District Manager - Restaurant

Position Summary: Lead, motivate, develop, train, and hold accountable a team of managers with responsibility for human resources, financial, operational, and local store marketing for all Company owned and operated Taco John's restaurants by performing the following duties personally or through subordinate supervisors if applicable.

Responsibilities:

Primary:

• Ensures all restaurants deliver outstanding guest service and food quality.
• Ensures the Restaurant Division P & L achieves established budget targets.

Secondary:

• Assures standards of operations are consistent in areas of food quality, customer service, hospitality, facility cleanliness, appeal, and maintenance.
• Creates monthly staffing plans, maintains adequate staffing levels, and adheres to human resource development plans for each restaurant. Maintains certified bench strength.
• Ensure restaurant managers train and develop a guest-oriented restaurant team including focusing on "I Believe" service and the Taco John's Values.
• Visits restaurant to view implementation of marketing/operational strategies for marketing promotions or brand building including local store marketing planning. Ensures each key marketing event is communicated, implemented, and followed by each restaurant.
• Performs one BSA on each restaurant per quarter; completes an action plan to address appraisal and audit deficiencies. Corrects critical deviations immediately.
• Reviews and approves the restaurant manager schedules monthly.
• Coordinates quarterly plans in support of restaurant needs to achieve financial goals (sales, profit). Monitors sales and transaction trends; facilitates local store marketing, attends Co-op meetings, and works directly with TJI Marketing staff.
• Holds a minimum of quarterly manager meetings in addition to attendance at the National Managers' Event.
• Ensures timely and accurate completion of payroll/accounting and administrative paperwork.
• Develops annual sales and profit plan for approval by the Vice President for Operations.
• Assures adherence to human resource standards and policies set forth by the Human Resource Department. Keeps Human Resources Manager for Company Operations apprised of developing problems.
• Conduct Restaurant General Manager, Assistant Manager and Shift Manager training sessions, in conjunction with the Training & Development Department.
• Tracks and calculates (w/Human Resources and Accounting support), all quarterly bonuses.
• Must work a minimum week of 5 days, 50 hours. Views stores during all day parts of operations and works a minimum of two weekend days and two nights per month. If minimum performance standards are not met, financially or operationally, work schedule may require more hours to meet standards and demands of the business.
• Performs unannounced inventory verification at the end of each month.
• Performs all GM and Assistant Manager Orientations and first day of trainings.

Supervisory Responsibilities:

Manages 6 Restaurant General Managers. Is responsible for the overall development, direction, coordination, and evaluation of these employees. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include training employees; planning, assigning, and directing work; appraising performance; rewarding, disciplining, and terminating employees when necessary; addressing complaints and resolving problems.

Knowledge Skills & Abilities:

• Knowledge of restaurant operations, multi-unit management, local health department and general industry business practices.
• Strong analytical skills, able to identify problems, collect data, establish facts, and draw valid conclusions.
• Must possess excellent organizational skills.
• Able to communicate with individuals at all levels of the organization, within the restaurant and outside, while maintaining a professional demeanor.
• Able to rationally solve practical problems and deal with concrete variables.
• Able to speak, read, write, and understand the primary language used by employees, customers, etc.
• Able to read, write and perform basic mathematical calculations and trend analysis.
• Able to plan, project and organize a variety of tasks and functions.

Job Specifications:

Bachelor's degree (BA) from four-year College or university or a minimum five years related experience and/or training; or equivalent combination of education and experience. Five years multi-unit restaurant experience.

Certificates, Licenses, Registrations:

• Valid Driver's License
• NEHA Certification or food safety equivalent
• Certified Manager

Work Environment/Physical Activities:

• Ability to maneuver physically; may be required to occasionally lift and/or move up to 25 pounds.
• Noise level in the work environment is usually moderate.