Emma Campbell

Build a bench of great managers:

• Create a people development plan to be prepared for future growth and be at model in each restaurant.
• Assess the performance, turnover risk and promotion readiness for each of our management positions.
• Develop managers and ensure they execute their role.

Protect the integrity of our training systems:

• Ensure training practices are executed in each restaurant.
• Ensure team is confident in the responsibilities of each management position.
• Perform progressive validations throughout each manager's training.

Validate the standards and systems in your restaurants:

• Conduct owner's paths and restaurant performance evaluations at the assigned cadence.
• Ensure staffing scheduling and training systems are in place on every visit.
• Ensure the restaurant is safe the team is delivering and excellent guest experience and their sales and cash flow are achieving plan.

Ensure teams are delivering a safe food environment and an excellent guest experience:

• Provide timely and honest feedback to GM and team.
• Ensure team members understand correct standards and why its important.
• Create a systematic plan with your GMs to improve the standard.
• Recognize and appreciate progress from visit to visit.

Achieve your annual sales and cash flow plan:

• Review all weekly and monthly reports to understand profitability of restaurants and accuracy of reported numbers.
• Conduct monthly business reviews with each GM to ensure accountability to the plan.
• Focus on the key priorities and adjust your strategy as needed in order to attain the plan.
• Leverage the strengths of your GMs and support staff to help the patch achieve its goals.

Select and build a bench of great crew trainers and managers:

• Implement systematic recruiting, interviewing, onboarding and orientation practices for all trainees.
• Identify and develop certified trainers.
• Create development plans for high potential leaders to enable the to rise to the next level.
• Develop MITs into proven, successful managers.

Build and maintain a sustainable training culture:

• Be a subject matter expert in all training systems and standards.
• Be an early adopter of all training initiatives.
• Teach others to effectively implement and maintain our systems.
• Communicate a clear and compelling direction that inspires others.

Create and execute effective scheduling systems:

• Share accurate and timely information.
• Analyze successes and failures to improve performance and inform future strategies.

Teach and deliver a safe food environment and an excellence guest experience:

• Teach others how to deliver exceptional food, feel and flow on every shift.
• Proactively seek innovative ways to improve and enhance our guests' experience.
• Ensure that your team provides an excellent experience for our guests.

Sustainably achieve our key priorities:

• Evaluate and adjust work efforts to ensure that they are aligned with our values and goals.
• Set challenging but attainable goals, recognize progress made toward goals and generate excitement about achievements.

Hire and Staff Restaurant

Train every employee effectively

Schedule them appropriately

Provide Excellent guest experience and food safety

Achieve annual sales and cash flow