District Manager, Restaurant​/Food Service

Position Summary

The District Manager reports to the Director of Operations and is responsible for driving operational excellence, financial performance, talent development, and guest satisfaction across multiple restaurant locations. This leader serves as a strategic business partner and hands-on coach, ensuring consistent execution of company standards while developing high-performing management teams and fostering a culture of accountability, engagement, and continuous improvement.

Leadership & Talent Development

• Recruit, develop, and retain high-performing General Managers, Assistant General Managers, and Kitchen Managers.
• Provide ongoing coaching, performance feedback, and development planning for restaurant leaders.
• Build leadership bench strength through succession planning and training initiatives.
• Support restaurant management teams with hiring, onboarding, training, retention, and performance management.
• Foster a culture of accountability, teamwork, engagement, and operational excellence.

Operations & Compliance

• Ensure consistent execution of company standards, operating procedures, and brand initiatives.
• Conduct regular restaurant visits, audits, and operational assessments to drive performance improvements.
• Maintain compliance with all food safety, sanitation, health, safety, and employment regulations.
• Hold management teams accountable for food quality, service standards, cleanliness, maintenance, and execution.
• Partner with the People Team on employee relations, policy compliance, and performance concerns.
• Serve as the primary liaison between restaurant teams and senior leadership.

Financial Performance

• Drive sales growth and profitability across the district.
• Monitor and manage key performance indicators, including sales, labor cost, food cost, guest satisfaction, and profitability.
• Review staffing plans and labor schedules to maximize efficiency while maintaining service standards.
• Develop action plans with restaurant leaders to improve financial and operational results.
• Ensure effective inventory management, waste reduction, and cost-control practices.

Facilities & Asset Management

• Oversee the condition, maintenance, and repair of restaurant facilities and equipment.
• Ensure preventative maintenance programs are executed consistently.
• Coordinate and inspect repairs to ensure timely completion and quality standards.

• Minimum 3-5 years of multi-unit restaurant leadership experience overseeing 5 or more locations.
• New restaurant opening experience preferred.
• Proven success improving sales, profitability, guest satisfaction, and operational performance.
• Experience recruiting, coaching, and developing General Managers and management teams.
• Strong understanding of restaurant financials, including labor management, food cost control, and profit optimization.
• Exceptional leadership, communication, coaching, and conflict-resolution skills.
• Highly organized with strong attention to detail and the ability to manage multiple priorities.
• Proficient in Microsoft Office Suite and restaurant management systems.
• Ability to work independently and collaborate effectively across departments.

• Ability to stand and walk for extended periods during restaurant visits.
• Ability to travel regularly throughout the assigned district.
• Ability to lift and carry up to 50 pounds occasionally.
• Ability to work in restaurant environments with varying temperatures and noise levels.
• Valid driver's license and reliable transportation required.

Success in this role will be measured by:

• Sales growth and restaurant profitability
• Labor and food cost performance
• Guest satisfaction results
• Food safety and compliance standards
• Manager retention, development, and succession planning
• Employee engagement and turnover
• Operational audit performance
• Execution of company initiatives and strategic objectives