The District Manager is responsible for the overall operations of approximately five or more restaurants including

financial performance, staff management, and adhering to operational standards in order to achieve sales and profit

levels while ensuring maximum customer and employee satisfaction. The District Manager has direct accountability for

ensuring General Managers are leading the daily operations of the restaurant and ensuing compliance with company

and brand standards in all areas of operations.

Essential Functions and Job Responsibilities:

• Ensures General Managers are appropriately leading day-to-day operations by tracking restaurant labor and

product costs to meet targets; orders food, paper and supplies, maintains proper inventory levels and controls

waste; follows published procedures for receiving, preparing, holding, packing, and serving products.

• Ensures well-trained and productive staffing levels are maintained to comply with service expectations while not

exceeding set labor targets.

• Maintains exceptional levels of quality, customer service, cleanliness, and other factors that impact the guest

experience.

• Participates and ensures complete and timely execution of corporate and local marketing programs/efforts.

• Monitors profit and loss by following cash control/security procedures, maintaining inventory, managing labor,

reviewing financial reports, and taking appropriate actions.

• Follows all appropriate health code and local jurisdiction food handling requirements, maintains food safety

certifications, and models exemplary food health safety practices to employees. Ensures food quality and 100%

guest satisfaction.

• Ensures a safe working and customer experience environment by facilitating safe work behaviors of the team.

• Maintains fast, accurate service, positive guest relations, and ensures products are consistent with company

quality standards.

• Supports General Managers in recruitment, selection, and hiring to build and retain a great team. Champion’s

recognition and motivation efforts.

• Coaches, mentors, and motivates General Managers to exceed guest expectations and maintain an acceptable

level of performance, which may include documenting and issuing disciplinary action, up to and including

termination of employees. Partners and seeks approval from Human Resources and executive leaders as

appropriate.

• Creates value for shareholders through efficient operations, appropriate cost controls, and profit management.

• Maintains highest level of quality, service, cleanliness, and hospitality by personally spending time interacting with

guests and employees during peak hours and ensuring all menu items are always available.

• Routinely checks, adjusts, and makes minor repairs of restaurant equipment, building and grounds.

• Prepares and submits required reports.

• Prepares, completes, and follows-up on action plans for remodels and new restaurant openings.

• Leads team meetings to communicate relevant operations information.

• Ensures tools and systems are in place to roll out new products, systems, and processes.

• Performs other related duties as assigned.

Management/Supervision

• Responsible for selection and hiring of qualified staff, ensuring an effective onboarding of new employees, and

providing comprehensive training and regular feedback.

• Accomplishes staff results by communicating job expectations; planning, monitoring, and appraising job results;

coaching, counseling, and disciplining employees; developing, coordinating, and enforcing systems, policies,

procedures, and productivity standards.

• Responsible for achieving organizational performance and retention goals, including timely completion of

performance evaluations.

Competency, Skills and Abilities:

• Strong leadership and interpersonal skills.

• Strong written and verbal communication skills.

• Written and verbal proficiency in English.

• Strong conflict resolution skills.

• Ability to prioritize tasks and manage multiple projects.

• Strong analytical, decision making, and problem-solving skills with attention to details.

• Excellent business math skills.

• Proficient use of Microsoft Office Suite – Outlook, Excel, Word, PowerPoint, etc.

• Ability to work independently and with a team.

• Solid ability to learn new technologies and possess the technical aptitude required to understand flow of data

through systems as well as system interaction.

Physical Demands and Work Environment:

• Work environment will be stressful at times, as overall restaurant activities and work levels fluctuate.

• Ability to work a flexible schedule including opening, closing, weekends and holidays.

• Must be at least 21 years of age.

• Must be able to bend, stoop, stretch, stand, and sit for extended periods of time.

• Subject to occasional periods of sitting and exposure to computer screen.

• Ability to perform repetitive motions of wrists, hands, and/or fingers due to extensive computer and cash register

use.

• Subject to moderate to loud noise, especially during peak hours of operation.

• Constant exposure to hot equipment and oil.

• Mental ability to lead others and change processes in a fast-paced work environment.

• Must be able to lift 60 pounds as needed.

• May be exposed to angry or irate customers.

• Ability to travel up to 75% as needed, with some overnight travel required.