Restaurant District Manager

Chedraui USA; Houston (TX); On-site; USD 70,000 - 110,000; Full time

Job summary

Fiesta Mart in Houston, TX seeks an experienced Restaurant District Manager to oversee multiple stores, manage P&L, and ensure food safety, staffing, and customer service across the district.

You will visit restaurants regularly, coach General Managers, monitor budgets, and implement policies; you’ll lead hiring, scheduling, and training while driving profitability and guest satisfaction. Must adapt to a fast-paced environment and maintain high standards.

Qualifications

• 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. ServSafe™ certified.
• Leadership skills with the ability to coach and mentor team members.
• Guest-focused approach to business.

Responsibilities

• 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.

Skills

Restaurant management

Leadership

Communication

Time management

Bilingual English/Spanish

Problem solving

Education

HS diploma

Bachelor’s in Business or Hospitality

Tools

Microsoft Office

POS/Inventory systems

Job description

Weare searching for an experienced Restaurant District Manager to support our stores in Houston Texas.

Position Summary

A Restaurant District Manager is the top-levelsupervisor/manager for region/districted of restaurants and has full profit andloss (P&L) responsibilities for these units. As a District Manager, anessential part of your job is to complete all administrative tasks bothaccurately and on time. Visits restaurants regularly on an announced andunannounced basis to conduct evaluations for ensuring operational compliancewith, and not limited to: facilities andstaff appearance, food quality/preparation/safety/portion control, inventorymanagement, proper staff training, employee and guest safety, labor scheduling,and employee relations. Develops, grooms and readies high potential GeneralManagers for position advancement: provides one-on-one training, role modeling, developmental jobassignments, and guided self-study materials. Oversees and facilitates thedevelopment of Assistant Managers and Shift Leaders. Abilityto plan work assignments, juggle competing demands and work under pressure offrequent and tight deadlines. The Restaurant District Manager reports to the Director of Operations. TheDistrict 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 GeneralManager and Assistant Managers in the restaurant and is responsible for theoverall direction, coordination, and evaluation of the restaurant. The RestaurantDistrict Manager leads and supervises direct reports to comply with theorganization's policies and procedures, applicable laws and regulations.Supervisory responsibilities include interviewing, hiring, and trainingemployees; planning, assigning, and directing work; ensuring meal and restperiods are provided; appraising performance; rewarding and discipliningemployees; addressing complaints; and resolving problems.

Qualifications

To performthis job successfully, an individual must be able to perform each essentialduty satisfactorily. The requirements listed below are representative of theknowledge, skill, and/or ability required. Fiesta Mart is an Equal OpportunityEmployer. Reasonable accommodations may be made as needed to enable individualswith 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. ServSafe™ certified.
• 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/Hospitality Management 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

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