• Pay Transparency - $120,000-$140,000 Base + Bonus
• In Market Position- in MN preferred

What’s In It For You**:

• Competitive pay with performance-based annual raises!
• Medical, Dental & Vision Insurance
• Domestic Partnership Benefits
• Paid Parental Leave
• FSA and HSA with Employer Contribution
• Commuter Benefit Program
• Retirement Savings 401(k) with company match
• Employee Assistance Program
• Paid Time Off
• Discount Program
• Flexible Work Schedule
• Career growth opportunities

**If hired, you must meet and maintain all eligibility requirements to qualify**

Job Title: Regional Manager

Department/Function: Operations

Location: Field, in Region

Reports to: Vice President of Company Operations

GENERAL DESCRIPTION

The Regional Manager behaves and leads according to Potbelly Values and upholds the Potbelly Advantage.?They will be responsible for up to 40 shops and will lead up to 6 District Managers. This role is the driver of Operations with focus on impacting District Managers.?They will provide leadership, coaching, and direction to the shops through their District Managers in the areas of People, Customers, Sales and Profits. They will guide District Managers in planning and setting goals for each shop, monitoring the progress of goals (Sales, Profits, Customer Satisfaction, Turnover, and Food Cost) and holding employees accountable for delivering results. They see the business from all vantage points and receives staff support but does not lead it. Follows the standard Potbelly Operating Procedures with main areas of focus including but not limited to:

FOCUS

People

• Provide strategic leadership to ensure high standards and proper execution is in place for recruiting, staffing, training and development, performance management, compensation, and workforce planning.
• Accountable for ensuring a positive work environment in the region while working with DMs to continually improve Balanced Scorecard results
• Uses The Potbelly Way and Potbelly's Leadership Competencies to maintain a strong culture.
• Coach and develop District Managers on all areas of the People Plan. Proactively execute a Regional People plan to include new shop opening planning, and hold District Managers accountable for delivering on all people measures and standards.
• Make Potbelly known in the region as the best place to work.
• Accountable for bench development.?Must ensure bench development occurs at every level from Shift Leader to District Manager.
• Routinely observe Regional operations, troubleshoot issues with District Managers, address corrective action immediately and recognize successes.
• Ensures execution of the Training program at all levels in region.
• Hold effective business review meetings with District Managers and serve as a liaison for communication between the Support Center and the Region.
• Coach and develop District Managers on:?Sales, Profits, Staffing, turnover, Employee and Customer satisfaction, performance management, training and orientation, communication, rewards and recognition, and administration.
• Conduct performance reviews and provide continuous feedback and development. Hold the team accountable for doing the same.
• Build strong teams.?Identify staffing needs in the region and participate in recruiting, selecting and placement of Management team.
• Work with team to ensure Turnover is below company targets at all levels.?Ensure GM stability within shop location.
• Effectively utilize Field Support Team (HR Manager, Recruiting Manager, Loss Prevention/Safety Director, Catering Sales Manager, Facilities Manager, etc.)

Customers

• Ensure DM's train and monitor SIDEWAYS Service standards to the region team and teach the Potbelly Advantage.
• Executes to achieve targeted OSAT levels by leveraging key drivers. Review and analyze customer satisfaction scores and customer feedback data.?Hold District Managers accountable for continually improving scores and feedback.
• Ensures execution of Ops Evaluations, Shop Checklists and more using Ops Analytica.
• Executes to achieve targeted throughput & drive-thru service times (where applicable).
• Provide strategic leadership to the Region to ensure excellence in overall satisfaction, product quality, consistency and execution, speed of service, shop cleanliness and maintenance and customer service.
• Drive the Food Loving Value deep into the shops. Food prep and recipes meet the highest standards. Food safety standards are reviewed and verified on all visits. Poor food loving / safety standards and EcoSure scores are not tolerated.

Sales

• Accountable for all Region sales results to achieve and exceed budget.
• Create the strategy to achieve the annual business plan for the Region that is aligned with the Potbelly Advantage, and holds District Managers accountable for execution.
• Accountable for ensuring a positive work environment in the Region that is aligned with the Potbelly Advantage and hold District Managers accountable for executing it.
• Ensure shops properly execute new product rollouts, catering and local store marketing activities

Profit

• Monitor and Coach controllable expenses to standard or plan.
• Analyze and communicate Period / Quarter P&L performance.
• Provide strategic leadership to the region and is ultimately accountable for the financial results and profitability.
• Contribute to company-wide strategic planning and to the development of strategic initiatives.
• Contributes to creating sales and growth goals for Potbelly and accountable for achieving profitability growth in the region.
• Deliver G&A spend at or below budget

ESSENTIAL PHYSICAL FUNCTIONS

• Must have the ability/stamina to work a minimum 50-hour average week.
• Must have open availability.
• Ability to travel minimum of 75% to the shops; 80-90% of time spent with District Managers.
• Ability to stand/walk for 9-10 hours per day.
• Must be able to exert well-paced and frequent mobility for periods of up to 4-6 hours.
• Must be able to lift up to 10 pounds frequently and up to 50 pounds occasionally.
• Will frequently reach, feel, bend, stoop, carry, finely manipulate and key in data.
• Must be able to work in both warm and cool environments, indoors and outdoors.
• Must be able to tolerate higher levels of noise from music, customer and employee traffic.
• Must be able to tolerate potential allergens:?peanut and tree nut products, egg, dairy, gluten, soy, seafood and shellfish.
• Ability to manage several fast-paced, high-volume, customer-focused shops through organization and coordination of schedules, supervision and counseling of employees, problem-solving, maintaining cleanliness, execution of marketing plans and providing great customer service.

EXPERIENCE, EDUCATION AND BEHAVIORS

• Knows, lives and can coach The Potbelly Way.
• Adopts the Potbelly Way Values
• Has excellent communication skills, including active listening and the ability to ask great questions.
• Ability to comprehend and communicate in English via verbal and written communication, such that employee can perform their job responsibilities.
• Proficient in MS Office, Teams, SharePoint, OneDrive, and restaurant computer systems.
• Has a sustained record of leading teams to success.
• Possess an extremely strong work ethic.
• Is educated and is an active learner.
• Has the initiative to solve problems and to get things done correctly and on time.
• Has the ability to grow other leaders.
• Has humility and self-confidence.
• Knows how and successfully grows our sales/business profitably.
• Meet with other Regional Directors/Regional Managers as a team quarterly in Chicago at the Support Center.
• Bachelor's degree preferred, but not required
• 5 - 7 years of proven leadership experience, including leading new shop openings and managing multiple units preferably within a rapidly growing retail or restaurant organization.
• Demonstrated leadership capability to build strong teams and achieve business goals.
• As a requirement of the position, the Regional Manager must be trained and pass a Food Safety Certification course.?In Illinois certification is required through the Illinois Department of Public Health, while in all other states certification is required through the National Restaurant Association (ServSafe), National Registry of Food Safety Professionals or the National Environmental Health Association (Prometric).

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