Multi-Unit Restaurant District Manager Lead & Grow Teams

Capstone Group; West Virginia; On-site; USD 57,000 - 70,000; Full time

Benefits offered by this job

Health, Dental, Life, Disability and_V

401k

Tuition Reimbursement

Paid Time Off

Car and Phone Allowance

Family atmosphere with work/life bal

Opportunity to learn and grow

See full benefits list

Job summary

Capstone Restaurant Group is seeking a District Manager to oversee restaurant management teams across the district, ensuring performance and guest satisfaction. The role requires training and coaching, evaluating QSC standards, and directing district-wide initiatives.

The position demands 7–10 years in restaurants, 3–5 years in management (multi-unit preferred), and solid financial planning skills, including budgeting and P&L management. Travel is required 4–5 days per week.

Qualifications

• 7-10 years restaurant experience required.
• 3-5 years in management positions (multi-unit experience preferred).
• Financial planning including budgeting, scheduling, and P&L management.

Responsibilities

• Ensure all district team members are trained, motivated, and deliver guest satisfaction.
• Evaluate each restaurant’s QSC standards and provide coaching on improvement.
• Communicate customer feedback to the Restaurant Manager and follow up to ensure resolution.
• Ensure GMs and GMITs receive orientation, training, and development opportunities.
• Train and provide regular performance feedback to motivate staff.
• Evaluate overall performance of General Managers and GMITs against standards.
• Provide counseling and/or discipline as needed.
• Support training on new products, programs, and changes.
• Actively recruit General Managers and GMITs for the district.

Skills

Driver's license

Team leadership

Financial planning

Interpersonal skills

Travel capability

Job description

Capstone Restaurant Group is seeking a District Manager to oversee restaurant management teams across the district, ensuring performance and guest satisfaction. The role requires training and coaching, evaluating QSC standards, and directing district-wide initiatives.

The position demands 7–10 years in restaurants, 3–5 years in management (multi-unit preferred), and solid financial planning skills, including budgeting and P&L management. Travel is required 4–5 days per week.