Our Company Owned restaurants District Manager oversees and coordinates activities involved in operating retail restaurant units in an assigned area by performing the following duties personally or through Restaurant Managers. This role develops teams by providing coaching, feedback, and development opportunities.

Physical Demands:

• Exert up to 40 pounds of force occasionally to lift, carry, push, pull or otherwise move objects 
• 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

Education and Experience:

• Minimum of three years’ multi-unit restaurant supervisory experience 
• Bachelor's degree in a related field preferred 
• Demonstrated success in financial management and people development 
• Knowledge of OSHA and EEOC regulations, federal and state employment law

Required Knowledge, Skills, and Abilities:

• Excellent knowledge of day-to-day restaurant operations 
• Excellent written and oral communication and consultation skills 
• Excellent conflict resolution skills
• Good documentation skills 
• Demonstrates the ability to quickly develop positive working relationships 
• Good organizational skills 
• Strong problem solving and decision-making skills  
• Requires travel around a regional territory 60-80% 
• Working knowledge of Microsoft Office, PowerPoint, Excel, and Outlook 
• Thorough knowledge of back-office tools with the ability to quickly learn and master new computer  software

Essential Responsibilities:

• Understand & adhere to all policies, procedures, standards, specifications, guidelines, and training programs. 
• Continually strive to develop staff in all areas of managerial and professional development. 
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for violations of company policies, rules and procedures. 
• Develop and implement creative and targeted sales-building strategies for assigned company restaurants to ensure optimal sales and earnings. 
• Assist in the annual preparation of sales projections, expense budgets, and capital expenditure budgets. 
• Maximize profits by controlling expenses within established budget guidelines. 
• Ensure all restaurants meet or exceed Operations and Quality Standards. 
• Perform regular visits of each restaurant to ensure each restaurant management staff understands strengths and developmental opportunities as they relate to quality standards. 
• Maintain management staffing in assigned District according to budget. 
• Develop financial performance objectives for all restaurants in assigned area and direct daily operation of the area to meet corporate strategic goals.  
• Ensure all restaurants comply with established standards in the areas of guest relations, food costs, labor costs, and other controllable costs. 
• Ensure proper safety, sanitation, and cash handling procedures are in place as evidenced by restaurant audits. 
• Ensure the highest level of hospitality, service and products to all guests at all times. 
• Complete full restaurant unannounced inspection at minimum quarterly to maintain clear objectives to meeting all standards. 
• Conduct a thorough monthly Operations review (Financial & Operational) with each General Manager, assisting in the development of corrective action plans to address all opportunities; follow up on and ensure improved results in all areas identified. 
• Ensure budgeted P&L results are achieved, generate restaurant performance reports and distribute to Vice President of Operations. 
• Maintain succession plan for bench strength of District team, identifying needs and developing backup plans. 
• Recruit, interview, and select management candidates, both from outside and inside the company; keep supervisor aware of all needs. 
• Train and develop all levels of restaurant management personnel, providing succession planning for management and non-management team members in their area. Ensure 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 District’s management turnover. 
• Address all performance-related issues with a structured development plan or 90-day performance plan; follow up on scheduled performance review meetings; keep supervisor informed through  consistent communication and updates. 
• Open new company restaurants according to the the New Restaurant Opening (NRO) guide.  
• Ensure all restaurants comply with company, State, Federal, and local town regulations (child labor, wage and hour, OSHA, EEOC, etc.). 
• Ensure promotions, special merchandising programs and advertising materials are presented in the  restaurants according to company standards and local regulations. Ensure 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.  
• Respond to urgent matters in the restaurants and guide management teams through issues when needed; keep supervisor informed and involved in all issues.
• Primary location based with availability to travel and work remotely as deemed by Company business needs.