Restaurant District Manager

Chedraui USA•Commerce, CA

About The Position

The Restaurant District Manager leads operations and oversees the profitability and performance of up to 10 restaurants. The role carries full profit-and-loss responsibility for assigned units and includes completing administrative work accurately and on time. The manager regularly visits restaurants, both announced and unannounced, to evaluate operational compliance, including facilities and staff appearance, food quality and safety, inventory management, training, employee and guest safety, labor scheduling, and employee relations. The District Manager develops General Managers for advancement through individual training, role modeling, developmental assignments, and guided study, and supports the development of Assistant Managers and Shift Leaders. The position reports to the Director of Operations and requires planning work, managing competing demands, and meeting frequent deadlines. It also oversees restaurant leadership, staffing, training, service standards, financial accountability, safety, and compliance with applicable policies and laws.

Requirements

Five to seven years of restaurant general management experience in a quick-service or fast-casual restaurant, or related experience.
Two to five years of multi-unit restaurant or retail management experience.
ServSafe certification.
High school diploma required.
Leadership skills and ability to coach and mentor team members.
Guest-focused approach to business.
Good judgment, integrity, trustworthiness, ethics, and values.
Strong team-development skills and results.
Strong statistical and analytical knowledge.
Clear oral and written communication skills.
Working knowledge of Microsoft Office and touchscreen POS and inventory systems.
Availability for a flexible schedule, including evenings, weekends, and holidays.
Reliable transportation.
Ability to use discretion and provide direction to the team.
Ability to thrive in a fast-paced environment.
Strong work ethic, trust, integrity, and accountability.
Exceptional time-management and organizational skills.
Ability to provide guest service that exceeds expectations.
Ability to exercise independent judgment.
Detail- and action-oriented approach.
Ability to follow safety, health, and sanitation procedures.
Ability to successfully pass a background check and drug test.
Valid driver’s license and insurance.

Nice To Haves

Bachelor’s degree in Business or Restaurant/Hospitality Management.
Bilingual English and Spanish.

Responsibilities

Manage restaurant profit and loss by tracking expenses against annual budgets, analyzing variances, and initiating corrective actions.
Plan, schedule, manage, lead, and direct operations for assigned restaurants.
Achieve monthly, quarterly, and annual restaurant budget targets.
Promote a guest-first mindset and ensure teams follow operational and service standards.
Model the company’s values of Fun, Integrity, Balance, Empowerment, and Respect.
Teach, coach, and model standards of excellence and leadership.
Ensure operating systems are consistently applied across area restaurants.
Direct and coach General Managers to support store profitability.
Develop a positive learning environment and supportive training culture.
Evaluate General Manager performance, coach managers on evaluations, and provide performance feedback.
Develop internal bench strength and maintain staffing levels through recruitment and selection.
Lead and manage marketing and promotions for the area and company.
Provide corporate offices with feedback on customer and community issues.
Assist with new restaurant openings when needed.
Promote financial accountability to achieve strong results.
Maintain a safe work environment and follow safety standards.
Ensure cash-handling policies and procedures are followed.
Ensure compliance with labor laws, policies, and procedures, and address violations immediately.
Oversee Restaurant General Managers and Assistant Managers and direct, coordinate, and evaluate restaurant operations.
Supervise direct reports in accordance with organizational policies, procedures, laws, and regulations.
Interview, hire, and train employees; plan, assign, and direct work; ensure meal and rest periods; appraise performance; reward and discipline employees; address complaints; and resolve problems.
Perform other duties and responsibilities as required or requested by management.