District Manager jobs at Carl's Jr. India - 1260 jobs

The District Manager provides leadership, oversees the staff, and assistance to General Manager in order to achieve short and long-term company objectives. This position is critical to Wingstop Restaurants; the District Manager has to ensure all the restaurants in their region comply with local, state and federal regulations and OSHA guidelines. The District Manager contributes to the success of Wingstop through the direction and control of restaurant operations to ensure a positive guest experience and company profitability, direct the operation of the restaurant, attain sales and profit objectives, maintain the highest standards of food quality, service, cleanliness, safety and sanitation by directing and supervising managers and team members. Physical Requirements:: Standing/Walking: Remaining on one's feet in an upright position at a workstation or moving about in a work area. Carrying: Moving an object usually by holding it in hands or arms, or on shoulders. Lifting: Raising an object from one level to another with hands or arms and/or shoulders, back and legs Pushing/Pulling: Exerting force upon an object so that object moves away from/towards the force. Stooping; Bending body downward and forward by bending spine at waist. Bending: Bending knees to come to rest on knees or knee. Reaching; Extending hands or arms in any direction. Handling; Seizing, holding, grasping, turning or otherwise performing precision work with hands. Bending/Twisting; Continual intermittent twisting of the spine. Talking; Expressing or exchanging ideas by means of the spoken work. Hearing; Receiving detailed information through oral communication. Vision; Clarity of vision at near or far distances. Computer usage or other special equipment operated. Essential Skills:: Guest service mentality; has a genuine desire to serve the customer Maintains a calm, tactful demeanor when dealing with difficult situations Manages multiple projects and timelines with a sense of urgency and follow through Well organized and detail oriented Ongoing learner; exhibits insatiable curiosity and an interest in self improvement Has an outgoing personality Strong work ethic Has restaurant industry experience Maintains regular and predictable attendance Must have a valid U.S. Driver's license Must be 18+ years old Other duties as assigned Team Focus:: Brings problems to the attention of the supervisor; is willing to ask for help. Identifies and introduces new ideas and solutions to create efficiency in the operation. Represents the brand and department in a professional and polished manner at all times. Essential Duties and Responsibilities:: Partners with General Managers and staff to run an excellent operation, showing leadership, be a team player, maintain a professional demeanor and help crew members meet the standards for quality customer service Provide the necessary counsel and assistance to ensure managers' establish business plans to help keep restaurants profitable Ensure the company is making a profit by following guidelines for sales growth, food prices and employee wages Responsible for undergoing further training as well as training the staff. Training covers not just the scope of the restaurant's operations but also personal development Coaches store managers how to handle progressive discipline, termination issues and employee development opportunities in both one on one and group training sessions Ensure appropriate cleanliness, sanitation, safety and staffing standards are maintained Continually evaluate and react to performance issues and actively recruit restaurant staff candidates Ensures that all restaurants maintain a Theoretical to Actual COGS variance of less than 2% Ensures that labor standards are followed in all restaurants and scheduled to actual labor stays within 2% variance Familiar with Aloha and NBO Any other responsibilities as assigned by the Director of Operations

The District Manager provides leadership, oversees the staff, and assistance to General Manager in order to achieve short and long-term company objectives. This position is critical to Wingstop Restaurants; the District Manager has to ensure all the restaurants in their region comply with local, state and federal regulations and OSHA guidelines. The District Manager contributes to the success of Wingstop through the direction and control of restaurant operations to ensure a positive guest experience and company profitability, direct the operation of the restaurant, attain sales and profit objectives, maintain the highest standards of food quality, service, cleanliness, safety and sanitation by directing and supervising managers and team members. Physical Requirements:: Standing/Walking: Remaining on one's feet in an upright position at a workstation or moving about in a work area. Carrying: Moving an object usually by holding it in hands or arms, or on shoulders. Lifting: Raising an object from one level to another with hands or arms and/or shoulders, back and legs Pushing/Pulling: Exerting force upon an object so that object moves away from/towards the force. Stooping; Bending body downward and forward by bending spine at waist. Bending: Bending knees to come to rest on knees or knee. Reaching; Extending hands or arms in any direction. Handling; Seizing, holding, grasping, turning or otherwise performing precision work with hands. Bending/Twisting; Continual intermittent twisting of the spine. Talking; Expressing or exchanging ideas by means of the spoken work. Hearing; Receiving detailed information through oral communication. Vision; Clarity of vision at near or far distances. Computer usage or other special equipment operated. Essential Skills:: Guest service mentality; has a genuine desire to serve the customer Maintains a calm, tactful demeanor when dealing with difficult situations Manages multiple projects and timelines with a sense of urgency and follow through Well organized and detail oriented Ongoing learner; exhibits insatiable curiosity and an interest in self improvement Has an outgoing personality Strong work ethic Has restaurant industry experience Maintains regular and predictable attendance Must have a valid U.S. Driver's license Must be 18+ years old Other duties as assigned Team Focus:: Brings problems to the attention of the supervisor; is willing to ask for help. Identifies and introduces new ideas and solutions to create efficiency in the operation. Represents the brand and department in a professional and polished manner at all times. Essential Duties and Responsibilities:: Partners with General Managers and staff to run an excellent operation, showing leadership, be a team player, maintain a professional demeanor and help crew members meet the standards for quality customer service Provide the necessary counsel and assistance to ensure managers' establish business plans to help keep restaurants profitable Ensure the company is making a profit by following guidelines for sales growth, food prices and employee wages Responsible for undergoing further training as well as training the staff. Training covers not just the scope of the restaurant's operations but also personal development Coaches store managers how to handle progressive discipline, termination issues and employee development opportunities in both one on one and group training sessions Ensure appropriate cleanliness, sanitation, safety and staffing standards are maintained Continually evaluate and react to performance issues and actively recruit restaurant staff candidates Ensures that all restaurants maintain a Theoretical to Actual COGS variance of less than 2% Ensures that labor standards are followed in all restaurants and scheduled to actual labor stays within 2% variance Familiar with Aloha and NBO Any other responsibilities as assigned by the Director of Operations

The District Manager provides leadership, oversees the staff, and assistance to General Manager in order to achieve short and long-term company objectives. This position is critical to Wingstop Restaurants; the District Manager has to ensure all the restaurants in their region comply with local, state and federal regulations and OSHA guidelines. The District Manager contributes to the success of Wingstop through the direction and control of restaurant operations to ensure a positive guest experience and company profitability, direct the operation of the restaurant, attain sales and profit objectives, maintain the highest standards of food quality, service, cleanliness, safety and sanitation by directing and supervising managers and team members. Physical Requirements:: Standing/Walking: Remaining on one's feet in an upright position at a workstation or moving about in a work area. Carrying: Moving an object usually by holding it in hands or arms, or on shoulders. Lifting: Raising an object from one level to another with hands or arms and/or shoulders, back and legs Pushing/Pulling: Exerting force upon an object so that object moves away from/towards the force. Stooping; Bending body downward and forward by bending spine at waist. Bending: Bending knees to come to rest on knees or knee. Reaching; Extending hands or arms in any direction. Handling; Seizing, holding, grasping, turning or otherwise performing precision work with hands. Bending/Twisting; Continual intermittent twisting of the spine. Talking; Expressing or exchanging ideas by means of the spoken work. Hearing; Receiving detailed information through oral communication. Vision; Clarity of vision at near or far distances. Computer usage or other special equipment operated. Essential Skills:: Guest service mentality; has a genuine desire to serve the customer Maintains a calm, tactful demeanor when dealing with difficult situations Manages multiple projects and timelines with a sense of urgency and follow through Well organized and detail oriented Ongoing learner; exhibits insatiable curiosity and an interest in self improvement Has an outgoing personality Strong work ethic Has restaurant industry experience Maintains regular and predictable attendance Must have a valid U.S. Driver's license Must be 18+ years old Other duties as assigned Team Focus:: Brings problems to the attention of the supervisor; is willing to ask for help. Identifies and introduces new ideas and solutions to create efficiency in the operation. Represents the brand and department in a professional and polished manner at all times. Essential Duties and Responsibilities:: Partners with General Managers and staff to run an excellent operation, showing leadership, be a team player, maintain a professional demeanor and help crew members meet the standards for quality customer service Provide the necessary counsel and assistance to ensure managers' establish business plans to help keep restaurants profitable Ensure the company is making a profit by following guidelines for sales growth, food prices and employee wages Responsible for undergoing further training as well as training the staff. Training covers not just the scope of the restaurant's operations but also personal development Coaches store managers how to handle progressive discipline, termination issues and employee development opportunities in both one on one and group training sessions Ensure appropriate cleanliness, sanitation, safety and staffing standards are maintained Continually evaluate and react to performance issues and actively recruit restaurant staff candidates Ensures that all restaurants maintain a Theoretical to Actual COGS variance of less than 2% Ensures that labor standards are followed in all restaurants and scheduled to actual labor stays within 2% variance Familiar with Aloha and NBO Any other responsibilities as assigned by the Director of Operations

