District Supervisor

Position Summary

Results-oriented with excellent interpersonal, leadership, and bold-decision-making skills, sets regional goals including sales estimates and revenue projections and holds all General Managers responsible for meeting said goals, ensures that all people, food, and facility improvement and management efforts are consistent across each store, successfully manages a regional budget, among other duties.

Essential Functions

Works with Senior Supervisor, Brand Ambassador, and Restaurant Managers to accomplish the following:

• Leads and directs all aspects of operations for multiple restaurants located in several areas. Maintains a strong presence in restaurants within the region ensuring the proper execution of operational standards by frequently visiting restaurants to ensure standards of operations excellence, food safety and sanitation are met, and individuals are held appropriately accountable.

• Directs a team of General Managers to ensure the achievement of operational standards and priorities. Provides leadership and development to strengthen the team and the quality of restaurant operations.

• Works closely with the Senior Supervisor to develop and implement strategic plans and market specific initiatives that ensure aggressive unit and region growth in terms of store openings, same-store sales and profitability.

• Provides direction for financial operations of all restaurants.

• Plans, budgets, analyzes and implements effective action steps to achieve financial objectives for restaurants and overall region.

• Works with HR to ensure the restaurants are properly staffed with managers and associates; that proper succession planning for AM and GM positions exist; that proper and appropriate working development plans exist for all managers.

• Ensures compliance as related to employment risk at the federal and state levels in areas such as unemployment, workers’ compensation, wage and hour laws, prevention of claims of discrimination, or harassment, retaliation, prevention of any activities in violation of Title VII federal, state or local law, responsible service of alcohol and guest liability issues.

• Ensures a proper balance of time spent in restaurants, in the office, and communicating.

• Ensures the proper communication and implementation of company directives and initiatives within the region.

• Attracts, coaches and develops talent to ensure a competent, motivated and highly effective field leadership team.

• All other job duties assigned by a superior member of management to ensure the effective and lucrative operations of the restaurants.

• Keep and audit all units “clean to new” appearance and Health inspection ready.

• Based out of Asheville but travel between the Asheville and Charlotte area is required.

Skills and Knowledge

• Sales-driven and profit-smart

• Soft on people- hard on issues (culture)

• Passion for hospitality and customer service oriented

• Proven success in developing leaders

• Interpersonal skills including influence and leadership

• Problem solving/decision making excellence

• Execution of brand directives and company culture

• Lead by example

• Vast operations knowledge and analysis

• Proven record of developing, planning, executing, analyzing, and scaling restaurant operations to successfully meet set metrics with a sales and profit focus

• Managing regional, site, and individual manager performance simultaneously and autonomously

• Contributing to and overseeing staffing and retention efforts

• Developing healthy, professional relationships

• Integrity, responsibility, and personal ownership

• Self-management

Requirements

• 3+ years of Restaurant General Manager experience or equivalent

• Multi-unit restaurant leadership experience preferred

• Desire to adopt and make sales-drive, profit-smart, people-first, high-level decisions

• Identify and resolve problems quickly and seamlessly

• Guide, direct, motivate, and inspire staff

• Plan and prioritize tasks autonomously

• Teach and train the team in technical and adaptive skills necessary to be successful

• Frequently monitor processes, materials, and resources and provide adequate feedback to generate improvement

• Perform administrative tasks. Feel comfortable with Excel, Word, and Power Point.

• Knowledge of personnel practices and regulations

• Knowledge of food safety and sanitation practices and regulations

• Able to deal with confidential information and/or issues using discretion and good judgment

Environment and Physical Demands

• Be able to handle a fast-paced working environment; flexible schedule

• Be able to lift up to 50 pounds

• Be able to stand, squat, bend, and lift

• Stand and/or walk for entire shift