District Manager - Dallas

Pollo Regio•Dallas, TX

3d•Onsite

About The Position

The District Manager provides direction to the general managers of restaurants within a geographic area of 6-8 restaurants to ensure delivery of a superior service product and to maximize the profits of the restaurants. As the immediate supervisor of a group of general managers, the District Manager is responsible for reviewing the P&L of each restaurant in the division, identifying potential/present problems, and locating the source of variance in business operations. They ensure compliance with all state, federal, and local laws and regulations in the areas of health, safety, labor, and employment, as well as any applicable company policies, guidelines, and procedures. The District Manager communicates all pertinent Company information to restaurant personnel and must be responsive and adaptive to changes in recipes, operational processes, etc., ensuring these changes are implemented with good efforts to acclimatize store employees. This role involves selecting, hiring, training, and developing General Managers and Assistant Managers, conducting performance reviews, administering salaries, and initiating disciplinary action and/or termination. They also evaluate performance and approve wage increases for restaurant personnel. The District Manager directs General Managers in the maintenance of restaurant equipment and facilities, makes independent decisions regarding equipment repair or replacement, contacts Maintenance Technicians for repair needs, approves invoices with dollar authority, follows up on costs or questions with vendors, recommends required capital maintenance expenditures, and provides input in the capital budgeting process. Additionally, they review administrative tasks including personnel paperwork (new hire, terminations, leaves of absence, injury, etc.), conduct General Manager Orientations, oversee various audits, and manage inventory and ordering of miscellaneous items. The District Manager investigates, resolves, and responds to guest complaints and performs other related activities in accordance with policies and procedures as assigned by management.

Requirements

3 to 5 years’ experience working in a multi-unit management capacity
Able to work a corporate schedule, available all shifts and days of week
Strong leadership skills
Must be extremely self-sufficient and resourceful
Must live within a close proximity of the market
Possesses and demonstrates a strong “owner’s commitment" to restaurant operations, customer service, cost control, quality, employee relations and employee development
Excellent communication skills

Responsibilities

Reviewing the P&L of each restaurant in the division and identifying potential/present problems and locating source of variance in business operations.
Ensuring compliance with all state, federal and local laws and regulations in the areas of health, safety labor and employment, as well as any applicable company policies, guidelines and procedures.
Communicating all pertinent Company information to restaurant personnel.
Being responsive and adaptive to changes in recipes, operational processes used etc. and acclimatizing store employees to these changes.
Selecting, hiring, training and developing General Managers and Assistant Managers, conducting performance reviews, administering salaries and initiating disciplinary action and/or termination.
Evaluating performance and approving wage increases for restaurant personnel.
Directing General managers in the maintenance of restaurant equipment and facility, including making independent decisions regarding equipment repair or replacement, contacting Maintenance Technicians for repair needs, approving invoices with dollar authority and following-up on costs and/or questions with vendors, recommending required capital maintenance expenditures, and providing input in the capital budgeting process.
Reviewing administrative tasks including personnel paperwork (new hire, terminations, leaves of absence, injury, etc.), conducting General Manager Orientations, overseeing various audits, inventory and ordering of miscellaneous items.
Investigating, resolving and responding to guest complaints.
Performing other related activities in accordance with policies and procedures as assigned by management.