The District Manager provides leadership, oversees the staff, and assistance to General Manager in order to achieve short and long-term company objectives. This position is critical to Wingstop Restaurants; the District Manager has to ensure all the restaurants in their region comply with local, state and federal regulations and OSHA guidelines. The District Manager contributes to the success of Wingstop through the direction and control of restaurant operations to ensure a positive guest experience and company profitability, direct the operation of the restaurant, attain sales and profit objectives, maintain the highest standards of food quality, service, cleanliness, safety and sanitation by directing and supervising managers and team members. Essential Duties and Responsibilities:: Partners with General Managers and staff to run an excellent operation, showing leadership, be a team player, maintain a professional demeanor and help crew members meet the standards for quality customer service Provide the necessary counsel and assistance to ensure managers' establish business plans to help keep restaurants profitable Ensure the company is making a profit by following guidelines for sales growth, food prices and employee wages Responsible for undergoing further training as well as training the staff. Training covers not just the scope of the restaurant's operations but also personal development Coaches store managers how to handle progressive discipline, termination issues and employee development opportunities in both one on one and group training sessions Ensure appropriate cleanliness, sanitation, safety and staffing standards are maintained Continually evaluate and react to performance issues and actively recruit restaurant staff candidates Ensures that all restaurants maintain a Theoretical to Actual COGS variance of less than 2% Ensures that labor standards are followed in all restaurants and scheduled to actual labor stays within 2% variance Familiar with Aloha and NBO Any other responsibilities as assigned by the Director of Operations Team Focus:: Brings problems to the attention of the supervisor; is willing to ask for help. Identifies and introduces new ideas and solutions to create efficiency in the operation. Represents the brand and department in a professional and polished manner at all times. Essential Skills:: Guest service mentality; has a genuine desire to serve the customer Maintains a calm, tactful demeanor when dealing with difficult situations Manages multiple projects and timelines with a sense of urgency and follow through Well organized and detail oriented Ongoing learner; exhibits insatiable curiosity and an interest in self improvement Has an outgoing personality Strong work ethic Has restaurant industry experience Maintains regular and predictable attendance Must have a valid U.S. Driver's license Must be 18+ years old Other duties as assigned Physical Requirements:: Standing/Walking: Remaining on one's feet in an upright position at a workstation or moving about in a work area. Carrying: Moving an object usually by holding it in hands or arms, or on shoulders. Lifting: Raising an object from one level to another with hands or arms and/or shoulders, back and legs Pushing/Pulling: Exerting force upon an object so that object moves away from/towards the force. Stooping; Bending body downward and forward by bending spine at waist. Bending: Bending knees to come to rest on knees or knee. Reaching; Extending hands or arms in any direction. Handling; Seizing, holding, grasping, turning or otherwise performing precision work with hands. Bending/Twisting; Continual intermittent twisting of the spine. Talking; Expressing or exchanging ideas by means of the spoken work. Hearing; Receiving detailed information through oral communication. Vision; Clarity of vision at near or far distances. Computer usage or other special equipment operated.

Title: DISTRICT MANAGER Reports to: Owner / Director of Operations Wingstop is looking for a results-driven, hands-on District Manager who provides leadership, oversees the staff, and is assistance to their General Managers to achieve short and long-term company objectives. This position is critical to Wingstop. The District Manager must ensure all the restaurants in their region comply with local, state and federal regulations and OSHA guidelines. The District Manager contributes to the success of Wingstop through the direction and control of restaurant operations to ensure a positive guest experience and company profitability, direct the operation of the restaurant, attain sales and profit objectives, maintain the highest standards of food quality, service, cleanliness, safety and sanitation by directing and supervising managers and team members. Commitment to SERVING THE WORLD FLAVOR: Frankly - this role is for someone who enjoys the hustle of being very hands-on. A person who LOVES and has a passion for TRAINING. There is no office or desk for this position because our District Managers are often shoulder to shoulder with our staff ensuring success in all aspects of the business. Please consider this before applying. Prerequisites: 1-2 Years of Multi - Unit Operations Experience Education: High School Diploma or equivalent. Qualifications: * Minimum of 3 years of Restaurant Management OR 1 year of District Management experience is required. * Excellent service skills. * Capable of maintaining an Organized store in terms of structure, administratively and products. * Be 21 years of age. * Be able to communicate and understand the predominant language(s) of the restaurant's trading area. * Individual who can help create structure within the organization through training, motivating and hiring. * Possess excellent basic math skills and have the ability to operate a cash register or POS system. * Be able to work in a standing position for long periods of time (up to 5 hours). * Be able to reach, bend, stoop and frequently lift up to 50 pounds. * Able to determine appropriate disciplinary action per company policies and procedures. * Able to work up to 8-10 hour shifts. * Open Availability is required (Hours of Operation are 11am-Midnight Every day). * Must have the stamina to work 50 to 60 hours per week. * Self-motivated, does not need to be micro-managed. * NEEDS TO BE Hands-on (able to handle all basic restaurant tasks like cooking, cashiering, cleaning). * Knowledge of Inventory and Labor Control. Duties & Responsibilities Including but Not Limited to: * Understand completely all policies, procedures, standards, specifications, guidelines and training programs. - COMPLETELY READ OPS MANUAL. * Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times. * Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards. * Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment. * Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures. * Make employment and termination decisions. * Fill in where needed to ensure guest service standards and efficient operations. * Continually strive to develop your staff in all areas of managerial and professional development. * Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. * Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs. * Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures. * Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis. * Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. * Review, edit and approve all weekly schedules prior to publishing. * Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures. * Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests. * Develop, plan and carry out restaurant marketing, advertising and promotional activities and campaigns. * Communicate thoroughly and effectively on ALL ISSUES with Owner/Director of Ops. * Conduct weekly QSC Inspections at responsible locations. * Ensure all managers are trained on Workflow procedures and weekly inventory counts. Job Type: Full-time Salary: $61k-$75k base depending on hours worked plus up to $10k Bonus Potential, plus paid vacation time. Administrative Duties: * Setting and meeting goals for service, operations, and financial results * Maintaining excellent customer service standards * Maintaining property and equipment * Inspecting and adhering to safety and sanitation guidelines * Performing front-line customer service * Weekly Performance Zoom Calls with management teams. This Company Describes Its Culture as: * Detail-oriented -- quality and precision-focused * Outcome-oriented -- results-focused with strong performance culture * Stable -- traditional, stable, strong processes * People-oriented -- supportive and fairness-focused * Team-oriented -- cooperative and collaboratively COVID-19 Precaution(s): * Personal protective equipment provided or required * Plastic shield at work stations * Temperature screenings * Social distancing guidelines in place * Sanitizing, disinfecting, or cleaning procedures in place Work Location: * Multiple locations * Must be willing to travel between multiple locations within a 50-mile radius. This Job Is: * A “Fair Chance” job (you or the employer follow Fair Chance hiring practices when performing background checks) * A job for which all ages, including older job seekers, are encouraged to apply * Open to applicants who do not have a college diploma Work Remotely * No: Must be willing to travel between multiple locations within a 50-mile radius Benefits Employee discount Paid training Mileage reimbursement

