Provides leadership and management of multiple restaurants in a geographic area: ensures achievement of restaurant sales and budgetary targets; drives and delivers exceptional customer service; establishes and maintains operational standards in compliance with federal, state and local laws, including food quality, food safety, and restaurant safety; preserves brand integrity of restaurant facilities; establishes and maintains performance standards; and coaches, develops and supports management team members. The District’s Manager’s overall focus is to increase average unit volume of sales and control costs; and drive operations excellence.
Essential Duties and Responsibilities:
Leads, coaches, develops, trains, manages and mentors General Managers in all aspects of the position, including achievement of performance standards (e.g., FSA’s, Mystery Shops, RCP, etc.). Holding all members of their management teams accountable for meeting operational goals and company standards.
Visits restaurants regularly on an announced and unannounced basis to conduct evaluations for ensuring operational compliance with, and not limited to: facilities and staff appearance, food quality/preparation/safety/portion control, inventory management, proper staff training, employee and guest safety, labor scheduling, and employee relations.
Manages and evaluates restaurant operations to ensure Company standards and performance targets are achieved including compliance with the Operation’s Manual, federal/state/local regulations, and Company policies & procedures.
Utilizes available reports to analyze monthly sales, profit and budgetary results, providing timely feedback, analysis and direction to the restaurant management; collaborates with each General Managers to create plans to reduce costs, build sales and maximize profit figures over last year’s performance results, in accordance to budget standards.
Exercises discretion in addressing changing demands of the business.
Provides effective and timely resolution to all guest and employee complaints, conflicts and employee relations that cannot be resolved at a lower management level. Investigates and settles security and cash violations. Represents the Company at state and federal agencies, as needed.
Manages people development and succession planning process for management. Develops, grooms and readies high potential General Managers for position advancement: provides one-on-one training, role modeling, developmental job assignments, and guided self-study materials. Oversees and facilitates the development of Assistant Managers and Shift Leaders. Assists with hourly employee’s process through coaching and training.
Champions effective vertical and horizontal communications within the geographic area including Company-wide news of interest, upcoming events, new facilities, promotions, product developments, “Best Practices” among peers, etc. Ensures open channels for employee suggestions. Conducts meetings on a regular basis. Interacts professionally and ethically, constructively participating as a collaborative team leader in pursuit of common goals, including active attendance to meetings. Initiates cost-effective suggestions to improve operational procedures. Gathers, consolidates and supplies data to assist in the development of chain-wide policies.
Performs additional duties:
Ensures full implementation of new products, programs and applicable training.
Oversees new unit openings and restaurant remodeling in geographic area.
Participates in the preparation of the annual operating budget.
The District Manager typically manages up to 8-10 direct restaurants. This position has full authority to hire, develop, appraise, motivate, promote, reward, discipline, transfer, and approve time and attendance of restaurant team members.
To perform this job successfully, an individual must be able to satisfactorily perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job. The requirements listed below are representative of the education and/or experience required.
Education and/or Experience:
High school diploma or equivalent (GED) required, BA/BS degree preferred; 5 plus years prior General Management experience required; three plus years QSR experience as a District Manager preferred; and a track record of success in leading, managing, coaching and developing high performance teams.
Current driver’s license required as frequent weekly travel is involved. Current ServSafe certification required.
Ability to read, write, and interpret routine reports, documents and correspondence.
Ability to effectively speak with internal customers, external guests, and vendors.
Ability to effectively listen and respond to customer needs.
Ability to effectively make oral presentations to broad audiences.
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.
Ability to solve practical or abstract problems and deal with a variety of concrete or variables in situations where frequent standardization exists.
Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
Ability to plan work assignments, juggle competing demands and work under pressure of frequent and tight deadlines.
Computer Software Skills:
Proficiency with Microsoft Office Excel, Word, PowerPoint, Outlook required.
Ability to quickly adapt to change and adjust priorities to meet the organization’s needs.
Excellent organizational skills are needed.
Ability to work weekends and extended work schedules as needed.
The physical demands described here are representative of those an employee encounters while performing the essential functions of this job.
The District Manager position regularly hears, talks, uses close vision to view objects, and uses hands repetitively to reach/handle/feel/grasp objects, and travels by car and/or plane.
The position occasionally stands, sits, walks, uses distant vision to view objects, and lifts/pushes up to 10 lbs.
The District Manager position seldom climbs/balances, stoops/kneels/crouches/crawls, tastes/smells, and lifts/pulls up to 50 lbs.
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.
The District Manager position is regularly exposed to fumes.
The position is occasionally exposed to dust, humidity and/or wet, heat, noise and mechanical hazards.
The District Manager position is seldom exposed to cold and/or freezing, burn hazards, chemical hazards and vibration.