District Manager

District Manager

The District Manager (DM) has overall responsibility for managing daily operations of the restaurant business in order to achieve and maintain high standard of quality, service and cleanliness and ensuring the restaurants desired outcomes i.e., increased sales, profitability, and employee retention. The DM empowers the Restaurant General Managers (RGM) team within their district to oversee the financial controls, operations, people development, customer service and company compliance within the restaurant across all shifts. A DM should be flexible and be able to work the hours necessary for the proper discharge of their duties and / or required by the needs of the business.

Responsibilities and Key Activities

1. Leads Operations Excellence (Health & Safety, Loss Control) :

• Demonstrates expert understanding of Operations Excellence Standards (Clean, Safe, Hot and Fresh, Friendly and in a reasonable time frame of guest expectations.
• Provides operations direction to team in a clear, concise and positive way and coaches others to lead operations. Consistently deliver on standards throughout all day parts by utilising travel paths, cleaning schedules and daily checklists. Complies with legal and company directives. Keeps accurate records.
• Demonstrates patience and a positive attitude with management team and team members while delegating tasks and giving instructions.
• Restaurant embraces new platforms through rigorous implementation plan. Management supports new processes and actively coaches transition phase.
• Ensures that Health and Safety and Food Safety working practices are adhered to at all times across the district.

2. Business Planning Financial Control

3. Customer Service-Leads Customer Service

4. People Management and Team Talent

5. Sales Building

Qualifications

1. Demonstrated leadership and development skills with 1 to 4 years of excellent performance standards in a restaurant or retail environment or a comparable work record, preferably in a restaurant or in the retail / hospitality industry

2. English language proficiency that enables effective communication

3. Completion of the following internal training workshop or is willing to complete them within the required time frames : Management Training Foundations, Food Safety Level 2 (SERVSAFE).

Critical Relationships :

1. RGM's and Restaurant Team

2. SVP (Senior Vice President)

3. HR / Training / Department Heads

4. Head Office

5. Customers

6. Suppliers and Contractors

Duties

Skills

Note : This job description is not intended to be all-inclusive. The employee may perform other related duties as negotiated to meet the ongoing needs of the organization.