Title: DISTRICT MANAGER Reports to: Owner / Director of Operations Wingstop is looking for a results-driven, hands-on District Manager who provides leadership, oversees the staff, and is assistance to their General Managers to achieve short and long-term company objectives. This position is critical to Wingstop. The District Manager must ensure all the restaurants in their region comply with local, state and federal regulations and OSHA guidelines. The District Manager contributes to the success of Wingstop through the direction and control of restaurant operations to ensure a positive guest experience and company profitability, direct the operation of the restaurant, attain sales and profit objectives, maintain the highest standards of food quality, service, cleanliness, safety and sanitation by directing and supervising managers and team members. Commitment to SERVING THE WORLD FLAVOR: Frankly - this role is for someone who enjoys the hustle of being very hands-on. A person who LOVES and has a passion for TRAINING. There is no office or desk for this position because our District Managers are often shoulder to shoulder with our staff ensuring success in all aspects of the business. Please consider this before applying. Prerequisites: 1-2 Years of Multi - Unit Operations Experience Education: High School Diploma or equivalent. Qualifications: * Minimum of 3 years of Restaurant Management OR 1 year of District Management experience is required. * Excellent service skills. * Capable of maintaining an Organized store in terms of structure, administratively and products. * Be 21 years of age. * Be able to communicate and understand the predominant language(s) of the restaurant's trading area. * Individual who can help create structure within the organization through training, motivating and hiring. * Possess excellent basic math skills and have the ability to operate a cash register or POS system. * Be able to work in a standing position for long periods of time (up to 5 hours). * Be able to reach, bend, stoop and frequently lift up to 50 pounds. * Able to determine appropriate disciplinary action per company policies and procedures. * Able to work up to 8-10 hour shifts. * Open Availability is required (Hours of Operation are 11am-Midnight Every day). * Must have the stamina to work 50 to 60 hours per week. * Self-motivated, does not need to be micro-managed. * NEEDS TO BE Hands-on (able to handle all basic restaurant tasks like cooking, cashiering, cleaning). * Knowledge of Inventory and Labor Control. Duties & Responsibilities Including but Not Limited to: * Understand completely all policies, procedures, standards, specifications, guidelines and training programs. - COMPLETELY READ OPS MANUAL. * Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times. * Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards. * Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment. * Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures. * Make employment and termination decisions. * Fill in where needed to ensure guest service standards and efficient operations. * Continually strive to develop your staff in all areas of managerial and professional development. * Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. * Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs. * Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures. * Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis. * Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. * Review, edit and approve all weekly schedules prior to publishing. * Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures. * Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests. * Develop, plan and carry out restaurant marketing, advertising and promotional activities and campaigns. * Communicate thoroughly and effectively on ALL ISSUES with Owner/Director of Ops. * Conduct weekly QSC Inspections at responsible locations. * Ensure all managers are trained on Workflow procedures and weekly inventory counts. Job Type: Full-time Salary: $61k-$75k base depending on hours worked plus up to $10k Bonus Potential, plus paid vacation time. Administrative Duties: * Setting and meeting goals for service, operations, and financial results * Maintaining excellent customer service standards * Maintaining property and equipment * Inspecting and adhering to safety and sanitation guidelines * Performing front-line customer service * Weekly Performance Zoom Calls with management teams. This Company Describes Its Culture as: * Detail-oriented -- quality and precision-focused * Outcome-oriented -- results-focused with strong performance culture * Stable -- traditional, stable, strong processes * People-oriented -- supportive and fairness-focused * Team-oriented -- cooperative and collaboratively COVID-19 Precaution(s): * Personal protective equipment provided or required * Plastic shield at work stations * Temperature screenings * Social distancing guidelines in place * Sanitizing, disinfecting, or cleaning procedures in place Work Location: * Multiple locations * Must be willing to travel between multiple locations within a 50-mile radius. This Job Is: * A “Fair Chance” job (you or the employer follow Fair Chance hiring practices when performing background checks) * A job for which all ages, including older job seekers, are encouraged to apply * Open to applicants who do not have a college diploma Work Remotely * No: Must be willing to travel between multiple locations within a 50-mile radius Supplemental pay Other Bonus pay Benefits Other Employee discount

The District Manager provides leadership, oversees the staff, and assistance to General Manager in order to achieve short and long-term company objectives. This position is critical to Wingstop Restaurants; the District Manager has to ensure all the restaurants in their region comply with local, state and federal regulations and OSHA guidelines. The District Manager contributes to the success of Wingstop through the direction and control of restaurant operations to ensure a positive guest experience and company profitability, direct the operation of the restaurant, attain sales and profit objectives, maintain the highest standards of food quality, service, cleanliness, safety and sanitation by directing and supervising managers and team members. Physical Requirements:: Standing/Walking: Remaining on one's feet in an upright position at a workstation or moving about in a work area. Carrying: Moving an object usually by holding it in hands or arms, or on shoulders. Lifting: Raising an object from one level to another with hands or arms and/or shoulders, back and legs Pushing/Pulling: Exerting force upon an object so that object moves away from/towards the force. Stooping; Bending body downward and forward by bending spine at waist. Bending: Bending knees to come to rest on knees or knee. Reaching; Extending hands or arms in any direction. Handling; Seizing, holding, grasping, turning or otherwise performing precision work with hands. Bending/Twisting; Continual intermittent twisting of the spine. Talking; Expressing or exchanging ideas by means of the spoken work. Hearing; Receiving detailed information through oral communication. Vision; Clarity of vision at near or far distances. Computer usage or other special equipment operated. Essential Skills:: Guest service mentality; has a genuine desire to serve the customer Maintains a calm, tactful demeanor when dealing with difficult situations Manages multiple projects and timelines with a sense of urgency and follow through Well organized and detail oriented Ongoing learner; exhibits insatiable curiosity and an interest in self improvement Has an outgoing personality Strong work ethic Has restaurant industry experience Maintains regular and predictable attendance Must have a valid U.S. Driver's license Must be 18+ years old Other duties as assigned Team Focus:: Brings problems to the attention of the supervisor; is willing to ask for help. Identifies and introduces new ideas and solutions to create efficiency in the operation. Represents the brand and department in a professional and polished manner at all times. Essential Duties and Responsibilities:: Partners with General Managers and staff to run an excellent operation, showing leadership, be a team player, maintain a professional demeanor and help crew members meet the standards for quality customer service Provide the necessary counsel and assistance to ensure managers' establish business plans to help keep restaurants profitable Ensure the company is making a profit by following guidelines for sales growth, food prices and employee wages Responsible for undergoing further training as well as training the staff. Training covers not just the scope of the restaurant's operations but also personal development Coaches store managers how to handle progressive discipline, termination issues and employee development opportunities in both one on one and group training sessions Ensure appropriate cleanliness, sanitation, safety and staffing standards are maintained Continually evaluate and react to performance issues and actively recruit restaurant staff candidates Ensures that all restaurants maintain a Theoretical to Actual COGS variance of less than 2% Ensures that labor standards are followed in all restaurants and scheduled to actual labor stays within 2% variance Familiar with Aloha and NBO Any other responsibilities as assigned by the Director of Operations

