District Manager Hardee's (1833)

Hardee's•Mount Carmel, TN

About The Position

The District Manager is accountable for the performance of Restaurant Management Teams across the district and ensures they meet the expectations and responsibilities of their roles. The position supports restaurant operations by developing team members and managers, monitoring restaurant standards and business performance, and ensuring compliance with company policies and legal requirements. The role requires travel to assigned store locations 4–5 days per week.

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, 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 with others as 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 cleaning products, and work in close quarters.
Ability to move throughout restaurants and observe operations and team member performance.
Ability to lift up to 50 pounds comfortably.
Ability to work continuously at a high pace and under pressure while maintaining quality and speed standards.

Nice To Haves

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

Responsibilities

Ensure district team members are trained, motivated, and empowered to deliver total guest satisfaction.
Evaluate each restaurant’s quality, service, and cleanliness (QSC) standards; provide regular feedback and coaching, and conduct periodic inspections.
Communicate customer comments and concerns to the appropriate Restaurant Manager and follow up to ensure timely, effective resolution.
Ensure General Managers and General Managers in Training (GMITs) receive appropriate orientation, training, and development opportunities.
Train, coach, and provide regular positive and corrective performance feedback to team members.
Evaluate General Managers’ and GMITs’ performance against clearly communicated standards and expectations.
Provide appropriate and effective counseling and 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 and abilities to restaurant needs.
Analyze business performance and initiate corrective actions 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 laws and company policies and procedures.
Serve as a role model in business and personnel management.
Negotiate district vendor contracts and follow the company approval process.
Uphold food safety, food handling, and sanitation requirements to protect guests and team members.