District Manager

Lead and coordinate operations by setting goals and objectives, in order to optimize the operation and earnings of EYM

restaurants; Accountable for delivering the short- and long-term sales and profit results - through people development

and improved restaurant operations. Provides leadership, coaching and strategic direction to their entire team.

Collaborates with the Operations Director within marketplace to build sales, market share and profitability. Consistently

demonstrates EYM Group, Inc. values and leadership behaviors to build positive business relationships with key

customers including District Managers, Suppliers, Customers and Office Staff.

Report to: Director of Operations/Market Manager

Supervise: Restaurant General Manager from several units

About Denny's

For over 65 years, Denny’s has been a welcoming place where people can connect over great food. We’re always open, always serving your favorites, and we’re proud to be America's diner.
Our Denny's family is our most important asset. We trust, support and respect each other and work together for the greater good. We recognize the contributions of all.

People

Champions the People Promise by personally demonstrating, reinforcing and following-up on the 5 people drivers to gain commitment from District Managers, General Managers, Managers and Crew (People Drivers: Respect and Recognition; Resources to get the job done; Values and Leadership Behaviors; Competitive Pay and Benefits; Learning, Development and Personal Growth).

Establishes individual performance targets for General Managers and other direct reports. Ensures that the performance planning and assessment process is followed for all employees within the restaurants we supervise.

Completes the Development process with direct reports. Ensures that process is followed for all management employees within EYM Group, INC.

Mentors/sponsors high potential individuals, with emphasis on meeting staffing needs and diversity targets.

Leads the succession planning process and participates in performance calibration and talent review.

Ensures that people practices are followed (e.g., quality hiring, management targeted selection, shift certification, HR policies, labor laws, security and safety procedures).

Business Results:

• Collaborates with the Regional Manager and financial team to develop the annual business plan for the market.
• Sets Profit Center targets.
• Accountable for achieving all established business plan targets (sales and transaction growth, income growth).
• Uses all information resources available (e.g. Restaurant data, 800 number, Operational Reviews, staffing, Operations Report, OSAT, P&L) to identify opportunities and threats to delivering business results and adjusts business plan tactics accordingly.
• Accountable for creating a positive work environment to accomplish business results (increased customer counts, increased sales, increased profits, and outstanding restaurant skills).
• Provides guidance and reviews with Market Manager on all reinvestment plans on an annual basis to include opening/purchasing restaurants, re-models, equipment purchases, etc.
• Accountable for the G&A of their Restaurants.

Operations Analysis:

• Collect and analyze business data concerning sales, staffing, revenue, customer service and expenditures.
• Develop solution to organizational problems and inefficiencies.
• Assist developing strategies and programs to solve organizational inefficiencies and maximize returns.
• Demonstrates Customer-First Service by consistently observing restaurant operations, troubleshooting shift management, taking on-the-spot corrective actions, and recognizing successes.
• Supports, develops and requires from General Managers to teach restaurant leadership teams to execute the restaurant systems that produce consistently high operation level.
• Reviews, 800 number, Operational Reviews to assess trends/opportunities throughout the market and works with Staff to create and execute improvement plans.
• Establishes processes and develops guidelines for General Managers to ensure that the restaurants properly execute local store marketing (LSM), promotions and the execution of new products and processes within the
• mini-market.

Principal Accountabilities:

In addition to following EYM Group, Inc. policies and procedures, principle accountabilities include, but are not limited

to:

• Develops a plan to drive the Strategic Agenda within the market where we operate Restaurants.
• Provide organizational directions to deliver the short- and long-term sales and profit results – through people development and improving restaurant operations.
• Provides leadership, coaching and strategic direction to the entire team.
• Collaborates within marketplace to build sales, market share and profitability.
• Consistently demonstrates EYM Group, Inc. values and leadership behaviors to build positive business relationships with key customers including District Managers, Suppliers, Customers and Office Staff.
• Manage the General strategic plans of the company (PAC, sales, earnings, OSAT, etc.) that affect Restaurant operations.
• P&L Supervision & Control, comparing with the goals set at the beginning of the year (RTS – Road to Success).
• Manage and coordinate the Restaurants Patch needs and requirements (infrastructure, equipment, staffing, purchase, etc.), to optimize the good functions and operations.
• Authorize the expenditures in the patch/restaurants giving the necessary costs follow up to maintain under control the final results of his/her Patch.
• Maintain up-to-date knowledge of Company best practices and improve the products and services that we provide.
• Reach and maintain monthly and yearly sales target and profits established by the company, giving support, counseling and direction to the GM’s to operate the restaurants.
• Analyze the operational and financial reports for each Restaurant in the Patch; and based on these, generate strategies and actions to reach the monthly and annual goals.

Experience and Qualifications:

• Undergraduate degree in Business or related area to Food and Beverage management
• 15-20 years Operations experience
• 10-15 years People Development experience
• 5-10 years’ restaurant experience and previous leadership role with/on major brands
• Strategy and mobilization experience on the client
• Knowledge of consumer research techniques
• Strong communications and diplomacy skills
• Conflict solving skills
• Customer Recovery
• Decisiveness
• Develops and Maintains Budgets
• Financial Concepts
• Food Cost Systems Gathers and Uses Information
• Knowledge of HR Policies/Systems
• Leverages Resources
• Local Store Marketing
• Managing Insurance Risks
• Negotiation and Conflict Resolution
• Operational Systems Knowledge
• Operational Expertise
• Restaurant/Food Safety and Security
• Uses Technology Appropriately
• Vendor Management

Job types: Full-time, Part-time

Work location: On-site