Area Director in Chicago, IL at Lettuce Entertain You Restaurants

Date Posted: 7/10/2017

Job Snapshot

  • Employee Type:
  • Location:
    Chicago, IL
  • Job Type:
  • Experience:
    Not Specified
  • Date Posted:

Job Description

Seeking an Area Director for our Leadership Team!
Wow Bao has an exciting opportunity for an AREA DIRECTOR to be responsible for the overall operations of multiple restaurant locations. If you’ve been in an Area Director role and you’re eager to use your experience in a dynamic division that’s headed for even more growth, this may be the right match for your skills! Build on your career with Wow Bao – please apply today! EOE. E-Verify. REQUIREMENTS
  • 3 – 5 years of experience in an Area Director role managing 15 – 30 locations
  • Experienced with managing cost of goods, P&L, inventory/supplies, sales & sales growth
  • Experienced with being hands on within various locations
  • Ability to remain highly organized and multitask in a fast-paced environment
  • Proven skills in team building
 We offer a competitive compensation and benefits package. 
Steamed Bao, a favorite portable Chinese snack throughout Asia, has quickly become a favorite in Chicago. Wow Bao offers meat and vegetable filled “hot Asian buns,” steamed dumplings, hearty soups, made-today salads, and rice or noodle bowls topped with teriyaki chicken or kung pao chicken. Signature homemade ginger ale and Thai iced coffee are also available and most of the locations offer pan-seared potstickers and breakfast bao. All locations feature healthful and vegetarian options.
   POSITION SUMMARY:  Responsible for the overall operations of multiple restaurant locations, including, but not limited to: cost controls (food, beverage, packaging, payroll, supplies, and others), profit and loss, budget adherence, repairs and maintenance, safety and sanitation, systems and organization, contract maintenance, and third party vendor partnerships, as well as the training and development of his/her management and hourly teams. Work with management teams in setting the direction of the business in day to day operations as well as a plan to grow the business, drive sales, manage costs, and meet financial goals within multiple restaurant locations.  ESSENTIAL FUNCTIONS: (Other duties will be assigned as needed) Must be willing and able to do the following:
  • Be accountable for all facets of multiple restaurant operations. 
  • Interview, hire, train, develop and retain qualified management and hourly employees.
  • Train, coach and develop GM’s and Managers for all locations in areas including: Wow Bao culture, systems, policies and procedures, personal growth, operational and financial knowledge, interpersonal skills, and organizational techniques.
  • Interact with, direct and supervise employees on a daily basis in a fair and dignified manner.
  • Identify, address and document individual employee performance problems according to standard operating procedure.  Discipline and/or terminate as necessary according to Wow Bao procedures.
  • Schedule, conduct and document employee performance reviews according to standing operating procedure.
  • Identify, train and develop key employees for growth, advancement and promotion.
  • Promote teamwork among co-workers and employees.
  • Be hands on with all FOH positions to ensure smooth and efficient service.
  • Authorize comps and voids for service personnel.
  • Follow up with employees and co-workers to ensure completion of assigned projects.
  • Assign employee workstations.
  • Assure compliance with and uphold applicable policies and requirements of employment laws.
  • Become proficient in all job functions of both front and back of house employees.
  • Organize and conduct periodic informational seminars for employees.
  • Have thorough understanding of and practice Wow Bao Employee Handbook, employee benefits, and company philosophies.
  • Write agenda for and conduct periodic management meetings.
  • Review and amend agenda for shift service meetings (to be conducted by shift manager).
  • Complete projects as assigned in a timely manner.
  • Perform varied duties to ensure proper restaurant operation according to standard operating procedure.
  • Create appropriate atmosphere including lighting, music, and temperature levels.
  • Address customer complaints and problems effectively and courteously on an as needed basis.
  • Use tact and good judgment when dealing with difficult guests.  Respond to their needs with patience and courtesy.
  • Ensure adequate evening prep levels based on business levels.
  • Perform a pre-shift line check to ensure quality of all items.
  • Perform a shift “walk through” in order to assess staffing, maintenance, cleanliness, zoning and any special needs.
  • Complete opening sanitation checklist, assign sanitation projects to hourly staff and follow up to ensure project completion.
  • Work with Expediter to ensure timely and accurate ticket times.
  • Maintain food quality standards including consistency and presentation.
  • Assist with the maintenance of portioning and product specification.
  • Comprehend and adhere to sanitation guidelines as prescribed by federal, state, and local regulations.
  • Comply with all safety guidelines and procedures.
  • Identify and communicate inventory and equipment needs to ordering manager.
  • Communicate repair and maintenance needs to Managing Partner and/or appropriate repair source.
  • Become proficient in the use of equipment and utensils related to the operation multiple restaurant locations. 
  • Become proficient in the use of all restaurant computer equipment, including the Point of Sale system, Kiosk Ordering, Mobile Technology, Avero, Kronos. Frequent Diner and Gift Certificate terminals, and credit card terminals.
  • Develop a morning prep list with the Supervisor / manager to ensure preparation quantities for all meal periods. 
  • Inventory and order appropriate restaurant supplies i.e., food, linen, paper goods, cleaning supplies, general restaurant supplies, etc.
  • Oversee and be responsible for all financial aspects of multiple restaurant locations.
  • Responsible for the security of, and balancing and paring, of all cash banks.
  • Responsible for the purchase and maintenance of all restaurant equipment.
  • Track high cost items according to standard operating procedure.
  • Perform and extend an end of the month and/or weekly inventory.
  • Work with Marketing and other corporate departments in order to increase business.
  • Work with Catering/Special Events group on menus, room design etc. to increase business.
  • Lead by example.
  • Move safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces.
  • Must wash hands regularly, according to guidelines.
  • Comply with all safety and sanitation guidelines and procedures.
  • Pass a food and beverage tests for all restaurant locations in English with a score of 90% or more.
  • Maintain a clean and orderly work area.
  • Be able to stand and walk for an entire shift.
  • Communicate cordially, effectively and clearly with all employees, managers, partners, corporate staff and guests.
  • Communicate in English in order to comprehend and perform/follow job requirements in written and spoken direction.
  • Perform more than one task at a time.
  • Maintain a positive, pleasant attitude every shift. 
  • Accept direction and constructive criticism from management.
  • Perform calmly and effectively in an extremely busy and stressful work environment.
  • Be able to work a variety of hours, days and shifts, including weekends and increased work schedules.
  • Work in a confined, crowded space of variable noise and temperature levels.
  • Lift and move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.
 GENERAL RULES Must be willing and able to do the following:
  • Get along with others and be a team player.
  • Follow all uniform and appearance guidelines as befitting the image of the restaurant for the duration of the shift.
  • Refrain from smoking for the duration of the shift.
  • Arrive to work on time and in ready to work condition.
  • Follow all rules, policies, procedures and conditions of employment outlined in the Employee Handbook.
  • May not work under the influence of alcohol or any illegal drugs.
  • May not resort to any type of violence, discriminatory or harassing behavior.
  • Must successfully pass a drug and alcohol test within 90 days of hire date, where applicable.
 Failure to abide by these and any other conditions of employment of the company set forth elsewhere can subject an employee to disciplinary action up to and including termination. Accessibility varies by location