisfaction Survey (by SMG) and Food Safety audits (by NSF) is critical.**
- Strong leadership. interpersonal, communication (written and spoken) and organizational skills
- Proven sales and business track records
- Proven ability to make strategic and sound operational decision
- Willing to work irregular hours and/or during public holidays