Job Description

AREA DIRECTOR

Job Title:

Area Director

Division/Department:

Operations

FLSA Status:

Exempt

Reports to:

President

The Area Director provides leadership, oversees the restaurant leadership team, and provides guidance to General Managers in order to achieve short and long-term company objectives. This position leads a team of 4 or more General Managers. This position is responsible for overseeing multiple restaurants and assisting restaurant leadership to ensure a positive Guest experience and company profitability, attain, and deliver sales and profit objectives; all while maintaining the highest standards of food quality, service, cleanliness, safety and sanitation.

PRIMARY RESPONSIBILITIES

1. Develops and executes strategies to achieve operational goals.
2. Ensures that restaurants are operating in accordance with Wingstop’s Corp and guest service standards.
3. On partnership with the President and finance, develops detailed restaurants budget each year.
4. Works with marketing coordinator to evaluate competitor’s sales activities in the region and prepares strategies and tactics to counter the effectiveness of present and emerging competitors.
5. Provides weekly financial reporting to the finance per guidelines, reviews and analyzes P&L’s.
6. Conduct structured visits to validate operations controls. You must visit each of the assigned restaurants weekly.
7. Completes a minimum of monthly field visits with all General Managers to support coaching and development.
8. Conducts meetings with the General Managers at least once a month.
9. Must conduct restaurant visits one weekend day per week.
10. Addresses employee relations issues quickly in conjunction with Human Resources.
11. Selects, trains, develops and coaches the managements teams, ensuring they have the tools and training to perform effectively in their positions.
12. Communicates key business focus areas to management teams and builds commitment to fulfill the company vision and values.
13. Ensures that all key management positions are filled with quality candidates and that turnover/stability targets are achieved while identifying future leaders.
14. In partnership with the Restaurant General Training Manager, ensures that all training requirements are fulfilled during the hiring and promotion process.
15. Develops and maintains a strong working relationship with the Wingstop’s field operations team.
16. Seeks employee feedback on satisfaction with Company, position, compensation and benefits, etc. and identifies, improvement opportunities and recommendations, implements solutions and measures results.
17. Be a visible leader in assigned restaurants ensuring visible partnership with the management team.
18. Ensures restaurant teams are compliant with Wingstop’s policies and procedures.
19. Leads and guides management team to improve guest satisfaction, increase revenue and profits, and optimize restaurant performance.
20. Analyzes guest feedback on satisfaction of products, prices, and quality of services and identifies improvement opportunities and recommendations, implements solutions and measures results.
21. Minimizes guest and team member’s workplace injuries through a commitment to maintain a safe and healthy work environment.

KNOWLEDGE AND SKILL REQUIREMENTS

1. 7-10 years of progressive management experience including multi-location, retail and/or restaurant environment.
2. Solid skills in strategic planning and execution.
3. Experience in managing teams in multiple geographical and/or marketing areas preferred.
4. Knowledge of contracting, negotiating, and project management a plus.
5. Ability to analyze and report financial data.
6. Work requires professional written and verbal communication and interpersonal skills.
7. Ability to participate in and facilitate group meetings.
8. Demonstrated solid leadership skills.
9. Must be proficient with PC software applications (i.e. Word, Excel, PowerPoint, etc.)