District Manager

Job Description

Job Description

DISTRICT MANAGER

Position             Reports To        Supervises

District Manager

Job Type:  Full-Time

FLSA status:   Director of Operations             General Managers & GMITs

About this Role and Expectations:

We expect our District Managers to be energetic restaurant operators capable of leading a team and facilitating the growth of our business. You must be a go-getter that has a positive attitude and is organized, creative, as well as able to adapt to change quickly.  You must be able not only to give directions but also take direction. You must also have an established track record of exceeding not only company expectations but also guest expectations.

As District Manager, you will oversee the day-to-day restaurant operations for a group of restaurants (typically 10 units).  You will also develop and implement strategies to assist your designated district in meeting its goals and supporting overall business objectives. You will be the operational bridge between us and the restaurant management team,

The District Manager is accountable for the performance of the restaurant management teams (General Managers, GMITs and Shift Leaders) 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.

Essential Functions:

The essential functions of the District Manager position are denoted below in the following key areas:

TOTAL CUSTOMER SATISFACTION

Ensures each restaurant management team consistently provides a quality product and customer service experience that delivers total Guest satisfaction.

•             All activities and decisions are completely focused on and driven by the Guest.

•             Ensures all employees are trained, motivated and empowered to deliver total Guest satisfaction. Provides training, coaching and feedback in any deficient areas.

•             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 management team member; follows up to ensure they are handled in a timely and effective way.

DISTRICT MANAGER:

TRAINING AND DEVELOPMENT

Continuously works to improve the skills, knowledge and morale of General Managers and GMITs. Works through the General Manager and GMIT to ensure all employees receive the necessary training to perform their duties.

•             Treats employees with dignity and respect; creates an environment where the entire team does the same.

•             Ensures all General Managers and GMITs receive appropriate orientation, training and development opportunities.

•             Utilizes the appropriate General Manager to facilitate the training of new General Managers (GMITs).

•             Seeks development and growth opportunities for personal improvement.

•             Ensures all Restaurant Management Teams are hiring, training and developing all their employees to maximize performance in the restaurant.

•             Trains, coaches and provides regular performance feedback (positive and corrective) to motivate and improve the performance of all restaurant management team members.

•             Evaluates overall performance of General Managers and GMITs based on clearly communicated standards and expectations.

•             Communicates and supports company goals, decisions and directives; follow-ups to ensure understanding.

•             Makes tough decisions regarding all performance issues; confronts poor performance. Holds General Manager and GMITs accountable for results.

•             Provides appropriate and effective counseling and/or discipline. Maintains proper documentation for all disciplinary situations.

•             Makes a continuous effort to maintain a fun and enjoyable working experience at Carl’s Jr.

DISTRICT MANAGER:

•             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.

•             Utilizes effective leadership skills to maximize the performance of the Restaurant Management Teams.

EFFECTIVE BUSINESS MANAGEMENT: They are responsible to following CKE Marketing strategies but also building sales in their district Maximizes financial performance and profit.

•             Develops and executes a business plan (key elements include fiscal responsibilities, manpower planning and local restaurant marketing) for district results.

•             Hold General Managers and GMITs accountable for their business plans.

•             Analyzes business performance; initiates appropriate corrective actions when deviations occur from financial expectations.

•             Models and encourages the use of available systems, procedures, technology and support departments to meet business objectives.

•             Supports company-wide marketing programs; evaluates local restaurant marketing strategies developed by the General Manager or GMIT.

•             Utilizes effective time management, organization, planning, communication, delegation and follow up to achieve results.

•             Takes calculated business risks to achieve specific results.

•             Knows the market, customer demographics, competitive activities and intrusions.

•             Identifies potential new sites for new restaurants.

DISTRICT MANAGER:

•             Appropriately handles all interpersonal contacts in a positive and professional manner (i.e., vendors, regional and corporate personnel).

•             Improves district performance by focusing on the individual development of the General Manager and GMIT and utilizing all company assessment tools.

APPROPRIATE AND FAIR BUSINESS PRACTICES

Ensures that business and personnel practices are within the law and consistent with Carl’s Jr. 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.

•             Holds employees and self accountable for the methods and processes used to achieve results.

•             Ensures the compliance with equal opportunity employment, non-discrimination and ADA (Americans with Disabilities Act) laws.

•             Monitors procedures to ensure the safety and security of all employees, guests and company assets (building, cash, equipment and supplies).

•             Upholds company food safety, food handling and sanitation requirements, to ensure the health and safety of our guests and employees.

•             Upholds labor law compliance (based on local, state and federal laws).

CARL’S JR. SHARED VALUES

Models and encourages Carl’s Jr. shared values.

•             Is completely focused on and driven by the customer.

•             Minimizes bureaucracy and is willing to take risks.

DISTRICT MANAGER:

•             Is of high personal integrity and treats all employees with honesty, respect and dignity.

•             Establishes an environment of trust to ensure honest, open and direct communication and provides a process that works up, down and across the organization.

•             Is performance oriented and driven; clearly communicates performance expectations, measures performance results, recognizes and rewards good performance and is intolerant of poor performance.

Requirements:

EDUCATION

Associate’s or bachelor’s degree (business administration, restaurant management, or finance preferable).   High school diploma or equivalent is required. Excellent verbal and written communication skills; is capable of communicating effectively with senior management, guests and co-workers; bi-lingual skills a plus.

EXPERIENCE

5-7+ years in restaurant management positions in a similar role as District Manager or Regional Manager (preferably multi-unit restaurant experience including full-service, fast food or convenience).

Must be 18 years of age (or older per applicable law)

LICENSE

Must have a valid driver’s license and a good driving record. Must have effective vehicle insurance.

ACCESSIBILITY

Must have a telephone or other reliable method of communicating with all employees. Must be accessible 24 hours a day, 7 days a week. Maintains an open door policy with all employees.

HOURS

Work schedule is designated (scheduled) by the Director of Operations.