POSITION:
District Manager
REPORTS TO:
Market Director of Operations
JOB SUMMARY:
The District Manager is responsible for achieving sales growth and profitability in their assigned restaurants by hiring, training, and supervising Restaurant Managers and Shift Leaders, and ensuring all restaurants operate according to company standards and procedures.
PERFORMANCE RESULTS:
Achieves area goals of staffing and training certification by hiring qualified management candidates and training them to perform to Corporate standards and by ensuring Restaurant Managers hire and train their staff to do the same.
Supervises restaurant management through the appropriate use of communication, delegation, follow-up and discipline and conducts meetings and store visits to ensure direction is implemented properly and all restaurants are operating consistently according to Corporate standards.
Demonstrates strong leadership skills, advises and counsels Restaurant Managers on decision making and problem solving to ensure appropriate actions are taken at the store level, and implements change in an effective manner.
Conducts store reviews, certification reviews, and unannounced store visits as needed to evaluate the quality of service, friendliness, cleanliness, and management operations of each restaurant and leaves detailed action steps for improvement.
Conducts performance reviews, both formal and informal, to regularly assist the Manager in developing their knowledge, skills, and abilities, and to recognize their strengths and accomplishments.
Conducts security/safety audits, and performs the duties associated with cash management to ensure a safe and secure work environment for all Colleagues.
Visits Management Trainees in their assigned area and conducts solo open and solo close evaluations to determine the trainee's strengths and weaknesses.
Ensures restaurant management abides by all Corporate policies and government regulations to ensure a workplace free of harassment, discrimination, and other labor law violations.
Accurately collects and processes all daily, weekly, and period end paperwork as required by Corporate and the Chief of Operations.
Troubleshoots the profitability of each restaurant by monitoring daily, weekly, and period end sales and cost control figures, meets with Restaurant Managers each period to review profit and loss statements, and sets goals for improvement.
Assists Restaurant Managers in executing local store marketing and tracks the success of same.
Performs and/or coordinates the operational activities associated with relocations, remodels, equipment repairs/maintenance, and new store openings.
NATURE & SCOPE:
The District Manager is responsible for the total operation of 5 or more restaurants and will be held accountable for fulfilling each of their job requirements. Reliable transportation must be available at all times. The District Manager will be required to carry a cell phone and respond to any problems with a sense of urgency. The District Manager must display leadership qualities in addition to management skills and must abide by all state and federal laws, OSHA and EEOC requirements, as well as practice and enforce all Corporate policies and procedures.
POSITION REQUIREMENTS:
The ability to lift and move 55 pounds.
The ability to reach and move items from as high as 6 feet and as low as 6 inches off the ground.
The ability to control and utilize equipment safely and correctly.
The ability to apply pressure to cut through products and/or clean equipment/utensils.
The ability to count, separate and weight all types of food products and inventory items.
The ability to effectively communicate to customers and co-workers.
The ability to understand directions, instructions and product specifications.
The ability to process and complete customer orders.
The ability to comprehend all training materials and practice standard operating procedures.
The ability to successfully pass required training programs for certification.
The ability to use mathematical skills to compute sales totals, percentages, inventory usage, food orders, employee work schedules, cash handling results and projected business needs.
The ability to legally drive an automobile adhering to all state and local traffic laws.
The ability to supervise a number of people at the same time and to motivate them to meet goals, duties and deadlines.
The ability to solve problems logically and make sound decisions on a timely basis.
QUALIFICATIONS:
Be at least 21 years of age.
Have excellent math skills, a college degree or four to seven years of management experience in business, management, marketing, or a related field.
Have been a certified Corporate Restaurant Manager and Training Manager for a minimum of nine months, with proven results.
Possess excellent leadership, team building and communication skills.
Have a proven track record of excellent decision making and problem-solving abilities.
Have the ability to analyze and interpret profit and loss statement data and create action plans to solve any related problems.
Possess certain personal traits as mentioned in Corporate guiding principles and practice them on a consistent basis.
Be available to work a varied, approximately 55-hour workweek, including evenings and weekends, under pressure and in stressful situations.
Be able to perform all essential functions of the job.
Possess a valid driver's license from the state of residence with a driving record maintained within company guidelines.
Meet Corporate Background Verification guidelines.
Provide documentation that proves eligibility to work in the United States.
PLEASE NOTE:
Corporate reserves the right to change, modify, suspend, interpret, or cancel in whole, or in part, any of the duties outlined above, at any time, and without advance notice to the employee.
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