**Summary:**

The District Manager at Arbys will be responsible for effectively leading General Managers and Assistant Managers to provide exceptional customer service and the attainment of agreed upon sales and profit goals, working within the framework of company values and policies.

**Responsibilities:**

1. Drive sales and profit performance by providing support and operational expertise. Connect with restaurants as needed to discuss Daily Business Review status. Call the Manager on Duty in restaurants that have exceptions to teach and coach.

2. Ensure that restaurants are staffed at all levels with high-quality, friendly teams. At the same time, actively recruit and hire for management vacancies while also building and maintaining a robust talent bench to support future growth.

3. Increase sales by teaching and coaching teams to provide outstanding Safety-First procedures, product quality, friendliness, cleanliness, accuracy, and speed of service measure by conducting AORs on each restaurant per required timelines.

4. Insure a bench of A players through the effective execution of all training and development programs.

5. Attain Area Annual Operating Plan. Ensure profitability of restaurants by reviewing weekly, period and quarterly financials / KPIs to ensure controls are in place and reported numbers are accurate.

6. Ensure all marketing plans are executed, including proper installation of POP and menuboard elements. Schedule and lead all new product training.

7. Provide leadership by engendering excitement, enthusiasm, a positive mental attitude, and commitment to company objectives.

8. Audit inventory at each restaurant once per quarter. Ensure that correct inventory levels are kept and all equipment is maintained in excellent condition through the use of approved vendors.

9. Prepare, with the General Managers' participation, an annual forecast by period, prior to the beginning of each year, of sales and profits.

10. Set an example by maintaining an excellent working knowledge and a high level of proficiency in the performance of all phases of restaurant operations and BOS.

11. Review individual performance with each General Manager, Manager and Assistant Manager twice annually and recommend salary adjustments annually as necessary.

12. Communicate effectively regarding business planning, progress, and opportunities.

**Age/Education Qualifications:**

**Minimum:** Highschool Diploma

**Preferred:** Associates Degree

**Experience Qualifications:**

**Minimum:** 8 years of experience with any combination of restaurant operations experience and education (consider speaking to abilities and skill set instead of tenure of experience). Certified in any provincial or local food handling.

**Preferred:** Leadership experience within a corporate structure, experience in multi- unit restaurant environment and experience working in a growth organization.

**Required Knowledge, Skills, Abilities:**

Demonstrated ability to develop and execute strategic plans that drive business growth and profitability across multiple locations.

Experience in leading and developing high-performing teams, including building a strong talent pipeline, attracting, and retaining top talent, and fostering a culture of accountability and high-performance.

Advanced financial acumen, including experience with budget management, financial analysis, and P&L management for multiple locations.

Excellent communication and interpersonal skills, with the ability to interact effectively with all levels of the organization, external partners, and customers.

Strong knowledge of local, state, and federal regulations related to food safety, labor laws, and licensing across multiple jurisdictions.

A commitment to delivering exceptional customer service and creating memorable guest experiences across all locations.

Experience in driving operational excellence and continuous improvement, including developing and implementing best practices, standard operating procedures, and performance metrics.

Advanced problem-solving skills and the ability to make decisions quickly in a fast-paced and dynamic environment.

Strong organizational and time-management skills, with the ability to manage multiple tasks simultaneously and prioritize effectively.

Proficiency in a range of technology applications, including restaurant management software, financial analysis tools, and project management software.

Flexibility to work outside of regular business hours, including evenings, weekends, and holidays, and to travel as needed to support business needs.

A deep commitment to the company's core values of creating legendary experiences, sportsmanship/fun, hustle, spontaneity, and building talent, and the ability to embody these values in all interactions and decisions.

**Direct Reports:**

General Manager

**Travel Required:**

As needed