District Manager

Restaurant Management Search•Greenlawn, NY

18d•$150,000 - $200,000

About The Position

District Manager - Multi-Concept Restaurant Group (Long Island, NY) Location: Long Island, NY (Nassau & Suffolk Counties – Woodbury, Sayville, Bay Shore, Huntington Station, Huntington, Stony Brook, Greenlawn) Compensation: $150,000 - $200,000 base + bonus, comprehensive benefits, realistic growth, and company car Us: A family-owned restaurant portfolio on Long Island featuring seven high-volume, guest-obsessed locations across casual Italian, fresh island-inspired dining, upscale sushi inside a luxury department store, neighborhood BBQ, modern Italian, and a legacy steakhouse established in 1956. Combined annual revenue exceeds $20M with a reputation for scratch kitchens, warm hospitality, and community roots. The Opportunity: The current District Manager is stepping into an exciting new chapter by launching his own independent restaurant project. To eliminate any future overlap and allow him full focus on his venture, ownership is proactively seeking his successor now. This creates a rare opening to inherit a polished, profitable operation with strong general managers in place and a clear runway for impact.

Requirements

Current multi-unit manager (3+ locations) with $15M+ portfolio oversight
Polished operator comfortable in both 400-seat family restaurants and intimate 40-seat luxury counters
Track record of growing sales 5%+ YoY and maintaining prime costs under 62%
Hands-on leader who still jumps on the line when needed
Stable tenure (no job-hoppers); references must include current ownership

Nice To Haves

Long Island resident preferred – deep understanding of local guest expectations

Responsibilities

Oversee daily operations for seven locations spanning casual to fine-casual formats
Drive same-store sales growth through local store marketing, menu optimization, and guest experience initiatives
Coach, develop, and performance-manage a team of GMs and AGMs (average tenure 5+ years)
Partner with the executive chef team on seasonal LTOs and quality consistency
Control P&L – labor, food cost, and controllable expenses while protecting culture
Ensure compliance with DOH, liquor authority, and brand standards
Collaborate with ownership on capital projects, lease renewals, and future expansion