District Manager

JOB TITLE: District Manager (DM) REPORTS TO: Senior Vice President (SVP) JOB SUMMARY The District Manager (DM) has overall responsibility for managing daily operations of the restaurant business in order to achieve and maintain high standard of quality, service and cleanliness and ensuring the restaurants desired outcomes i.e., increased sales, profitability, and employee retention. The DM empowers the Restaurant General Managers (RGM) team within their district to oversee the financial controls, operations, people development, customer service and company compliance within the restaurant across all shifts. A DM should be flexible and be able to work the hours necessary for the proper discharge of their duties and/or required by the needs of the business. Responsibilities and Key Activities 1. Leads Operations Excellence (Health & Safety, Loss Control) Demonstrates expert understanding of Operations Excellence Standards (Clean, Safe, Hot and Fresh, Friendly and in a reasonable time frame of guest expectations. Provides operations direction to team in a clear, concise and positive way and coaches others to lead operations. Consistently deliver on standards throughout all day parts by utilising travel paths, cleaning schedules and daily checklists. Complies with legal and company directives. Keeps accurate records. Demonstrates patience and a positive attitude with management team and team members while delegating tasks and giving instructions. Restaurant embraces new platforms through rigorous implementation plan. Management supports new processes and actively coaches transition phase. Ensures that Health and Safety and Food Safety working practices are adhered to at all times across the district. 2. Business Planning & Financial Control Overall financial planning. Delivers GP through control of food costs, waste, employee meals, free food and merchandise. Forecasts monthly profit verses plan and delivers against P&L. Identifies any shortfalls and implements solutions to meet targets. Uses one-to-one business reviews to discuss all aspects of P&L. Shares and implements good practice amongst others. Understands and analyzes retail audit trends, implements recommendation and ensures compliance to cash policy at all times. Restaurant paperwork checked on a daily basis and action discrepancies. Completes weekly stock count and communicates findings to SVP on weekly review meetings. 3. Customer Service - Leads Customer Service Leads by example and motivates teams to deliver a great guest experience at all times. Makes professional impression on customers and team through positive and friendly attitude and proactive interaction to seek feedback on customer experience. Ensures team set up to deliver a great guest experience across all areas. Meets or exceeds speed of service standard through effective application of labor scheduling. Ensures that guest conflict is resolved in a timely, friendly and professional manner in order to achieve a satisfactory outcome. 4. People Management and Team Talent Maintains a supportive environment through regular management meetings, one to one reviews and specific staff events. Provides the team with clear direction and support. Enhances teamwork both within the restaurant and across the area through open and honest communication. Completes annual performance review for management team. Completes Leadership Development Review (LDR) process for the management team. Manages absence and disciplinary issues within the district, seeking specialist advice where necessary. Leads development and implementation of strategies to identify/hire/promote and retain effective team talent; assists Regional Training Manager with management recruitment and selection. Coaches management team members on people leadership skills and management tools for maximum efficiency. Identifies effective team members who are “at‑risk‑of‑departing” and takes appropriate action for retention. Ensures succession plans are in place for the whole team with specific development actions for key individuals; understands the need to continually improve the strength of the team. 5. Sales Building Executes national and local promotions with zero defects. Ensures Managers prepare in advance, motivates the team and supports execution. Continuously aware of competitor activity and understands the impact on day part within own restaurant sales. Offers short and term solution. Implements menu management procedures through dayparts (Breakfast, Lunch, Side Orders, Value for Money Meals day and night offers). Uses current company guidelines to find ways to upsell, ensure clear targets are posted and reviewed. Has reward and recognition schemes in place. Qualifications Demonstrated leadership and development skills with 1 to 4 years of excellent performance standards in a restaurant or retail environment or a comparable work record, preferably in a restaurant or in the retail/hospitality industry. English language proficiency that enables effective communication. Completion of the following internal training workshop or is willing to complete them within the required time frames: Management Training Foundations, Food Safety Level 2 (SERVSAFE). Critical Relationships RGM’s and Restaurant Team SVP (Senior Vice President) HR / Training / Department Heads Head Office Customers Suppliers and Contractors Duties Oversee and manage multiple district locations, ensuring operational efficiency and effectiveness. Develop and implement strategies to drive business growth and achieve sales targets. Monitor and analyze key performance indicators to identify areas for improvement and implement process enhancements. Provide leadership and guidance to district managers and their teams, fostering a culture of high performance and accountability. Collaborate with cross‑functional teams to develop and execute strategic initiatives. Conduct regular performance evaluations and provide coaching and development opportunities to enhance team members' skills. Manage profit and loss for the district, making data‑driven decisions to optimize financial performance. Ensure compliance with company policies, procedures, and regulatory requirements. Skills Strong background in process improvement, with the ability to identify opportunities for operational efficiencies. Proven track record in sales, with the ability to drive revenue growth and meet or exceed targets. Excellent supervisory skills, with the ability to effectively lead and motivate a team. Strategic planning expertise, with the ability to develop and execute plans to achieve business objectives. Business development acumen, with the ability to identify new opportunities for growth and expansion. Proficient in profit loss management, with the ability to analyze financial data and make informed decisions. Project management skills, with the ability to effectively plan, execute, and monitor projects. Strong leadership abilities, with the ability to inspire and influence others towards achieving common goals. Note: This job description is not intended to be all-inclusive. The employee may perform other related duties as negotiated to meet the ongoing needs of the organization. Every day, more than 11 million guests visit BURGER KING restaurants around the world. And they do so because our restaurants are known for serving high‑quality, great‑tasting, and affordable food. Founded in 1954, BURGER KING is the second largest fast food hamburger chain in the world. The original HOME OF THE WHOPPER, our commitment to premium ingredients, signature recipes, and family‑friendly dining experiences is what has defined our brand for more than 50 successful years. #J-18808-Ljbffr