District Manager

District Managers are responsible for the profitability and service of 4-8 Burger King Restaurant operations. This multi-unit management role leads through team management, budget compliance, productivity, training and development. The District Manager delivers results through constant coaching and leads with a focus on the Company Core Values, Key Behaviors, Vision and Mission.

PRIMARY RESPONSIBILITIES

Achieves revenue targets and budgeted cost margins in all assigned locations. Participates in the development of the annual budgets for the properties to manage by. Ensures targeted goals, by continuous planning and monitoring the control of labor, waste, inventory, equipment and supplies.

Maintain superior organizational skills and provide detailed assistance with administrative functions including, but not limited to, invoices, cash, disciplinary procedures, transfers, complaints, insurance, handbooks, operations manuals, and other areas of sensitive or extremely complex nature.

Participates in the development of policy and the enforcement of that policy in the restaurants.

Communicates information clearly and consistently with restaurant management, Director of Operations, Support Team and corporate management personnel.

Maintains a close and professional business relationship with all internal customers and external vendors insuring their satisfaction.

Maintains superior organizational skills and provides detailed assistance with administrative functions meeting all deadlines.

Proficient in interviewing and recruiting qualified management candidates to facilitate smooth operations.

Knowledge in all phases of restaurant operations, from corporate and company levels. Must remain updated and adaptable to constant change.

Motivate and develop the skills of managers and crews in your operation by setting the pace and instilling confidence in them to accomplish the company’s goals. To help ensure the training and development of all management in their restaurant is compliant with BKC standards. Is accountable for the actions of all management personal and crew members in each of their restaurants

To help initiate counseling, training, disciplinary action and problem resolution with management and crew members and to communicate this information to the Director of Operations and Human Resources.

KEY BEHAVIORS

Developing Organizational Talent

Individual Leadership & Influencing

Judgement / Problem Solving

Organizational Awareness

Planning Organizing / Work Management

Quality Orientation / Attention to Detail

Maximizing Performance

REQUIRED EDUCATION AND EXPERIENCE

Minimum of a High School Diploma, GED or relevant field training

Minimum of 3+ years assuming Profit & Loss Responsibility with demonstrated improvement success

PREFERRED:

Individuals demonstrating the following attributes and experience have a high degree of potential for success:

Great Innovator

Strategic Planner & Problem Solver

Relationship Builder

Behavioral Change Agent

Food & Beverage Industry

Multi-Unit and/or Business Line Management

BENEFITS

• Health, Dental, Vision, Life & Disability Insurance Package plus an 100% Employer Sponsored Telemedicine Benefit for Employee and Dependents
• Company Vehicle
• Company Cell Phone
• Company Fuel Card
• Paid Vacation
• Bereavement Leave

If interested in applying for this key position, please submit your resume TODAY!

District Managers are responsible for the profitability and service of 4-8 Burger King Restaurant operations. This multi-unit management role leads through team management, budget compliance, productivity, training and development. The District Manager delivers results through constant coaching and leads with a focus on the Company Core Values, Key Behaviors, Vision and Mission.

PRINCIPLE ACCOUNTABILITIES:

