District Manager

Department: Operations

Reports To: Area Director

Summary

The District Manager is responsible for increasing sales and profits through financial management and leadership practices. Provides leadership, direction and support to the Restaurant General Manager with the overall goal of ensuring the effective operation and success of Ghai Management. Ensure compliance with Burger King Corporation operational standards, company policies, and federal/state/local laws and ordinances.

ESSENTIAL DUTIES AND RESPONSIBLITIES include, but not limited to the following:

• Assists in the annual preparation of sales projections, expense budgets, and capital expenditure budgets. Coordinate capital and R&M work to be scheduled on a timely basis within budget. Maximizes profits and area by controlling expenses within established budget guidelines. Executes and follows up on the financial results on a period basis. Completes all required financial reports accurately. Review P&L statements and takes corrective action as necessary. Performs all administrative paperwork required.
• Ensure all restaurants meet or exceed BKC and Ghai Restaurants’ Operations and Quality Standards. Performs visitations of each restaurant on a period basis to ensure each restaurant management staff understands strengths and developmental opportunities. Completes relevant assessments for each restaurant within designated time frame.
• Ensures at least one restaurant in the district is a Training Restaurant with a Restaurant Trainer. Is also responsible for working with the Director of Training and Field Training Manager to ensure all Shift Responsible Personnel are Serve Safe and Foundations Shift Certified.
• Responds immediately to all priority calls and close out priority calls once the customer compliant or issue has been resolved. Must monitor the call volume for each area and determine if any appropriate discipline action needs to be taken.
• Responsible for management staffing, retention and turnover. Forecasts management staffing needs. Conducts performance development review on restaurant management team. Identifies and evaluates and respond to labor efficiency problems. Ensures all hiring policies are followed and adhered to (i.e, background check, drug testing, etc).
• Monitors Internal Audit Controls within each restaurant on a frequent basis. Ensures accidents and incidents are reported to Risk Management in a timely manner. Monitors procedures for resolving Health Department violations, ensures compliance on company cash control, and safety and security policy.
• Accurately and consistently documents performance appropriately by using the performance counseling process. Conducts investigations as required for cash control, harassment or any unfair employment practices. Coach’s restaurant management for improved performance. Conduct monthly meetings with management team for the purpose of planning, training and operations review.
• Implement Marketing Programs and maintain awareness of the competition.

Supervisory Scope of Responsibilities

Responsible for overall direction, coordination and evaluation of 5-7 units. Carries out supervisory responsibilities to include interviewing, hiring, and training employees, planning, assigning and directing work; rewarding and discipline employees; addressing complaints and resolving problems.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required.

RESOLVE

It is critical that the candidate has a strong desire to make a positive impact in people’s lives, to pursue excellence and have a passion for the QSR industry. Ghai Management’s goal is to become the “Best in Class BK Franchise and Employer of Choice”; therefore District Managers must demonstrate success behaviors and at all times.

EDUCATION and/or EXPERIENCE

Preferred Bachelor’s degree (B.A.) from four-year College or university; five to seven years related experience and/or training; or equivalent combination of education and/or QSR experience.

COMMUNICATION SKILLS

Ability to demonstrate excellent written and oral communication skills; Ability to listen and to understand other points of view before responding; Ability to influence others in order to gain commitment; Ability to present information in a clear and concise manner.

MATHEMATICAL SKILLS

Ability to perform Profit and Loss Analysis, Labor Analysis, Inventory Control, Cash Controls, Yields and calculating food costs (theoretical vs. actual ) 

REASONING ABILITY

To be able to solve problems and deal with a variety of complex issues that is common in the QSR business. Displays willingness to make decisions; exhibits sound and accurate judgment; support and explains reasoning for decisions; includes appropriate people in decision-making process;

LEADERSHIP SKILLS

Must be able to build high performance teams; Ability to coach managers to develop their leadership skill; Fosters the development of a common vision; provides clear direction and priorities; clarifies roles and responsibilities; Displays passion and optimism; Inspires respect and trust; mobilizes others to fulfill the vision; Provides vision and inspiration to peers and subordinates.

COMPUTER SKILLS

Proficient in computer based programs systems. Proficient in Excel, Word, and PowerPoint programs as well as the Internet. 

LICENSE

Must have a valid driver’s license, and current car insurance with appropriate limits.

TRAVEL/SCHEDULE

Position requires travel to assigned locations. Must be flexible and able to travel 60% of the time. Must be available to work nights and weekends if necessary.

COMPENSATION

Based on appropriate payband commensurate with experience field incentive bonus based on performance and profitability of the company operations. 

BENEFITS

Car allowance, Insurance benefits, Vacation, Cell phone allowance, Laptop, Remote Access, Gas Card.

BACKGROUND CHECK

Candidates are required to pass background check and drug test criteria as a condition of promotion or hire to this position unless otherwise prohibited by state law.

PHYSICAL DEMANDS

Position required to assist in restaurant operations (prolonged periods of standing, walking and/or assist with food production or service) during critical operational demands.

WORK ENVIRONMENT

The environment within the restaurant may be subject to extreme heat and wet, slippery floors, particularly in the food production area. Extremely care must be exercised to wear appropriate attire such as skid resistant shoes.

Salary range $83,200 - $90,000