District Manager

Leap Brands; Pensacola (FL); On-site; USD 85,000 - 90,000; Full time

Job summary

Leap Brands in Pensacola is seeking an experienced District Manager to oversee 8–12 high‑volume fast casual restaurants. You will drive financial performance, coach General Managers, and maintain strict brand standards across the district.

You must be a hands‑on leader who can balance speed of service, quality, team development, and profitability, with the ability to travel between locations and work evenings and weekends as needed.

Responsibilities

• Oversee daily operations across 8–12 high-volume restaurants, ensuring consistent execution of food quality, service, cleanliness, and brand standards.
• Conduct regular restaurant visits to evaluate performance, coach General Managers, and address operational opportunities.
• Ensure teams are prepared for peak business periods through effective staffing, deployment, food preparation, and inventory planning.
• Improve throughput and order accuracy while maintaining a positive guest experience.
• Develop location-specific action plans and hold General Managers accountable for execution and results.
• Maintain compliance with food safety, sanitation, workplace safety, and company policies.
• Take ownership of district P&L results, including sales growth, labor costs, food costs, and restaurant profitability.
• Review weekly and monthly performance with General Managers to identify trends and address gaps.
• Manage labor productivity through effective scheduling and staffing aligned with sales volume.
• Strengthen inventory controls, ordering practices, portion consistency, and waste management.
• Identify opportunities to grow sales through operational improvements, local marketing, and community relationships.
• Communicate district performance, business needs, and corrective action plans to senior leadership.

Job description

District Manager – High-Volume Fast Casual Restaurants

We are seeking an experienced District Manager to oversee 8–12 high-volume fast casual restaurants in the Pensacola market. This leader will be responsible for driving financial performance, developing General Managers, and maintaining strong operational execution across the district.

This role requires a hands‑on operator who understands the demands of high-volume restaurants and can balance speed of service, food quality, team development, and profitability. The ideal candidate knows how to prepare teams for busy shifts, build effective management structures, and maintain consistent standards across multiple locations.

Key Responsibilities

• Oversee daily operations across 8–12 high-volume restaurants, ensuring consistent execution of food quality, service, cleanliness, and brand standards.
• Conduct regular restaurant visits to evaluate performance, coach General Managers, and address operational opportunities.
• Ensure teams are prepared for peak business periods through effective staffing, deployment, food preparation, and inventory planning.
• Improve throughput and order accuracy while maintaining a positive guest experience.
• Develop location‑specific action plans and hold General Managers accountable for execution and results.
• Maintain compliance with food safety, sanitation, workplace safety, and company policies.
• Take ownership of district P&L results, including sales growth, labor costs, food costs, and restaurant profitability.
• Review weekly and monthly performance with General Managers to identify trends and address gaps.
• Manage labor productivity through effective scheduling and staffing aligned with sales volume.
• Strengthen inventory controls, ordering practices, portion consistency, and waste management.
• Identify opportunities to grow sales through operational improvements, local marketing, and community relationships.
• Communicate district performance, business needs, and corrective action plans to senior leadership.

Leadership and Team Development

• Recruit, hire, coach, and develop General Managers capable of leading demanding, high‑volume operations.
• Build a pipeline of Assistant Managers and future General Managers to support staffing needs and succession planning.
• Establish clear expectations and conduct regular performance conversations with restaurant leaders.
• Partner with General Managers to improve hiring, onboarding, training, and employee retention.
• Create a culture of accountability, urgency, teamwork, and strong guest service.
• Address staffing and leadership gaps proactively to maintain consistent operations throughout the district.

Guest Experience

• Ensure restaurants deliver friendly, accurate, and efficient service during both peak and off‑peak periods.
• Monitor guest feedback and work with managers to resolve recurring service issues.
• Coach teams on maintaining quality and hospitality in a fast‑paced environment.
• Lead by example in restaurants, providing practical support and reinforcing operating expectations.

Qualifications

• Previous District Manager or equivalent multi‑unit leadership experience in high‑volume fast casual or quick‑service restaurants.
• Experience managing a comparable district, ideally overseeing 8–12 restaurant locations.
• Proven success leading busy restaurant operations while improving sales, profitability, and team performance.
• Strong understanding of restaurant P&Ls, labor management, food costs, inventory controls, and scheduling.
• Demonstrated ability to hire, develop, and retain successful General Managers.
• Strong organizational skills and the ability to prioritize competing needs across multiple restaurants.
• A hands‑on leadership style with clear communication and consistent follow‑through.
• Ability to travel regularly between district locations and work evenings and weekends as business needs require.

Compensation

Base salary of $85,000–$90,000, based on experience and qualifications.