District Manager

JOB SUMMARY:

Leads and oversees the operation of multiple company owned restaurants in a defined area. Teaches and coaches all restaurant General Managers (GM’s) and their subordinates to lead, monitor, and coordinate the people, processes, and profits to achieve Company objectives and maintain Company standards. Drive restaurant compliance within the Region of established standards of delivering a superb guest experience, quality product, restaurant cleanliness and safety; taking swift and decisive action to correct deficiencies.

ESSENTIAL FUNCTIONS:

• Develops financial performance objectives for all restaurants in his/her assigned area and directs daily operation of the area to meet corporate strategic goals. 


• Ensures all restaurants comply with established standards in the areas of guest relations, food costs, labor costs, and other controllable costs. Ensures that proper safety, sanitation, and cash handling procedures are in place as evidenced by restaurant audits. 


• Ensures the highest level of hospitality, service and products to all guests at all times. 


• Completes a full restaurant unannounced Assessment inspection minimally quarterly to maintain clear objectives to meeting all standards.                                                          


• Conducts a thorough monthly Operations review (Financial & Operational) with each General Manager, assisting in the development of corrective action plans to address all opportunities and thereafter following up on and ensuring improved results in all areas identified.


• Ensures that budgeted P & L results are achieved and generates restaurant performance reports and distributes to Vice President of Operations. 


• Maintains a succession plan for bench strength of Region team, identifying needs and developing back up plans. All performance related issues are addressed with a structured development plan or 90-day performance plan and thereafter followed up on through scheduled performance review meetings. Keeping the Vice President of Operations informed through consistent communication and updates. 


• Recruits, interviews, and selects management candidates, both from outside and inside the company, keeping supervisor aware of all needs. 


• Trains and develops all levels of restaurant management personnel providing succession planning for management and non-management team members in their area. Ensures defined development processes are in place to provide the necessary growth and development of their people, while achieving their retention plans as measured by their Regions management turnover. 


• Opens new company restaurants as documented in the New Restaurant Opening guide. 


• Ensures that all restaurants comply with company, State, Federal, and local town regulations (child labor, wage and hour, OSHA, EEOC, etc.). 


• Ensures promotions, special merchandising programs and advertising materials are presented in the restaurants according to company standards and local regulations. Ensures the completion of a quarterly trade area analysis by each GM and assists in the development of a quarterly strategic LRM plan with defined objectives and ROI on all activities. 


• Responds to urgent matters in the restaurants and guides management teams through issues where needed, and their supervisor is kept informed and involved in all issues. 

ADDITIONAL RESPONSIBILITIES:

• Follows up with all guest complaints received through the Guest Hospitality Feedback program. Writes correspondence and reimburses funds to guests when necessary, while coming to closure of all guest complaints with 48 hours. 


• Communicates company policies, activities and other general information to all General Managers or other team members when appropriate in his/her area. Conducts minimally bi-weekly Region GM meeting with team, meeting once a month with all assistant managers & managers, and quarterly with all shift leaders. 


• Reviews all restaurant schedules, quarterly hour reading, and weekly estimates to achieve Labor targets and service standards. Ensures all personnel files are current and to standard by the restaurant management team and ensures that they are being maintained properly. 


• Completes quarterly cash, food cost, and labor audits for each restaurant to ensure all monies, deposits, and food inventories are accounted for and all labor laws are being followed. 


• Advises Development department of real estate opportunities that may present themselves, as well as feedback on lease or option renewals within his/her area. 


• Completes annual review process/appraisals for restaurant management team members, ensuring they are fair, consistent and well thought out. Communicates personal accomplishments and deficiencies candidly with a plan for personal development. Coaches General Managers on team member reviews. 


• Checks all products in the restaurants to ensure food safety and product quality requirements are met, as evidenced by completed daily product quality evaluations and temperature logs. 


• Assists restaurants in daily operation as needed. 


• Makes sure communication is clearly documented during restaurant visits with clear communication, actions needed, and follow up dates and comments. 


• Motivates, leads, and inspires management to achieve company initiatives and objectives 


• Completes in Outlook monthly calendars to clearly organize time needed to address Region priorities, as well as to achieve company objectives. 


• Maintains timely communication with email communication throughout the week. 

PHYSICAL REQUIREMENTS:

• Must be able to stand and exert well-paced mobility including bending and stooping for the duration of the workday. 


• Must be physically able to work at any duty station in the kitchen or service area when necessary. 


• Ability to handle papers, picking up telephone, typing on a computer, etc. 


• Ability to lift or carry 40 pounds. 


• Ability to move freely throughout all areas of the restaurant and to use all utensils and restaurant equipment. 


• Ability to travel to all company restaurant locations and to the corporate headquarters when necessary. 

SUPERVISES: Restaurant General Managers, Managers, Assistant Managers and M.I.T.’s.