• Demonstrate effective leadership using appropriate interpersonal styles and methods to inspire and guide individuals toward goal achievement; modifying behavior to accommodate tasks, situations and individuals involved
• Ensure all managers and team members understand and are giving the training and tools necessary to achieve our Vision: Be the top performing restaurants, developing talent in people while serving the needs of the Community
• Ensure all managers and team members understand and are giving the training and tools necessary to achieve our Mission: Serve hot, fresh food, fast, in a clean, safe and welcoming environment.
• Deliver results through constant coaching and leading by example utilizing the Core Values: Own the Moment, Grow Our Futures Together, Build Trusting Relationship, Serve Excellence and Celebrate Success, as guiding principles to define behavior and help people understand the difference between right and wrong.
• Predictably execute strategy and meet goals with little management oversight and great personal accountably for performance.
• Achieve staffing, operational performance standards, revenue targets and budgeted cost margins for assigned location managed.
• Ensure 100% guest satisfaction with all product and services.
• Ensure effective recruiting, hiring, training and retention of team talent
• Train, develop and delegate in a way that encourages consistency, teamwork, positive employee morale, and high performance while complying with BKC and Company standards.
• Participate in the development of the annual budgets and ensures targeted goals, by continuous planning and monitoring the control of labor, waste, inventory, equipment and supplies.
• Maintains superior organizational skills and provides detailed assistance with administrative functions including, but not limited to, payroll, vendor management, accounts payable, cash management, disciplinary procedures, transfers, complaints, employee safety and onboarding, handbooks, operations manuals, and other areas of sensitive or extremely complex nature.
• Communicates information clearly and consistently with restaurant management, Director of Operations, Support Team and corporate management personnel.
• Maintain expertise in operations of all equipment, including, but not limited to, the broiler, fryer, shake machine, ovens, soda, registers, D/T communications, alarms, facsimile and fire suppression systems.
• Maintains a close and professional business relationship with all internal customers and external vendors insuring their satisfaction.
• Effectively manages time and effort between property operations, public relations and marketing efforts to ensure successful outcomes for all.
• Manage and Direct all activities of assigned Maintenance Technician(s). Ensure all equipment is functioning and repaired when needed. Ensure maintenance is maintaining the facilities and property. Monitor schedule, hours worked and work to be completed each day.
• Knowledge in all phases of restaurant operations, from corporate and company levels. Must remain updated and adaptable to constant change.
• Knowledgeable in food and health safety issues including regulations and proper handling of incidents and emergencies. Maintain level 2 food safety compliance designation with the State of Ohio.
• Facilitate counseling, training, disciplinary action and problem resolution with management and crew members and communicate this information to the Director of Operations and Human Resources.
• Ensure all properties are clean, safe, secure and free of hazards to managers, crew and customers at all times.
• Follow, comply and support direction, instructions and policy communicated by Miller Management.
• Meet and exceed performance and compliance expectations for Internal, BKC, Health and all other legally required compliance visits, i.e. REV Audit, Ecosure, Playground Inspections and corporate visits.
• Observe and verify training of management throughout process including administering Foundations and Serve Safe with minimum 85% score.
• Maintain and develop management to achieve successful operations including hitting the targeted goals for staffing, SOS 2:45, Gross Profit Variance .5% or better, Labor +/-20 week, OPI scores above 50.
• Ensure stores achieve successful REV scores achieving a minimum of 80% while continuously striving for 90% or higher, 100% of the time.
• Conduct weekly RM meetings at scheduled time and attend restaurant management meetings weekly.
• Must complete all daily/weekly/monthly assignments, inspections and reports.
• Perform other tasks and functions as required due to business needs or directives even though not specifically detailed in the job description or those related to your position, but which are important to the success of the company and maintaining BKC standards.

KEY BEHAVIORS

• Organizational Talent: Developing direct reports’ skills and competencies by planning effective development activities related to current and future jobs.
• Leadership & Influencing: Using appropriate interpersonal styles and methods to inspire and guide individuals (direct reports, peers, and superiors) toward goal achievement; modifying behavior to accommodate tasks, situations, and individuals involved.
• Problem Solving Committing an action after developing alternative courses of action that are based on logical assumptions and factual information and that take into consideration resources, constraints, and organizational values.
• Organizational Awareness Having and using knowledge of systems, situations, procedures, and culture inside the organization to identify potential problems and opportunities; perceiving the impact and the implications of decisions on other components of the organization.
• Planning Organizing / Work Management Establishing a course of action for self and/or others to accomplish a specific goal; planning proper assignments of personnel and appropriate allocation of resources.
• Quality Orientation / Attention to Detail Accomplishing tasks through concern for all areas involved, no matter how small; showing concern for all aspects of the job; accurately checking processes and tasks; maintaining watchfulness over a period of time.
• Maximizing Performance Establishing performance/development goals, coaching performance, providing training, and evaluating performance.

SUPERVISORY RESPONSIBILITY:

This position is responsible for managing all vendor and labor resources assigned to the individual stores within their assigned district and is responsible for the performance management and evaluation of resources within that district.

PHYSICAL AND COGNITIVE DEMANDS:

This description of activities is intended to describe essential job functions. Its purpose is to give the job applicant a feel for the physical and cognitive activities of the job to the end that an applicant can determine whether he or she will be able to do this job either with or without accommodations.

