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.