Area Supervisor

Over six decades ago, an adventurous and determined entrepreneur named Harmon Dobson had a bold idea: to serve a burger so big that it took two hands to hold, and so good that after a single bite customers couldn't help but exclaim, “What a burger!” He named his humble burger stand, located on Ayers Street in Corpus Christi, Texas, “Whataburger.”

The Area Manager/Supervisor is a business partner responsible for the overall operations of more than one restaurant (Area Manager/Supervisor manages 2-8 restaurants) and maintains a high level of visibility in the restaurants. The Area Manager/Supervisor directs General Managers and Managers for designated areas to ensure recruiting, budgeting, marketing and sales goals are obtained throughout the restaurants. Utilizes the sales and marketing plan as the basis for setting customer service goals to improve sales through increased customer traffic. Makes decisions regarding the recruitment, development, and performance of staff. Plans and monitors budget and ensures General Managers, Assistant General Managers, and Managers adhere to cost guidelines.

* Prepare standard and special reports for senior management as assigned. * Conduct and attend meetings as required. * Communicate complaints involving Whataburger policy violations to Senior Area Manager, Director of Operations, or Director of Human Resources, as appropriate. * Partner with Human Resources in any investigations that arise in the Area and work with HR to finalize and make decisions on any action to be taken. * Work with the Sr. Area Manager, Human Resources Team and/or Director of Operations to develop and implement an effective a Human Resources Recruitment Plan to accommodate growth and management succession in the Area. * Serve as a resource for Manager Candidates (with Human Resources support) and have final accountability for every Manager hire. * Conduct employee counseling when necessary, utilizing proper documents and assists Sr. Area Manager and General Managers with counseling issues at the restaurant level. * Conduct new product training as needed within the Area and track any issues that may arise. * Conduct routine visits to restaurants in his or her area to ensure each General Manager is maintaining company standards. If any deficiencies are found, work with management and staff to clearly outline the problem areas and assist them in developing a plan of action to correct problems in a timely manner. * Work with Senior Area Manager and Director of Operations on new restaurant site selections and new restaurant budget planning. * Collect accurate and critical information regarding the Market Area’s planned expenses and operating plans on an ongoing basis. (P & L Reviews). * Direct General Managers to achieve expense budgets ensuring the budgeted Gross Operating Profit. * Evaluate the Area’s combined expense plan to ensure it satisfies the overall operating objectives within Whataburger’s plan, to achieve the maximum, realistic Gross Operating Profit (GOP) After Reconciling Items. * Investigate any cash losses that occur in the restaurants, partnering with Senior Area Manager, Director of Operations and Human Resources. Communicate with Senior Area Manager and Director of Operations, providing an accounting of any findings. Review robbery and theft procedures as necessary. * Coordinate specific activity to capture opportunities for increasing profitable sales with each General Manager. * Assume additional responsibilities as assigned. To continue the path for career success at Whataburger, the Area Manager will participate in a skills development program and will be required to achieve certifications associated with the position.

* Prior experience in a restaurant, hospitality, or retail leadership position. * 5-7 years of experience in multi-restaurants management in a quick-service or full-service chain organization. * Demonstrated advance level ability to communicate, influence, and negotiate decisions while motivating assigned staff. * Ability to prioritize and work on multiple projects simultaneously. * Demonstrated ability to work in a team environment. * Prior management experience. **Knowledge:** (Level of knowledge required to perform the job effectively.) * Intermediate knowledge of Back of House Systems, Point of Sale Systems, Restaurant Operating Systems and the Internet. * Strong general knowledge of the organization and its functions. * Intermediate-to-advanced understanding of budgetary concepts and procedures. * Intermediate –to-advanced ability to get work done through others. * Intermediate-to-advanced understanding of performance review process. * Ability to prepare and present ideas and recommendations to colleagues, managers and direct reports with ample notice and preparation. - Proficiency in MS Office Word, Excel, Outlook and PowerPoint. **Education:** * High school diploma/GED or equivalent work experience. * Associate’s degree or equivalent work eperience. **Physical:** (Minimum physical requirement to perform the job effectively.) * Must be able to lift up to 50 lbs. * Must have the ability to stand during entire shift. * Ability to reach, bend, stoop, lift, shake, stir, pour, carry and push. * Ability to read (Orders on tickets, Menu Board, receipts, etc.) * Frequent contact/immersion of hands in water, cleaning and sanitation solutions, meat products, poultry products, seafood and produce items. * Frequent washing of hands. * Possession of current and valid driver’s license required, liability insurance, acceptable driving record and a satisfactory background check required. * Works varied shifts, evenings, nights, weekends and holidays as required. * Must be able to travel on occasion. Some overnight travel required. **Professional Certification:** * Food Safety Certification (may vary based on city, county and state requirements)