Title: DISTRICT MANAGER Reports to: Owner / Director of Operations Wingstop is looking for a results-driven, hands-on District Manager who provides leadership, oversees the staff, and is assistance to their General Managers in order to achieve short and long-term company objectives. This position is critical to Wingstop. The District Manager has to ensure all the restaurants in their region comply with local, state and federal regulations and OSHA guidelines. The District Manager contributes to the success of Wingstop through the direction and control of restaurant operations to ensure a positive guest experience and company profitability, direct the operation of the restaurant, attain sales and profit objectives, maintain the highest standards of food quality, service, cleanliness, safety and sanitation by directing and supervising managers and team members. Commitment to SERVING THE WORLD FLAVOR: Frankly - this role is for someone who enjoys the hustle of being very hands-on. A person who LOVES and has a passion for TRAINING. There is no office or desk for this position because our District Managers are often shoulder to shoulder with our staff ensuring success in all aspects of the business. Please consider this before applying. Prerequisites: Education: High School Diploma or equivalent. Qualifications: * Minimum of 3 years of Restaurant Management OR 1 year of District Management experience is required. * Excellent service skills. * Capable of maintaining an Organized store in terms of structure, administratively and products. * Be 21 years of age. * Be able to communicate and understand the predominant language(s) of the restaurant's trading area. * Individual who can help create structure within the organization through training, motivating and hiring. * Possess excellent basic math skills and have the ability to operate a cash register or POS system. * Be able to work in a standing position for long periods of time (up to 5 hours). * Be able to reach, bend, stoop and frequently lift up to 50 pounds. * Able to determine appropriate disciplinary action per company policies and procedures. * Able to work up to 8-10 hour shifts. * Open Availability is required (Hours of Operation are 11am-Midnight Everyday). * Must have the stamina to work 50 to 60 hours per week. * Self-motivated, does not need to be micro-managed. * NEEDS TO BE Hands-on (able to handle all basic restaurant tasks like cooking, cashiering, cleaning). * Knowledge of Inventory and Labor Control. Duties & Responsibilities Including but Not Limited to: * Understand completely all policies, procedures, standards, specifications, guidelines and training programs. - COMPLETELY READ OPS MANUAL. * Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times. * Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards. * Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment. * Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures. * Make employment and termination decisions. * Fill in where needed to ensure guest service standards and efficient operations. * Continually strive to develop your staff in all areas of managerial and professional development. * Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. * Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs. * Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures. * Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis. * Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. * Review, edit and approve all weekly schedules prior to publishing. * Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures. * Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests. * Develop, plan and carry out restaurant marketing, advertising and promotional activities and campaigns. * Communicate thoroughly and effectively on ALL ISSUES with Owner/Director of Ops. * Conduct weekly QSC Inspections at responsible locations. * Ensure all managers are trained on Workflow procedures and weekly inventory counts. Job Type: Full-time Salary: $61k-$75k base depending on hours worked plus up to $10k Bonus Potential, plus paid vacation time. Administrative Duties: * Setting and meeting goals for service, operations, and financial results * Maintaining excellent customer service standards * Maintaining property and equipment * Inspecting and adhering to safety and sanitation guidelines * Performing front-line customer service * Weekly Performance Zoom Calls with management teams. This Company Describes Its Culture as: * Detail-oriented -- quality and precision-focused * Outcome-oriented -- results-focused with strong performance culture * Stable -- traditional, stable, strong processes * People-oriented -- supportive and fairness-focused * Team-oriented -- cooperative and collaborativey COVID-19 Precaution(s): * Personal protective equipment provided or required * Plastic shield at work stations * Temperature screenings * Social distancing guidelines in place * Sanitizing, disinfecting, or cleaning procedures in place Work Location: * Multiple locations * Must be willing to travel between multiple locations within a 50-mile radius. This Job Is: * A “Fair Chance” job (you or the employer follow Fair Chance hiring practices when performing background checks) * A job for which all ages, including older job seekers, are encouraged to apply * Open to applicants who do not have a college diploma Work Remotely * No: Must be willing to travel between multiple locations within a 50-mile radius.

Title: DISTRICT MANAGER Reports to: Owner / Director of Operations Wingstop is looking for a results-driven, hands-on District Manager who provides leadership, oversees the staff, and is assistance to their General Managers to achieve short and long-term company objectives. This position is critical to Wingstop. The District Manager must ensure all the restaurants in their region comply with local, state and federal regulations and OSHA guidelines. The District Manager contributes to the success of Wingstop through the direction and control of restaurant operations to ensure a positive guest experience and company profitability, direct the operation of the restaurant, attain sales and profit objectives, maintain the highest standards of food quality, service, cleanliness, safety and sanitation by directing and supervising managers and team members. Commitment to SERVING THE WORLD FLAVOR: Frankly - this role is for someone who enjoys the hustle of being very hands-on. A person who LOVES and has a passion for TRAINING. There is no office or desk for this position because our District Managers are often shoulder to shoulder with our staff ensuring success in all aspects of the business. Please consider this before applying. Prerequisites: 1-2 Years of Multi - Unit Operations Experience Education: High School Diploma or equivalent. Qualifications: * Minimum of 3 years of Restaurant Management OR 1 year of District Management experience is required. * Excellent service skills. * Capable of maintaining an Organized store in terms of structure, administratively and products. * Be 21 years of age. * Be able to communicate and understand the predominant language(s) of the restaurant's trading area. * Individual who can help create structure within the organization through training, motivating and hiring. * Possess excellent basic math skills and have the ability to operate a cash register or POS system. * Be able to work in a standing position for long periods of time (up to 5 hours). * Be able to reach, bend, stoop and frequently lift up to 50 pounds. * Able to determine appropriate disciplinary action per company policies and procedures. * Able to work up to 8-10 hour shifts. * Open Availability is required (Hours of Operation are 11am-Midnight Every day). * Must have the stamina to work 50 to 60 hours per week. * Self-motivated, does not need to be micro-managed. * NEEDS TO BE Hands-on (able to handle all basic restaurant tasks like cooking, cashiering, cleaning). * Knowledge of Inventory and Labor Control. Duties & Responsibilities Including but Not Limited to: * Understand completely all policies, procedures, standards, specifications, guidelines and training programs. - COMPLETELY READ OPS MANUAL. * Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times. * Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards. * Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment. * Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures. * Make employment and termination decisions. * Fill in where needed to ensure guest service standards and efficient operations. * Continually strive to develop your staff in all areas of managerial and professional development. * Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. * Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs. * Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures. * Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis. * Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. * Review, edit and approve all weekly schedules prior to publishing. * Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures. * Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests. * Develop, plan and carry out restaurant marketing, advertising and promotional activities and campaigns. * Communicate thoroughly and effectively on ALL ISSUES with Owner/Director of Ops. * Conduct weekly QSC Inspections at responsible locations. * Ensure all managers are trained on Workflow procedures and weekly inventory counts. Job Type: Full-time Salary: $61k-$75k base depending on hours worked plus up to $10k Bonus Potential, plus paid vacation time. Administrative Duties: * Setting and meeting goals for service, operations, and financial results * Maintaining excellent customer service standards * Maintaining property and equipment * Inspecting and adhering to safety and sanitation guidelines * Performing front-line customer service * Weekly Performance Zoom Calls with management teams. This Company Describes Its Culture as: * Detail-oriented -- quality and precision-focused * Outcome-oriented -- results-focused with strong performance culture * Stable -- traditional, stable, strong processes * People-oriented -- supportive and fairness-focused * Team-oriented -- cooperative and collaboratively COVID-19 Precaution(s): * Personal protective equipment provided or required * Plastic shield at work stations * Temperature screenings * Social distancing guidelines in place * Sanitizing, disinfecting, or cleaning procedures in place Work Location: * Multiple locations * Must be willing to travel between multiple locations within a 50-mile radius. This Job Is: * A “Fair Chance” job (you or the employer follow Fair Chance hiring practices when performing background checks) * A job for which all ages, including older job seekers, are encouraged to apply * Open to applicants who do not have a college diploma Work Remotely * No: Must be willing to travel between multiple locations within a 50-mile radius

