Job Title: District Manager
Reports To: Vice President
FLSA Status: Exempt
Tasks And Responsibilities:
There is no set schedule established for District Managers. A minimum of 50 hours per week should be maintained with the bulk of this time being spent during peak meal periods (lunch 11-2) & (dinner 5-8) in the restaurants in his/her district. District Managers are required to attend any meetings, store tours, or other Company functions scheduled throughout the year.
Accountability of Time
District Managers are required to check in with the Corporate Office or other entity throughout the workday. They are required to carry a cell phone through the entire week. If you need to take a weekday off because of personal reasons, or go out of town on the weekend, you should contact the Vice President so arrangements can be made to cover your district. District Managers must complete a detailed weekly itinerary at week’s end, outlining their activities for the upcoming week. It must show daily stops and time spent in each location. Completed forms are to be forwarded to the Vice President.
District Managers are required to make routine visits to all restaurants in their district throughout the week, including evenings and weekends. During these visits, they should check to see that all Company standards are being maintained in the following areas:
- customer satisfaction
- quality and availability of product
- food safety
- cash-in (cash/bread balancing)
- efficient scheduling, banking procedures
- hours of operation
- accuracy of paperwork
- uniform compliance
If any of these areas are deficient, the District Manager must work with management and staff to clearly outline the problem areas and should help them develop a plan of action to correct problems in a timely manner. Pickup W/E paperwork on Wednesday, make sure all reports are their, audit for accuracy and turn into the Corporate Office or Swan Employer Services in a timely fashion. In the event that a restaurant is short a Restaurant Manager due to termination, vacation, illness, etc. the District Manager is responsible to run the restaurant until an acceptable replacement is filled.
Advertising and Marketing
District Managers must see that all advertising and promotional campaigns, whether they are generated from National SFAFT or local sources, should be executed properly and in a timely manner. They must insure that all materials are properly displayed or distributed as instructed. Accurate coupon redemption records are to be maintained and forwarded to the Corporate Office weekly/monthly. District Managers should encourage there managers to develop site specific marketing strategies for each location and to assist them in brainstorming and formulating effective marketing plans. Identify marketing opportunities they can affectively drive traffic into the restaurants.
District Managers are required to attend all Corporate Office staff meetings and to come prepared to speak on the state of each restaurant in there district. They should have established action plans for any location experiencing consistent problems. They should also have there list prepared on such topics as equipment needs & repairs, management changes, etc. so decisions can be made on all outstanding issues.
District Managers are required to attend all bi-weekly Restaurant Manager, Assistant Manager Meetings as well as give feedback on what topics should be discussed per the agenda. The District Manager will also be asked to chair committees which will require designated scheduled meetings. Restaurant Managers might ask you to attend an all store employee meeting periodically for input and support.
District Managers are expected to conduct themselves in a professional manner and to abide by all office policies and procedures established by the Company. They are expected to help maintain common areas as well as there assigned areas. Phone calls should be taken/made from their desk — avoid common work areas. Communication with office personnel is essential to the success of restaurant operations as well as Company morale.
Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.
Education and/or Experience
Minimum three years directly related experience and/or training; or equivalent of education and experience.
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine correspondence.
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent.
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.
The individual should have basic knowledge of MS Excel, MS Word and Outlook.
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Must be able to work any area of the restaurant when needed and to operate a computerized Point of Sale system/cash register. Position requires bending, standing, and walking the entire workday. Must have the ability to lift 10 pounds frequently and up to 30 pounds occasionally, while being able to lift 31-50 pounds now and then.
- Must hold Food Protection Manager Certification.
- Must have a car and maintain a reliable and timely source of transportation at all times.
- Must be able to provide proof of insurance.
- Must have a working telephone at all times. Cell phone is a must.
- Must be able to work any day of the week, day or night.
District Managers are required to abide by the current dress code established by the Company: For men – dress pants (black or khaki) and (black) shoes, Subway approved polo shirt or button up shirt. Hat must be worn if working in food prep area or on sandwich line. For women – dress slacks (black or khaki) and (black) shoes, Subway approved polo shirt or button up shirt. Hat must be worn if working in food prep area or on sandwich line. If they are needed to work a scheduled shift, they are expected to be in full Subway approved uniform. All other employee grooming standards are to be adhering to. Dress code for nights, weekends, and meetings can be flexible, but should be professional and appropriate for the type of work/event attending.
Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.
Subway of Alaska has created a work environment, compensation and benefits program, and an interactive culture that we believe foster positive work relationships. We support promotion from within and foster an entrepreneurial spirit through which every team member personally contributes to the Company’s success. Subway of Alaska is an equal opportunity employer, hires on the basis of qualifications and ability. We reward our team with challenging environment that encourages team members to learn, grow, and “not get lost in the shuffle.” We also make a continuous and diligent effort to openly communicate to our employee’s pertinent plans and information relative to our industry and the ongoing direction of our Company.