Area Director

Area Director Summary The Area Director is responsible for all aspects of restaurant operations in an area designated by the Regional Director of Operations, including staffing, customer service, inventory management, financial oversight, and ensuring compliance with company policies and regulatory requirements. The Area Director guides and oversees progress toward established goals and objectives for sales (e.g., increasing same-store sales by 5% annually), profit (e.g., maintaining food costs below 20%), and growth (e.g., opening new locations within the assigned area). Essential Duties and Responsibilities

• Provides direct supervision to 5-6 General Managers.
• Oversees Assistant General Managers and hourly staff within assigned restaurants.
• Communicates and enforces Company Operations standards to maintain excellence in quality, service, and cleanliness.
• Evaluates financial and operational performance of restaurants; formulates and implements corrective action plans as needed.
• Conducts interviews and hires qualified candidates for management roles; mentors General Managers to strengthen their operational, managerial, and leadership capabilities.
• Supports and delivers the Company's training programs and materials; contributes to Team Member development and identifies potential candidates for AGM and Shift Manager positions.
• Ensures compliance with all Human Resources and Personnel regulations, including Wage and Hour, EEO, and OSHA requirements. Responds promptly to employee concerns and complaints.
• Implements current operational objectives; develops and applies sales-building strategies tailored to each supervised restaurant.
• Achieves established goals related to employee turnover, recruitment, staffing, and other human resource benchmarks.
• Completes all BOJ of WNC courses and training as required for successful operations.
• All other duties as may be assigned from time to time.

Skills and Qualifications To perform this job successfully, an individual must be able to perform each essential job duty and responsibility satisfactorily. The additional requirements listed below are representative of the knowledge, skill, education, experience, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

• College degree or equivalent experience
• 5 years of multi-unit restaurant experience
• Strong written and verbal communications skills
• Windows based computer skills, Microsoft Office, and Excel
• Patience, flexibility, and ability to execute job responsibilities
• Position requires weekly travel Working Conditions and Physical Demands Ability to travel frequently between locations.

Work is performed in both office and field settings. Exposure to varying indoor and outdoor conditions, including temperature fluctuations. Must be available to respond to emergencies outside of standard working hours. Must be able to stand, walk, bend, kneel, and climb for extended periods during inspections. Able to lift and carry items up to 50 pounds. Job Description Disclaimer This job description is intended to convey information essential to understanding the scope of the job and the general nature and level of work performed by job holders within this job. This job description is not intended to be an exhaustive list of qualifications, skills, efforts, duties, responsibilities or working conditions associated with the position. The responsibilities, tasks and duties of any position may change and differ from time to time based on the needs of the Organization. This is a position that may require variable hours.

Job Type:

Full-time Work Location:

In person Area Director 2.7 2.7 out of 5 stars Halls, TN 38040 Full-time Bojangles 11 reviews Full-time Area Director Summary The Area Director is responsible for all aspects of restaurant operations in an area designated by the Regional Director of Operations, including staffing, customer service, inventory management, financial oversight, and ensuring compliance with company policies and regulatory requirements. The Area Director guides and oversees progress toward established goals and objectives for sales (e.g., increasing same-store sales by 5% annually), profit (e.g., maintaining food costs below 20%), and growth (e.g., opening new locations within the assigned area). Essential Duties and Responsibilities

• Provides direct supervision to 5-6 General Managers.
• Oversees Assistant General Managers and hourly staff within assigned restaurants.
• Communicates and enforces Company Operations standards to maintain excellence in quality, service, and cleanliness.
• Evaluates financial and operational performance of restaurants; formulates and implements corrective action plans as needed.
• Conducts interviews and hires qualified candidates for management roles; mentors General Managers to strengthen their operational, managerial, and leadership capabilities.
• Supports and delivers the Company's training programs and materials; contributes to Team Member development and identifies potential candidates for AGM and Shift Manager positions.
• Ensures compliance with all Human Resources and Personnel regulations, including Wage and Hour, EEO, and OSHA requirements. Responds promptly to employee concerns and complaints.
• Implements current operational objectives; develops and applies sales-building strategies tailored to each supervised restaurant.
• Achieves established goals related to employee turnover, recruitment, staffing, and other human resource benchmarks.
• Completes all BOJ of WNC courses and training as required for successful operations.
• All other duties as may be assigned from time to time.

Skills and Qualifications To perform this job successfully, an individual must be able to perform each essential job duty and responsibility satisfactorily. The additional requirements listed below are representative of the knowledge, skill, education, experience, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

• College degree or equivalent experience
• 5 years of multi-unit restaurant experience
• Strong written and verbal communications skills
• Windows based computer skills, Microsoft Office, and Excel
• Patience, flexibility, and ability to execute job responsibilities
• Position requires weekly travel Working Conditions and Physical Demands Ability to travel frequently between locations.

Work is performed in both office and field settings. Exposure to varying indoor and outdoor conditions, including temperature fluctuations. Must be available to respond to emergencies outside of standard working hours. Must be able to stand, walk, bend, kneel, and climb for extended periods during inspections. Able to lift and carry items up to 50 pounds. Job Description Disclaimer This job description is intended to convey information essential to understanding the scope of the job and the general nature and level of work performed by job holders within this job. This job description is not intended to be an exhaustive list of qualifications, skills, efforts, duties, responsibilities or working conditions associated with the position. The responsibilities, tasks and duties of any position may change and differ from time to time based on the needs of the Organization. This is a position that may require variable hours.

Job Type:

Full-time Work Location:

In person