DISTRICT MANAGER

District Manager Position

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 the 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 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!

Miller Management, LLC, founded on the doctrines of hard work, community involvement and superior service. We are looking for an individual skilled with goal achievement and profitability. Someone who delivers results through constant coaching and leads with a focus on the Company Core Values, Key Behaviors, Vision and Mission.

VISION: Be the top performing restaurants, developing talent in people while serving the needs of our Communities.

MISSION: Serve hot, fresh food, fast, in a clean, safe and welcoming environment!

CORE VALES: Own the Moment, Grow Our Futures Together, Build Trusting Relationships, Serve Excellence and Celebrate Success.

KEY BEHAVIORS: Developing Organizational Talent, Individual Leadership and Influencing, Judgement/Problem Solving, Organizational Awareness, Planning Organizing/Work Management, Quality Orientation / Attention to Detail and Maximizing Performance.

Overview: District Managers are responsible for the profitability and service of 4-8 Franchise Restaurant operations. This multi-unit management role leads through team management, budget compliance, productivity, training and development.

Primary Responsibilities

• Predictably executes strategy and meets goals with little management oversight and great personal accountability for performance.
• 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.
• Maintains superior organizational skills and provides 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 ensuring their satisfaction.
• Maintains superior organizational skills and provides detailed assistance with administrative functions meeting all deadlines.
• Skilled with interviewing, recruiting and retaining 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.
• Motivates and develops the skills of managers and crews in the operation by setting the pace and instilling confidence to accomplish the company's goals. Is accountable for the actions of all management personnel and crew members in each of their restaurants.
• Facilitates counseling, training, disciplinary action and problem resolution with management and crew members and communicate this information to the Director of Operations and Human Resources.
• Performs 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 Franchisor standards.

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, occurring primarily during restaurant operating hours, although some out-of-area travel may be expected.

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 assist in all aspects of the restaurant operations; therefore, a significant portion of the time is spent walking, standing, speaking, listening, carrying/lifting and handling food and kitchen utensils.

• Communications skills are utilized a significant amount of the time when interacting with customers and fellow team members.
• The average day can involve approximately 40% standing, 30% walking, 20% kneeling/squatting/bending and 10% sitting. These may be done on concrete floor with carpet or tile covering. An employee may remain on their feet the entire shift. Pushing and pulling of carts with food and supplies is required with weight in excess of 50 lbs.
• Food and beverage items will be prepared, lifted, carried, and served or stored. These items and foods may consist of cases of food products or trays of food products, ranging from 2 lbs. to 40 lbs. 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. Constant reaching and repetitive use of hands and arms is required in preparing and serving of food. (This may comprise of 50% or more of the job)
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