District Manager

The District Manager provides direction to the general managers of restaurants within a geographic area 6-8 restaurant 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,

• Responsible for reviewing the P&L of each restaurant in the division and identifying potential/present problems and locating source of variance in business operations.
• Ensures compliance with all state, federal and local laws and regulations in the areas of health, safety labor and employment, as well as any applicable company policies, guidelines and procedures. Communicates all pertinent Company information to restaurant personnel.
• Be responsive and adaptive to Changes in recipes, operational processes used etc. These changes must be taken up with good efforts to acclimatize to the store employees.
• Selects, hires, trains and develops General Managers and Assistant Managers, conducts performance reviews, administers salaries and initiates disciplinary action and/or termination. Evaluates performance and approves wage increases for restaurant personnel.
• Directs General managers in the maintenance of restaurant equipment and facility, including: makes independent decisions regarding equipment repair or replacement, contacts Maintenance Technicians for repair needs; approves invoices with dollar authority and follows-up on costs and/or questions with vendors; recommends required capital maintenance expenditures; and provides input in the capital budgeting process.
• Reviews administrative tasks including: personnel paperwork (new hire, terminations, leaves of absence, injury, etc. conducts General Manager Orientations, oversees various audits, inventory and ordering of miscellaneous items.
• Investigates, resolves and responds to guest complaints. Performs other related activities in accordance with policies and procedures as assigned by management.

Requirements

The District Manager position is often considered the most important position in the company and requires a candidate with 3 to 5 years’ experience working in a multi-unit management capacity

• Able to work a corporate schedule, available all shifts and days of week
• Strong leadership skills
• Must be extremely self-sufficient and resourceful
• Must live within a close proximity of 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