District Manager

Department: Operations

Job Title: District Manager

Reporting to: Director of Operations

FLSA Status: Exempt

Date Prepared: April 3rd, 2025

Job Summary:

The District Manager provides overall leadership and direct supervision for approximately 4-8 KFC/Taco Bell restaurants, ensuring that the Brand's Vision, Mission, and Guiding Values are effectively delivered. This role ensures that each Restaurant General Manager meets or exceeds the Annual Operating Plan established for their respective restaurants. The District Manager achieves these objectives by exemplifying Tasty Chick'n's Guiding Values and actively selecting, training, and developing managerial employees to drive key results in People, Customer, Sales, and Profit.

Essential Duties and Responsibilities:

People:

• Exemplify Tasty Chick'n's Guiding Values while developing high-performing Restaurant General Managers through effective selection, training, retention, and recognition of A+ talent using Tasty Chick'n's tools and processes.
• Identify and cultivate a pipeline of talent through effective succession planning tools and best practices.
• Consistently execute the Performance Management process to ensure employees are set up for success and held accountable for their performance.
• Collaborate with the People Services Team to ensure all restaurants maintain legal compliance and proactively address employee relations needs in the market.
• Partner with the People Excellence department to achieve at least one certified training unit in their area.

Customer:

• Establish and implement plans for regular visits to restaurants, prioritizing details and conducting effective coaching visits. Provide recognition and engage with staff during various operational periods, including opening, lunch, dinner, late night, and weekends.
• Foster a customer-focused culture by serving as a role model in resolving significant customer issues and training managers to meet or exceed customer service standards.
• Coach and drive excellence within the team, holding them accountable for adhering to core operational procedures through the use of the OSM and Company systems.
• Ensure compliance with food safety standards in each unit through direct observation and follow-up on food safety audit results. Ensure management teams are properly trained via ServSafe or state-approved equivalents.

Sales:

• Ensure that restaurant-level plans and marketing initiatives are effectively implemented. Assist General Managers in executing local store marketing plans to drive year-over-year sales growth.

Profit:

• Continuously analyze sales, labor, inventory, and controllables, coaching RGMs to take specific corrective actions to meet or exceed margin and sales growth targets.
• Conduct regular business reviews and contact meetings with RGMs to enhance their capability in identifying and implementing tactics to close performance gaps.
• Ensure that each restaurant complies with Federal, State, and Local requirements.
• Share best practices and demonstrated successes with the team and across the company to promote continuous improvement.

The duties and responsibilities outlined above describe the general nature and level of work performed by individuals in this position. They are not intended to be an exhaustive list of all tasks that may be assigned.

The above cited duties and responsibilities describe the general nature and level of work performed by people assigned to the job. They are not intended to be an exhaustive list of all the duties and responsibilities that an incumbent may be expected or asked to perform.

Education and Experience Requirements:

Education:

• College degree or equivalent relevant work experience; ServSafe Certification is required to ensure a strong understanding of food safety practices and compliance.

Experience:

• A minimum of six years of experience in restaurant operations is essential, with at least three year of multi-unit store management experience preferred. Candidates should demonstrate a proven track record of effectively managing multiple locations, driving operational excellence, and achieving sales targets. An equivalent combination of education and experience that demonstrates relevant skills and knowledge will also be considered.
• Proficiency in Microsoft Office Suite is required

Systems & Software:

• Proficient knowledge of Microsoft Office software applications, including Word, Excel, and PowerPoint, is required. Familiarity with restaurant management software and systems (e.g., point-of-sale systems, inventory management software) is a plus, as it enhances the ability to analyze data and drive operational improvements.

Communication Skills:

• Strong verbal and written communication skills are necessary to effectively interact with team members, upper management, and external stakeholders. The ability to present information clearly and persuasively is crucial for conducting training sessions and business reviews.

Leadership Skills:

• Demonstrated leadership qualities, including the ability to motivate, mentor, and develop teams. Experience in talent management, including succession planning and performance management, is highly valued.

Analytical Skills:

• Strong analytical skills to assess restaurant performance metrics, identify trends, and make data-driven decisions. Experience in budgeting, forecasting, and financial analysis is beneficial to achieve profit objectives.

Flexibility:

• Must be willing to work a flexible schedule, including evenings, weekends, and holidays, to meet operational needs. The role requires adaptability to changing circumstances and the ability to prioritize tasks effectively.

Travel:

• Willingness to travel approximately 50% of the time between assigned restaurants and meetings, demonstrating a commitment to supporting operations across multiple locations

Knowledge/Skills/Abilities:

Planning and Organizing:

• Demonstrates the ability to accomplish goals by establishing clear priorities and efficiently organizing workload to meet deadlines. Effectively manages time and prioritizes multiple competing tasks, ensuring that critical objectives are met. Plans, organizes, and actively manages meetings to maximize productivity and engagement, fostering a culture of accountability and focus.

Communication:

• Establishes, monitors, and enhances communication channels that promote open dialogue among team members, management, and other departments. Facilitates regular meetings to ensure timely and accurate two-way communication, fostering transparency and collaboration. Selects the appropriate medium (e.g., phone, email, in-person) for each message, exercising sound judgment in sharing information to ensure clarity and understanding.

Talent Management:

• Maintains an awareness of current staffing levels and talent bench strength. Identifies and assesses employee strengths and development opportunities, creating tailored plans to maximize individual potential. Demonstrates expertise in recruiting strategies to attract and retain A+ talent, ensuring the organization is equipped with high-performing team members.

Results Oriented:

• Proactively influences outcomes to achieve or exceed established goals. Demonstrates dedication to achieving results while upholding core processes, values, and procedures. Conveys a strong sense of urgency to drive initiatives forward and achieve results, balancing short-term objectives with long-term strategic goals. Exhibits the energy and work ethic necessary to maintain a pace that produces consistent company results.

Problem Solving/Decision Making:

• Evaluates options and alternative courses of action to make informed and timely decisions. Engages in active listening and asks open-ended questions to gather comprehensive information from various perspectives. Leverages available resources and collective ideas to effectively address challenges, arriving at well-considered decisions that drive operational success.

Recognition:

• Actively role models the practice of recognizing and celebrating team achievements in restaurants, reinforcing positive behaviors and outcomes. Coaches Restaurant General Managers to cultivate a culture of recognition, ensuring that acknowledgment of team efforts is consistently integrated into the restaurant environment. Promotes practices that foster employee engagement and morale through regular recognition and appreciation initiatives.

Skill Requirements:

• Typing/computer keyboard
• Verbal communication
• Utilize computer software (specified above)
• Written communication
• Retrieve and compile information
• Public speaking/group presentations
• Maintain records/logs
• Research, analyze and interpret information
• Verify data and information
• Investigate, evaluate, recommend action
• Organize and prioritize information/tasks
• Leadership and supervisory, managing people
• Operate office equipment
• Basic mathematical concepts (e.g. add, subtract)

Physical Requirements:

• Sitting for extended periods
• Lifting/carrying up to 20 pounds
• Standing for extended periods
• Lifting/carrying more than 20 pounds
• Extended periods viewing computer screen
• Repetitive motions
• Walking
• Pushing/Pulling
• Reading
• Bending/Stooping
• Speaking
• Reaching/Grasping
• Hearing
• Writing

Hazards:

• Normal office environment
• Electrical current
• Toxic or caustic chemicals
• Housekeeping and/or cleaning agents
• Flammable, explosive gases
• Proximity to moving mechanical parts