Summary/Objective
The District Manager (DM) is responsible for the continued growth of people, sales and profits within their assigned restaurants. The DM manages team performance by advising and assisting their management teams and demonstrating behaviors and thought processes that provide positive results for Kona Grill, Inc. (the Company). Key result areas include increased sales and profitability, increased guest satisfaction, cost control, and increased retention of managers and hourly associates. The DM works as a business coach to ensure that restaurants are operating within established standards and policies and are striving to exceed financial and operational goals.
Essential Functions
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.Relate all performance standards to the best traditions and practices of the Company.
Hold restaurant General Managers accountable for development and implementation of action plans designed to achieve restaurant and Company goals for revenue growth, profitability, guest loyalty and generally superior operating execution.
Hold restaurant General Managers accountable to maintain established performance and ethical standards with their direct reports.
Regularly review safety practices for each assigned restaurant. Work closely with restaurant managers to determine solutions to any identified issues or concerns. Ensure restaurant managers are acting promptly on any facility maintenance opportunities or other items requiring attention.
Promote the use of InMoment as a management tool to evaluate guest satisfaction and develop & implement action plans to improve areas of opportunity.
Ensure measurable local restaurant marketing (LRM) initiatives are implemented in each location and that impact is regularly evaluated.
Develop, train and mentor General Managers to become more effective business leaders. Participate in performance reviews for all managers and assist in the development of action plans to address areas of opportunity.
Work with the Director of Training to ensure certified training restaurants (CTR) and Managers-in-Training (MIT’s) follow all training programs and procedures. Provide input and feedback on on-going training program development as requested.
Ensure goal setting and feedback programs are in place in each restaurant.
Assist in the roll out of new policies and procedures to field Management in a timely & effective manner and then ensure that they are embraced, implemented and followed so that they become part of Company culture.
Follow-up on all Guest complaints and help resolve when necessary.
Administer recognition, counseling and/or discipline to Management teams as necessary.
Work closely with the Recruiting Manager on an ongoing basis at timely and effective management successionplanning so that restaurant level management pars are maintained and talent levels are continuously improving.
Inform all team members of goals or plans that directly affect them. Promote a team-based approach toimproving restaurant operations and resolving issues. Encourage cooperation and open communication byconsistently demonstrating such behavior.
Provide opportunities for team members to take on additional responsibilities outside their established roleswhen warranted and appropriate.
Assist in selecting and developing hourly employees to be promoted into management.
Review management personnel and succession planning with the VP of Operations on a regular basis.
Ensure accuracy of food and beverage inventories in all restaurants monthly.
Review weekly and month-end restaurant P&L’s. Develop and communicate action plans to address any areasof opportunity for exceeding sales and profit objectives.
Ensure each assigned restaurant completes a thorough preliminary P&L review before the 5th business day ofthe following month. Work with managers to resolve any discrepancies found during the review process.
Follow-up on all restaurants’ daily, weekly and monthly financial reports to ensure timely and accuratereporting.
Follow-up on all restaurants’ Health Department and EcoSure inspections within 24 hours of said inspection.Develop plans or strategies with respective restaurants to ensure improvement where necessary.
Review annual restaurant-level and personal G&A budgets periodically to ensure Company financial objectivesare on track to be met. Develop and implement plans for improvement as necessary.
Ensure adherence to all standard operating and Internal accounting procedures.
Perform financial and personnel file audits. Frequency to be determined.
Actively promote and support safety and risk management programs within each restaurant to control costs andimprove employee and guest safety.
Required Education and Experience
High School diploma or equivalent. College or course work in restaurant management preferred with the abilityto read, write and perform mathematical calculations.
Minimum of 6 years’ previous experience in full service restaurant management.
Minimum of 3 years’ multi-unit full service restaurant management experience with a successful organization,preferred.
Monthly travel (up to 90%) to restaurants throughout the respective district with the probability of overnighttrips depending on the geographic location of restaurants within the district. Occasional travel to the ScottsdaleCorporate Office for meetings and to other locations for other various purposes as necessary.
Work in the restaurant an appropriate mix of morning, evening, late night, weekend and holiday shifts to set theproper example for respective management teams.
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties orresponsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at anytime with or without notice.
Please no staffing agencies or outside recruiters.
We are an equal opportunity employer.