QSR District Manager

The Restaurant District Manager (RDM) is responsible for all aspects of management including People, Operations, and Financial.  The RDM leads a team of 10-14 Restaurant Managers (RM’s).  The RDM leads and develops a team of highly effective and engaged Restaurant Managers (RM’s).  Span may include multiple states and network may include multiple brands.  This position reports directly to the Restaurant Operations Director.
 

• Promotes a guest centric culture that provides excellent customer service in a fast and friendly manner

• Develops and maintains business strategies for traffic, check, and overall revenue growth

• Coaches’ RM’s to implement local store marketing strategies and participate in community activities to promote the business

• Empowers their team to resolve any guest issues in the moment

• Recruits, interviews, selects, hires, and completes onboarding for all RM’s and RMT’s.  Conducts second level interviews for all AGM candidates.  Trains and coaches RM’s and RMT’s to ensure that they are confidently able to perform all job duties

• Conducts annual performance evaluations and provides positive feedback badges in Workday; uses recognition to reinforce positive behaviors and performance

• Implements progressive discipline to address deficiencies in performance or failure to adhere to company policies or regulatory requirements.

• Engages in personal development and inspires their team to do the same

• Cascades all relevant Brand and Company information and communicates with Restaurant Operations Director as required

• Lives our Company values: One Team, Do the Right Thing, Takes Ownership, Play to Win
   

• Operates restaurants at Brand and Company standards, following all company policies and procedures

• Guarantees a safe environment for team members and guests by following all government laws and safety codes, and reports facility issues to maintenance

• Completes reports on all incidents following our 5-minute rule policy

• Ensures product quality, food safety, cleanliness, general safety, and operational standards are met

• Conducts Quick Visits, Cash Audits, and Inventory audits per schedule requirements
   

• Takes ownership for all people, operational, and financial metrics, resulting in profitable restaurants

• Tracks and reports all changes in the business environment including but not limited to traffic patterns, consumer buying habits, economic developments, competitor openings and closings; creates plans to compete in the marketplace

• Monitors and analyzes financial performance of the restaurants and works with the RM’s to create action plans to improve performance

• Conducts root cause analysis and partners with RM’s to implement effective solutions to problems
   

• Minimum of 3-5 years restaurant multi-unit management experience required

• Bachelor’s Degree preferred

• Valid state Driver’s License required

• Proficient in Microsoft Office Suite

• Serv Safe© Manager and Proctor certification preferred

• Excellent communication skills

• Motivates, coaches, and leads their team

• Acts with integrity; keeps commitments 

• Exhibits a sense of urgency

• Leads by example

• Highly organized, ability to juggle multiple initiatives, plan, prioritize work

• Team player who can work well with others or independently

• Work includes long hours, weekends, holidays, travel, and some overnight stays

• Frequently bend, twist at waist, kneel, squat, stand, and walk

• Occasionally climb and descend ladders

• Tolerate extreme cold and hot temperatures and work in and around fryers, ovens, grills, coolers, freezers, sharp objects, and loud noises

• Reach, grasp, and manipulate objects with hands for entire shift, including reaching for objects overhead

• Push, pull, lift, and carry up to 10 lbs. frequently and up to 50+ lb. occasionally, including lifting from ground to overhead

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