Restaurant District Manager at Potbelly

Job Title: District Manager

Department/Function: Operations

Location: Field, in District

Reports to: Regional Manager or Regional VP/Director

Job Level: 2/3

Band: Manager/Director

Full-Time/Exempt

Travel Requirements: Frequently

GENERAL DESCRIPTION

Leads and behaves according to Company Values. District Manager provides leadership, coaching, and direction to shops through people development. They will be responsible for up to 10 locations on average, depending on market. They leads to improve shop operations and to maximize long-term sales and profit of each shop. DM will plan and set goals for each shop, monitor progress of goals (Sales, Profits, customer metrics, Turnover, Food Cost) and hold employees accountable for delivering results through coaching. Follows standard Company Operating Procedures with main areas of focus including but not limited to:

FOCUS

People

• Must ensure each shop has a great General Manager.
• Continuously develop and train General Managers to the next level.
• Must develop bench at every level from Shift Leader to District Manager.
• Coach and develop General Managers on: Staffing, Scheduling, Turnover, Employee Satisfaction, Performance Management, Training and Orientation, Communication, Rewards and Recognition and Administration.
• 40% of time must be spent on executing Business Plan and Coaching teams
• Coach General Managers on conducting and implementing performance reviews and development plans.
• Conduct performance reviews and provide continuous feedback and development. Hold team accountable.
• Build strong teams. Identify staffing needs. Participate in recruiting, selecting, development and placement of all Managers and Shift Leaders.
• Knows how to and routinely identify internal talent, source and recruit.
• Educate Shop Management on all appropriate HR policies, labor laws, and safety and security procedures. Ensure compliance at the shop level.
• Hold effective monthly meetings with Shop Management team for goal alignment.
• Act as communication liaison between Company Leadership and Shops.

Customers

• Ensure all GMs hire friendly people and teach them the Company Values.
• Hold team accountable for excellence in product quality, consistency and execution, speed of service, shop cleanliness and maintenance and customer service.
• Analyze, address and improve results of the customer feedback program.
• Audit shops to ensure they meet identified operational standards, food safety standards, and labor laws.

Sales

• Develop the annual business plan for the Market.
• Ensure shops properly execute Local Shop Marketing promotions, and newproductroll-outs
• Foster Positive Energy in the work environment with shop managers to accomplish business results (increasedcustomercounts,increasedsalesandincreasedprofits).
• Hold managers accountable for results of facility standards.
• Accountable for co-developing business plan for each shop. Follow-up on progress towards goal achievement.
• Lead successful new shop openings in market/regions.

Profit

• Must know how to make more money; expert in Labor Costs, Food Costs and Controls.
• Meet financial and operational goals. Provide and implement strategy. Motivate and support shop management team to execute strategies.
• Use all information resources available (e.g., balanced scorecard data, secret shops, turnover reports, P&L) to identify opportunities and threats. Optimize shop potential and adjust business plan tactics accordingly.
• Complete various audits to ensure that shops meet Company standard practices and procedures (i.e., cash, security).

PHYSICAL FUNCTIONS

• Must have the ability/stamina to work a minimum of 50 hours a week.
• Ability to stand/walk for 9-10 hours per day.
• Ability to travel 80-90% in field.
• Will frequently reach, feel, bend, stoop, carry, finely manipulate and key in data.
• Ability to lift up to 10 pounds frequently and up to 50 pounds occasionally.
• Must be able to work in both warm and cool environments, indoors and outdoors.
• Must be able to tolerate higher levels of noise from music, customer and employee traffic.
• Must be able to tolerate potential allergens: peanut products, egg, dairy, gluten, soy, seafood and shellfish.
• Ability to manage several fast-paced, high-volume, customer-focused shops through organization and coordination of schedules, supervision and counseling of employees, problem-solving, maintaining cleanliness, execution of marketing plans and providing great customer service.
• Must have excellent communication skills in English (some markets require Spanish) via writing, telephone, e-mail and in-person.
• Ability to comprehend and communicate in English via verbal and written communication, such that employee can perform his or her job responsibilities.

EXPERIENCE, EDUCATION AND BEHAVIORS

• Must represent The Potbelly Way.
• Adopts the Company Values as their personal values.
• Has excellent communication skills, including active listening and the ability to ask great questions.
• Has a sustained record of leading teams to success.
• Possess an extremely strong work ethic.
• Is educated and is an active learner
• Has the initiative to solve problems and to get things done correctly and on time.
• Has the ability to grow other leaders.
• Has humility and self-confidence.
• Knows how and successfully grows sales/business profitably
• BA/BS preferred.
• At least 5 years of proven leadership experience, managing multiple units preferably within a rapidly growing retail or restaurant organization.
• Proven track record of delivering results in a complex, fast-paced environment.
• Demonstrated leadership capability to build strong teams and to achieve business goals.
• Ability to relocate to other markets, preferred.
• As a requirement of the position, the District Manager must be trained and pass a Food Safety Certification course. Food manager certification is required through a program accredited by the Texas Department of State Health Services (DSHS) or nationally recognized providers such as ServSafe (National Restaurant Association), the National Registry of Food Safety Professionals, or the National Environmental Health Association (Prometric).
• Must have a vehicle to drive, a valid driver’s license with a driving record in good standing
• Must have proof of insurance limits for property damage and bodily injury that are at least $30,000 per person and $60,000 per accident, and $25,000 for property damage.
• Microsoft Office skills.

You are applying to work with a franchisee of Potbelly Corporate. If hired, the franchisee will be your only employer. Franchisees are independent business owners who set own terms of employment, including wage and benefit programs, which can vary between franchisees.