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Area Director - Creole Cuisine Restaurant Concepts

Department: Operations
Location: New Orleans, LA

LOVE THE RESTAURANT BUSINESS? COME GROW WITH US!

Creole Cuisine is a local, family-owned, and operated restaurant group with multiple locations. We are currently seeking experienced Area Directors. We are looking for only the best throughout the New Orleans area with Casual or Upscale background.

Perks:

VERY Competitive Base Pay
Bonus Earning Potential
PTO
Medical/Dental/Vision Insurance
Paid Parking
Quality of life

Area Director

The Area Director provides strategic direction for the team of General Managers(GMs) and acts as the primary support for the GMs in his/her designated area. The Area Director must convey the Creole Cuisine culture.

PRINCIPAL DUTIES AND RESPONSIBILITIES for an AREA DIRECTOR

  • Leadership: Mentors all positions within his/her operational area to ensure a high level of engagement and success. Maintains availability for the development of all operational personnel.
  • Maintain Culture: Support, reinforce, and align decisions with Creole Cuisine’s unique Culture.
  • Operational Assistance: Assists GMs to ensure restaurants are delivering an exceptional Guest Experience.
  • Training and Development: Trains and develops GMs; manages career expectations for the management team; clearly conveys standards.
  • Manage Strategic Initiatives: Understands, defines, and delivers the purpose, requirements, and desired results of all Company programs. Leads area in the execution of these programs. Directly accountable to develops strategies & directs support of restaurant marketing, training/talent, and recruiting functions.
  • Develops and Manages Business Planning Processes: Works with the GMs to develop, implement, and manage a business plan for restaurants; analyzes external and internal environments to detect where improvements may be made and how those changes should be implemented.
  • Financial Accountability: Maintains full responsibility for financial performance directly impacting area restaurant operations. Oversees the financial performance of his/her team of GMs; performs financial analysis of individual restaurants and the district; makes recommendations for improvements. Accountable to all aspects of the restaurant EBITDAR – budget planning, management, and performance.
  • Financial Analysis: Analyzes business trends and financial data to assess and improve area performance, both operationally and financially.

QUALIFICATIONS for an AREA DIRECTOR

  • High School Diploma or GED required College Degree preferred
  • For external hire, minimum of 12 months of multi-unit management with a proven record of success required, preferably in casual dining.
  • Experience in an organization where he/she had specific career progression
  • Knowledge and skills in analyzing profit and loss statements and overall financial performance of the store
  • Knowledge and skills in staffing with a proven record of results
  • Knowledge of Labor Laws
  • Local store marketing experience preferred
  • Proficient in a variety of technology systems, especially Microsoft Office (Word, Excel, Outlook, PowerPoint), Posi Touch (POS), Compeat, Hot Schedules, and able to adapt to new systems easily

ADDITIONAL REQUIREMENTS for an AREA DIRECTOR

The intellectual and physical demands described below are representative of what must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable team members with disabilities to perform the essential functions.

  • Ability to lead, motivate, and empower Creole Cuisine’s managers to higher levels of performance
  • Ability to align the team with Creole Cuisine’s Culture by balancing seriousness and having fun
  • Ability to manage basic tasks and fiscal operations for an area
  • Takes initiative in solving operational and personnel problems quickly
  • Has excellent interpersonal and communication skills
  • Ability to manage all public dealings
  • Ability to recognize problems and problem solve
  • Ability to recognize personal shortcomings and willingness to improve
  • Ability to set goals, create plans, and convert plans into action for individual Restaurants and the entire district
  • Ability to measure performance, objectively and subjectively as well as hold direct accountability to meet desired performance expectations
  • May be required to lift, carry, push or pull heavy objects up to fifty pounds; kneel, bend or stoop, ascend or descend stairs; reach and grasp objects

www.creolecuisine.com

Commitment - Integrity - Generosity - Fun

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