Restaurant District Manager

Circle K•Remote Workers Georgia GA, GA

3d•Remote

About The Position

The Restaurant District Manager (RDM) manages all aspects of people, operations, and financial performance across a district, leading and developing a team of 10–14 Restaurant Managers. The district may span multiple states and include multiple brands. The RDM reports directly to the Restaurant Operations Director. The RDM promotes a guest-centered culture, develops business strategies for traffic and revenue growth, coaches managers on local marketing and community involvement, and empowers teams to resolve guest concerns. The role includes recruiting, selecting, onboarding, training, coaching, evaluating, and recognizing managers; communicating company and brand information; and addressing performance deficiencies. The RDM ensures restaurants meet brand and company standards, policies, safety requirements, food quality and cleanliness standards, and operational compliance. The role also includes conducting visits and audits, tracking business and market changes, monitoring financial performance, and working with restaurant managers on action plans and root-cause solutions to improve results and profitability. The work involves long hours, weekends, holidays, travel, and occasional overnight stays. Physical requirements include frequent bending, twisting, kneeling, squatting, standing, walking, and handling objects, as well as occasional ladder use and lifting up to 50+ pounds. The role may involve extreme temperatures, kitchen equipment, sharp objects, and loud noise. Circle K states it will make reasonable accommodations for known physical or mental limitations unless doing so is unreasonable or creates an undue hardship.

Requirements

At least 3–5 years of restaurant multi-unit management experience.
Valid state driver’s license.
Proficiency in Microsoft Office Suite.
Excellent communication skills.
Ability to motivate, coach, and lead a team.
Integrity and a record of keeping commitments.
Sense of urgency and ability to lead by example.
Strong organization skills and ability to manage multiple initiatives, plan, and prioritize work.
Ability to work well with others or independently.
Availability for long hours, weekends, holidays, travel, and some overnight stays.
Ability to perform the stated physical demands, including frequent bending, twisting, kneeling, squatting, standing, walking, reaching, grasping, and manipulating objects; occasional climbing and descending ladders; and lifting or carrying up to 10 pounds frequently and 50+ pounds occasionally, including from ground to overhead.
Ability to tolerate extreme hot and cold temperatures and work around fryers, ovens, grills, coolers, freezers, sharp objects, and loud noises.

Nice To Haves

Bachelor’s degree.
ServSafe Manager and Proctor certification.

Responsibilities

Lead and develop a team of 10–14 Restaurant Managers across potentially multiple states and brands.
Promote excellent, fast, and friendly guest service and empower teams to resolve guest issues.
Develop strategies to increase traffic, check, and overall revenue.
Coach Restaurant Managers on local store marketing and community activities.
Recruit, interview, select, hire, and onboard Restaurant Managers and Restaurant Manager Trainees; conduct second-level interviews for Assistant General Manager candidates.
Train and coach managers and trainees; conduct annual performance evaluations and use recognition to reinforce positive performance.
Apply progressive discipline for performance deficiencies or failure to follow company policies or regulatory requirements.
Pursue personal development and encourage team development; communicate relevant company and brand information and coordinate with the Restaurant Operations Director.
Operate restaurants according to brand and company standards, policies, and procedures.
Ensure a safe environment by following laws and safety codes and reporting facility issues to maintenance.
Complete incident reports according to the five-minute rule policy.
Ensure product quality, food safety, cleanliness, general safety, and operational standards.
Conduct Quick Visits, cash audits, and inventory audits according to schedule requirements.
Take ownership of people, operational, and financial metrics to support profitable restaurants.
Track and report business-environment changes, including traffic patterns, consumer buying habits, economic developments, and competitor openings and closings; develop plans to compete.
Monitor and analyze restaurant financial performance and work with Restaurant Managers on improvement plans.
Conduct root-cause analysis and partner with Restaurant Managers to implement solutions.