District Manager, Popeyes Louisiana Kitchen, Company Operations

Restaurant Brands International•Memphis, TN

About The Position

As an integral member of the Popeyes Company Operations team, the District Manager oversees five to six restaurants and is directly responsible for their Profit and Loss (P&L) statements. The role leads restaurant management teams in meeting operational and organizational objectives while adhering to brand standards. It also works closely with the corporate office to provide support and feedback on improvements across Operations, Marketing, Finance, and Technology.

Requirements

Strong business leadership and ability to drive specific behaviors by leading by example.
Proven coaching and training experience.
Ability to manage the overall operations and profitability of multiple stores.
Excellent project management, organizational, and scheduling skills.
Ability to manage personal time to meet objectives and coordinate others’ time and activities.
P&L and management experience.
Strong verbal and written communication skills.
Two to four years of restaurant management or multi-unit experience.
Flexible schedule and ability to travel regularly to assigned restaurants.
Excellent follow-up and communication skills.

Nice To Haves

Bachelor’s degree preferred.

Responsibilities

Lead restaurant management teams to maintain high guest satisfaction through safe, clean, high-quality operations.
Create operational plans that support company initiatives, operational excellence, and adherence to brand standards.
Review and respond to guest feedback, address concerns, and maintain a strong presence in the local community.
Recruit and hire talent, build high-performing teams, and ensure compliance with training programs.
Make people-related decisions, including performance assessments, coaching plans, and developing restaurant managers through performance management tools.
Recognize and reinforce individual and team accomplishments using existing tools and effective new recognition methods.
Manage restaurant profitability by improving sales, maintaining accurate cash counts, managing controllable costs, and improving food cost and labor efficiency.
Conduct restaurant audits to review business performance and store environments, identify improvement opportunities, and coach store management on actions to achieve business goals.
Ensure adherence to wage and hour guidelines for restaurant employees, especially minors.
Support corporate initiatives through restaurant pilots and feedback programs to optimize brand standards and restaurant performance.
Hold weekly meetings with Restaurant General Managers (RGMs) to review results, communicate changes, and lead improvement efforts.