Restaurant District Manager

El Super; Commerce (CA); On-site; USD 75,000 - 87,000; Full time

Job summary

El Super is seeking a Restaurant District Manager to oversee up to 10 locations in the assigned region with full P&L responsibility and regular visits to ensure operations, food safety, training, and guest satisfaction. You will mentor General Managers and develop bench strength for internal promotions.

Responsibilities include planning and directing all restaurant operations, achieving budget targets, managing staffing, and coordinating marketing initiatives while ensuring compliance with labor

Qualifications

• 5 to 7 years of restaurant general management experience in a quick-service or fast casual setting.
• 2 to 5 years in multi-unit restaurant/retail management.
• Leadership and mentoring ability.
• Guest-focused business approach.
• Strong judgment, integrity, ethics and values.
• Excellent team-development skills and results.
• Strong analytical and statistical knowledge.
• Clear oral and written communication; bilingual a plus.
• Proficient with Microsoft Office; touch-screen POS/inventory systems.
• Bachelor’s preferred; HS diploma required.

Responsibilities

• Manage restaurant P&L by tracking expenses vs annual budget and initiate corrective actions.
• Plan, schedule, lead and direct all restaurant operations for assigned locations.
• Achieve budget targets monthly, quarterly and annually for assigned restaurants.
• Promote a guest-first mindset and ensure service standards are consistently met.
• Coach and role model standards of excellence and leadership.
• Ensure operating systems are applied across area restaurants.
• Direct and coach GMs to ensure store profitability.
• Develop bench strength for internal promotions and staffing needs.
• Lead marketing and promotions for the area and company.
• Ensure compliance with labor laws, safety standards and company policies.

Skills

Leadership

Guest focus

Analytical skills

Team development

Communication

Bilingual English/Spanish

Time management

Attention to detail

Decision making

Education

HS diploma

Bachelor's degree

Tools

MS Office

POS/Inventory systems

Job description

POSITION SUMMARY

A Restaurant District Manager is the top-level supervisor/manager for region/districted of restaurants and has full profit and loss (P&L) responsibilities for these units. As a District Manager, an essential part of your job is to complete all administrative tasks both accurately and on time. Visits restaurants regularly on an announced and unannounced basis to conduct evaluations for ensuring operational compliance with, and not limited to: facilities and staff appearance, food quality/preparation/safety/portion control, inventory management, proper staff training, employee and guest safety, labor scheduling, and employee relations. Develops, grooms and readies high potential General Managers for position advancement: provides one-on-one training, role modeling, developmental job assignments, and guided self-study materials. Oversees and facilitates the development of Assistant Managers and Shift Leaders. Ability to plan work assignments, juggle competing demands and work under pressure of frequent and tight deadlines. The Restaurant District Manager reports to the Director of Operations. The District Manager typically manages up to 10 restaurants

Essential Duties and Responsibilities (Other duties may be assigned)

• Manage restaurant P&L by tracking expenses vs. annual budget, analyzing variances and initiating corrective actions for assigned restaurants
• Plan, schedule, manage, lead and direct all restaurant operations for assigned restaurants.
• Achieve restaurant budget targets on a monthly, quarterly and annual basis for assigned restaurants.
• Promote and reinforce a guest-first mindset, ensuring teams consistently follow operational and service standards to deliver exceptional, consistent experiences for every customer.
• Demonstrates Fun, Integrity, Balance, Empowerment, and Respect at all times for internal and external customers.
• Teach, Coach and Role model the standards of excellence and leadership.
• Ensures operating systems are consistently applied in all area restaurants.
• Direct and coach General Managers to ensure store profitability.
• Develop and maintain a positive learning environment, and supportive training culture.
• Evaluate General Manager Performance. Coach GM’s on management performance evaluations.
• Provide performance feedback to General Managers.
• Develop bench strength to ensure internal promotions occur and staffing requirements are met.
• Maintain appropriate staffing levels through recruitment and selection for assigned restaurants.
• Lead and manage the marketing and promotions for area and company.
• Provide feedback to corporate offices on Customer and Community issues.
• Assist in New Restaurant Openings when needed.
• Ensure financial accountability amongst team to achieve great financial results.
• Maintain a safe work environment and adhere to all safety standards.
• Ensure proper cash handling policies and procedures are being executed as outlined in the cash handling policy for assigned restaurants.
• Ensure compliance with all labor laws, policies and procedures and address any violations immediately.
• Perform other duties and responsibilities as required or requested by management.

SUPERVISORY RESPONSIBILITIES

Oversees Restaurant General Manager and Assistant Managers in the restaurant and is responsible for the overall direction, coordination, and evaluation of the restaurant. The Restaurant District Manager leads and supervises direct reports to comply with the organization's policies and procedures, applicable laws and regulations. Supervisory responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; ensuring meal and rest periods are provided; appraising performance; rewarding and disciplining employees; addressing complaints; and resolving problems.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. El Super is an Equal Opportunity Employer. Reasonable accommodations may be made as needed to enable individuals with disabilities to perform the essential functions.

• 5 to 7 year year’s restaurant general management experience in a quick-service or fast casual restaurant or related experience.
• 2 to 5 years in multi-unit restaurant/retail management experience.
• Leadership skills with the ability to coach and mentor team members.
• Guest-focused approach to business.
• Demonstrates good judgment, integrity, trust, ethics and values.
• Excellent team-development skills and results.
• Strong statistical and analytical knowledge
• Clear oral and written communication skills. (Bi-lingual English and Spanish a Plus)
• Good understanding and ease with Microsoft Office and Touch-screen POS/Inventory systems.
• HS diploma required; Bachelor’s Degree in Business or Restaurant/HospitalityManagement preferred.
• Must be available to work a flexible schedule to include evenings, weekend shifts, and holidays.
• Must have reliable transportation.
• Strong communication skills (written and verbal).
• Ability to use discretion and provide direction to the team.
• Must thrive in a fast-paced environment.
• Must have strong work ethic, trust, integrity and accountability.
• Exceptional time management and organizational skills.
• Ability to provide exceptional guest service that exceeds expectations.
• Ability to exercise independent judgment.
• Detail and action oriented.
• Must be able to follow all safety, health and sanitation procedures.
• Must be able to successfully pass background and drug test.
• Must have a valid driver’s license and insurance

COMPENSATION

The salary range for this position is $74,984.00 to $87,062.00. The actual starting pay will be determined by a number of qualifications; including, experience and relevant skills.

Our company provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics.