Reports To : Region Vice President/Director

Summary:

To achieve or exceed district sales and profit plan by motivating and developing restaurant management teams towards achieving operational excellence, and active involvement in local store marketing and community activities.

Essential Duties and Responsibilities:

 Review and analyze the restaurant data points, sales plans, projections, and expenses in order to prepare the District Profit Plan.

 Motivate and develop Restaurant Management in order to achieve the District Profit Plan.

 Assure that guests are treated promptly and courteously; products are of specified quality and quantity; equipment is maintained properly; sanitation standards are complied with; and company restaurants are maintained in a neat and attractive manner.

 Select, develop, and maintain proper staffing in the restaurants through planning in order to ensure efficient restaurant operations.

 Direct and coordinate restaurant management in community relations activities.

 Identify, coordinate, and participate in effective local store marketing programs.

 Ensure that members of the management team are provided developmental and training opportunities necessary to create potential candidates for multiple tiers in management (entry level Shift Supervisor to DM level).

 Administer, analyze and enforce appropriate restaurant level financial controls to ensure proper accountability of Company funds. This would include but limited to : Gross Profit Variance and costs: inventory, cash, sales, budgetary expenses and turnover.

 Coordinate and implement maintenance programs to assure proper maintenance of buildings, grounds, and equipment.

 Exercise judgment and decision-making pertaining to all employee relations and personnel actions (i.e. timely performance evaluations, conflict resolution handling, disciplinary actions, employee counseling, etc.) in order to develop attitudes of cooperation, enthusiasm and professionalism.

 Responsible for the hiring, termination, performance appraisals, merit increases and promotions (within policy) for all Restaurant Management.

 Ensures that members of the management team properly implements the REAP program to ensure that the units are properly staffed with hourly support people.

 Develop an environment of collaboration and cooperation when communicating with the Public, Corporate Office and outside vendors.

 Coordinates and conducts restaurant management meetings to assure timely and accurate communications, to help ensure all management is knowledgeable of policies, procedures and current operational activities.

 Conduct and administer restaurant visitations on a timely basis in order to evaluate the restaurant team’s progress and performance. This pertains to all operational aspects of the restaurant’s cleanliness, quality, service as well as their proficiency executing various systems.

 Enforce company and operational policies and procedures to ensure that all personnel within his/her restaurants are knowledgeable of and are practicing said policies and procedures.

 Conduct training of Assistant District Managers.

 Participate in remodels/closures and acquisitions.

 Other duties as assigned.

Supervisory Responsibilities:

Four or more restaurants within a supervisory district. Each restaurant employs a Restaurant General Manager, one or more Assistant General Managers and/or Assistant Managers, and approximately 25 to 50 hourly team members.

Qualifications:

An individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required.

Education and/or Experience:

 Significant number of years of restaurant management experience required.

 Extensive knowledge of restaurant/fast food industry required.

 High School Diploma

 REAP Training Program required

 Phase One – Four Management Training

 Multi-Unit Manager Course

Language Skills:

 Must have the ability to communicate with guests and coworkers.

 Must have the ability to communicate professionally and cooperate with Burger King Corporation, vendors and various regulatory agencies.

 Must have the ability to comprehend and appropriately react to others.

 Must have the ability to perform multiple tasks.

 Must have the ability to adjust to changing assignments.

 Must have the ability to maintain productivity, composure, and a pleasant attitude under pressure.

Computer Skills:

POS, Cash Register, Kitchen Minder, Kitchen Screens, Inventory Control Programs, GURU, Microsoft Outlook, Microsoft Office.

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

While performing the duties of this job, the employee is regularly required to sit, talk, or hear. The employee frequently is required to use hands to handle or feel, and also to reach with hands and arms. The employee is required to stand and walk. The employee frequently is required to grasp and carry items. The employee is periodically required to lift weight up to 25 pounds and climb ladders.

Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 The noise level in the work environment is moderate to high.

 Day and some overnight travel required

Equipment Used:

Cash register, headset, fryer, broiler, microwave, oven, slicers, knife, bun toaster, egg cooker, blender, holding units, high speed toaster, soft-serve machine, shake machine, digital thermometers, drink systems, ICEE machine, computer, telephone, calculator, printer, scanner, fax machine.

Job Type: Full-time

Pay: $50,000.00 - $75,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Flexible schedule
• Health insurance
• Paid time off
• Vision insurance

Schedule:

• Monday to Friday
• On call
• Weekends as needed

Ability to Relocate:

• Detroit, MI: Relocate before starting work (Required)

Work Location: On the road