The District Manager provides leadership, oversees the staff, and assistance to General Manager in order to achieve short and long-term company objectives. This position is critical to Wingstop Restaurants; the District Manager has to ensure all the restaurants in their region comply with local, state and federal regulations and OSHA guidelines. The District Manager contributes to the success of Wingstop through the direction and control of restaurant operations to ensure a positive guest experience and company profitability, direct the operation of the restaurant, attain sales and profit objectives, maintain the highest standards of food quality, service, cleanliness, safety and sanitation by directing and supervising managers and team members. Physical Requirements:: Standing/Walking: Remaining on one's feet in an upright position at a workstation or moving about in a work area. Carrying: Moving an object usually by holding it in hands or arms, or on shoulders. Lifting: Raising an object from one level to another with hands or arms and/or shoulders, back and legs Pushing/Pulling: Exerting force upon an object so that object moves away from/towards the force. Stooping; Bending body downward and forward by bending spine at waist. Bending: Bending knees to come to rest on knees or knee. Reaching; Extending hands or arms in any direction. Handling; Seizing, holding, grasping, turning or otherwise performing precision work with hands. Bending/Twisting; Continual intermittent twisting of the spine. Talking; Expressing or exchanging ideas by means of the spoken work. Hearing; Receiving detailed information through oral communication. Vision; Clarity of vision at near or far distances. Computer usage or other special equipment operated. Essential Skills:: Guest service mentality; has a genuine desire to serve the customer Maintains a calm, tactful demeanor when dealing with difficult situations Manages multiple projects and timelines with a sense of urgency and follow through Well organized and detail oriented Ongoing learner; exhibits insatiable curiosity and an interest in self improvement Has an outgoing personality Strong work ethic Has restaurant industry experience Maintains regular and predictable attendance Must have a valid U.S. Driver's license Must be 18+ years old Other duties as assigned Team Focus:: Brings problems to the attention of the supervisor; is willing to ask for help. Identifies and introduces new ideas and solutions to create efficiency in the operation. Represents the brand and department in a professional and polished manner at all times. Essential Duties and Responsibilities:: Partners with General Managers and staff to run an excellent operation, showing leadership, be a team player, maintain a professional demeanor and help crew members meet the standards for quality customer service Provide the necessary counsel and assistance to ensure managers' establish business plans to help keep restaurants profitable Ensure the company is making a profit by following guidelines for sales growth, food prices and employee wages Responsible for undergoing further training as well as training the staff. Training covers not just the scope of the restaurant's operations but also personal development Coaches store managers how to handle progressive discipline, termination issues and employee development opportunities in both one on one and group training sessions Ensure appropriate cleanliness, sanitation, safety and staffing standards are maintained Continually evaluate and react to performance issues and actively recruit restaurant staff candidates Ensures that all restaurants maintain a Theoretical to Actual COGS variance of less than 2% Ensures that labor standards are followed in all restaurants and scheduled to actual labor stays within 2% variance Familiar with Aloha and NBO Any other responsibilities as assigned by the Director of Operations

The District Manager provides leadership, oversees the staff, and assistance to General Manager in order to achieve short and long-term company objectives. This position is critical to Wingstop Restaurants; the District Manager has to ensure all the restaurants in their region comply with local, state and federal regulations and OSHA guidelines. The District Manager contributes to the success of Wingstop through the direction and control of restaurant operations to ensure a positive guest experience and company profitability, direct the operation of the restaurant, attain sales and profit objectives, maintain the highest standards of food quality, service, cleanliness, safety and sanitation by directing and supervising managers and team members. Essential Duties and Responsibilities:: Partners with General Managers and staff to run an excellent operation, showing leadership, be a team player, maintain a professional demeanor and help crew members meet the standards for quality customer service Provide the necessary counsel and assistance to ensure managers' establish business plans to help keep restaurants profitable Ensure the company is making a profit by following guidelines for sales growth, food prices and employee wages Responsible for undergoing further training as well as training the staff. Training covers not just the scope of the restaurant's operations but also personal development Coaches store managers how to handle progressive discipline, termination issues and employee development opportunities in both one on one and group training sessions Ensure appropriate cleanliness, sanitation, safety and staffing standards are maintained Continually evaluate and react to performance issues and actively recruit restaurant staff candidates Ensures that all restaurants maintain a Theoretical to Actual COGS variance of less than 2% Ensures that labor standards are followed in all restaurants and scheduled to actual labor stays within 2% variance Familiar with Aloha and NBO Any other responsibilities as assigned by the Director of Operations Team Focus:: Brings problems to the attention of the supervisor; is willing to ask for help. Identifies and introduces new ideas and solutions to create efficiency in the operation. Represents the brand and department in a professional and polished manner at all times. Essential Skills:: Guest service mentality; has a genuine desire to serve the customer Maintains a calm, tactful demeanor when dealing with difficult situations Manages multiple projects and timelines with a sense of urgency and follow through Well organized and detail oriented Ongoing learner; exhibits insatiable curiosity and an interest in self improvement Has an outgoing personality Strong work ethic Has restaurant industry experience Maintains regular and predictable attendance Must have a valid U.S. Driver's license Must be 18+ years old Other duties as assigned Physical Requirements:: Standing/Walking: Remaining on one's feet in an upright position at a workstation or moving about in a work area. Carrying: Moving an object usually by holding it in hands or arms, or on shoulders. Lifting: Raising an object from one level to another with hands or arms and/or shoulders, back and legs Pushing/Pulling: Exerting force upon an object so that object moves away from/towards the force. Stooping; Bending body downward and forward by bending spine at waist. Bending: Bending knees to come to rest on knees or knee. Reaching; Extending hands or arms in any direction. Handling; Seizing, holding, grasping, turning or otherwise performing precision work with hands. Bending/Twisting; Continual intermittent twisting of the spine. Talking; Expressing or exchanging ideas by means of the spoken work. Hearing; Receiving detailed information through oral communication. Vision; Clarity of vision at near or far distances. Computer usage or other special equipment operated.

