DISTRICT MANAGER
SCOPE OF JOB
1. RESPONSIBLE FOR IMPLEMENTATION OF THE COMPANY’S FRANCHISE STANDARD OPERATING PROCEDURES I.E. STORE OPERATIONS AND PRODUCT QUALITY
2. EVALUATE STORES USING DPLLC TOOLS AND IMPLEMENTING SYSTEMS TO MANAGE STORE OPERATIONS AND PRODUCT QUALITY
3. REPORTING ON STORES PERFORMANCE AND INITIATING IMPROVEMENTS IN OPERATIONS VIA IMPLEMENTATION OF TRAINING PROGRAMMES.
DUTIES
1. TACTICAL PLANNING
1.1 ESTABLISHING AND IMPLEMENTING GOALS AND OBJECTIVES BASED ON THE COMPANY’S BUSINESS PLAN, CONFERRING WITH C.E.O & MANAGER OF RESTAURANT OPERATIONS, AS NECESSARY.
1.2 REVIEWING SALES AND KEY PERFORMANCE INDICATORS (KPI) REPORTS, AS WELL AS OTHER PERFORMANCE DATA (E.G. SERVICE TIME AND FOOD & LABOUR VARIANCE, ETC.) TO MEASURE GOAL ACHIEVEMENT FOR HEIGHTENED TIME AWARENESS (HTA)
1.3 ANALYZING STORE STANDARD OPERATING PRACTICES & PROCEDURES USING THE REQUIRED TOOLS E.G. OER, FAST AND NICE, ETC. TO ENSURE THAT STORE TEAMS ADHERE TO COMPANY’S POLICIES, PROCEDURES, METHODS OR STANDARDS.
1.4 DEVELOPMENT OF ACTION PLANS TO ADDRESS AREAS REQUIRING IMPROVEMENT AND TO OVERSEE THEIR EXECUTION
2. TRAINING
2.1 ENSURE THAT ALL STORE EMPLOYEES ARE TRAINED ON COMPANY POLICIES AND PROCEDURES AS IT RELATES TO ORIENTATION FOR NEW EMPLOYEES, PRODUCT QUALITY, SERVICE, CIRCLE OF OPERATIONS, ETC.
2.2 DRAFT QUARTERLY TRAINING PLANS
2.3 TO CONDUCT TRAINING SESSIONS FOR ALL CATEGORIES OF EMPLOYEES
2.4 TO BE THE LIAISON PERSON WITH THE LEARNING AND DEVELOPMENT DEPT. FOR THE COMPANY.
3. STORE OPERATIONS
3.1 MANAGE REPORTING STAFF WHICH INCLUDES BUT IS NOT LIMITED TO MONITOR PREPARATION OF WORK SCHEDULES, ASSIGNING SPECIFIC DUTIES TO THE STORE MANAGEMENT TEAM AND THE COORDINATION OF STORE ACTIVITIES E.G. CIRCLE OF OPERATIONS (ORDER-TAKING, MAKING, TENDING, ROUTING, SAFE DELIVERY), GENERAL CLEANING, ETC.
3.2 TO RECOMMEND STAFFING REQUIREMENTS TO MANAGER OF OPERATIONS, AND CONDUCT INTERVIEWS, IF REQUIRED AND LIAISE WITH HUMAN RESOURCES PERSONNEL TO ENSURE THE TIMELY PROCESSING OF POTENTIAL CANDIDATES
3.3 ASSISTING WITH CONFLICT RESOLUTION ISSUES REGARDING EMPLOYEES AND MANAGE CUSTOMER COMPLAINTS, WHEN REQUIRED
3.4 LIAISING WITH THE COMMISSARY MANAGER CONCERNING FOOD ORDERS, DELIVERIES AND DOUGH QUALITY BASED ON STORE VISITS
3.5 WEEKLY STORE VISITS - WORKING WITH STORE TEAMS TO MONITOR AND REPORT ON STORES’ ACTIVITIES DIRECTLY RELATED TO MAKING PRODUCTS AND PROVIDING SERVICE
3.6 MONITORING THE INVENTORY CONTROL PROCEDURES (DAILY AND MONTHLY)
3.7 ATTENDING STORE STAFF MEETINGS (WEEKLY AND MONTHLY)
3.8 CONDUCTING PERFORMANCE EVALUATIONS FOR REPORTING STAFF ON A BI-ANNUAL BASIS
3.9 REVIEWING STORES CALL LOGS TO ENSURE THAT THE DPLLC STANDARDS (ONE OF THE FOUR BASICS) ARE ADHERED TO;
3.10 ENSURE THE DAILY BOX TOPPING OF FLYERS IN ALL STORES (ONE OF THE FOUR BASICS)
3.11 TO ISSUE STORE TEAMS WITH CURRENT PHONE SCRIPTS TO ENSURE UP-SELLING OF OUR PRODUCTS IN CONJUNCTION WITH MARKETING PLAN (ONE OF THE FOUR BASICS)
4. LOCAL STORE MARKETING (LSM)
4.1 MANAGING THE LSM PLANS – ORGANIZE, DIRECT AND CO-ORDINATE ACTIVITIES (SCHOOL PIZZA PROGRAMMES, DOOR-HANGING, ETC.) TO ADVERTISE AND PROMOTE SALE OF THE COMPANY’S PRODUCTS (ONE OF FOUR BASICS)
4.2 ORGANIZING WITH STORE MGT. TEAM/COMPANY’S PROMOTIONS DEPT. THE SETTING UP AND STAFFING OF BOOTHS/EXHIBITS AT TRADE SHOWS, PARTIES OR EVENTS; CARRYING OUT INSPECTION OF FACILITIES PRIOR TO AN EVENT, WHEN REQUIRED AS WELL AS ENSURING THAT EQUIPMENT,TRANSPORTATION AND DISPLAYS ARE AVAILABLE, AS NEEDED
4.3 WORKING WITHIN THE PROMOTION BUDGET ASSIGNED PER EVENT.
5. COMPLIANCE
5.1 ENSURE THAT STORES ARE COMPLIANT WITH THE RELEVANT GOVERNMENT REGULATIONS E.G. FOOD HANDLING LICENSE AND PERMITS, FOOD STORAGE AND PREVENTION OF INFESTATION ACT, ETC.
AUTHORITY
1.1 TO ISSUE VERBAL AND WRITTEN WARNING TO REPORTING STAFF
1.2 TO RECOMMEND TRANSFER, PROMOTION, SUSPENSION OR TERMINATION OF STORE MANAGEMENT STAFF TO THE MANAGER OF RESTAURANT OPERATIONS
JOB REQUIREMENTS/SPECIFICATIONS
1.1 EDUCATION: BACHELOR’S DEGREE IN BUSINESS ADMINISTRATION, MANAGEMENT STUDIES OR A RELATED DISCIPLINE.
1.2 WORK EXPERIENCE: MINIMUM OF TWO YEARS’ STORE MANAGEMENT EXPERIENCE IN A QUICK SERVICE RESTAURANT OR RETAILING ENVIRONMENT
1.3 HOURS: WILLING TO WORK LONG HOURS AND SOMETIMES ON WEEK-ENDS AND PUBLIC HOLIDAYS
1.4 SKILLS REQUIRED:TIME MANAGEMENT
ORGANISATIONAL AND PLANNING SKILLS
TEAM PLAYER
ABILITY TO COMMUNICATE WITH INDIVIDUALS AT ALL LEVELS WITHIN OR OUTSIDE OF THE COMPANY
ABILITY TO WORK WITH MINIMUM SUPERVISION