Area Director in Brandon, Mississippi at Sonny’s BBQ

Are you looking for a great place to work and build a long-lasting career?

You’ve found the right place! ACG BBQ, LLC is the largest licensed franchise of Sonn’s Franchise company (Sonny’s BBQ), operating 30 locations across multiple states. Ee believe our people are the key to our success!

About the Role
We’re looking for a strong, people-first Area Director who’s excited about growth and open to a unique opportunity to make an impact across multiple markets. This role will begin as a traveling Area Director, supporting our restaurants across our five markets while building relationships, strengthening teams, and learning our operations inside and out. You may train in one market while also stepping in to support others where needed.

As we continue to grow—with plans to add up to 8 new locations over the next five years—this role is designed to evolve into a permanent market placement. We’re looking for someone who is flexible, thrives in different environments, and is open to relocating when the right long-term opportunity is identified.

If you love developing people, building culture, and being part of something that’s growing with intention—this is a great opportunity to get in early and grow with us.

Our mission is to create unforgettable moments through exceptional service while supporting the communities we serve. We have competitive pay:

Salary Range: $80,000 - $100,000 per year (Salary varies by experience, state, market, and location) plus Monthly Bonuses.

Area Directors receive the following benefits:

• Paid Time Off

• Health Insurance

• Dental Insurance

• Vision Insurance

• 401K - W/ 4% Matching

• Manager Meals

• Vacation Benefit – We’ll give you $2,500 a year to take your dream vacation! (Must be in management for one year.)

What to Expect

• Initial role will require travel between markets
• Opportunity to train and gain exposure across multiple locations
• Future relocation to a permanent market (relocation assistance can be mentioned if applicable)
• Direct impact on new store openings and leadership development
• Ability to help shape the future of a growing organization

Essential Duties:

· Oversee the operational standards and performance of the restaurants across your market in collaboration with the Director of Operations

· Drive financial progress by managing sales, profits, and ensuring budgeted EBITDA targets are achieved.

· Lead and support the GM's to ensure the success of their teams and operations.

· Facilitate hands-on training and development for team members and leadership.

· Conduct strategic analysis and participate in company-wide communication to align objectives and ensure continuous improvement. Effective leadership in all areas of people, guests, sales, and profits.

· Maintain a mindset of approachability. Build strong relationships with both team members and leadership, actively fostering a positive and productive workplace culture.

Requirements:

· Lives company vision and values.

· Ensures restaurants are operating in accordance with Sonny’s BBQ brand standards.

· Assists in developing detailed restaurant budgets, annually.

· Works with marketing teams on sales strategies to counter the effectiveness of present and emerging competitors.

· Works with executive leadership to analyze company financial performance and institutes strategies for improvement.

· Conducts structured market visits to validate operational standards are consistent. This position requires working in restaurants 75% of the week.

· Conducts meetings with the operations team.

· Addresses employee issues quickly in conjunction with human resources.

· Selects, trains, develops and coaches General Managers ensuring they have the tools and training to perform.

· Ensures all key management positions are filled with quality candidates and turnover/stability targets are achieved while identifying future leaders.

· Ensures restaurant teams are compliant with company policies and procedures.

· Minimizes guest and team member workplace injuries through a commitment to maintain a safe and healthy work environment.

Qualifications:

Analytical:

· Leadership experience with the ability to manage and develop teams across multiple locations.

· Strong financial acumen with the ability to drive results and meet budgeted targets.

· Define problems, collect data, establish facts, draw valid conclusions and provide recommended solutions.

· Solve practical problems rapidly.

· Understand financial metrics and make recommendations around costs and ROI.

Computer and Equipment Literacy:

· Proficient with Microsoft Office.

· Restaurant Technology experience across multiple platforms.

· Typing and computer competency to include word-processing, spreadsheet, and database skills.

Communication:

· Excellent communication and interpersonal skills, with the ability to work effectively with cross-functional teams.

· Able to present information in group, one-on-one, and executive briefing settings.

Project Management:

· Effectively generate project plans.

· Effective management of tasks, milestones and deadlines.

· Document business processes as needed.

· Demonstrated organizational skills and flexibility to meet multiple demands in concurrent timelines.

· Demonstrated guest service skills.

Schedule Requirements:

· Whatever it takes. (W.I.T)

· Willingness to travel within the designated region and manage remote teams effectively.