Restaurant District Manager Jobs description

Restaurant district managers are energetic restaurant operations leaders capable of leading and directing the growth of an enterprise (chain of restaurants). They are absolute go-getters in the truest sense. Organized, open-minded, self-starters, creative, and with an extroverted personality, restaurant district managers can take and give direction well and have a track record of consistently exceeding the guest expectations. They have a positive 'can do' attitude and can seize and exploit every new opportunity to get the job done more effectively and efficiently.

Restaurant district managers report directly to the Senior District Manager. They are initially mentored in all phases of an enterprise’s restaurant operations. Once trained in single unit operations, they are tasked with multi-unit support projects.

Restaurant district managers: work a varied, 45/55-hour work week; operate well in a hands-on working environment; contribute efficiently toward P&L management, cash control/security procedures, maintain inventory, manage labor, review financial reports, and take appropriate action; recruit, interview, and hire team members; conduct performance evaluations; multitask and quickly prioritize tasks; and interact easily with guests.

Restaurant district managers should have: a working knowledge of local store marketing techniques and sales building; high level of integrity and business ethics; the ability to recruit and develop personnel who will move the organization forward; strong analytical skills to assess situations, determine root cause, initiate plan of action, and follow through to resolve; excellent communication and delegating skills; strategic goal-setting skills; the ability to make tough decisions in a fast-paced work environment; and strong collaborative and team-building

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