Area Director

The Area Director will be responsible for all aspects of restaurant operations overseeing various restaurant units in the market. The Area Director provides direct oversight, validation, coaching, leadership, and assistance to the restaurants to achieve short- and long-term company objectives. Serves as the liaison between the restaurants and the corporate office to ensure compliance, communication, and direction.

Compensation

• Up to 130k total compensation
• Relocation Package Available

Essential Duties and Responsibilities

• Focuses on daily sales in every restaurant to identify opportunities and increase management awareness at the restaurant level reviews and advises restaurants on operational efficiencies.
• Provides orientation, and development, and validates all training processes for store-level leadership. 
• Communicates the brand, culture, mission, and vision of the company. 
• Ensure positive guest service in all areas. Respond to complaints, taking all appropriate actions to turn dissatisfied guests into return guests.
• Meet regularly with managed employees to provide critical feedback and encouragement.
• Use leadership skills to inspire, mentor, and teach store-level managers to reach quarterly and annual goals.
• Ensuring restaurant managers are hiring and retaining team members to help improve productivity and quality of the guest experience.
• Drive performance and sales level improvements for all restaurants.
• Producing and maintaining an effective and measurable succession plan for all levels within their area, including management, key hourly team members, and shift leaders.
• Teaching, coaching, leading, and developing General Managers and the entire restaurant management team.
• Ensuring new company initiatives are supported and communicated clearly to all managers and team members.
• Ensuring that the strictest standards of sanitation, food safety, and cleanliness are practiced in every restaurant, by every team member daily.
• Ensuring all Limited Time Offers, drink specials, menu, and procedure changes are rolled out in a clear, precise, and effective manner.

Education and/or Experience

• 3-4 years of high-volume multi-unit experience
• Knowledge and skills in analyzing profit and loss statements and overall financial performance of restaurants
• Knowledge of Labor Laws
• SERV Safe Certified
• TABC Certified

Requirement and Skills

• Bilingual in English and Spanish mandatory

Ojos Locos is proud to be an Equal Employment Opportunity employer. We do not discriminate based upon race, religion, color, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics