District Manager - Room for Advancement

DISTRICT MANAGER

General Responsibility:  Oversee a region of restaurants, ensuring that quality and service standards, financial performance, and team member development are achieved. Observe the highest legal, moral, and ethical standards at all times.

Primary Functions:

Achieve vision, direction, sales goals, cost and profit management of the assigned region. Train, coach, and develop all restaurant management.

Total operational responsibility for the region including executing all marketing, sales support, administrative, and systems programs. Implement and manage change to Company programs, policies, and standards.  Constantly strive for sales and performance improvement.

Personnel management of management and hourly team members. Establish staffing strategy, interview, and finalize management hiring decisions.  Conduct management performance appraisals, counseling sessions, disciplinary actions, and where necessary terminate unsatisfactory performers.

Ensure excellent guest satisfaction.  Investigate, correct, and respond to guest concerns.

Effective communication between region, units, and general office.  Communicate changes in Company policies and procedures.  Implement new programs.  Conduct regular management meetings.

Maintain Company assets in accordance with established standards.  Regularly inspect facilities and equipment to ensure proper operation and condition.

Adhere to standards, security, and safety of units in the region.  Ensure unit compliance to all cash management, safety, and security policies.

Work with the unit managers to understand their needs and the demands of their marketplace. Facilitate their success by providing the necessary operational support and resources.

Implement consistent performance measures, rules, regulations, procedures and policies.

Education and Skills Required:

 College degree in Hotel and Restaurant Management or Management preferred with at least five (5) years of restaurant management experience in casual or cafeteria dining.  Requires strong people and communication skills, understanding math and financial statements, P&L's and a strong guest service focus.

 Physical Requirements:

Must be able to be on feet and move around the entire day/shift, lift up to 25 pounds, speak clearly and persuasively, and read large amounts of printed materials.  Must be able to travel extensively by air and/or by car.