The Restaurant Leader Training Program teaches high-potential persons how to assume the job of restaurant area leaders, which entails personally overseeing the operations of 7–15 locations. If a person satisfies the requirements, they may receive sponsorship for an employment-based visa.
Duties
People
- Culture: Live and promote Panda’s mission, culture, and values to ensure the 2020 vision is realized.
- Recruitment: Collaborate with designated Operations leaders (ACOs/RDOs) to hire excellent store management and efficiently staff stores. Discover how to create a talent pipeline of internal and external candidates, including replacements for each store and area management job.
- Training: Closely collaborate with the area and regional executives on the best ways to inform and instruct store management on corporate policies, practices, financial report analysis, and operational standards. Help ACOs supervise the instruction given by Area Training Leaders to AMITs and GMITs (TLs).
- People Development: Actively mentor store management in personnel development to create a bench of qualified employees. Participate in the Area People planning process for the region to get knowledge of the Panda process for identifying internal talent and developing IDPs for management and hourly employees. Enable a secure and encouraging atmosphere for Team Panda to listen, respect, and push one another.
- Associate Relations/Environment: Learn how to address associate relations claims adequately by working with HR. Learn how to communicate the rules for workplace and food safety properly. Work with Risk Management to comprehend the company’s safety policies and ensure that they are consistently followed.
- Exceptional Guest Experience: Collaborate with local and regional leadership to train retail staff members to develop customer relationships. Learn how to maintain operational guidelines that result in outstanding food, service, and atmosphere. Work with Field Marketing to understand how to increase brand recognition through civic involvement. Receive instruction on implementing marketing campaigns and activities at the local, state, and federal levels.
- Guest Relations: Collaborate with Field Marketing and Operations leaders to understand how to mentor store management in resolving customer service problems with the items and the guest experience.
Financial
- Financial Results: Work with Operations leaders to gain operational expertise for achieving business results. Conduct operational effectiveness and efficiency reviews in assigned stores to ensure that functional or project systems are applied and functioning as designed.
- Compare, review and analyze financial/ accounting reports, including Profit and Loss (Income Statement) of all stores assigned, Detailed General Ledger, etc., and marketing and survey reports on spreadsheets and charts. Document findings of studies and prepare recommendations
- Learn how to become accountable for an assigned area’s financial results.
- Strategic Planning: Work with Operations leaders to learn how to conduct strategic planning for the area. Learn how to coach store management to identify opportunities to improve performance and develop action plans for implementation.
- Store Openings and Site Selection: Collaborate on effective strategies for new store openings with the area and regional leadership, as well as with Marketing executives, and learn how to mentor lower-level Operations managers on these strategies.
Qualifications
- Bachelor’s degree in business administration, hospitality management, or a closely related field, or an equivalent degree
- Operations experience of at least one to two years
- Ability to work a flexible schedule, including weekends
- Flexibility to relocate to a location within a 50-mile radius
ADA Statement: When you work in one of Panda’s restaurants, you will accurately use Chinese chef knives and other kitchen tools to make hot and cold items. You might have to reach across 36-inch counters, lift to 50 lbs., and remain standing for at least four hours. The kitchen has a small work area, little storage, and high shelving. It is also frequently hot and noisy, with countertop spaces often hot from food vapors and steam from steam tables.