District Manager Hardee's (0571)

Hardee's•Normal, IL

About The Position

The District Manager is accountable for the performance of restaurant management teams in the district, ensuring they fulfill their responsibilities and meet expectations. The role supports guest satisfaction, restaurant standards, staff development, financial performance, marketing, compliance, vendor relationships, and food safety across assigned locations.

Requirements

7–10 years of previous restaurant experience.
3–5 years in management positions; multi-unit restaurant experience, including full-service, fast-food, or convenience operations, is preferred.
Financial planning aptitude, including planning, budgeting, scheduling, and profit-and-loss management.
Valid driver’s license and ability to travel to assigned store locations 4–5 days per week.
Strong interpersonal skills.
Ability to work as part of a team.
Ability to meet performance standards.
Ability to take initiative and solve problems.
Must be at least 18 years old, or an emancipated minor with documentation.
Ability to stand for long periods, work around high temperatures and in close quarters, move throughout restaurants and observe operations and team-member performance, lift up to 50 pounds comfortably, work with cleaning products, and perform at a continuous high pace under pressure while maintaining quality and speed standards.

Nice To Haves

Multi-unit restaurant management experience, preferably including full-service, fast-food, or convenience operations.

Responsibilities

Ensure district team members are trained, motivated, and empowered to deliver guest satisfaction.
Evaluate each restaurant’s quality, service, and cleanliness (QSC) standards; provide feedback and coaching, and conduct periodic inspections.
Communicate customer comments and concerns to the appropriate Restaurant Manager and follow up on their resolution.
Ensure General Managers and General Managers in Training (GMITs) receive appropriate orientation, training, and development.
Train, coach, and provide regular positive and corrective performance feedback to team members.
Evaluate General Managers’ and GMITs’ performance against communicated standards and expectations; provide appropriate counseling or discipline.
Train and follow up on new products, programs, and changes.
Recruit General Managers and GMITs, prepare team members for promotion, and match management skills to restaurant needs.
Analyze business performance and take corrective action when results deviate from financial expectations.
Support company-wide marketing programs and evaluate local restaurant marketing strategies developed by the Marketing Department.
Ensure business and personnel practices comply with the law and company policies and procedures.
Set a positive example in business and personnel management.
Negotiate district vendor contracts and follow the company contract approval process.
Uphold food safety, food handling, and sanitation requirements to protect guests and team members.