District Manager (Tennessee)

POSITION SUMMARY

The District Manager is Accountable for leading and directing restaurant operations leadership of 6-10 restaurants in a defined territory. Directs, leads, and coaches Restaurant General Managers in support of the brand’s strategic plan and company core values. Ensures district meets or exceeds operational standards, and adheres to systems, policies, and procedures. Accountable for the growth and development of Restaurant General Managers and the coaching of unit leadership on guest satisfaction and company standards.

ESSENTIAL FUNCTIONS

May perform any or all of the following duties:

• Leads district restaurant operations in driving same store sales and profitability goals in alignment with the company’s strategic plan. Partners with operations leadership to define budgets and sales goals; aligns with restaurant leadership on execution of such plans.

• Coaches Restaurant General Managers on financial statements; provides guidance and corrective action on labor, food, waste, and other controllable measures on a periodic basis. Provides coaching to Restaurant General Managers on inventory control, and local store marketing, on premise and off premise order production and delivery in support of sales growth and the strategic plan.

• Ensures Restaurant General Managers comply with company policies and procedures on employee safety, food safety, brand standards, cash handling, facility maintenance, staffing levels, Federal, State, and local employment laws, and regulations. Coaches and trains restaurant leadership on standards and redirects, as necessary.

• Accountable for effective leadership development of Restaurant General Managers, Assistant General Managers and Shift Leaders in support of the strategic plan. Responsible for the growth and development of talent within defined territory. Executes performance management processes in support of building a talent pipeline. Partners with Training to ensure operations leadership receives necessary training tools and resources. Responsible for ensuring certified training locations are maintained in defined territory.

• Collaborates with Human Resources to ensure units adhere to federal, state, and local laws and regulations. Ensures employee relations matters are investigated and resolved in a timely fashion. Establishes the company culture in alignment with core values to build management and team member retention.

• Investigates and resolves guest relations matters and concerns, providing coaching for Restaurant General Managers as applicable. Provides training and resources to Restaurant General Managers to ensure complete guest satisfaction.

• Consistently exhibits the actions/behaviors which best demonstrate the company values; performs all other tasks as directed by the company leadership team.

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POSITION QUALIFICATIONS/CORE COMPETENCIES

▪ Five (5) years Restaurant Management Experience; 1 year in a Multi-Unit Leader role or equivalent experience and education.

▪ Bachelor’s degree in marketing, business, or related field preferred or equivalent experience in Restaurant Management.

▪ Must have a Valid Driver’s License and an acceptable DMV report.

▪ Must have reliable transportation with proof of insurance.

▪ Working knowledge of the Microsoft Office suite.

▪ Financial/analytical aptitude including planning, budgeting, scheduling, and P&L management experience.

▪ Strong analytical and organizational skills and have the ability to identify and implement process improvement strategies with positive business results.

▪ Excellent planning and time management skills.

▪ Excellent team building skills.

▪ Solid investigative and problem-solving skills.

▪ Bi-lingual skills are a plus.

▪ Must have strong work ethics and a high level of confidentiality to ensure proper handling of sensitive information.

WORK ENVIRONMENT

▪ Corporate Office fast paced, high volume of activity and a deadline driven environment/ Fast paced environment working with kitchen equipment in tight quarters.

PHYSICAL DEMANDS

▪ Sitting for extended periods of time, using telephone, typing and/or operating a computer

▪ Sitting and/or standing for long periods of time at workstation or in restaurants

▪ Flexibility to work early mornings and evenings, weekends, and irregular hours as Company Operations and Special Events require.

▪ Travel approximately 50%

THE COMPANY RETAINS THE RIGHT TO CHANGE OR ASSIGN OTHER DUTIES TO THIS POSITION AS DEEMED APPROPRIATE WITH OR WITHOUT NOTICE.