DISTRICT MANAGER
Reports To: Director of Operations
Summary
The District Manager is responsible for increasing sales and profits through financial management and leadership practices. Provides leadership, direction and support to the Restaurant General Manager with the overall goal of ensuring the effective operation and success of the company. Ensure compliance with Burger King Corporation operational standards, company policies, and federal/state/local laws and ordinances.
ESSENTIAL DUTIES AND RESPONSIBILITIES include, but not limited to the following:
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Assists in the annual preparation of sales projections, expense budgets, and capital expenditure budgets. Coordinate capital and R&M work to be scheduled on a timely basis within budget. Maximizes profits and area by controlling expenses within established budget guidelines. Executes and follows up on the financial results on a period basis. Completes all required financial reports accurately. Review P&L statements and takes corrective action as necessary. Performs all administrative paperwork required.
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Ensure all restaurants meet or exceed BKC and the company’s Operations and Quality Standards. Performs visits of each restaurant on a period basis to ensure each restaurant management staff understands strengths and developmental opportunities. Completes relevant assessments for each restaurant within designated time frame.
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Ensure at least one restaurant in the district is a Training Restaurant with a Restaurant Trainer. They are also responsible for working with the Director of Training and Field Training Manager to ensure all Shift Responsible Personnel are Serve Safe and Foundations Shift Certified.
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Responds immediately to all priority calls and closes out priority calls once the customer complaint or issue has been resolved. Must monitor the call volume for each area and determine if any appropriate discipline action needs to be taken.
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Responsible for management staffing, retention and turnover. Forecasts management staffing needs. Conducts performance development review on restaurant management team. Identifies and evaluates and responds to labor efficiency problems. Ensures all hiring policies are followed and adhered to (i.e., background check, drug testing, etc.).
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Monitors Internal Audit Controls within each restaurant on a frequent basis. Ensures accidents and incidents are reported to Risk Management in a timely manner. Monitors procedures for resolving Health Department violations, ensures compliance with company cash control, and safety and security policy.
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Accurately and consistently documents performance appropriately by using the performance counseling process. Conducts investigations as required for cash control, harassment or any unfair employment practices. Coach’s restaurant management for improved performance. Conduct monthly meetings with management team for the purpose of planning, training and operations review.
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Implement Marketing Programs and maintain awareness of the competition.
Supervisory Scope of Responsibilities
Responsible for overall direction, coordination and evaluation of 5-7 units. Carries out supervisory responsibilities to include interviewing, hiring, and training employees, planning, assigning and directing work; rewarding and discipline employees; addressing complaints and resolving problems. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required.
RESOLVE
It is critical that the candidate has a strong desire to make a positive impact in people’s lives, to pursue excellence and have a passion for the QSR industry.
EDUCATION and/or EXPERIENCE
Preferred bachelor’s degree (B.A.) from four-year College or university; five to seven years related experience and/or training; or equivalent combination of education and/or QSR experience.
COMMUNICATION SKILLS
Ability to demonstrate excellent written and oral communication skills; Ability to listen and to understand other points of view before responding; Ability to influence others to gain commitment; Ability to present information in a clear and concise manner.
MATHEMATICAL SKILLS
Ability to perform Profit and Loss Analysis, Labor Analysis, Inventory Control, Cash Controls, Yields and calculating food costs (theoretical vs. actual)
REASONING ABILITY
To be able to solve problems and deal with a variety of complex issues that is common in the QSR business. Displays willingness to make decisions; exhibits sound and accurate judgment; support and explains reasoning for decisions; includes appropriate people in decision-making process.
LEADERSHIP SKILLS
Must be able to build high performance teams; Ability to coach managers to develop their leadership skill; Fosters the development of a common vision; provides clear direction and priorities; clarifies roles and responsibilities; Displays passion and optimism; Inspires respect and trust; mobilizes others to fulfill the vision; Provides vision and inspiration to peers and subordinates.
COMPUTER SKILLS
Proficient in a variety of technology systems including Microsoft Office (Excel, Word, and Outlook) and ability to learn and adapt to new systems quickly.
LICENSE
Must have a valid driver’s license, and current car insurance with appropriate limits. Must be at least 18 years of age.
TRAVEL/SCHEDULE
Position requires travel to assigned locations. Must be flexible and able to travel 60% of the time. Must be available to work nights and weekends if necessary.
COMPENSATION
Based on appropriate pay band + commensurate with experience+ field incentive bonus based on performance and profitability of the company operations.
BENEFITS
Car allowance, Insurance benefits, Vacation, Cell phone allowance, Laptop, and Gas card
BACKGROUND CHECK
Candidates are required to pass background check and drug test criteria as a condition of promotion or hire to this position unless otherwise prohibited by state law.
WORK ENVIRONMENT
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
EQUIPMENT
Fryers, broilers, flat top grills, walk in freezer, menu boards, computers, cash registers, warmer lights, filtering machines, oven, steam units, holding cabinets, slicers, storage units, soda fountain hook up station, microwave ovens, insulated oven mitts, toasters, cooking utensils, and drive thru communication systems.
ENVIRONMENTAL CONDITIONS
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The employee is subject to inside environmental conditions, protection from weather conditions, but not necessarily from temperature changes.
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The employee is subject to both environmental conditions; work activities occur both inside and outside.
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The employee is subject to extreme cold temperatures below 32 degrees for periods of time.
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The employee is exposed to hazards which includes a variety of physical conditions, such as moving mechanical parts, electrical current, exposure to high heat of chemicals.
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The employee is subject to one or more of the following conditions: fumes, odors, dust, mist, gases or poor ventilation
PHYSICAL DEMANDS:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to stand; use hands to handle or feel; reach with hands and arms and be able to communicate. The employee is frequently required to walk; stoop, kneel, crouch, push and pull. The employee is occasionally required to sit and climb or balance. The employee must regularly lift and /or move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.
