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District Manager

2 months ago

Indianapolis, United States HireUp Talent Full time
Job DescriptionJob DescriptionSalary: Base comp starts at $70K plus bonus

HireUp Talent is partnering with one of our hospitality restaurant clients for several District Manager openings in Toledo, Indianapolis and Detroit. This is a role that requires travel to restaurants within the DM's assigned territory. 

 

A District Manager is responsible for supervising restaurant managers and overseeing the operations of a district as well as providing excellent Guest service, preparing high quality food and maintaining a clean work environment.  The District Manager ensures maximum sales and profitability through sales activities, Guest service, cost controls, marketing programs and people management. 

 

POSITION ACCOUNTABILITIES:


Sales and Profits

  1. Meets budgeted sales and controllable costs targets
  2. Partners with General Managers to develop sales building strategies to increase restaurant profitability
  3. Works with restaurant managers to develop plans for controlling all aspects of P&Ls at a restaurant level and provides guidance on troubleshooting restaurant level issues.
  4. Develops (with Company Operations Director) and executes a district-wide local store marketing plan in response to market conditions such as competitor pricing and other competitor activities
  5. Responds to competitor activities aimed at diverting restaurant business
  6. Develops and executes plans to improve sales and profits
  7. Analyzes the P&L and other tools to develop appropriate plans to resolve unfavorable trends in controllables, QSC, sales and profits


Guests (Guest & Restaurant Operations)

  1. Works with managers to train employees on responding to Guest complaints and providing a high level of Guest service while meeting Guest service times and company targets
  2. Reviews Guest feedback metrics and works with Managers to increase Guest satisfaction
  3. Sets district budget goals monthly and meets regularly with their team to discuss current budget trends, communicating any variances to Company Operations Director
  4. Works with General Managers to identify, evaluate and respond appropriately to labor efficiency problems, cash/security issues, and health department inspections
  5. Ensures that company standards for product quality and product safety are consistently met and oversees execution of restaurant cleaning plans, maintenance plans and operational checklists
  6. Monitors and verifies inventory levels to ensure product availability; orders products, and receives inventory and stores products as required
  7. Accurately maintains company records
  8. Implements safety guidelines and practices, ensuring that they are followed through at all levels in the restaurant
  9. Maintains, modifies as necessary, and utilizes restaurant systems to provide consistent operations and Guest satisfaction


People Management

  1. Determines management staffing requirements and creates a pool of talent for bench strength
  2. Ensures restaurant personnel are trained to execute products to company standards (Quality, Service and Cleanliness) and ensure the use of restaurant “systems” for QSC and cost controls
  3. Trains managers to identify problems and develop alternative solutions
  4. Trains and develops managers on running effective shifts, coaching and developing their employees and creating engagement within the restaurant and market
  5. Reviews trends in turnover and meets turnover goals
  6. Understands and complies with employment laws and administrative requirements and ensures that the managers are in compliance
  7. Works with managers on performance concerns and manages the employee complaint and resolution process, addressing escalated issues as required
  8. Conducts managers’ meetings regularly to discuss key business priorities
  9. Provides feedback regularly to managers on their performance and annually, completes the performance review process


Performs other related duties, tasks and special projects as required


EMPLOYMENT STANDARDS

 

Education & Licensing

  • High school diploma or general education degree (GED) required; college degree preferred.
  • Food Safety certified
  • Valid Driver’s License

 

Experience

  • Previous District Manager/Multi-Unit Operator experience preferred, at least two years of General Manager Experience with direct P & L accountability required for entry level District Manager role. At least 2 – 3 years of District Manager/Multi-Unit Operator experience required for the District Manager II and Sr. District Manager position.
  • Microsoft Office and general system experience required

 

Essential Physical Requirements:

  • Ability to travel regularly throughout the market
  • Ability to regularly stand for extended periods of time, talk, see, and hear.
  • Ability to read, analyze and interpret written information such as procedure manuals, Company communications or governmental regulations.
  • Ability to perform intermediate math functions.
  • Ability to occasionally lift and/or move up to 50 pounds.
  • Ability to work in a normal restaurant environment where the noise level is usually moderate and occasionally be exposed to outside weather conditions. 
  • Ability to tolerate frequent exposure to smoke, steam, high temperatures, humidity and extreme cold. There is also frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items.
  • Ability to work flexible schedules and extended hours may be required to meet deadlines, handle unusual workloads or to accomplish organizational priorities