District Manager chez Bandana's BBQ

Description

BANDANA’S BAR-B-Q

DISTRICT MANAGER

We are growing and looking to add to our team!

The District Manager is the leader in the district; providing overall leadership and direct supervision of approximately 3- 5 Bandana’s Bar-B-Q restaurants to ensure that our, Mission,

Motto, and Basic Principals are being delivered. Keeping company standards and policies in mind the District Manager assists the General Managers in the district by helping them to improve performance in the restaurants by setting goals and developing plans to achieve these goals. The District Manager ensures that all restaurants are properly staffed and trained and plays a critical role in recognizing and motivating General Managers and their management staff.

RESPONSIBILITIES

• Lead the General Manager (GM) leadership team to support and enable the growth goals for the company.
• Ensure that each GM upholds the standards, while enhancing Guest and Team Member experience, as well as profitability.
• Translate the overall business strategy into day-to-day execution, providing coaching and feedback to the GMs.
• Oversight of the planning, preparation, and performance analysis of all restaurant P & L's in the assigned area of responsibility.
• Build organizational talent by promoting the development of internal leaders, as well as championing the identification and attraction of high potential external candidates.
• Cultivate a culture of high performance and accountability. Identify objectives and systems to improve consistency and synergy throughout our restaurants.
• Supports training initiatives for all management & hourly level team members; validates trainee management & position skills / knowledge; certifies training restaurants and develops criteria for training compliance.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

1. Guest Satisfaction:

Is responsible for coaching and developing each General Manager in the district to ensure guest satisfaction. Seeks ways to improve each restaurant’s operations; works with the General

Manager to ensure quality products, restaurant cleanliness, and service that exceeds guests’ expectations. Spends time with guests and makes decisions based on guest needs; monitors NCR

Surveys; assists General Managers in establishing restaurant specific action plans to resolve guests’ concerns; role models guest service behavior.

2. Profitability:

Analyzes sales, labor, inventory and controllables on a continual basis and coaches General

Managers to take specific corrective action to meet or achieve margin and sales growth targets.

Utilizes available reports to identify opportunities for each restaurant in the district encourages a top-line orientation through operational focus and utilization of company systems and programs; ensures that correct operational procedures are always followed; audits restaurant administrative paperwork to ensure all monies are accounted for.

3. Customer Service/Sales Building:

Establishes plans to visits stores daily/weekly that involves setting priorities, managing details, and carrying out effective coaching visits and providing recognition, working lunch, dinner, late night, and weekend. Drives customer-focused culture by serving as a role model in resolving serious customer issues and training managers to meet or exceed customer service standards.

Coaches, drive excellence, recognize and hold their team accountable. Ensures that food safety standards are met in each restaurant supervised through direct observation as well as follow up on food safety audit results. Ensures that their management teams are properly trained through

Servsafe, or State approved equivalence.

4. Coaching/Training:

Is responsible for developing General Managers for operational excellence; provides annual performance reviews for General Managers and helps develop goals and action plans for the

General Manager’s development; rolls-out new company policies, programs, procedures and systems to management and ensures they are properly implemented; helps all assisting managers with self-development programs; seeks out and assists managers with identifying internal promotes by assisting with development plans and timelines, provides all management with recognition for proper performance; monitors training programs (People Matter) at the restaurant level to ensure quality training and development of hourly employees.

5. Staffing:

Identifies and develops a pipeline of talent through effective succession planning tools and best practices. Executes the Performance Management process consistently to ensure employees are set up for success and held accountable.

6. Employee Relations:

Is responsible for ensuring resolution of all restaurant-level employee relations activities; provides needed employee relations assistance to the General Manager; is proactive in addressing employee relations needs in the district; supports the General Manager in the execution of company policies, practices, and programs; manages the company culture in the district and resolves any disputes between managers.

7. Managing Restaurant Assets:

Works with the General Managers in the district to resolve chronic Repair and Maintenance issues; determines causes of excessive repair and maintenance issues and addresses them with the Facilities Technician; coordinates district maintenance and repairs.

The above cited duties and responsibilities describe the general nature and level of work

performed by people assigned to the job. They are not intended to be an exhaustive list of all the

duties and responsibilities that an incumbent may be expected or asked to perform.

Reporting Relationship:

District Manager reports to Rick White, CEO.

General Managers of a district report to the District Manager (number of restaurants in a district varies from 4-6)

Qualifications

Education and Experience Requirements:

· College degree preferred, and Servsafe Certification required.

· Minimum of five years’ experience in restaurant operations, 1 year of multi-unit store management experience, preferred; or equivalent combination of education and experience.

· Systems & Software – proficient level knowledge of Microsoft Office software applications.

• Must be willing to travel 50% of the time between assigned restaurants and meetings.

Knowledge/Skills/Abilities:

· Planning and Organizing - Accomplishes goals through establishing priorities and organizing own workload to meet deadlines in a timely fashion. Manages time wisely and effectively prioritizes multiple, competing tasks. Plans, organizes, and actively manages meetings for maximum productivity.

· Communication - Establishes, monitors, and improves communication channels that foster open communications, upward, downward, and among peers. Holds regular meetings to ensure timely and accurate two-way communication within and between teams, departments and all management levels. Matches the right medium (e.g., phone, email, etc.) to the message and uses good judgment in sharing information.

· Talent Management - Is aware of current bench and staffing levels. Is able to identify/assess strengths and opportunities and develops plans to maximize employee potential. Knowledgeable on recruiting strategies to attract A+ talent.

· Results Oriented - Influences events to achieve or exceed goals. Is dedicated to achieving outcomes without compromising core processes, values, or procedures. Conveys a sense of urgency to make things happen – wants results. Respects the need to balance short- and long- term goals. Have the energy / work ethic to maintain the pace required to produce company results.

· Problem Solving/Decision Making - Considers options and alternative courses of action to make rational and realistic decisions in a timely manner. Asks open-ended questions to gather information and listens carefully to response(s). Uses resources to gather collective ideas on issues to better arrive at a timely decision.

Skill Requirements:

• Typing/computer keyboard
• Utilize computer software (specified above)
• Retrieve and compile information
• Maintain records/logs
• Verify data and information
• Organize and prioritize information/tasks
• Operate office equipment
• Verbal communication
• Written communication
• Public speaking/group presentations
• Research, analyze and interpret information
• Investigate, evaluate, recommend action
• Leadership and supervisory, managing people
• Basic mathematical concepts (e.g. add, subtract)

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