District Manager

The District Manager (DM) is responsible for enthusiastically leading and motivating the restaurant leadership team and providing them with the tools, training and follow‑up necessary to achieve maximum performance in each restaurant, to meet the highest levels of guest service, and satisfaction. This position is accountable for maximizing positive guest experiences, sales, and profits within assigned restaurants. Dimensions This position reports to the Director of Operations. The District Manager oversees 5-8 restaurants within an area. Each restaurant has a team of at least two management team members, with the Restaurant Manager reporting directly to the District Manager. Each restaurant’s sales, profits, property and fixed assets are to be maximized to their fullest potential by the District Manager who is to direct and support the Restaurant Manager in all aspects of business management. Key relationships are as follows: Internal External Owner Guests President Community Leaders Director of Operations BKC Representatives Training / Recruiting Leader CAVE’s Support Center Team Primary Accountabilities In addition to following CAVE’s policies and procedures, principle accountabilities are, but are not limited to: People Management: Ensures Burger King Appearance Standards are met at all times. Instructs, trains, coaches and develops the Restaurant Manager to become a highly proficient leader and developer of people Works with the Restaurant Manager team to create an environment of trust in all restaurants where (1) enthusiastic people are recognized and rewarded for achieving organizational and personal goals; (2) all people are treated with dignity and mutual respect regardless of their individual differences; (3) initiative and accountability is encouraged; and (4) open and honest communication is fostered Assists each Restaurant Manager in achieving all goals and objectives required by the Director of Operations Manages area people bank. Works with Trainer/Recruitment Leader and assists the Restaurant Managers with recruitment and retention to ensure succession plan is in place for each role on the Ladder of Success. Participates in the selection of new leadership personnel Ensures training programs are administered to maximize each role on the Ladder of Success Holds periodic meetings with Restaurant Managers for informational, performance, and morale purposes Provides on‑the‑job training and development to each Restaurant Manager when areas for improvement are observed, or as directed by the Director of Operations Provides written performance appraisal of Restaurant Manager and assists with all restaurant team performance reviews Encourages methods of training, developing and motivating Restaurant Managers, Assistant Managers, Hourly Managers and Team Members to provide optimum levels of performance Administrative Management: Ensures that all Company policies and procedures are followed Ensures that all Federal, State and Local laws are in compliance within each restaurant Acts as a liaison between the Restaurant Managers and the Director of Operations to keep restaurants informed on matters of policies, procedures, corporate philosophies and decisions Maximizes sales and profits within each restaurant. Corrects operational deficiencies caused by equipment within certain established financial parameters Trains and coaches Restaurant Managers to administer and control specific expenses Approves and monitors all repair and maintenance expenses Marketing: Assists Restaurant Managers in the implementation and execution of all national or local merchandising promotions Identifies ways to promote sales in local trading area Operations Management: Assists and advises the Restaurant Managers in developing a professional and proficient sales team to provide optimum levels of guest service and satisfaction Monitors daily/weekly operational statistics and reporting trends (e.g. cash flow, revenue, turnaround, etc.) variances and problem situations Ensures restaurants are all operating within Burger King Standards concerning product quality, food/environment safety, sanitation and guest service to maintain operational approval Customer/Employee Satisfaction: Creates and maintains an environment that promotes positive communications, as well as fostering teamwork within the restaurants. Ensures that the restaurants are appropriately staffed to maximize guest service and selling efforts Keeps Director of Operations apprised of employee, customer and operational concerns and issues Administers ongoing performance discussions, coaching and feedback to Restaurant Managers In conjunction with the Restaurant Manager, handles all employee performance issues appropriately and in a timely manner with pertinent, supporting documentation Other: Performs other related duties as assigned or requested. Position Specifications Five years of restaurant management experience Two years of college education or equivalent is a plus The ability to train, guide and lead others The ability to work with a high degree of independence and discretion The ability to work well under pressure and with a heavy workload Good problem‑solving techniques. Good written, verbal, math and interpersonal skills, as well as a command of the English language Knowledge of all pertinent operational standards Good organizational and time‑management skills High knowledge level of equipment Excellent people skills needed to guide and manage direct reports #J-18808-Ljbffr