District Manager

The District Manager is the leader in the district; providing overall leadership and direct supervision of approximately 3- 5 Bandana's Bar-B-Q restaurants to ensure that our, Mission, Motto, and Basic Principals are being delivered. Keeping company standards and policies in mind the District Manager assists the General Managers in the district by helping them to improve performance in the restaurants by setting goals and developing plans to achieve these goals. The District Manager ensures that all restaurants are properly staffed and trained and plays a critical role in recognizing and motivating General Managers and their management staff.

RESPONSIBILITIES

• Lead the General Manager (GM) leadership team to support and enable the growth goals for the company.
• Ensure that each GM upholds the standards, while enhancing Guest and Team Member experience, as well as profitability.
• Translate the overall business strategy into day-to-day execution, providing coaching and feedback to the GMs.
• Oversight of the planning, preparation and performance analysis of all restaurant P & L's in the assigned area of responsibility.
• Build organizational talent by promoting the development of internal leaders, as well as championing the identification and attraction of high potential external candidates.
• Cultivate a culture of high performance and accountability .Identify objectives and systems to improve consistency and synergy throughout our restaurants.
• Supports training initiatives for all management & hourly level team members; validates trainee management & position skills / knowledge; certifies training restaurants and develops criteria for training compliance.

ESSENTIAL DUTIES AND RESPONSIBILITIES:
1. Guest Satisfaction:

Is responsible for coaching and developing each General Manager in the district to ensure guest satisfaction. Seeks ways to improve each restaurant's operations; works with the General Manager to ensure quality products, restaurant cleanliness, and service that exceeds guests' expectations. Spends time with guests and makes decisions based on guest needs; monitors NCR Surveys; assists General Managers in establishing restaurant specific action plans to resolve guests' concerns; role models guest service behavior.

2. Profitability:

Analyzes sales, labor, inventory and controllables on a continual basis and coaches General Managers to take specific corrective action to meet or achieve margin and sales growth targets. Utilizes available reports to identify opportunities for each restaurant in the district: encourages a top-line orientation through operational focus and utilization of company systems and programs; ensures that correct operational procedures are followed at all times; audits restaurant administrative paper work to ensure all monies are accounted for.

1. Customer Service/Sales Building:

Establishes plans to visits stores daily/weekly that involves setting priorities, managing details and carrying out effective coaching visits and providing recognition; working lunch, dinner, late night and weekend. Drives customer-focused culture by serving as a role model in resolving serious customer issues and training managers to meet or exceed customer service standards. Coaches, drive excellence, recognize and hold their team accountable. Ensures that food safety standards are met in each restaurant supervised through direct observation as well as follow up on food safety audit results. Ensures that their management teams are properly trained through Servsafe, or State approved equivalence.

1. Coaching/Training :

Is responsible for developing General Managers for operational excellence; provides annual performance reviews for General Managers and helps develop goals and action plans for the General Manager's development; rolls-out new company policies, programs, procedures and systems to management and ensures they are properly implemented; helps all assisting managers with self-development programs; seeks out and assists managers with identifying internal promotes by assisting with development plans and timelines, provides all management with recognition for proper performance; monitors training programs (PeopleMatter) at the restaurant level to ensure quality training and development of hourly employees.

1. Staffing:

Identifies and develops a pipeline of talent through effective succession planning tools and best practices. Executes the Performance Management process consistently to ensure employees are set up for success and held accountable.

1. Employee Relations:

Is responsible for ensuring resolution of all restaurant-level employee relations activities; provides needed employee relations assistance to the General Manager; is proactive in addressing employee relations needs in the district; supports the General Manager in the execution of company policies, practices and programs; manages the company culture in the district and resolves any disputes between managers.

1. Managing Restaurant Assets:

Works with the General Managers in the district to resolve chronic Repair and Maintenance issues; determines causes of excessive repair and maintenance issues and addresses them with the Facilities Technician; coordinates district maintenance and repairs.

• Typing/computer keyboard
• Utilize computer software (specified above)
• Retrieve and compile information
• Maintain records/logs
• Verify data and information
• Organize and prioritize information/tasks
• Operate office equipment
• Verbal communication
• Written communication
• Public speaking/group presentations
• Research, analyze and interpret information
• Investigate, evaluate, recommend action
• Leadership and supervisory, managing people
• Basic mathematical concepts (e.g. add, subtract)