What are the responsibilities and job description for the District Manager - Atlanta Region position at KRG Holdings LLC?
District Manager
A KALO District Manager is responsible for overseeing the operations of multiple restaurants within a designated region. Ensuring the profitability, consistent quality, customer service standards met thru the general managers, monitor sales, enforcing company policies, and address operational issues at each location.
Operational Management:
- Monitor sales performance at each restaurant in the district to identify trends and areas for improvement.
- Ensuring compliance with company standards regarding food safety, hygiene, and food quality across all locations.
- Review and analyze financial reports to identify areas of cost reduction and profit maximization.
- Implement new operational strategies and procedures to impact efficiency and customer experience.
Staff Management
- Coaching and developing restaurant general managers to improve leadership skills and performance.
- Oversee hiring processes at individual restaurants to ensure qualified staff are recruited.
- Providing training and development opportunities for all levels of restaurant staff.
- Addressing employee concerns and performance issues within the designated region.
District Level Initiatives:
- Implementing marketing and promotional campaigns to drive sales.
- Review and promoting of high-level service to customers.
- Ensure adherence to all local, state, and federal regulations regarding food safety, labor laws, and safety standards.
- Submitting regular performance reports to senior management regarding all metrics.
- Identify opportunities for cost savings and operational improvements across the designated region.
- Collaborating with other departments to support district goals.
Key Skills for District Manager:
- Strong leadership and communication skills
- Analytical and problem-solving abilities.
- Financial management expertise.
- Excellent customer service orientation.
- Ability to manage multiple locations and priorities.
- Knowledge of restaurant operations and industry standards.
- Technologically advanced.
- Presentation and public speaking skills.
Measurables:
- Cost of goods sold: Subject to change based on pricing and menu mix. Current goal of 25%
- Labor: Subject to change. Current goal of 18% hourly.
- Transactions year over year: Goal of 5% increase minimum.
- Sales year over year: Goal of 3% increase minimum.
- Company retention: Goal of under 80% turnover.
- Customer satisfaction: 95% overall with a minimum of 100 evaluations per year.
- Team development: Core 4 certification and serve safe completion for designated region. General manager training and development.
