Restaurant District Manager

You will own the guest experience and the results across a district of restaurants—turning busy service into consistent hospitality, tight operations, and managers who can run a shift without you in the building. The work matters because standards slip one restaurant at a time, and they are restored the same way: by a leader who is present, clear, and accountable. Success is restaurants guests return to, teams that stay, and a district that hits its numbers without cutting corners on food or people.

Performance Objectives

• Raise same-store sales and guest satisfaction by coaching managers on speed, food quality, and recovery when service breaks down.
• Hit district labor, food cost, and controllable profit targets each period while holding portion, cleanliness, and hospitality standards.
• Build a bench of shift leaders and general managers so every restaurant can open fully staffed and close clean.
• Inspect food safety, cash controls, inventory, and opening and closing routines each week, and close gaps before the next peak.
• Cut avoidable turnover through fair schedules, clear expectations, and regular one-on-ones with each general manager.
• Run local marketing and community partnerships that produce measurable traffic in slow dayparts.
• Resolve facility, supply, and guest issues fast enough that no restaurant loses a peak to a known problem.

Environment & Resources

You lead a small group of general managers and spend most of your time in restaurants. You report to multi-unit leadership and work with culinary, people, and finance partners. You will use the existing point-of-sale, scheduling, and inventory systems, plus a defined local marketing budget. Staffing, coaching, and day-to-day operating decisions are yours; capital projects and menu changes are coordinated with the support team.

Essential Qualifications

• Multi-unit restaurant leadership with direct accountability for sales, labor, and food cost.
• A record of developing general managers who run safe, profitable restaurants without daily direction.
• Hands-on command of guest recovery, food safety, cash handling, and high-volume service.
• Ability to read a P&L and change the operation the same week, not after the quarter closes.
• A valid driver’s license and readiness to travel between locations, including nights and weekends when the business requires it.
• Bilingual English/Spanish

Why This Role

• Operating authority over the people who run the floor, not a distant scorecard.
• A food-first, neighborhood restaurant business where standards are visible every shift.
• Room to grow a district and the leaders inside it, with culinary and people support behind you.
• Results measured in guests served well and teams that last.

If you can walk into a restaurant and leave it stronger than you found it, apply with a short note on one district result you personally drove: sales, profit, or leaders you promoted.