District Manager

Tasty Chick'n (Franchisee of Kentucky Fried Chicken and Taco Bell); Lynchburg (VA); On-site; USD 90,000 - 130,000; Full time

Job summary

The District Manager position for Tasty Chick'n oversees 5-10 dual restaurants, leading General Managers and Assistant Managers to drive sales and profitability while upholding brand standards. You will recruit, train, coach, and develop a high-performing team and ensure a positive work environment and customer satisfaction.

You will oversee labor, food safety, operations, and budgets, and drive Local Restaurant Marketing initiatives and community events as part of Period Business Planning.

Qualifications

• College degree or equivalent relevant work experience; certification in food safety practices is required.
• Minimum five years in restaurant operations with multi-unit management preferred.
• Proven track record in managing multiple locations and achieving sales targets.

Responsibilities

• Lead hiring, training, coaching, and development of restaurant management teams.
• Oversee staffing, scheduling, and labor cost controls to meet targets.
• Drive customer satisfaction, brand standards, and operational excellence.
• Analyze sales, inventory, and costs to optimize profitability.
• Ensure compliance with food safety standards and regulations.
• Communicate goals, review performance, and manage budgets and promotions.

Skills

People leadership

Communication

Budgeting

Sales optimization

Education

Bachelor's degree or equivalent experience; food safety certification

Tools

Microsoft Office

Restaurant management software

Job description

The District Manager (DM) is responsible for the operational and financial performance of 5-10 dual restaurants. The DM is accountable for attracting, hiring, training, coaching, and developing an effective team of Restaurant General Managers and Assistant Managers to lead each restaurant. The District Manager position is responsible for maintaining a positive work environment, ensuring customer satisfaction, adhering to brand standards, and growing sales and profitability in each restaurant.

The District Manager consistently exemplifies the mission, purpose, beliefs, and values of the organization.

CORE LEADERSHIP COMPETENCIES:

• Builds Effective Teams
• Customer Focus
• Communication Skills
• Leadership Influence

Essential Duties and Responsibilities:

People:

• Demonstrate the organization's purpose, mission, and values while cultivating high-performing employees through effective selection, training, retention, and recognition of talent.
• Lead the People component of the Period Business Planning process.
• Identify and develop a pipeline of talent through effective succession planning tools and best practices.
• Execute the Performance Management process to set employees up for success and maintain accountability.
• Uphold the “Open Door” Policy, fostering a culture of trust and transparency.
• Partner with Human Resources to resolve employee relations issues and ensure legal compliance.
• Conduct regular team meetings to communicate business updates and foster collaboration.
• Implement training programs that enhance employee skills in customer service, food safety, and operational procedures.
• Monitor employee performance and provide constructive feedback.

Customer:

• Lead the Customer Experience component of the Period Business Planning process.
• Create and manage weekly labor schedules to meet service and production expectations.
• Drive a customer-focused culture and resolve customer issues effectively.
• Hold restaurant managers accountable for operational procedures using established systems.
• Ensure compliance with food safety standards through direct observation and audits.
• Analyze customer experience metrics to enhance satisfaction and grow sales.
• Foster a welcoming environment for all customers.

Business:

• Lead the Business component of the Period Business Planning process.
• Ensure execution of sales-building marketing initiatives and product promotions.
• Execute Local Restaurant Marketing initiatives and community events.
• Manage food, labor, and controllable costs rigorously on a daily, weekly, and period basis.
• Analyze sales, inventory, labor, and controllables to meet or exceed profit objectives.
• Ensure compliance with regulations and implement policies to mitigate risks.
• Share best practices to promote operational excellence.
• Review and manage budgets to meet financial targets, identifying cost reduction areas.

The duties and responsibilities listed above describe the general nature and level of work performed by individuals in this position. This list is not exhaustive.

Education and Experience Requirements:

Education:

• College degree or equivalent relevant work experience; certification in food safety practices is required.

Experience:

• A minimum of five years in restaurant operations, with at least three years in multi-unit management preferred. Proven record of managing multiple locations and achieving sales targets is essential.

Systems & Software:

• Proficient in Microsoft Office applications (Word, Excel, PowerPoint). Familiarity with restaurant management software is a plus.

Communication Skills:

• Strong verbal and written communication skills to interact effectively with team members and stakeholders.

Leadership Skills:

• Demonstrated leadership qualities, with experience in talent management and performance management.

Analytical Skills:

• Strong analytical skills to assess performance metrics and make data-driven decisions. Experience in budgeting and financial analysis is beneficial.

Flexibility:

• Willingness to work a flexible schedule, including evenings, weekends, and holidays.

Travel:

• Willingness to travel approximately 80% of the time between assigned locations.