District Manager [CT]

About the Role

The primary responsibility of the District Manager is to set and achieve the highest standard in all areas of multiple restaurant operations which includes ensuring excellent guest service, team development, high quality foods, food safety, store cleanliness, and maximum profitability.

Responsibilities

• Establishes restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates.
• Meets restaurant financial objectives by preparing strategic forecasts and budgets; analyzing variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase average meal checks.
• Establishes action plans with restaurant managers to attract patrons by developing and implementing marketing, advertising, public and community relations programs; evaluating program results; identifying and tracking changing demands.
• Oversight of purchases and inventory by monitoring negotiated prices and contracts; using preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.
• Maintains operations by adhering to policies and standard operating procedures; implementing production, productivity, quality, and patron-service standards; determining and implementing system improvements.
• Maintains patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons.
• Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
• Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.
• Accomplishes company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.
• Establishes daily and ongoing communications with multiple restaurant teams (from all levels of management to Front of House and Back of House).
• Evaluates all aspects of restaurant operations on a routine basis and provides necessary corrective action.
• Periodic assignments for restaurant shift coverage, when necessary.
• Adhere to Federal, State and local laws in addition to Company policy (regulate compliance with work authorization/ liquor service/ wage and hour laws and, where applicable, break requirements), holds team members and managers accountable to these standards.

Qualifications

• 4 Years+ Restaurant General Manager Experience
• 2 Years+ Restaurant District Manager Experience
• Valid NYC Department of Health Food Protection Certificate

Skills

• Strong leadership skills and the ability to develop future leaders
• The ability to speak, read, and write at a high level with guests and staff
• Be Polite, Infectiously Enthusiastic, High Energy, Respectful, and Hospitable
• Knowledge of POS System functions
• Gmail Suite
• Experienced in 3rd Party Delivery Platforms
• Process Improvement
• Cost Accounting
• Managing to Budgets
• Financial Planning and Strategy
• Guest Recovery
• Managing Profitability
• Quality Focus
• Training & Development Skills
• Always Smile

Benefits

• Competitive salary ($90,000 - $98,000/yr)
• Bonus Program(s) & Incentives
• Paid Time Off
• Transit Discount Program
• Corporate Discount Programs
• Direct Deposit
• Digital Training Program
• Opportunities for Advancement