Restaurant District Manager

POSITIONSUMMARY: A Restaurant District Manager is the top-levelsupervisor/manager for region/districted of restaurants and has full profit andloss (P&L) responsibilities for these units. As a District Manager, anessential part of your job is to complete all administrative tasks bothaccurately and on time. Visits restaurants regularly on an announced andunannounced basis to conduct evaluations for ensuring operational compliancewith, and not limited to: facilities andstaff appearance, food quality/preparation/safety/portion control, inventorymanagement, proper staff training, employee and guest safety, labor scheduling,and employee relations. Develops, grooms and readies high potential GeneralManagers for position advancement: provides one-on-one training, role modeling, developmental jobassignments, and guided self-study materials. Oversees and facilitates thedevelopment of Assistant Managers and Shift Leaders. Abilityto plan work assignments, juggle competing demands and work under pressure offrequent and tight deadlines. The Restaurant District Manager reports to the Director of Operations. TheDistrict Manager typically manages up to 10 restaurants Essential Duties and Responsibilities (Other duties may be assigned): Manage restaurant P&L by tracking expenses vs. annual budget, analyzing variances and initiating corrective actions for assigned restaurants Plan, schedule, manage, lead and direct all restaurant operations for assigned restaurants. Achieve restaurant budget targets on a monthly, quarterly and annual basis for assigned restaurants. Promote and reinforce a guest-first mindset, ensuring teams consistently follow operational and service standards to deliver exceptional, consistent experiences for every customer. Demonstrates Fun, Integrity, Balance, Empowerment, and Respect at all times for internal and external customers. Teach, Coach and Role model the standards of excellence and leadership. Ensures operating systems are consistently applied in all area restaurants. Direct and coach General Managers to ensure store profitability. Develop and maintain a positive learning environment, and supportive training culture. Evaluate General Manager Performance. Coach GM’s on management performance evaluations. Provide performance feedback to General Managers. Develop bench strength to ensure internal promotions occur and staffing requirements are met. Maintain appropriate staffing levels through recruitment and selection for assigned restaurants. Lead and manage the marketing and promotions for area and company. Provide feedback to corporate offices on Customer and Community issues. Assist in New Restaurant Openings when needed. Ensure financial accountability amongst team to achieve great financial results. Maintain a safe work environment and adhere to all safety standards. Ensure proper cash handling policies and procedures are being executed as outlined in the cash handling policy for assigned restaurants. Ensure compliance with all labor laws, policies and procedures and address any violations immediately. Perform other duties and responsibilities as required or requested by management. SUPERVISORY RESPONSIBILITIES: Oversees Restaurant GeneralManager and Assistant Managers in the restaurant and is responsible for theoverall direction, coordination, and evaluation of the restaurant. The RestaurantDistrict Manager leads and supervises direct reports to comply with theorganization's policies and procedures, applicable laws and regulations.Supervisory responsibilities include interviewing, hiring, and trainingemployees; planning, assigning, and directing work; ensuring meal and restperiods are provided; appraising performance; rewarding and discipliningemployees; addressing complaints; and resolving problems. QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essentialduty satisfactorily. The requirements listed below are representative of theknowledge, skill, and/or ability required. El Super is an Equal OpportunityEmployer. Reasonable accommodations may be made as needed to enable individualswith disabilities to perform the essential functions. 5 to 7 year year’s restaurant general management experience in a quick-service or fast casual restaurant or related experience. 2 to 5 years in multi-unit restaurant/retail management experience. ServSafe™ certified. Leadership skills with the ability to coach and mentor team members. Guest-focused approach to business. Demonstrates good judgment, integrity, trust, ethics and values. Excellent team-development skills and results. Strong statistical and analytical knowledge Clear oral and written communication skills. (Bi-lingual English and Spanish a Plus) Good understanding and ease with Microsoft Office and Touch-screen POS/Inventory systems. HS diploma required; Bachelor’s Degree in Business or Restaurant/HospitalityManagement preferred. Must be available to work a flexible schedule to include evenings, weekend shifts, and holidays. Must have reliable transportation. Strong communication skills (written and verbal). Ability to use discretion and provide direction to the team. Must thrive in a fast-paced environment. Must have strong work ethic, trust, integrity and accountability. Exceptional time management and organizational skills. Ability to provide exceptional guest service that exceeds expectations. Ability to exercise independent judgment. Detail and action oriented. Must be able to follow all safety, health and sanitation procedures. Must be able to successfully pass background and drug test. Must have a valid driver’s license and insurance COMPENSATION: The salary range for this position is$74,984.00 to $87,062.00. The actual starting pay will be determined by anumber of qualifications; including, experience and relevant skills. Our company provides equal employment opportunities (EEO) toall employees and applicants for employment without regard to race, color,religion, sex, national origin, age, disability, or genetics. #J-18808-Ljbffr El Super