District Manager

Summary

As the District Manager, you contribute to the success of the MOD community by supporting and overseeing operations within an assigned number of restaurants, typically 9-12 depending on geographic factors and restaurant volume. Your objective is to support and develop the restaurant leaders to seek continuous improvement of individual and restaurant performance. You are expert in assessing restaurants during visits and from analysis of KPI’s. Your success is measured by your ability to coach and maintain accountability to ensure restaurants perform to MOD targets and operational standards.

Key Responsibilities

• Be relentless in creating and supporting development plans in every restaurant. Accountable for GM development plans and encouraging and coaching GMs to development plans for all squad.
• Build recruiting pipeline for both prospective talent and urgent hiring of GM’s to during leadership vacancy. Monitor and support GM’s screening and selection skills, hiring needs and activities to gain understanding of where your direction is needed.
• Internal growth and promotion are a top priority for MOD. You are a driver of bench and succession planning in all your restaurants.
• Review restaurant environment and key business indicators (guest feedback, sales, cogs, labor, etc) to identify opportunities for improvement. Work in collaboration with restaurant leadership to develop clear action plans to move restaurant performance forward. Establish and maintain a cadence of restaurant visits to include weekends, peak periods and holidays depending on business needs.
• Monitor and coach to ensure leaders comply with MOD’s Loss Prevention and Asset Protection procedures regarding cash handling, food safety, and restaurant safety & security.
• Maintain communication channels with restaurants to ensure prompt response and support for squad, guest and leadership concerns.
• Ensure that MOD communications from Operations leaders and other Support Center departments are received, understood and implemented in your restaurants. Be an advocate for restaurant operations in company forums and communicate perspective to leaders and Support Center teams.
• Be the first point of contact in escalated employee relations matters, work towards knowing when to investigate directly and when to seek additional support and guidance. Work continuously to build your skill and knowledge in human resources practices.
• Champion operational change, standards, and updates, modeling adoption and adherence to MOD process, policy and procedures.
• The District Manager will work in collaboration with the marketing team to support local restaurant marketing initiatives

You will be successful at MOD, by leading in the following way

• Resilience - Embracing change and seeking to learn and improve every day for yourself and your team. It’s not perfection, it’s a commitment to progress and imagining what’s possible together.
• Humility – A humble leader of leaders encourages the growth of their team finding talent that will surpass their own ability, eager to cultivate greatness. Recognize that only when challenged by your own team can you grow and accomplish great things. Be willing to express appreciation for the service of others. Show compassion, understanding, and a willingness to authentically support others without judgment.
• Care & Accountability – The DM sets the tone for how accountability through compassion lives in their district.  Great leaders know that learning and coaching happen at the same time. Only from a place of integrity, honesty, and inclusion can we yield positive results.
• Curiosity – Demonstrating and building a culture of curiosity will impact success more than you may realize.  Through curiosity, you and your leaders can anticipate what the restaurants, guests, and squad will need, while building connections in the process.

Required Qualifications

• 4+ years of customer facing autonomous single unit leadership experience.
• 6 months of practical experience leading leaders of autonomous single unit operations.
• Restaurant leadership experience
• Proven track record of making decisions with sound judgment
• Strong business acumen; analytical skills, organizational and project management ability
• Experience with and a passion for working directly with front line employees to ensure delivery of the best guest experience
• Experience managing performance issues and acting as necessary
• Basic understanding of State Health, OSHA, EEOC regulations, federal and state employment laws
• Must obtain a food safety certification and/or alcohol beverage certification within 30 days of your start date or sooner where required by law.
• Must be proficient in written and oral communication.
• Must be able to support restaurant hours, including ability to travel to and visit every restaurant during peak hours
• Proficiency with standard computer applications and communication tools (ie Microsoft Teams, Outlook, Etc.)

Preferred Qualifications

• Multi-Unit Experience in restaurants
• ServSafe certification

Physical Requirements

As a member of our squad, you must have the ability to work in an open kitchen environment, rotating between front and back of house. This requires walking, bending, twisting, reaching, stooping, kneeling, crouching, carrying, pushing and pulling, and in general handling or moving objects weighing up to fifty pounds. You must also have the ability to operate hand-held appliances, sharp knives, and various kitchen equipment including but not limited to the industrial can opener, dough press, industrial dishwasher, very hot oven, etc. Depending on the location, you may need to go up and down stairs and/or use an elevator. You must also have the ability to communicate and exchange information quickly with squad members and others.