QUALIFICATIONS

• 3-5 years in a multi-unit role in a quick service restaurant environment or other related experience
• Previous experience includes 2nd level P&L accountability and restaurant management.
• Previous experience with marketing initiatives, particularly in local store marketing

SKILLS & FIT

• Ability to develop and maintain effective relationships with franchisees and internal partners.
• Strong analytical skills along with the ability to manage priorities and multiple projects in a fast paced, dynamic environment.
• Strong problem-solving skills with the ability to see implications and provide creative solutions and recommendations.
• Honesty, integrity, and an ability to maintain a high degree of confidentiality.
• Strong written and verbal communication skills
• Proficient in MS Office
• Strong organizational and time management skills using Outlook, or other scheduling programs.

JOB PURPOSE

The District Manager is the primary liaison between assigned store locations and corporate office. He/she provides leadership and assistance to assigned restaurants to achieve Company/Shareholder objectives. Utilizing their restaurant operations and business experience, the expertise of other functional departments as well as industry specific insights they provide counsel, coaching, assistance, and advice to restaurant owners/operators to positively impact and improve sales, profits, and ensure compliance to standards. The District Manager leads restaurant openings and plays a major role in restaurant set-up as well as restaurant team training. They share responsibility in protecting the restaurant experience and reputation.

DUTIES AND RESPONSIBILITIES

• To role model professionalism while building strong relationships, engaging, coaching and supporting our franchise partners and their teams. Recognizing a franchisee’s success is our success.
• Monitor restaurant operations within their defined areas to ensure consistent achievement and execution of Food Safety, Quality, Service, and Cleanliness standards. Utilize agreed upon processes to accomplish.
• Protect brand equity and value through ensuring consistent restaurant execution and delivery of approved products, procedural compliance, menu compliance, trademark protection and standards.
• Plan and conduct continual improvement of Quality, Service and Cleanliness standards on all day parts, including the monitoring of food product quality. Monitor and ensure total store “Service Excellence” including guest courtesy standards; implement corrective action and follow up as required.
• Determine financial status of each restaurant operation, monitors for progress. Provide advice, counsel, and tools for the betterment of the financial health of the restaurant operation. Establish sales and operating budget for assigned areas.
• Optimize sales goals versus budget and prior year, including the monitoring/execution of National, Cooperative and Local marketing programs. Responsible for working with the Marketing Team and Brand Leader on the development of local store marketing plans. Manage assigned store requirements for new product rollouts/procedures.
• Provide leadership in developing and managing business and marketing objectives through effective partnerships with appropriate departments and vendors.
• Assist restaurants in executing Human Resource and Training plans and programs as required in order that all restaurants stay current in their execution of the programs.
• Conduct restaurant employee training on an as needed basis for restaurant openings and area related training initiatives.
• Effectively and successfully manage restaurant openings in assigned areas.
• Performs other job-related duties as may be assigned or required.