Restaurant District/Area Manager

RRG of Jacksonville•Richmond Hil, GA

13d•Onsite

About The Position

We are looking for a talented team leader to join us as District Manager! In this position, you will be a recognized leader, helping to uphold the values and standards that make our brand profitable and successful. Your goal will be to lead your teams in creating a welcoming guest experience by cultivating a strong organizational culture that makes Burger King the top quick-service dining experience.

Requirements

High School Diploma or GED required
Must be 18 years of age or older.
Must currently be in a Director-level role or equivalent.
Valid driver’s license and reliable transportation required.
Proficiency in a variety of technology systems, including Microsoft Office (Excel, Word, and Outlook), with the ability to learn and adapt to new systems quickly.
Financial knowledge, critical and analytical thinking skills, as well as strong leadership and coaching abilities.

Nice To Haves

2 years of college preferred.
A minimum of 3 years’ multi-restaurant operations management experience preferred.

Responsibilities

Manage daily operations of the district to achieve sales, profits, and guest satisfaction.
Ensure proper staffing levels are maintained, and implement systems for staffing, recognition, and retention of restaurant management.
Create crew and management workforce plans to maintain management stability.
Provide timely performance feedback and manage performance effectively.
Develop restaurant managers to maximize their contributions and future promotion opportunities.
Ensure all food safety procedures are executed according to company policies and health/sanitation regulations.
Plan and conduct working restaurant visits with all levels of restaurant management to ensure continual improvement in quality, service, and cleanliness standards.
Protect the Burger King brand and company assets by ensuring district compliance with company policies and procedures.
Evaluate store performance at specified intervals and coach the management team as needed.
Develop plans to control expenses and achieve restaurant operating profit targets for each area of the Profit and Loss statements.
Address operational challenges as they arise.
Ensure all locations adhere to corporate and legal guidelines.