The District Manager provides leadership, oversees the staff, and assistance to General Manager in order to achieve short and long-term company objectives. This position is critical to Wingstop Restaurants; the District Manager has to ensure all the restaurants in their region comply with local, state and federal regulations and OSHA guidelines. The District Manager contributes to the success of Wingstop through the direction and control of restaurant operations to ensure a positive guest experience and company profitability, direct the operation of the restaurant, attain sales and profit objectives, maintain the highest standards of food quality, service, cleanliness, safety and sanitation by directing and supervising managers and team members. Physical Requirements:: Standing/Walking: Remaining on one's feet in an upright position at a workstation or moving about in a work area. Carrying: Moving an object usually by holding it in hands or arms, or on shoulders. Lifting: Raising an object from one level to another with hands or arms and/or shoulders, back and legs Pushing/Pulling: Exerting force upon an object so that object moves away from/towards the force. Stooping; Bending body downward and forward by bending spine at waist. Bending: Bending knees to come to rest on knees or knee. Reaching; Extending hands or arms in any direction. Handling; Seizing, holding, grasping, turning or otherwise performing precision work with hands. Bending/Twisting; Continual intermittent twisting of the spine. Talking; Expressing or exchanging ideas by means of the spoken work. Hearing; Receiving detailed information through oral communication. Vision; Clarity of vision at near or far distances. Computer usage or other special equipment operated. Essential Skills:: Guest service mentality; has a genuine desire to serve the customer Maintains a calm, tactful demeanor when dealing with difficult situations Manages multiple projects and timelines with a sense of urgency and follow through Well organized and detail oriented Ongoing learner; exhibits insatiable curiosity and an interest in self improvement Has an outgoing personality Strong work ethic Has restaurant industry experience Maintains regular and predictable attendance Must have a valid U.S. Driver's license Must be 18+ years old Other duties as assigned Team Focus:: Brings problems to the attention of the supervisor; is willing to ask for help. Identifies and introduces new ideas and solutions to create efficiency in the operation. Represents the brand and department in a professional and polished manner at all times. Essential Duties and Responsibilities:: Partners with General Managers and staff to run an excellent operation, showing leadership, be a team player, maintain a professional demeanor and help crew members meet the standards for quality customer service Provide the necessary counsel and assistance to ensure managers' establish business plans to help keep restaurants profitable Ensure the company is making a profit by following guidelines for sales growth, food prices and employee wages Responsible for undergoing further training as well as training the staff. Training covers not just the scope of the restaurant's operations but also personal development Coaches store managers how to handle progressive discipline, termination issues and employee development opportunities in both one on one and group training sessions Ensure appropriate cleanliness, sanitation, safety and staffing standards are maintained Continually evaluate and react to performance issues and actively recruit restaurant staff candidates Ensures that all restaurants maintain a Theoretical to Actual COGS variance of less than 2% Ensures that labor standards are followed in all restaurants and scheduled to actual labor stays within 2% variance Familiar with Aloha and NBO Any other responsibilities as assigned by the Director of Operations

The District Manager provides leadership, oversees the staff, and assistance to General Manager in order to achieve short and long-term company objectives. This position is critical to Wingstop Restaurants; the District Manager has to ensure all the restaurants in their region comply with local, state and federal regulations and OSHA guidelines. The District Manager contributes to the success of Wingstop through the direction and control of restaurant operations to ensure a positive guest experience and company profitability, direct the operation of the restaurant, attain sales and profit objectives, maintain the highest standards of food quality, service, cleanliness, safety and sanitation by directing and supervising managers and team members. Physical Requirements:: Standing/Walking: Remaining on one's feet in an upright position at a workstation or moving about in a work area. Carrying: Moving an object usually by holding it in hands or arms, or on shoulders. Lifting: Raising an object from one level to another with hands or arms and/or shoulders, back and legs Pushing/Pulling: Exerting force upon an object so that object moves away from/towards the force. Stooping; Bending body downward and forward by bending spine at waist. Bending: Bending knees to come to rest on knees or knee. Reaching; Extending hands or arms in any direction. Handling; Seizing, holding, grasping, turning or otherwise performing precision work with hands. Bending/Twisting; Continual intermittent twisting of the spine. Talking; Expressing or exchanging ideas by means of the spoken work. Hearing; Receiving detailed information through oral communication. Vision; Clarity of vision at near or far distances. Computer usage or other special equipment operated. Essential Skills:: Guest service mentality; has a genuine desire to serve the customer Maintains a calm, tactful demeanor when dealing with difficult situations Manages multiple projects and timelines with a sense of urgency and follow through Well organized and detail oriented Ongoing learner; exhibits insatiable curiosity and an interest in self improvement Has an outgoing personality Strong work ethic Has restaurant industry experience Maintains regular and predictable attendance Must have a valid U.S. Driver's license Must be 18+ years old Other duties as assigned Team Focus:: Brings problems to the attention of the supervisor; is willing to ask for help. Identifies and introduces new ideas and solutions to create efficiency in the operation. Represents the brand and department in a professional and polished manner at all times. Essential Duties and Responsibilities:: Partners with General Managers and staff to run an excellent operation, showing leadership, be a team player, maintain a professional demeanor and help crew members meet the standards for quality customer service Provide the necessary counsel and assistance to ensure managers' establish business plans to help keep restaurants profitable Ensure the company is making a profit by following guidelines for sales growth, food prices and employee wages Responsible for undergoing further training as well as training the staff. Training covers not just the scope of the restaurant's operations but also personal development Coaches store managers how to handle progressive discipline, termination issues and employee development opportunities in both one on one and group training sessions Ensure appropriate cleanliness, sanitation, safety and staffing standards are maintained Continually evaluate and react to performance issues and actively recruit restaurant staff candidates Ensures that all restaurants maintain a Theoretical to Actual COGS variance of less than 2% Ensures that labor standards are followed in all restaurants and scheduled to actual labor stays within 2% variance Familiar with Aloha and NBO Any other responsibilities as assigned by the Director of Operations

Title: DISTRICT MANAGER Reports to: Owner / Director of Operations Wingstop is looking for a results-driven, hands-on District Manager who provides leadership, oversees the staff, and is assistance to their General Managers in order to achieve short and long-term company objectives. This position is critical to Wingstop. The District Manager has to ensure all the restaurants in their region comply with local, state and federal regulations and OSHA guidelines. The District Manager contributes to the success of Wingstop through the direction and control of restaurant operations to ensure a positive guest experience and company profitability, direct the operation of the restaurant, attain sales and profit objectives, maintain the highest standards of food quality, service, cleanliness, safety and sanitation by directing and supervising managers and team members. Commitment to SERVING THE WORLD FLAVOR: Frankly - this role is for someone who enjoys the hustle of being very hands-on. A person who LOVES and has a passion for TRAINING. There is no office or desk for this position because our District Managers are often shoulder to shoulder with our staff ensuring success in all aspects of the business. Please consider this before applying. Prerequisites: Education: High School Diploma or equivalent. Qualifications: * Minimum of 3 years of Restaurant Management OR 1 year of District Management experience is required. * Excellent service skills. * Capable of maintaining an Organized store in terms of structure, administratively and products. * Be 21 years of age. * Be able to communicate and understand the predominant language(s) of the restaurant's trading area. * Individual who can help create structure within the organization through training, motivating and hiring. * Possess excellent basic math skills and have the ability to operate a cash register or POS system. * Be able to work in a standing position for long periods of time (up to 5 hours). * Be able to reach, bend, stoop and frequently lift up to 50 pounds. * Able to determine appropriate disciplinary action per company policies and procedures. * Able to work up to 8-10 hour shifts. * Open Availability is required (Hours of Operation are 11am-Midnight Everyday). * Must have the stamina to work 50 to 60 hours per week. * Self-motivated, does not need to be micro-managed. * NEEDS TO BE Hands-on (able to handle all basic restaurant tasks like cooking, cashiering, cleaning). * Knowledge of Inventory and Labor Control. Duties & Responsibilities Including but Not Limited to: * Understand completely all policies, procedures, standards, specifications, guidelines and training programs. - COMPLETELY READ OPS MANUAL. * Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times. * Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards. * Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment. * Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures. * Make employment and termination decisions. * Fill in where needed to ensure guest service standards and efficient operations. * Continually strive to develop your staff in all areas of managerial and professional development. * Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. * Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs. * Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures. * Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis. * Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. * Review, edit and approve all weekly schedules prior to publishing. * Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures. * Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests. * Develop, plan and carry out restaurant marketing, advertising and promotional activities and campaigns. * Communicate thoroughly and effectively on ALL ISSUES with Owner/Director of Ops. * Conduct weekly QSC Inspections at responsible locations. * Ensure all managers are trained on Workflow procedures and weekly inventory counts. Job Type: Full-time Salary: $61k-$75k base depending on hours worked plus up to $10k Bonus Potential, plus paid vacation time. Administrative Duties: * Setting and meeting goals for service, operations, and financial results * Maintaining excellent customer service standards * Maintaining property and equipment * Inspecting and adhering to safety and sanitation guidelines * Performing front-line customer service * Weekly Performance Zoom Calls with management teams. This Company Describes Its Culture as: * Detail-oriented -- quality and precision-focused * Outcome-oriented -- results-focused with strong performance culture * Stable -- traditional, stable, strong processes * People-oriented -- supportive and fairness-focused * Team-oriented -- cooperative and collaborativey COVID-19 Precaution(s): * Personal protective equipment provided or required * Plastic shield at work stations * Temperature screenings * Social distancing guidelines in place * Sanitizing, disinfecting, or cleaning procedures in place Work Location: * Multiple locations * Must be willing to travel between multiple locations within a 50-mile radius. This Job Is: * A “Fair Chance” job (you or the employer follow Fair Chance hiring practices when performing background checks) * A job for which all ages, including older job seekers, are encouraged to apply * Open to applicants who do not have a college diploma Work Remotely * No: Must be willing to travel between multiple locations within a 50-mile radius.

