Donna Jackson

District Manager Competencies

Teaches and inspires team to a hospitallty mindset: Customer focused, service oriented, and picture-perfect food is given.

Ego control: Always puts the team over self and does not exhibit jerk-like behavior

Willing to take on challenges or tough assignments

Complete ownership of the Hourly Workforce and ensures the hourly team gets paid correctly

Honors commitments; does what they say they are going to do Trustworthy: Upline, Downline, Peers

Exemplifies business maturity, availability, and consistency; dependability for the team Great sense of urgency to get things done, plans ahead, and solves problems

In principle, their restaurants don't run out of food and supplies Professional Business Appearance (Hygiene, Clothes, etc.)

LEADERSHIP ATTRIBUTES

Professional and predictable in the way they carry themselves

Great coach: Can flex their style to manage the different skill sets and personalities of managers and associates Able to professionally delegate, teach, and work through managers instead of doing things themselves.

Interested in professional development and self-development

Ownership, initiative, and self-starts

Never selfies for minimum requirements

Focuses on the business - reliable and available to the business Communicates effectively, written and verbal

Great Team Builder: People like working for them and know they care: takes care of people

As a District Manager, they should demonstrate the ability to work through Hourly Associates Coachable and Approachable: Always willing and interested to learn more about the business or how things are done Able to help their Unit Managers in whatever aspect they have weakness Understands the Waffle House Brand of Leadership and Management

Consistently executes the strategy of "run one, see two" (stops by a unit on the way in or on the way home)

Understands the Waffle House Way, and coaches to make sure people are doing things the right way.

Excellent check in and out procedures; 100% on Days Off Baton, leaves the store better than they found it Able to discipline hourly associates using crucial conversations and written documentation Understands hourly pay systems, benefits, and Workforce of the Future certifications Understands how Hourly Associates get paid: All-in Report/Pay Systems Understands the management pay plan and can lead the team to results.

Administrative Competency: Office organization, Form 4 Binders, Action Centers, UIS messages, Open Items Controls: Systems to ensure their organization handles cash/commissary/banking

Understands and involved in stock program

Runs an efficient and impactful District Pod meeting

PEOPLE

1. Cares about Hourly workforce, able to de-escalate inter-staff conflict

Able to develop hourly associates as well as identify talent and place them into leadership roles (2SS/3SS)

Hourly recruiting, personal recruiting, and hiring through hospitality.

Soft skills; Ability to influence and persuade behaviors and actions to get help from the hourly team Full house: Proven development of shift supervisors

Ability to source, find, and rehire people (inactive list, scramble for help) Very involved in hourly training: from hourly in unit through certification Involved and helps Unit Managers with their schedules

SALES

Great production skills: expediting and cooking

Waffle House Way Service and Production: Out front, leads by example, coaches, and teaches Customer focus and interactions; walks the line

Voluntary show up on all 3 shifts (self-motivated ownership)

Impact on decrease shifts: personal show up and initiative

Positive atmosphere and morale in the restaurants, and Associates are happy when District is there Teaches and follows up on Restaurant set up/Production Ready/Ready for Production/E.O.S. Responsibilities Knows the team well and can maximize talent (Aces in the Places) Understands Security Systems and effectively uses CCTV as a tool

PROFIT

FACILITIES

Staffing and redline compliance verses overstaffing and wasteful payrolls

Understands how to run a great payroll account: 600 account, overtime, efficient training, appropriate certifications Culture of Food Cost: 36-hour build up, Ticket controls/AFAT, waste, theft Small Business Economics, ownership mentality

Inventory Management: Doesn't run out of things, rotates inventory, teaches appropriate inventory levels for food, operating, and supplies, keeps commissaries organized, and secure.

Understands control systems and has control awareness: Comparison, P&L, PPE, Form 4 binders and recaps, etc.

Thorough understanding of P&L

Is aware of outliers and has plans to correct them

High Standards/Awareness/Eye for Detail

Sanitation: customer area, backroom, office, commissary, outside property ownership

Organized restaurants: avoids clutter and keeps things streamlined

Solid health inspection history: Strong food safety knowledge

Maintenance awareness and at least sorne aptitude; has some tools avallable in Unit or car

Creates a culture of Associates taking care of equipment

Communicates well with Maintenance Tech, uses M-1 system, tags equipment

Uses systems to keep store clean (i.e., Sanitation Inspection)

Great sense of urgency with pest control

HANATOR 10/10/22 no