The Above Restaurant Leader is a key liaison to the executive company officers and captures brand leadership and drives overall operator performance and profitability. The primary focus is to evaluate each assigned restaurant to determine an action plan that will engage the restaurant management and its staff in continuous improvement efforts through pre-determined metrics. This position reports to the Chief Operating Officer.
Duties & Responsibilities:
Visiting assigned restaurants to perform in-restaurant evaluations, including the review of financial and profit indicators and provide comprehensive coaching that drives improved and sustainable business results Diagnose, evaluate, and implement business solutions for value enhancement results using both strategic and tactical planning Work with Restaurant General Managers to develop strategies and action plans by sharing demonstrated best practices, sales building tactics, and focusing on return on investment in response to business trends Utilizing various tools around best practices in sales, marketing, finance and operations to build restaurant capabilities and drive improvements in sales and profits Conduct business review with executive team and restaurant general managers to identify and target key areas for improvement opportunities Analyze financials and give guidance to increase profitability, including but not limited to operational analysis, P&Ls, and Balance Sheets Identify opportunities and solutions through cross functional relationships within BK C to improve OPS performance
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