Oceanside, CA We are seeking a dynamic and experienced District Manager to oversee the operations of multiple Taco Bell restaurants in the Oceanside/San Diego area. As a District Manager, you will be responsible for leading a team of restaurant managers, ensuring that each location meets Taco Bell's high standards of quality, customer service, and profitability. Scope of Work Including, but not limited to: * Oversees 5-6 restaurant locations. * Absolute uncompromising execution of the highest standards of OSHA, local health and safety codes, and company safety and security policy. * Accountable for coaching and training various levels of management to achieve operational excellence. * Is involved in the process for new employee orientation and monitors training processes to ensure the quality of training of team and managers. * Works with Human Resources on employee relations matters including but not limited to hiring, terminations, or investigations. * Creates and maintains a safe environment for all employees and guests. * Determines, gathers and identifies information related to chronic or excessive repairs and maintenance issues. * Develops and maintains management staffing levels; drives full management staffing for each location in the market; commits to the selection process; monitors staffing levels to anticipate sales seasonality. * Encourage a top-line orientation through operational focus. * Ensure that correct operational procedures are followed at all times. * Lead employee recognition and motivation efforts throughout the market. * Partner with each General Manager in the market to build and reach sales goals. * Provide leadership for each manager in the market to ensure guest satisfaction. * Provides needed employee relations assistance to managers and is proactive in addressing employee relations needs in the market. * Utilize available reports to identify opportunities. * Revise and/or formulate policies and promote their implementation. * Supervise staff from different departments and provide constructive feedback. Required Skills/Abilities: * Able to make quick, appropriate decisions, and take action. * Act in a friendly, courteous, and helpful manner towards guests and subordinates at all times. * Communicate viewpoints and concerns to employees in a constructive manner. * Capable of making quick and appropriate decisions. * Detail-oriented with the ability to multitask and prioritize. * Demonstrate patience and a positive attitude when delegating tasks and giving instructions. * Present a tidy appearance with good hygiene. * Strong verbal, reading, and math skills. * Strong computer literacy. * Take ownership and responsibility to solve problems. Qualifications: * 2-3 years of successful, high sales volume, operational management experience in the Quick Service Restaurant industry or retail environment. * Basic business math and accounting skills with strong analytical/decision-making skills. * Dynamic, energetic, and positive leader who is proactively driven to get things done the right way. * Excellent organization and time management skills. * Good communication skills with strong interpersonal and conflict-resolution skills. * Proven ability to drive customer satisfaction, financial performance, and employee satisfaction. * Strong leadership skills around coaching, developing the team, driving culture, problem-solving, executing tasks, and achieving results through others. * Minimum 50-hour work week availability. Physical Requirements: * Able to lift 10-40 pounds, reach with arms and hands, stand, and walk for long periods. Disclaimer: You are applying to Cotti Foods Group, a franchisee of Taco Bell's Corp. Franchisees are independent business owners who set their own wage and benefits programs that can vary among franchises.

We are seeking a dynamic and experienced District Manager to oversee the operations of multiple Taco Bell restaurants in the Oceanside/San Diego area. As a District Manager, you will be responsible for leading a team of restaurant managers, ensuring that each location meets Taco Bell's high standards of quality, customer service, and profitability. Scope of Work - Including, but not limited to: + Oversees 5-6 restaurant locations. + Absolute uncompromising execution of the highest standards of OSHA, local health and safety codes, and company safety and security policy. + Accountable for coaching and training various levels of management to achieve operational excellence. + Is involved in the process for new employee orientation and monitors training processes to ensure the quality of training of team and managers. + Works with Human Resources on employee relations matters including but not limited to hiring, terminations, or investigations. + Creates and maintains a safe environment for all employees and guests. + Determines, gathers and identifies information related to chronic or excessive repairs and maintenance issues. + Develops and maintains management staffing levels; drives full management staffing for each location in the market; commits to the selection process; monitors staffing levels to anticipate sales seasonality. + Encourage a top-line orientation through operational focus. + Ensure that correct operational procedures are followed at all times. + Lead employee recognition and motivation efforts throughout the market. + Partner with each General Manager in the market to build and reach sales goals. + Provide leadership for each manager in the market to ensure guest satisfaction. + Provides needed employee relations assistance to managers and is proactive in addressing employee relations needs in the market. + Utilize available reports to identify opportunities. + Revise and/or formulate policies and promote their implementation. + Supervise staff from different departments and provide constructive feedback. Required Skills/Abilities: + Able to make quick, appropriate decisions, and take action. + Act in a friendly, courteous, and helpful manner towards guests and subordinates at all times. + Communicate viewpoints and concerns to employees in a constructive manner. + Capable of making quick and appropriate decisions. + Detail-oriented with the ability to multitask and prioritize. + Demonstrate patience and a positive attitude when delegating tasks and giving instructions. + Present a tidy appearance with good hygiene. + Strong verbal, reading, and math skills. + Strong computer literacy. + Take ownership and responsibility to solve problems. Qualifications: + 2-3 years of successful, high sales volume, operational management experience in the Quick Service Restaurant industry or retail environment. + Basic business math and accounting skills with strong analytical/decision-making skills. + Dynamic, energetic, and positive leader who is proactively driven to get things done the right way. + Excellent organization and time management skills. + Good communication skills with strong interpersonal and conflict-resolution skills. + Proven ability to drive customer satisfaction, financial performance, and employee satisfaction. + Strong leadership skills around coaching, developing the team, driving culture, problem-solving, executing tasks, and achieving results through others. + Minimum 50-hour work week availability. Physical Requirements: + Able to lift 10-40 pounds, reach with arms and hands, stand, and walk for long periods. Disclaimer: You are applying to Cotti Foods Group, a franchisee of Taco Bell's Corp. Franchisees are independent business owners who set their own wage and benefits programs that can vary among franchises.

