Summary/ Objective:

District Managers are responsible for designated stores and their performance. The primary role of an DM is to set clear expectations to the General Managers of the responsibilities listed below and hold them accountable for meeting those expectations. They must also ensure that the General Managers are holding their team members accountable for meeting the expectations of the restaurant

Responsibilities

• Supervise the operations of 4–6 locations
• Ability to create and maintain a positive people-first culture in all restaurants.
• Able to perform the duties and responsibilities of all positions at the restaurant.
• Proficient in performing such tasks, and through instruction and supervision, train and develop other managers and hourly employees.
• Regularly works 50 hours per week (a minimum of 35 hours in store is expected). Travel between stores is required.
• Communicate with other management, hourly employees, and customers, providing positive feedback and promoting a positive restaurant image and employee morale.
• Maintains communication with the General Manager (GMs) on the quality of their operations.
• Measures and provides counsel on improving operational performance. Supports and advises the General Manager to improve the team and individual development.
• Responsible for reviewing the P&L of each restaurant in the division and identifying potential/present problems.
• Executes regular on-site evaluations, including Weekly store visit reports, food safety audits, seven principles audits, 14ft training, and quality standards with the General Manager and Management Team to ensure guest satisfaction.
• Supervises regular management performance evaluations to ensure the development of all managers.
• Responsible for the selection and onboarding of new managers monitoring their training progress. Oversees and assists when needed in the ongoing effort to keep all stores adequately staffed.
• Reviews administrative tasks, including but not limited to the new hire onboarding, terminations, leaves of absence, and injury report processes. Acts as a liaison between the field (Team Members/Guests), the Home Office, and other appropriate support departments.
• Ensure that the restaurant equipment is kept in good working order, maintaining usability and cleanliness.
• Serv-Safe Certifications: Issue courses and exams when needed for the current crew.
• Leads the implementation of operations initiatives. Maintain safe working conditions as required by OSHA and federal, state, and local governing bodies.
• Safeguards the Company assets, including funds, equipment, and the facility taking appropriate action as and when necessary.

Qualifications for the job:

• Education: High school diploma
• Bachelor's Degree (preferred)
• 1- 3 years of Jersey Mikes subs experience or 5 years of QSR experience
• Serve Safe Certification - Food Handler
• Valid driver's license
• Exceptional organizational skills and attention to detail.
• Ability to communicate effectively with all levels of management.
• Ability to work well under pressure in a fast-paced, dynamic environment.
• Ability to multitask and prioritize effectively.