District Manager

The District Manager (DM) is accountable for the performance of the Restaurant Management Teams in the district. The District Manager ensures that each Restaurant Management Team is performing their job responsibilities and meeting expectations in all areas of their job descriptions. The DM drives excellence in day-to-day operations of their assigned restaurants in the market; trains, coaches, supports managers; plans and sets goals; focuses on in-store problem solving/process improvement; sets standards; recognizes and motivates Restaurant Managers and Restaurant Teams.

Total restaurant visitation activities comprise close to 70% of a DM's time. During this time the following should be covered in the restaurant:

• Train and coach General Management and crew to resolve any immediate issues
• Work with the General Management team to create an action plan for specific follow-up
• Work with the General Management team in follow-up on an existing action plan
• Investigate and redirect if consistent issues continue to go unresolved
• Provide any on-the-job training or create training and development plans
• Follow up on financials and people processes

 

Restaurant Store Visits
These should be completed on a regular basis. All feedback should be given to the General Manager and/or management team member on duty and the above steps taken to ensure restaurant operations are to the highest possible standard.

 

1. Night Visits
   Night visits provide additional time in the restaurants for the purpose of evaluating and improving operations, outside normal working hours. It gives the DM an opportunity to give feedback to the restaurant on the evening shift. These should be periodic and unannounced.

 

1. Weekends and Peak Periods
   It is recommended that a DM will work one Saturday and one Sunday a month targeting visitations against weekend traffic. This does not include the night visits which is in addition to the weekend visitations.
   Peak periods in the restaurants give the DM the opportunity to make an impression on the greatest number of customers. Given this, a DM should also target a significant percentage of their visits during peak meal period hours.

 

1. Restaurant Non-Visitation Activities Days
   All days in or out of the restaurant that does not include visitation activities make up the other responsibilities and expectations of how a DM uses his/her time. Much of this time involves direct interaction with restaurant management but is focused on areas other than restaurant assessment. Key responsibilities include business planning, P&L and financial analysis and reviews, and management and development of restaurant management and crew, and administrative tasks as and when required. See below for more detail.

Responsibilities

• Financial Accountability: Maintains full responsibility for financial performance directly impacting area restaurant operations. Oversees the financial performance of his/her team; performs financial analysis of individual restaurants and per district; makes recommendations for improvements.
• Financial Analysis: Analyzes business trends and financial data to assess and improve area performance, both operationally and financially.
• Maintain Culture: In collaboration with HR, the RM needs to support, reinforce, and align decisions with our culture.
• Leadership: Mentors all positions within his/her operational area to ensure a high level of engagement and success. Maintains availability for development of all operational personnel.

• Ensures all employees in the District are trained, motivated and empowered to deliver total guest satisfaction.
• Meet the objectives set by the Regional Manager.
• Evaluates each restaurant’s QSC standards. Provides regular feedback and coaching on improvement; conducts periodic inspections of the restaurant.
• Communicates all customer comments and concerns to the appropriate Restaurant Manager; follows up to ensure they are handled in a timely and effective way.
• Ensures all General Managers and GMITs receive appropriate orientation, training and development opportunities.
• Trains, coaches and provides regular performance feedback (positive and corrective) to motivate and improve the performance of all employees.
• Evaluates overall performance of General Managers and GMITs based on clearly communicated standards and expectations.
• Provides appropriate and effective counseling and/or discipline.
• Provides effective training and follow-up of new products, programs, and changes.
• Actively recruits new General Managers and GMITs; ensures employees are prepared for promotion. Matches the skills and abilities of management to the needs of the restaurants to maximize results.
• Ensures that business and personnel practices are within the law and consistent with company policies and procedures.
• Serves as a role model and sets a positive example for the entire team in all aspects of business and personnel management.
• Upholds company food safety and safety requirements.

Qualifications

• Good communication skills, and strong interpersonal and conflict resolution skills
• Strong ability to train and enforce brand and company standards
• Ability to lead, motivate, and empower managers to higher levels of performance
• Ability and desire to monitor and provide effective coaching to teams on a daily basis, more frequently if needed.
• Exceptional team building capability
• Strong analytical/decision-making skills
• High School Diploma or GED preferred College or university Degree Preferred
• Three to five years of successful, high sales volume, operational management experience in the Quick Service Restaurant industry.
• Demonstrated track record of workplace achievement in the selection, coaching, and development of managerial employees.
• Proven ability to drive customer satisfaction, financial performance and employee satisfaction
• Previous P&L accountability
• Knowledge and skills in staffing with the proven record of results
• Proficient in a variety of technology systems, especially Microsoft Office (Word, Excel, Outlook) and able to adapt to new systems easily
• May be required to lift, carry, push or pull heavy objects up to fifty pounds; kneel, bend or stop, ascend or descend stairs; reach and grasp objects