Area Coach

4 days ago


Rockford, Illinois, United States Taco Bell Full time
Job Summary

The Area Coach is a key leadership role responsible for providing overall leadership and direct supervision of Taco Bell restaurants to ensure that each Restaurant General Manager meets or exceeds the Annual Operating Plan established for their individual unit.

Key Responsibilities
  • Build High Performing Teams:
    • Role model the How We Work Together Principles
    • Find and hire the best Restaurant General Managers, Assistant General Managers, and Shift Managers
    • Personally conduct orientation to set up new managers for success
    • Promote your best people and make them leaders
    • Build a deep bench of talented restaurant leaders
    • Recognize outstanding performance every visit, every day
    • Coach your Restaurant General Managers on the 4 Rights in their restaurants
    • Impart skills every day to grow performance and to develop
    • Takes action without being told, goes beyond what is simply required and maintains a high activity level
  • Ensure Exceptional Guest Experience:
    • Role model Customer Mania, especially when you're in a restaurant
    • Ensure all restaurants meet or exceed Bell American Group's Operations and Quality Standards
    • Understand how customers are viewing your restaurants through scheduled visits and detailed analysis (OSAT and CORE)
    • Coach your Restaurant General Managers to ensure that each restaurant consistently delivers PREMIER experiences
    • Work with your Restaurant General Managers to identify and develop strategies to address opportunities
    • Participate in orientation
    • Lead product and program rollouts with your Restaurant General Managers to ensure success
    • Know how your restaurants compare with competitors and strive to be the best
    • Resolve Customer complaints quickly while maintaining positive Customer relations
    • Demonstrate a positive and enthusiastic attitude with team and customers
  • Coach Process and Discipline Around the P&L:
    • Analyze the financial performance of your area and understand trends
    • Coach your Restaurant General Managers on ways to drive sales and maximize profitability
    • Provide regular feedback to the Restaurant General Manager through one-on-one conversations
    • Provide ongoing constructive and complimentary feedback to the Restaurant General Manager, Assistant General Manager, Shift Manager, and Team Members
    • Find and select the best vendors for your Restaurant General Managers
Why Choose Bell American Group?
  • Career Growth:
    • Competitive Salary and Bonus
    • 401k (company match after 1 year)
    • Comprehensive training
    • Health and welfare benefits (medical, dental and vision)
    • Paid vacation (available upon start)
    • Reward trips
    • Company vehicle or vehicle allowance
    • Cell phone allowance
Requirements and Essential Functions
  • Associates or Undergraduate degree or equivalent industry experience
  • 6-8 years supervisory experience in either a food service or retail environment (3 plus years multi-unit preferred)
  • Thorough knowledge of performance metrics, product specifications and management systems
  • Technically proficient in all aspects of food preparation, production and delivery
  • Displays detailed knowledge of all key food handling/food safety procedures
  • Demonstrated track record of workplace achievement in the selection, coaching and development of managerial employees
  • Proven ability to drive customer satisfaction, financial performance and employee satisfaction
  • Ability to accommodate the likelihood of a variable work schedule from week to week, including weekends, holidays, evenings, etc. as required
  • Must pass background check criteria
  • Able to oversee and manage subordinate employees and provide direction
  • Must travel to designated stores and work with management team on a regular basis
  • Valid drivers' license required
Physical Demands and Work Environment

Position required to assist in restaurant operations (prolonged periods of standing, walking and/or assist with food production or service) during critical operational demands.

The environment within the restaurant may be subject to extreme heat and wet, slippery floors, particularly in the food production area.

Extreme care must be exercised to wear appropriate attire such as skid resistant shoes.


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