District Manager - South Florida

Pollo Tropical•Miami, FL

18h

About The Position

SUMMARY: The District Manager provides direction and consultation to the general managers of restaurants within a geographic area (5-12 stores) 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 performs functions to ensure that staff are selected, trained, counseled and rewarded to maintain performance standards.

Requirements

The District Manager position is often considered the most important position in the company and requires a candidate with 3+ years’ experience working in a multi-unit management capacity with tangible results.
In addition, the District Manager must be someone who has business acumen along with the ability to grow and develop people.
Able to work 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
Ability to plan and implement a budget for entire district
Excellent communication skills are vital to the success of this position and the overall market
Perform other duties as assigned.

Responsibilities

Responsible for reviewing the P&L of each restaurant in the division and identifying potential/present problems and locating source of variance in business operations.
Directs operational and procedural activities for each unit in the division ensuring compliance with standards in the areas of quality, guest service, food cost, labor hours/costs, safety (OSHA), security, cleanliness, product preparation and employee relations and administration.
Identifies problem areas and directs the General Manager in executing means to improve performance.
Ensures 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.
Communicates all pertinent Company information to restaurant personnel.
Selects, hires, trains and develops General Managers and Assistant Managers, conducts performance reviews, administers salaries and initiates disciplinary action and/or termination.
Evaluates performance and approves wage increases for restaurant personnel.
Directs General managers in the maintenance of restaurant equipment and facility, including: makes independent decisions regarding equipment repair or replacement, contacts Maintenance Technicians for repair needs; approves invoices with dollar authority and follows-up on costs and/or questions with vendors; recommends required capital maintenance expenditures; and provides input in the capital budgeting process.
Reviews administrative tasks including: personnel paperwork (new hire, terminations, leaves of absence, injury, etc.), conducts General Manager Orientations, oversees various audits, inventory and ordering of miscellaneous items.
Directs General Managers in planning, coordinating and implementing restaurant marketing activities in the local community to promote brand products and service and to enhance community relations through special promotions, sponsorships, local advertising, etc.
Investigates, resolves and responds to guest complaints.
Performs other related activities in accordance with policies and procedures as assigned by management.