District Manager, Management

Job Description

The District Manager is responsible for growing sales and cash flow by directing the operational activities of multiple locations and performing all actions necessary to manage a district, including: hiring, training, coaching, supervising, disciplining and evaluating General Managers and other employees; determining district metrics; directing personnel and providing infrastructure and oversight to facilitate each bakery in achieving district metrics; and ensuring district-wide compliance with mission, brand, culture and legal requirements.

Responsibilities Include, but are not limited to:

Directing the work of General Managers and other employees by:

• Managing 6-12 General Managers and a geographic region of approximately 5-15
• Interviewing and hiring General Managers and making promotion decisions
• Supervising, directing, training, and coaching General Managers and other employees
• Evaluating and reviewing General Manager performance including preparing and conducting performance reviews and preparing and administering corrective actions
• Conducting regular district management team meetings/conference calls, profit and loss statement reviews, and quarterly operational reviews
• Creating and communicating district expectations and ensuring General Managers are held accountable to results
• Supporting General Managers during execution of initiatives, ensuring operational excellence and business results
• Supporting district management teams to be successful by, among others, identifying, communicating, and resolving field operational issues
• Creating career development plans and preparing General Managers for succession planning opportunities

• Must have a minimum of 5 years' experience as a general manager, multi-unit, or district manager within the food service, hospitality, or retail industry
• Must show demonstrated success leading, coaching, and developing employees
• Must be able to travel 50% of the time
• Must be familiar with federal and state employment, safety, and food regulations
• Must be able to work varied hours/days as business dictates including early hours as early as 3am and weekends up to 50 hours per week on a regular basis
• Must possess or acquire, a Serv Safe certification prior to completion of leadership training and any local requirements such as choke saver, allergen training, county certificate, food handlers' card, etc.
• Experience supervising multiple units bakery management

We are a company committed to creating inclusive environments where people can bring their full, authentic selves to work every day. We are an equal opportunity employer that believes everyone matters. Qualified candidates will receive consideration for employment opportunities without regard to race, religion, sex, age, marital status, national origin, sexual orientation, citizenship status, disability, or any other status or characteristic protected by applicable laws, regulations, and ordinances.

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