District Manager

Pay Rate: $60,000- $80,000 DISTRICT MANAGER Class specifications are intended to present a descriptive list of the range of duties performed by employees in the class. Specifications are not intended to reflect all duties performed within the job. DEFINITION To effectively lead/develop Restaurant General Managers and Assistant Managers towards the attainment of agreed upon goals and profits. Ensures all company objectives are met. Direct conduit between their stores and Home Office. SUPERVISION RECEIVED AND EXERCISED Reports to Director of Operations / Regional Manager Exercises direct Supervision over 2-4 General Managers ESSENTIAL JOB FUNCTIONS Check schedules during the week before they are in effect to insure restaurants are properly staffed and have a solid plan for the week. Review daily numbers each day of work and call each manager to coach and praise on their results. Work lunch and dinner. Ensure that all restaurants are providing Quality Food and Encore Service. Teach and encourage use of systems daily. Perform one RER inspection every quarter to teach people how to effectively run a restaurant. Perform DM Visit checklist on each visit to followup on systems, safety and operational goals. Responsible for training all management personnel. Ensure all restaurants are properly staffed and people are properly trained to do their jobs. Ensure that accurate paperwork is turned into the office weekly and deposits are validated by the bank on time. Provide leadership by engendering excitement, enthusiasm, a positive mental attitude and commitment to company objectives. Create an Encore Environment. Ensure that correct inventory levels are kept and all equipment is maintained in excellent condition. Set an example by maintaining an excellent working knowledge and a high level of proficiency in the performance of all phases of Restaurant Operations. Supervise in accordance with established performance and operating policies as set out in the Operations Manual. Work with and motivate General Managers, Assistant Managers and Shift Managers to perform up to their highest possible level of ability. Review individual performance with each General Manager, Assistant Manager and Shift Manager twice per year and recommend salary adjustments annually as necessary. Develop management skills of all personnel to continue company growth and Unit Manager promotions. Review tests and performance appraisals of all Management Trainees. Participate in training program. Assume responsibility for attaining a favorable variance to standard. Analyze and review Weekly Numbers, P-n-L’s, food variance reports and other support documents, and take appropriate action to maintain company standards. Personally take an inventory at one unit each period. To ensure all units are in compliance with State, Local and Federal guidelines as pertains to Labor Departments, Health Departments and OSHA etc. Communicate effectively with team members, associates, supervisors and others about plans, progress and problems. Recommend and implement, with Marketing Department, Local Store Marketing ideas. Participate in the development of company policies and standards, salary and incentive plans, annual forecast, product research and development, equipment research development, training programs and management development. Recommend General Managers for promotion to Training Managers, District Managers, etc. Responsible for building sales and making a profit. NONESSENTIAL JOB FUNCTIONS Maintain physical condition appropriate to the performance of assigned duties and responsibilities which may include the following: Walking, standing or sitting for extended periods of time. Maintain effective audio-visual discrimination and perception needed for: Making observations, Communicating with others, Reading and writing. EXPERIENCE AND TRAINING GUIDELINES Education High school diploma or equivalent Experience Minimum 3 yr. experience managing people in a restaurant environment Minimum 1 year employment by Zaxby’s ZFI certified OTM ZFI Certified AM and GM Serve Safe Certified WORKING CONDITIONS Office environment; work with computer and office equipment. Restaurant environment; work with advanced kitchen and front-of-house operational equipment; hazardous conditions. Essential job functions may require maintaining physical condition necessary for standing, walking or sitting for prolonged periods of time. DISCLAIMER The preceding job description has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and qualifications required of employees to this job. #J-18808-Ljbffr