The District Manager (DM) is responsible for the operations of five (5) to ten (10) restaurants. Above all, their key role is to monitor and improve customer satisfaction and profitability through efficient operations and to protect the health of customers through food safety and sanitation. The District Manager’s overall focus is to: • Increase average unit volume (AUV) of sales and control costs • Drive operations excellence
Principle Responsibilities: 1. Restaurant Visitations, Assessment, Follow-up and Training Total restaurant visitation activities comprise close to 70% of a DM's time. During this time the following should be covered in the restaurant: • Train and Coach Restaurant Management and crew to resolve any immediate issues • Work with Restaurant Management team to create an action plan for specific follow-up • Work with Restaurant Management team in follow-up on an existing action plan • Investigate and redirect if consistent issues continue to go unresolved • Provide any on-the-job training or create training and development plans • Follow up on financials and people processes 2. Restaurant Store Visits These should be completed on a regular basis. All feedback should be given to the restaurant manager and/or management team member on duty and the above steps taken to ensure restaurant operations are to the highest possible standard. 3. Night Visits Night visits provide additional time in the restaurants for the purpose of evaluating and improving operations, outside normal working hours. It gives the DM an opportunity to give feedback to the restaurant on the evening shift. These should be periodic and unannounced. 4. Weekends and Peak Periods It is recommended that a DM will work one Saturday and one Sunday a month targeting visitations against weekend traffic. This does not include the night visits which is in addition to the weekend visitations. Peak periods in the restaurants gives the DM the opportunity to make an impression on the greatest number of customers. Given this, a DM should also target a significant percentage of their visits during peak meal period hours. 5. Restaurant Non-Visitation Activities Days All days in or out of the restaurant that do not include visitation activities make up the other responsibilities and expectations of how a DM uses his/her time. Much of this time involves direct interaction with restaurant management, but is focused on areas other than restaurant assessment. Key responsibilities include business planning, P&L and financial analysis and reviews, and management and development of restaurant management and crew, and administrative tasks as and when required. See below for more detail.
Supervisory Responsibilities: The DM has a minimum of five (5) Restaurant Managers reporting directly to him/her. Each restaurant may have a total of 3-4 on the restaurant management staff. This includes the restaurant manager, assistant restaurant managers, and shift supervisors. Approximately 30 employees make up the restaurant crew in a fully staffed restaurant. Other Key Responsibilities: 1. Sales Building - Work with DO and Restaurant Management team to determine sales and profit goals. Assist in the development of sales building activities and monitor sales performance evaluating success of these activities. Provide input to Restaurant Management on local programs to maximize the impact of local restaurant marketing. Review current national marketing programs and the associated impact on the market 2. Business Planning - Develop yearly business plans with Restaurant and formerly review on a quarterly basis. Identify and redirect resources required to achieve goals. 3. Monitor/Manage Restaurants' Financial Performance - Analyze and report weekly on controllables, sales and profits to ensure accurate and timely financial tracking. Track variances and analyze financial performance on an ongoing basis to identify potential problems in meeting financial goals. Consult with restaurant management, DO, and controllers on issues and problems reflected in financials and problems affecting profitability. Ensure execution of operating standards that optimize return on assets and increases sales and improves profits, achieve ROPO goals. 4. Restaurant Business Management - Serve as a source of expertise for others regarding the industry's changing technology, competition and legal requirements. Evaluate practices against legal standards and facilitate compliance, ensuring government regulations (Federal, State, Local) are upheld by all management staff. Assist restaurant management to balance profits with operations and people development. Serve as a conduit for obtaining required resources. Monitor restaurant management performance against established goals. Work with restaurant management team to ensure good public relations efforts that enhance and preserve Burger King as a positive member of the community. 5. Restaurant Operations Consultation and Trouble Shooting - Work with restaurant managers in overcoming obstacles to effective operations. Conduct restaurant visitations and follow-up visits to assess QSC and operational excellence. Reinforce and follow-up on established strategies, actions plans and operational issues. Work with restaurant management team to deal with tough customer problems and ensure guest complaints are resolved in the correct manner and with a sense of urgency. Ensure all restaurants operate at a high quality level with emphasis on guest service while adhering to all health and safety company standards and procedures. 6. Manage and Lead Restaurant Management Teams - Utilize communications processes to ensure all staff are aware of organizational strategies, company and restaurant goals and expectations, and BK performance standards. Counsel and develop RM's in the achievement of company standards. Assist in the development of and monitor and evaluate the achievement against performance and development plans. Coach and counsel RM's regarding career interests, strengths and weaknesses, and career progression. Assist in the training of and coordination of training for restaurant management. Stay in constant contact with Human resources representative on employee relations issues. 7. Monitor/Manage Restaurants' People Processes - Assist restaurant management in determining staffing needs and position requirements for crew. Authorize labor hour allowances as required to maintain efficient operations. Ensure compliance with all legal and regulatory guidelines, such as Affirmative Action, labor laws, I-9's and ADA. Ensure proper training is successfully completed of all company restaurant personnel in relation to their job position and development. Perform training audit on each company restaurant annually. Carry out performance compliance reviews as and when required. Work with Staffing Coordinator to select qualified restaurant management candidates for restaurants 8. Communications and Administration - Plan, organize and conduct meetings with restaurant management and other Burger King functions. Respond to requests for information, reports, and other communications from restaurants on a timely basis. Complete administrative activities related to managing people and a business. 9. Team Membership and Involvement - Serve as an active participant of your BK field team. Stay informed about issues in other areas, assess how they may affect your own area and take action as needed. 10. Self-Development - Stay abreast of industry changes. Set and achieve goals against development plan. Build team-related and leadership skills. Participate in seminars and training offered at BK meetings and other functions. Participate in special projects.