Area Coach/ Area Manager

JOB PURPOSE
• The purpose of the position is to lead an area, comprising of several restaurants, ensuring that all
restaurants are operating at world class standards by ensuring Franchisor and Company standards
are implemented and procedures always adhered to, resulting in customers consistently having a
positive experience and all measures on the balance scorecard (BSC) are being achieved or
exceeded.

QUALIFICATIONS, SKILLS, AND COMPETENCIES REQUIRED.

• Grade 12 with at least 3-5 years’ experience in quick service/fast food/restaurant and
Management.
• National Diploma or B Degree in Business Management.
• Planning and organizing skills.
• Driver’s License and Computer literacy.
• Supervision, presentation, and communication skills.
• Adhering to principles and values.
• Goal orientated and driven.
• Delivering results and meeting customer expectations.

KEY RESPONSIBILITIES BUT NOT LIMITED TO:

Cash management:

• Analyze restaurant cash management practices and results on a periodic, weekly, and daily basis to
identify variances/differences.
• Assist and work with restaurant Manager to address variances and differences and design action
plan/s, supply feedback on progress on plan/s to Regional Coach and RSC Cash.
• Perform on all restaurants in area a period audit on cash handling procedures utilizing cash
Management policy and Procedures guidelines and rules.
• Conduct high level investigation into all unresolved variances and/or high-risk incidents and provide
feedback to RSC and Regional Coach/Operations Manager.
• Liaise with local cash management service providers to ensure that sound relationships prevail. All
local cash management service providers to be engage d with under umbrella agreement of RSC
and with involvement of Regional Coach / Operations Manager.

Sales management:

• Assist and work with management teams to up-skill employees to enable customer service,
suggestive and up-selling.
• Driving speed with service standards within all restaurants in area
• Review optimal operating hours for all restaurants within area to track/monitor/define optimal
trade/sales hours.
• Co-ordinate, plan and monitor successful implementation of new product lines, equipment and
sales generating initiatives within restaurants and area.
• Assist Restaurant manager to conduct Competitor analysis, identify sales opportunities within area.
• Co-ordinate and review implementation of all local and national marketing initiatives/campaigns
• Compile and execute a visitation program/schedule to visit at least on store per area per period
over months end to observe and analyse Friday night trade.
• Actively and progressively manage achievement of sales targets with area and stores.

Stock management:

• Analyse Restaurant food and paper results on daily basis, weekly and periodic basis to identify
variances/opportunities (detailed line by line analysis to be done).
• Assist and work with restaurant manager to address variances and opportunities design action
plan/s and supply feedback on progress on resolution to the Regional Coach/Operations Manager
and RSC.
• Verify that all stock counts are taking place on daily, weekly, period basis according to procedure.
• Compile and execute a visitation program/schedule to attend at least on Monday Stock take per
period in different stores.
• Monitor periodically that all managers are utilizing “Daily Product Forecast” and MP&C Cook chart
tools.
• Authorize all inter-restaurant transfers of stock ensuring valid reason for such and correct ordering
procedures.
• Ensure restaurants have required levels of stationary and small wares.
• Liaise with all service providers as and when required to assist restaurants with the securing of
stock and handle related stock problems or issues. All stock problems to be engaged with under
the umbrella agreement of RSC stock and with involvement of Regional Coach / Operations
Manager.
• Ensuring and validating that prescribed stock ordering and receiving procedures are followed.

Labour Management:

• Analyse Restaurant Labour results on daily, weekly, and periodic basis to identify
variances/opportunities (review sales/transaction forecasting, roster to position schedule, daily
hour analysis and time and attendance reports)
• Ensure Time and Attendance schedule are reviewed and submitted to RSC HR weekly, and any
queries resolved timeously.
• Assist and work with Restaurant Manager to address variances and opportunities and design action
plan/s, supply feedback on resolution to Regional Coach/Operations Manager and RSC
• Accountable for RGM and ARM training in store and ensuring operational processes and procedures
of Yum and Company is fully understood and followed.
• Monitor and action proper execution of all labor procedures, tools and standards where required
investigate allocation of labor hours for correctness and sufficiency?
• Ensure effective capacity planning via recruitment, bench and succession planning to ensure
sufficient manning of all team member and management positions.
• Ensure execution of performance management, disciplinary code and procedure and grievance
procedure within restaurants and area
• Accountable for execution and implementation of Culture Tools HWWT2, [email protected] Survey
within restaurants and area.
• Accountable for training execution of all new team members, new product and limited time offering
training in restaurants and area.

Operational Standards:

• Conduct internal GES/ROCC visits and assessments on weekly/periodic/quarterly basis to ensure
proper management of operational standards.
• Investigate all “RED & AMBER” and below target GES achievements and take appropriate
corrective action.
• Supply feedback on all above to Regional Coach/Operations Manager and RSC.
• Analyse GES and ROCC reports and results to identify variances/opportunities (detailed line by line
analysis to be done).

Closing date: 26 May 2023
Kindly be informed that successful candidates will be placed in Witbank and Brits.