District Manager

District Managers are responsible for the profitability and service of 4-8 Franchise Restaurant operations. This multi‑unit management role leads through team management, budget compliance, productivity, training and development. Primary Responsibilities Predictably executes strategy and meets goals with little management oversight and great personal accountably for performance. Achieves revenue targets and budgeted cost margins in all assigned locations. Participates in the development of the annual budgets for the properties to manage by. Ensures targeted goals, by continuous planning and monitoring the control of labor, waste, inventory, equipment and supplies. Maintains superior organizational skills and provides detailed assistance with administrative functions including, but not limited to, invoices, cash, disciplinary procedures, transfers, complaints, insurance, handbooks, operations manuals, and other areas of sensitive or extremely complex nature. Participates in the development of policy and the enforcement of that policy in the restaurants. Communicates information clearly and consistently with restaurant management, Director of Operations, Support Team and corporate management personnel. Maintains a close and professional business relationship with all internal customers and external vendors ensuring their satisfaction. Skilled with interviewing, recruiting and retaining qualified management candidates to facilitate smooth operations. Knowledge in all phases of restaurant operations, from corporate and company levels. Must remain updated and adaptable to constant change. Motivates and develops the skills of managers and crews in the operation by setting the pace and instilling confidence to accomplish the company’s goals. Is accountable for the actions of all management personnel and crew members in each of their restaurants. Facilitate counseling, training, disciplinary action and problem resolution with management and crew members and communicate this information to the Director of Operations and Human Resources. Perform other tasks and functions as required due to business needs or directives even though not specifically detailed in the job description or those related to your position, but which are important to the success of the company and maintaining Franchisor standards. Position Type / Expected Hours of Work This is a full‑time, exempt status position requiring individuals to work a variable schedule including evenings, weekends and holidays; and typically, 50‑55 hours a week. It may require long hours and during peak seasons and / or depending on business needs. Times and shifts will be determined by the business needs of the Company. Travel Travel extends to the areas of store locations, occurring primarily during restaurant operating hours, although some out‑of‑area travel may be expected. Physical and Cognitive Demands Communications skills are utilized a significant amount of the time when interacting with customers and fellow team members. The average day can involve approximately 40% standing, 30% walking, 20% kneeling/squatting/bending and 10% sitting. These may be done on concrete floor with carpet or tile covering. An employee may remain on their feet the entire shift. Pushing and pulling of carts with food and supplies is required with weight in excess of 50 lbs. Food and beverage items will be prepared, lifted, carried, and served or stored. These items and foods may consist of cases of food products or trays of food products, ranging from 2 lbs. to 40 lbs. Lifting is approximately 15% of the job requirement. During preparation, serving or storage of food and beverages repetitive bending, squatting or kneeling is encountered as well as during cleanup of the kitchen/dining area and. Constant reaching and repetitive use of hands and arms is required in preparing and serving of food. (This may comprise of 50% or more of the job) Mathematical skills, including basic math, are used often when handling money. Some duties may require repetitive use of computer keyboards, register screens, calculators, “Teller‑Mate” machines, as well as handwritten records or reports. The use of these may comprise up to 50% of the job. Being present for scheduled work is an essential function of the job. Required Education and Experience Minimum of a High School Diploma, GED or relevant field training Minimum of 3+ years assuming Profit & Loss Responsibility with demonstrated improvement success Preferred Minimum of a High School Diploma or GED Minimum of 5+ years assuming Profit & Loss Responsibility with demonstrated improvement success Food & Beverage Industry Multi‑Unit and/or Business Line Management Additional Eligibility Qualifications Certifications, Licenses, Registrations: Successful completion of Restaurant Manager Training, ServSafe Certifications, Valid driver’s license and acceptable motor vehicle record Ability to successfully pass a drug and background screening #J-18808-Ljbffr