District Manager

District Manager Job Description


JOB SUMMARY
District Managers will be responsible for effectively leading General Managers and management teams to provide exceptional customer service and attain sales and profit goals, working within the framework of company values and policies.

RESPONSIBILITIES
1. Build a culture of People First through engagement, recognition, and living the company values. Ensure a bench of top performers by effectively executing training and development programs, implementing robust succession plans, and fostering a culture of continuous learning and professional growth within the team.
2. Drive sales and profit performance by providing support and operational expertise, creating a strategic calendar aligned with period and quarterly goals to maximize time and show progress, connecting with restaurants to discuss daily business performance conversations, teaching and coaching on expectations.
3. Increase sales by teaching and coaching teams to provide outstanding food safety, product quality, friendliness, cleanliness, accuracy, and speed of service – measure by conducting CMX audits on each restaurant per required timelines by brand.
4. Ensure that restaurants are properly staffed at all levels with high-quality, well-trained, friendly teams. At the same time, actively recruit and hire for management vacancies while also building and maintaining a robust talent bench to support future growth. Ensuring schedules are written to hit labor targets without sacrificing customer service.
5. Attain Annual Operating Plan by conducting monthly business reviews to ensure profitability. Focusing on P&L analysis, scorecards, food and labor attainment of restaurants using proactive data insights, reviewing weekly, period and quarterly financials/KPIs ensuring controls are in place and reported numbers are accurate. Communicate effectively regarding manager performance, action plans, progress, and opportunities. Hold outliers accountable to defined goals for continued improvement.
6. Provide situational leadership by engendering excitement, enthusiasm, a positive mental attitude, and commitment to company objectives. Set an example by maintaining an excellent working knowledge and a high level of proficiency in the performance of all phases of restaurant operations.
7. Ensure all marketing plans are executed, including proper installation of marketing materials and menu elements, in-store and online. Schedule and lead all new product training.
8. Audit inventory at each restaurant per brand requirements. Ensure that correct inventory levels are kept, and all equipment is maintained in excellent condition through the use of approved vendors.

EDUCATION QUALIFICATIONS
Minimum: High School Diploma or equivalent required
Preferred: 2-Year Degree preferred

EXPERIENCE QUALIFICATIONS
Minimum: 6+ years of experience with any combination of restaurant management operations experience and education. Certified in any provincial or local food and/or alcohol handling where required. Preferred: Leadership experience within a corporate structure, at least 2 years as General Manager, experience in multi-unit restaurant environment, and experience working in a growth organization.

REQUIRED KNOWLEDGE, SKILLS, AND ABILITIES
• Demonstrates ability to develop and execute strategic planning, organization and financial acumen that drives business growth and profitability across multiple locations.
• Experience in leading and developing high-performing teams, including building a strong talent management and bench planning strategy. Creating a talent pipeline, attracting, and retaining top talent, and fostering a culture of accountability and high performance.
• Excellent communication with effective messaging and interpersonal skills, having the ability to influence and interact effectively with all levels of the organization, external partners, and customers.
• Strong knowledge of local, state, and federal regulations related to food safety, labor laws, and licensing. Alcohol compliance for relevant brands.
• Experience in driving operational excellence, customer service, and continuous improvement, including developing and implementing best practices, standard operating procedures, and performance metrics.
• Advanced strategic problem-solving skills and the ability to make decisions quickly in a fast paced and dynamic environment.
• Strong organizational and time-management skills, detail-oriented and proactive, with the ability to manage multiple tasks simultaneously and prioritize effectively.
• Proficiency in a range of technology applications, including restaurant management software, and Microsoft suite: Outlook, Excell, and PowerPoint.
• Flexibility to work all shifts including evenings, weekends, and holidays, and to travel as needed to support business needs.
• Ability to perform all functions at the restaurant level, including long periods of walking, standing on hard surfaces, bending, stooping, twisting, lifting products and supplies weighing 45 pounds.
• The repetitive use of hands and arms to reach for, grasp, and manipulate objects is required. Finger dexterity is required for cash register and computer use. Tolerate constant exposure to cold and hot restaurant equipment. Tolerate moderate to loud noise throughout the day.

DIRECT REPORTS: General Manager

TRAVEL REQUIRED: Valid Driver's License and ability to drive to locations per brand requirements. Must be able to spend at least 75% of their time working in their assigned restaurants in the North Atlanta, GA area.

Salary: $80,000 - $100,000 per year
The salary range above represents the low and high end of the salary range for this position. Actual placement within this range will vary based on various factors including but not limited to experience, education, training, and location.

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