District Manager- (Boston/Southern, MA & Northern, RI)
Description
This restaurant has been known for over Twenty-Nine years as Boston’s Most Beloved Burrito! Its concept is an Authentic Mexican Scratch Kitchen, with High Food Service Standards, High Quality Ingredients (Fresh Meat, Poultry & Produce), wrapped around Great Hospitality rolling into an extraordinary experience one burrito at a time! Employees are the key ingredient whom we truly value. As part of our benefits, we have access to free meals while on shift, flexible schedules for part time and a full-time benefits package for all full – time individuals.
POSITION SUMMARY
The District Manager is responsible for overseeing the overall operations up to five restaurants in their designated areas, including employee management, customer relations, production, inventory, maintenance, financial and operational performance and administrative tasks. The District Manager will provide strong leadership to direct reports to achieve sales initiatives, marketing initiatives, build management team and staffing pipelines, food costs, labor costs, expense control and overall financial and operations performance of the restaurants.
ESSENTIAL DUTIES AND RESPONABILITIES
The essential functions include but are not limited to the following.
Oversee general operations of all restaurants in designated area, interacting with management team, employees and guest daily.
- Restaurant Excellence - Conduct periodic and regular inspections to observe and ensure standards for quality of food preparation and service, food appearance, cleanliness and sanitation of production and service areas, equipment and employee appearance. Ensures and oversees cleaning, sanitation, rotation, waste procedures and service quality is being met in each location. Ensure proper building and cooking of menu items meets company standards.
- People Development - Build Pipeline through Teaching and Supporting hiring, training, development, mentorship and retain Restaurant Managers, Assistant Managers and Crew Members.
Manage team, including delegating roles and responsibilities, hiring, firing, utilize progressive discipline and creating/implementing corrective action plans as needed.
- Professional & Positive Work Environment - Creates and fosters to maintain a positive, professional and productive work environment.
- Profitability Portfolio – Oversees, Mentors to Execute & Achieve (Quarterly, Period and Weekly) profit and loss, through teaching & monitoring Labor Cost Management through staffing and proper scheduling. Food Cost Management through inventory, ordering, par levels and production management.
- Culture of Accountability - Enforces all handbook policies and standards set forth by restaurant.
- Create an atmosphere in each store that reflects restaurant values. Enforces all handbook policies and standards set forth by restaurant.
- Performing other work-related duties as assigned.
PHYSICAL DEMANDS AND WORK ENVIRONMENT
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodation may be made to enable individuals with disabilities to perform the functions.
- Most work tasks are performed indoors. Temperature generally is moderate and controlled by restaurant environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
- Position requires walking and giving direction most of the working day. Length of time of these tasks may vary from day to day and task to task.
- Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
- Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
- Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
- Must be able to lift up to 15 lbs. on a regular and continuing basis. Must be able to lift food/beverage items weighing up to 40 lbs. frequently.
- Must be able to exert well-paced ability in limited space and to reach other areas of the restaurant on a timely basis.
- Must be able to exert well-paced ability in limited space.
- Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
- Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
Requirements
MINIMUM QUALIFICATIONS (KNOWLEDGE, SKILLS, AND ABILITIES)
- Management Degree preferred but not required.
- 5+ Restaurant General Manager experience required. Volume $2M+
- 3+ years in a multi-unit management capacity, in a fast-paced environment. Experience in a quick service restaurant is preferred.
- Previous experience with staff training and development.
- Willing to work a flexible full time schedule – weekends and nights included
- Enjoys working with people.
- Equivalent combination of relevant education and/or experience considered.
- Ability to work in a high-stress environment.
- ServSafe Certified or the ability to receive one within 90 days of employment.
- Ability to travel, reliable transportation, and valid driver’s license.
- Strong communication (written and verbal), leadership and organizational skills.
- Must have experience with Excel, Microsoft Office and email-based communications.
Benefits:
· Two Weeks’ Vacation
· 8 Paid Holidays
· Medical and Dental and any other benefits we list of course.
· Vehicle Allowance based on travel spam
· Quarterly Performance Based Bonus Program
THIS IS A FULL-TIME POSITION - WITH COMPETIVE BENEFITS!
