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.

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 skillsMust 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.
  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