The major responsibility in this position is to oversee, train, and develop team members in all aspects of the restaurant operations; therefore, a significant portion of the time is spent inside the Restaurant Kitchen, driving between locations and working on a computer.

• Use of hands and fingers to reach, grip, grasp, twist, type and write. Repetitive use of tablets, smart phones, computer key boards, mouses, register screens, calculators, "Teller-Mate" machines, as well as hand written records or reports. The use of these, may comprise up to 50% of the job.
• Vision abilities for close, distant, peripheral, depth and color recognition with the ability to adjust focus
• Regularly required to talk and hear in person and over phone and webinar situations
• Work with required chemicals
• Occasional need to climb ladders, either inside or outside the restaurant
• Approximately 40% standing, 40% walking and 20% kneeling/squatting/bending. These may be done on concrete floor with carpet or tile covering. An employee may remain on their feet the entire shift. 
• Lift or move items up to 10 pounds regularly; lift or move up to 25 pounds frequently; lift or move up to 50 pounds occasionally. Lifting is approximately 15% of the job requirement.
• During preparation, serving or storage of food and beverages repetitive bending, squatting or kneeling is encountered as well as during cleanup of the kitchen/dining area and equipment such as microwaves, freezers, soda machines, ovens, ice machines, shake machines, and the broilers. 
• Being present for scheduled work is an essential function of the job. Time of shifts may vary depending on business needs and will be determined by the Company.
• Language Skills: Demonstrated English language proficiency that enables speech expression clarity and proficient reading and verbal comprehension. Ability to read, analyze and interpret general business periodicals, professional journals, technical procedures and governmental regulations. Ability to effectively present information and respond to questions from team members, guest and the general public. 
• Mathematical Skills: Ability to apply mathematical concepts such as fractions, percentages, ratios and proportions to practical situations.
• Reasoning Ability: Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form.

POSITION TYPE / EXPECTED HOURS OF WORK

This is a full-time, Exempt status position requiring individuals to work a variable schedule including evenings, weekends and holidays; and typically 50-55 hours a week. It may require long hours and during peak seasons and / or depending on business needs. Times and shifts will be determined by the business needs of the Company.

TRAVEL

Travel extends to the areas of stores locations and to the Corporate office, occurring primarily during restaurant operating hours, although some out-of-area travel may be expected.

REQUIRED EDUCATION AND EXPERIENCE

Minimum of a High School Diploma, GED or relevant field training.

Minimum of 3+ years assuming Profit & Loss Responsibility with demonstrated improvement success

PREFERRED EDUCATION AND EXPERIENCE

Minimum of a High School Diploma, GED or relevant field training.

Minimum of 5+ years assuming Profit & Loss Responsibility with demonstrated improvement success

Individuals demonstrating the following attributes and experience have a high degree of potential for success:

Great Innovator

Strategic Planner & Problem Solver

Relationship Builder

Behavioral Change Agent

Food & Beverage Industry

Multi-Unit and/or Business Line Management

ADDITIONAL ELIGIBILITY QUALIFICATIONS

• Certifications, Licenses, Registrations: Successful completion of Restaurant Manager Foundations Training, ServSafe® Certifications, Valid driver’s license and acceptable motor vehicle record
• Ability to successfully pass a drug and background screening
• Must be at least 18 years of age
• U.S. Work Authorization

EEO STATEMENT

Miller Management, LLC, committed to promoting and ensuring equal employment opportunity for all persons regardless of race, color, gender, national origin, religion, age, disability, sexual orientation, marital or family status, and covered veteran status.

Equal employment opportunity principles govern all aspects of Miller Management, LLC.’s personnel policies, practices and operations. All phases of employment, including, but not limited to, recruitment, hiring, evaluation, promotion, transfer, assignment, training, benefits and separation, are conducted in compliance with equal employment opportunity laws and regulations.

Managers and supervisors, at all levels, share the responsibility to ensure equal employment opportunity. All employees play an important role in maintaining an environment of equal opportunity and must treat all fellow employees with respect and professionalism.

OTHER DUTIES

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.