Do you love working with people? Are you looking for an opportunity to build and develop a team and also grow in your career? Marco’s Pizza is the premier pizza franchise in the United States and is seeking energetic, goal-oriented team members who are passionate about people and results! Join a management team that believes in our mission - serving one meal, one family, one neighborhood at a time. We strive to be better and faster than anyone else.

Hoogland Restaurant Group is the largest franchise owner of Marco’s Pizzas in the US with over 100 locations. We provide an environment where you will excel both professionally and personally and have opportunities to continue to grow with the

company. Learn more about HRG at https://www.hooglandrg.com/

As the district manager, you will have the opportunity to be a hands-on leader responsible for leading and directing our restaurants operations toward achieving the overall strategic objectives of the company and the district. The district manager is responsible for developing the people in the assigned district in order to protect and maintain the company’s core values.

What you will bring to the role:

• Demonstrate and ensure operational excellence through the training, coaching, performance management, and encouragement of general managers and junior management team members.
• Contributes to the planning and participates in business meetings as required.
• Effectively evaluates the conflict resolution skills of management team members and ensures that is open communication with both leadership and store team members.
• Partners with human resources in any investigations that arise in the district and assists with making decisions regarding any action to be taken
• Supervises at least 6 or more stores and those general managers. Partners with the regional director of operations concerning the hiring, promoting, performance management, and discharges as needed.
• Ensures all brand standards are met and all restaurants within the District are compliant with all government inspections and expectations.
• Works with director of company operations and president on new restaurant site selections and new restaurant budget planning.
• Monitors sales, labor, food cost and service results at the store level and works with each general manager on all operational opportunities identified.
• Partners with general managers on a strategic approach for improving brand awareness within the area.
• Additional responsibilities as assigned.

What we require:

• Minimum 5 years experience leading others at various organizational levels, preferably at a district manager level or higher.
• Multi-unit restaurant management experience in a quick-service or full-service chain organization. Preferably managing at least 6 locations.
• Openness to relocate is a plus

Knowledge required to perform the job effectively:

• Proficiency in restaurant operating, back of house, and point of sale systems.
• Strong general knowledge of working practices, procedures, and techniques.
• Intermediate to advanced understanding of budgetary concepts and procedures.
• Advanced understanding of decision making process, logical sequence of activities, interdependencies between activities/tasks, deliverable prioritization, and timeline.
• Intermediate to advanced ability to train, delegate projects and get work done through others.
• Ability to prepare and present ideas and recommendations to colleagues, managers, and direct reports with ample notice and preparation.
• Demonstrated advanced ability to communicate, influence, and negotiate decisions while motivating assigned staff.
• Demonstrated ability to implement strategic direction.
• Ability to prioritize and work on multiple projects simultaneously.
• Demonstrated ability to work in a team environment.

Minimum physical requirements to perform the job effectively:

• Must be able to manually lift and move up to 50 lbs.
• Must have the ability to stand and sit for extended periods of time.
• Ability to reach, bend, stoop, lift, shake, stir, pour, carry, and push.
• Ability to read (orders on tickets, menu board, receipts, etc.).
• Contact/immersion of hands in water, cleaning and sanitation solutions, meat products, poultry products, cornmeal and produce items.
• Frequent washing of hands.
• Ability to use computers, telephones, and office equipment.

Other requirements:

• Exempt Leaders are expected to report to work timely and work the necessary time to satisfactorily fulfill job responsibilities in order to meet operational/business needs. Schedule requires a minimum of 50 hours per work week.
• Must be able to support restaurants that are open 13-16 hours a day, 7 days a week, 365 days a year.
• Must be able to travel, both locally and long distances (including overnight travel), to work sites, meeting sites, and other locations.
• Driving is an essential job responsibility. Possession of a current and valid driver’s license, acceptable driving record, and a satisfactory background check required.
• Knowledge and proficient in MS Office Word, Excel, Outlook and PowerPoint

Minimum formal education the job requires:

• Bachelor Degree or equivalent work experience, preferred
• HS Diploma or GED required

Professional Certification:

• Food Safety Certification (may vary based on city, county, and state requirements)
• Food Handler’s Certification