We are seeking a dynamic and experienced District Manager to oversee the operations of multiple Taco Bell restaurants in the Orange County area. As a District Manager, you will be responsible for leading a team of restaurant managers, ensuring that each location meets Taco Bell's high standards of quality, customer service, and profitability. Scope of Work - Including, but not limited to: + Oversees 5-6 restaurant locations. + Absolute uncompromising execution of the highest standards of OSHA, local health and safety codes, and company safety and security policy. + Accountable for coaching and training various levels of management to achieve operational excellence. + Is involved in the process for new employee orientation and monitors training processes to ensure the quality of training of team and managers. + Works with Human Resources on employee relations matters including but not limited to hiring, terminations, or investigations. + Creates and maintains a safe environment for all employees and guests. + Determines, gathers and identifies information related to chronic or excessive repairs and maintenance issues. + Develops and maintains management staffing levels; drives full management staffing for each location in the market; commits to the selection process; monitors staffing levels to anticipate sales seasonality. + Encourage a top-line orientation through operational focus. + Ensure that correct operational procedures are followed at all times. + Lead employee recognition and motivation efforts throughout the market. + Partner with each General Manager in the market to build and reach sales goals. + Provide leadership for each manager in the market to ensure guest satisfaction. + Provides needed employee relations assistance to managers and is proactive in addressing employee relations needs in the market. + Utilize available reports to identify opportunities. + Revise and/or formulate policies and promote their implementation. + Supervise staff from different departments and provide constructive feedback. Required Skills/Abilities: + Able to make quick, appropriate decisions, and take action. + Act in a friendly, courteous, and helpful manner towards guests and subordinates at all times. + Communicate viewpoints and concerns to employees in a constructive manner. + Capable of making quick and appropriate decisions. + Detail-oriented with the ability to multitask and prioritize. + Demonstrate patience and a positive attitude when delegating tasks and giving instructions. + Present a tidy appearance with good hygiene. + Strong verbal, reading, and math skills. + Strong computer literacy. + Take ownership and responsibility to solve problems. Qualifications: + 2-3 years of successful, high sales volume, operational management experience in the Quick Service Restaurant industry or retail environment. + Basic business math and accounting skills with strong analytical/decision-making skills. + Dynamic, energetic, and positive leader who is proactively driven to get things done the right way. + Excellent organization and time management skills. + Good communication skills with strong interpersonal and conflict-resolution skills. + Proven ability to drive customer satisfaction, financial performance, and employee satisfaction. + Strong leadership skills around coaching, developing the team, driving culture, problem-solving, executing tasks, and achieving results through others. + Minimum 50-hour work week availability. Physical Requirements: + Able to lift 10-40 pounds, reach with arms and hands, stand, and walk for long periods. Disclaimer: You are applying to Cotti Foods Group, a franchisee of Taco Bell's Corp. Franchisees are independent business owners who set their own wage and benefits programs that can vary among franchises.

We are seeking a dynamic and experienced District Manager to oversee the operations of multiple Taco Bell restaurants in the Temecula area. As a District Manager, you will be responsible for leading a team of restaurant managers, ensuring that each location meets Taco Bell's high standards of quality, customer service, and profitability. Scope of Work - Including, but not limited to: + Oversees 5-6 restaurant locations. + Absolute uncompromising execution of the highest standards of OSHA, local health and safety codes, and company safety and security policy. + Accountable for coaching and training various levels of management to achieve operational excellence. + Is involved in the process for new employee orientation and monitors training processes to ensure the quality of training of team and managers. + Works with Human Resources on employee relations matters including but not limited to hiring, terminations, or investigations. + Creates and maintains a safe environment for all employees and guests. + Determines, gathers and identifies information related to chronic or excessive repairs and maintenance issues. + Develops and maintains management staffing levels; drives full management staffing for each location in the market; commits to the selection process; monitors staffing levels to anticipate sales seasonality. + Encourage a top-line orientation through operational focus. + Ensure that correct operational procedures are followed at all times. + Lead employee recognition and motivation efforts throughout the market. + Partner with each General Manager in the market to build and reach sales goals. + Provide leadership for each manager in the market to ensure guest satisfaction. + Provides needed employee relations assistance to managers and is proactive in addressing employee relations needs in the market. + Utilize available reports to identify opportunities. + Revise and/or formulate policies and promote their implementation. + Supervise staff from different departments and provide constructive feedback. Required Skills/Abilities: + Able to make quick, appropriate decisions, and take action. + Act in a friendly, courteous, and helpful manner towards guests and subordinates at all times. + Communicate viewpoints and concerns to employees in a constructive manner. + Capable of making quick and appropriate decisions. + Detail-oriented with the ability to multitask and prioritize. + Demonstrate patience and a positive attitude when delegating tasks and giving instructions. + Present a tidy appearance with good hygiene. + Strong verbal, reading, and math skills. + Strong computer literacy. + Take ownership and responsibility to solve problems. Qualifications: + 2-3 years of successful, high sales volume, operational management experience in the Quick Service Restaurant industry or retail environment. + Basic business math and accounting skills with strong analytical/decision-making skills. + Dynamic, energetic, and positive leader who is proactively driven to get things done the right way. + Excellent organization and time management skills. + Good communication skills with strong interpersonal and conflict-resolution skills. + Proven ability to drive customer satisfaction, financial performance, and employee satisfaction. + Strong leadership skills around coaching, developing the team, driving culture, problem-solving, executing tasks, and achieving results through others. + Minimum 50-hour work week availability. Physical Requirements: + Able to lift 10-40 pounds, reach with arms and hands, stand, and walk for long periods. Disclaimer: You are applying to Cotti Foods Group, a franchisee of Taco Bell's Corp. Franchisees are independent business owners who set their own wage and benefits programs that can vary among franchises.

Be part of a fun team that has tons of energy and pride in each meal served. We are looking for an experienced and skilled manager with remarkable skills, who will run a store effectively and with attention to detail. The General Manager (GM) is responsible for the day-to-day store operations and business results. The GM is responsible for staffing the store, building sales, managing controllable costs, and labor, consistently delivering top-notch guest service, and role modeling our values and policies. The GM has earned the position by consistently meeting and exceeding the fiscal and developmental goals of their store as an AGM, or comparable experience externally in a management role. GMs have prior management experience with a track record of flexibility and adaptability to constant change and may take on additional responsibilities within the organization. Our general manager candidates are required to be in constant contact with the staff and customers. They need to be able to ensure their staff provides the highest quality customer services and monitor the overall financial performance of the store. The responsibilities of a general manager are to greet the staff and customers, provide them with what they need, give intelligent recommendations and suggestions, build customer and brand trust, assist the staff with anything they need and make sure the customers have a great customer experience. More importantly, a perfect general manager candidate should be reliable, accommodating, courteous, and friendly to ensure that the customers are fully satisfied. Benefits: Competitive compensation Generous Quarterly Bonus Program Profit Sharing Program Free Meal with every shift Generous other food discounts Health, Dental, Vision, Accident Insurance, Life Insurance Benefits for qualifying employees Incentives & Promotions throughout the year Paid Holidays Relaxed Appearance Standards Birthday and Anniversary Recognition 401K program for eligible employees Up to $1,000 for employee referrals Requirements: Q: What is the education requirement? A: The education requirement is a high school diploma or equivalent, and must be 21 years of age or older. Q: When should I expect a response back from applying? A: You should receive a response within 72 hours of applying. Q: What are the physical requirements? A: Employees must have the ability to comfortably lift/move 40 lbs., stand, bend and stoop for long periods of time, work in walk-in coolers, freezers, and around heat. Q: What experience do I need? A: Must have a minimum of 1 year management experience, including Profit and Loss management. Some Proficiency or ability/willingness to learn technology including POS software, Microsoft Office products, email, as well as other additional web based programs such as inventory, hiring, and recruiting software. Q: How many hours a week am I expected to work? A: Employees must be available to work up to 45 hours per week including some mornings, nights, and weekends. Your schedule will change weekly, based on the current needs of your store.