Reports To: Vice President of Operations or Director of Operations Supervises: Area Managers Purpose of the position: Responsible for the overall results for an area of company-owned restaurants (between 30 and 40 locations.) Select, develop, and motivate area managers and general managers. Ensure operational plans and deployments are executed within established guidelines. Manage the implementation of approved deployments and programs generated by other departments (e.g. marketing, human resources, financial, and legal programs). Ensure the region’s corporate assets are properly maintained and safeguarded, and ensure reasonable return on investment for building and equipment capital expenditures. Essential Duties and Responsibilities: o Reinforce vice president of operations’ or director of operations’ operational objectives and align performance measures to support the achievement of company and regional goals o Develop and deliver profitable P&Ls for all regions o Grow sales and transactions o Manage company assets and ensure return on investment for building and equipment expenses o Provide direction to area managers and general managers. Conduct regular meetings \calls with team o Create and maintain high-energy, high performing markets where people want to work o Oversee new hire orientation and final interviews processes. Establish succession plans to develop high potential employees o Responsible for ensuring successful testing of new products and product improvements within the region o Recognize and retain key employees o Execute stated human resources practices. Prevent employee relation issues by ensuring established human resource guideline processes are adhered to o Ensure successful staffing practices are followed by all area mangers o Ensure operational programs and deployments are executed according to established guidelines. o Guarantee flawless execution of catering orders o Manage company assets and ensure return on investment for building and equipment expenses o Strive to create a diverse management team Job Qualifications: o 7 years restaurant multi-unit restaurant management experience o Experience managing 20 units is strongly preferred o Strong restaurant or multi-unit retail management experience o Considerable success in achieving bottom line goals o Sound communication and exceptional people skills o Success as a area manager or equivalent Relationships\Contacts: Supervise area managers and general managers. Collaborate with training, catering and human resource professionals to achieve regional objectives. Working Environment Significant amount of time driving/flying to and working in restaurant locations. Working Environment 1) Withstand temperatures of 0 degrees Fahrenheit or less and 100 degrees Fahrenheit or more, 2) move throughout the restaurant for extended periods of time (up to 10-12 hours per day), 3) move 50 lbs. for distances of up to 10 ft., 4) balance and move up to 25 lbs. for distances of up to 50 ft., 5) understand and respond to team members’ and guests’ requests in a loud environment, and 6) perform basic math and understand finances and cost management., 7) Bend, stoop and reach in order to load and spit chicken, stock shelves, serve customers and clean the store. Disclaimer: The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not intended to be construed, as an exhaustive list of all responsibilities, duties and skills required of personnel so classified. Boston Market reserves the right at its sole discretion to amend its policies, programs and\or guidelines, including the contents of this job description, at any time without prior notice. Boston Market Corporation is an equal opportunity employer. Qualified applicants are considered for all positions without regard to race, color, religion, national origin, age, disability, gender, sexual orientation, marital status or veteran status.
Website : http://www.bostonmarket.com
In 1985, Arthur Cores and Steve Kolow took three simple ingredients—fire, a spit, and chicken—and revolutionized the restaurant industry forever. They opened the very first Boston Market, then called Boston Chicken, in Newton, Massachusetts, with a rotisserie and a dream. Today, there are more than 450 Boston Market locations nationwide, focused on making delicious home-cooked meals for people who don’t have the time to cook at home. Specializing in juicy Rotisserie Chicken and home style favorites, our classic food is a modern hit. In a world filled with fast food factories focused on making food faster, more portable, and more profitable, Boston Market remains devoted to just one thing: making food good.Nothing complements a good meal like great service. Our team members run each restaurant like their own dining room, and anyone who comes to enjoy our food is a welcomed guest. We may have more than 450 restaurants and 10,000 employees, but it’s a small world at Boston Market. Don’t be surprised if you’re greeted by name at your neighborhood Boston Market. Or the door is opened for you. Or your food is served on a real plate with a real smile.