District Manager - Northern California

Salted•San Francisco, CA

1d•$110,000 - $116,000•Hybrid

About The Position

Join the largest delivery-first restaurant group in the United States! This hybrid-remote role supports kitchens throughout the Bay Area and Northern California and requires regular travel between assigned locations. Preference for candidates located within the San Francisco Bay Area. At Salted, we're building the next generation of the restaurant industry. As the nation's largest delivery-first restaurant group, we make better-for-you cuisine more accessible through innovative culinary brands and technology-enabled operations. We focus on clean-label, plant-driven, and most importantly, delicious food. Join us in shaping the future of restaurants and helping teams deliver exceptional experiences every day.

Requirements

Strong operational leadership experience in restaurants, hospitality, or food service, with a passion for coaching teams and developing leaders.
Minimum of 5 years of restaurant or kitchen management experience.
Minimum of 2 years of multi-unit leadership experience managing 4 or more locations.
Proven track record of achieving financial, operational, and people development goals.
Demonstrated ability to coach, develop, and hold leaders accountable while building a strong culture of ownership.
Willingness and ability to travel regularly throughout Northern California, including overnight travel as needed. Travel may represent up to 75% of the work week.
Valid driver's license and reliable transportation.
Highly organized and self-directed, with the ability to build strong partnerships across a fast-moving, distributed organization.

Nice To Haves

QSR, fast casual, ghost kitchen, or delivery-first experience preferred.

Responsibilities

Partner with the Regional Director to hire, coach, and develop Kitchen Managers and other leaders.
Build strong teams by providing ongoing coaching, feedback, and development.
Support succession planning and talent development across assigned kitchens.
Oversee the daily operations and performance of multiple kitchen locations.
Ensure compliance with company policies, procedures, food safety standards, and operational expectations.
Monitor execution and coach teams to maintain high standards of quality, consistency, and customer experience.
Conduct regular kitchen visits and operational audits to assess performance and identify opportunities for improvement.
Partner with Kitchen Managers to analyze financial performance and identify opportunities to improve sales, labor, food cost, and profitability.
Review operational metrics and customer feedback to drive continuous improvement.
Support the successful execution of company initiatives, training programs, and operational rollouts.