Area Manager

Summary of Position: As an Area Manager, you will manage the overall daily operations of 7-10 restaurants within a defined region. The Area Manager overseas financial performance, ensures compliance with food safety standards, and maintains the franchise standards of operations. You must take ownership in the operations of these stores by providing leadership, training and development of store managers and personnel.

Duties & Responsibilities:

• Ensuring all aspects of daily operations conform with company polices and standards.
• Develop and foster a work environment where all employees are free of harassment of any kind.
• Act as community ambassador, creating goodwill toward BurgerFi brand.
• Perform and/or oversee regular inventory procedures, order taking, and food waste control.
• Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
• Ensure that all food and products are consistently prepared and served according to the restaurants recipes, portioning, cooking and serving standards.
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
• Manage area P&L by tracking budget, sales & food costs.
• Conduct routine visits to restaurants in your area to ensure each General Manager is maintaining company standards. If any deficiencies are found, work with management and staff to clearly outline the problem areas and assist in developing a plan of action to correct issues in a timely manner.
• Investigate any cash losses that occur in the restaurants, partnering with Human Resources and Finance Directors.
• Consistently pursue and meet budgets set by Corporate Management members of the franchisee for sales, COGS, expenses, and EBITDA. This includes by is not limited to also staying within the labor budget.

• Minimum of 5 years of multi-unit, restaurant management experience
• Outstanding leadership and coaching abilities
• Excellent problem solving skills
• A great understanding and passion for the restaurant industry
• Ability to travel 50%-75% of the time
• Ability to work independently and follow schedules
• Positive attitude and ethics which support the company values and culture
• Availability to work flexible hours necessary to manage and operate the restaurants effectively. This includes weekends and closing shifts as dictate by the restaurants needs.
• Experienced in delegation, holding others accountable, time management, business planning and communicating across a dispersed group of restaurant managers.
• Ability to effectively handle and manage confidential and sensitive information.
• Excellent written and verbal communication skills
• Experience with Micros POS system, Microsoft Office based financial reporting
• Be able to reach, bend, stoop and frequently lift up to 50 pounds
• Must be able to work in a standing position for long periods of time (up to 8 hours)
• Must be able to travel out of state for a 3 week training course
• Must have valid driver's license and be ServSafe & TABC certified