A KALO District Manager is responsible for overseeing the operations of multiple restaurants within a designated region. Ensuring the profitability, consistent quality, customer service standards met thru the general managers, monitor sales, enforcing company policies, and address operational issues at each location.
Operational Management
Monitor sales performance at each restaurant in the district to identify trends and areas for improvement.
Ensuring compliance with company standards regarding food safety, hygiene, and food quality across all locations.
Review and analyze financial reports to identify areas of cost reduction and profit maximization.
Implement new operational strategies and procedures to impact efficiency and customer experience.
Staff Management
Coaching and developing restaurant general managers to improve leadership skills and performance.
Oversee hiring processes at individual restaurants to ensure qualified staff are recruited.
Providing training and development opportunities for all levels of restaurant staff.
Addressing employee concerns and performance issues within the designated region.
District Level Initiatives
Implementing marketing and promotional campaigns to drive sales.
Review and promoting of high-level service to customers.
Ensure adherence to all local, state, and federal regulations regarding food safety, labor laws, and safety standards.
Submitting regular performance reports to senior management regarding all metrics.
Identify opportunities for cost savings and operational improvements across the designated region.
Collaborating with other departments to support district goals.
Key Skills For District Manager
Strong leadership and communication skills
Analytical and problem-solving abilities.
Financial management expertise.
Excellent customer service orientation.
Ability to manage multiple locations and priorities.
Knowledge of restaurant operations and industry standards.
Technologically advanced.
Presentation and public speaking skills.
Measurables
Cost of goods sold: Subject to change based on pricing and menu mix. Current goal of 25%
Labor: Subject to change. Current goal of 18% hourly.
Transactions year over year: Goal of 5% increase minimum.
Sales year over year: Goal of 3% increase minimum.
Company retention: Goal of under 80% turnover.
Customer satisfaction: 95% overall with a minimum of 100 evaluations per year.
Team development: Core 4 certification and serve safe completion for designated region. General manager training and development.
Seniority level
Director
Employment type
Full-time
Job function
Sales and Business Development
Industries
Hospitality
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