Overview
The District Manager provides direction to the general managers of restaurants within a geographic area of 6–8 restaurants to ensure delivery of a superior service product and to maximize the profits of the restaurants. As the immediate supervisor of a group of general managers, the District Manager is responsible for leadership and operational guidance across the division.
Responsibilities
- Review the P&L for each restaurant in the division, identify potential or present problems, and locate sources of variance in business operations.
- Ensure compliance with all state, federal and local laws and regulations in health, safety, labor and employment, as well as applicable company policies, guidelines and procedures. Communicate all pertinent Company information to restaurant personnel.
- Be responsive and adapt to changes in recipes and operational processes; take appropriate action and work with store employees to acclimate to changes.
- Select, hire, train and develop General Managers and Assistant Managers; conduct performance reviews, administer salaries, initiate disciplinary action and/or termination; evaluate performance and approve wage increases for restaurant personnel.
- Direct General Managers in the maintenance of restaurant equipment and facilities, including making independent decisions regarding equipment repair or replacement, contacting maintenance technicians for repairs, approving invoices with authority, following up on costs with vendors, and providing input on capital maintenance expenditures and budgeting.
- Review administrative tasks including personnel paperwork (new hires, terminations, leaves of absence, injuries, etc.); conduct General Manager Orientations; oversee audits, inventory, and ordering of miscellaneous items.
- Investigate, resolve and respond to guest complaints. Perform other related activities in accordance with policies and procedures as assigned by management.
Requirements / Qualifications
- The District Manager position requires 3 to 5 years of experience in a multi-unit management capacity.
- Able to work a corporate schedule and be available for all shifts and days of the week.
- Strong leadership skills.
- Must be extremely self-sufficient and resourceful.
- Must live within a close proximity to the market.
- Possesses and demonstrates a strong owner’s commitment to restaurant operations, customer service, cost control, quality, employee relations and employee development.
- Excellent communication skills are vital to the success of this position and the overall market.
Benefits
- Attractive pay package (up to $73,000)
- Medical, Dental, Vision and Life Insurance
- 401(k) with a company match
- Vacation days, floating holidays
- Thanksgiving and Christmas Day holiday
- Employee food discount at stores