---

---

Location

San Diego, CA | United States

---

Job description

DISTRICT MANAGER JOB SUMMARY

The District Manager is responsible for working with the CEO, General Managers, and executive management team to ensure the overall success of the Company. As the person responsible for the successful operation of the Company, the District Manager must work with the General Managers and CEO to supervise and develop all operations of the venues by (1) recognizing and developing new operational opportunities for each venue and the district as a whole; (2) continually enhancing our products as well as the overall experience for our customers; (3) recommending changes to ownership that may improve operations and ensure that operating goals are achieved for the Company and (4) working with the General Managers and executive management team to assist in the venue operations or in any other area as directed. DISTRICT MANAGER ESSENTIAL DUTIES & RESPONSIBILITIES

• Oversee the operations of each venue by auditing and inspecting operations to ensure Company standards are met and conducting ongoing performance management evaluations with staff including reviews, one on one meetings, write ups and documentation to address substandard performance.
• Set examples and standard for management team members regarding performance expectations, professionalism, floor and operational awareness, employee relations and trustworthiness as necessary to be a successful manager at the Company
• Establish restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing financial, marketing, sales projections, analyses and estimates
• Professionally administer all departments and effectively oversee a large number of employees, including, but not limited to, accomplishing restaurant human resource objectives by recruiting, selecting, orienting, training, scheduling, coaching, counseling, and disciplining staff; communicating job expectations, planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; and enforcing policies and procedures
• Exhibit a full knowledge of the details of all payroll and accounting functions, and knowledge regarding the fixing of timekeeping problems and payroll problems
• Exhibit knowledge of all accounting, financial and cash management procedures for the Company; complete annual forecasts and budgets, and be able to analyze variances from forecasts and initiate corrective action; proactively implement systems to maximize profit without compromising the concept integrity; understand all cash handling procedures and controls, audit functions, accounts payable, accounts receivable, or any other bookkeeper function, including all aspects of POS system related to such functions
• Manage all assigned restaurant operating expenses and budgets to ensure profitability and efficiency including the use of Xtra Chef
• Work with the General Managers and managers to manage all labor costs and ensure properly staffed venues for all daily sales and upcoming events.
• Work with the General Managers and managers to properly prepare for all upcoming events
• Attract patrons by developing and implementing marketing, advertising, public and community relations programs, evaluating program results, identifying, and tracking changing demands
• Maintain positive customer relations, respond to customer requests and ensure alignment with Company standards. Investigate and resolve complaints about quality of product or service
• Maintain operations by implementing policies and standard operating procedures, implementing production, productivity, quality, and patron-service standards, and determining and implementing system improvements
• Maintain patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings, initiating improvements, and building relationships with preferred patrons. Respond to patron requests and ensure alignment with Company standards. Investigate and resolve complaints about quality of product or service
• Develop strong relationships with local businesses and local government contacts to grow a network of support
• Develop strong relationships with food and beverage vendors to leverage buying power
• Meet with assigned restaurant leaders to achieve restaurant and beverage operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; determining system improvements and implementing change
• Work with the General Managers, Controller, CEO and management team on discounts, contracts, and money saving programs
• Control purchases and inventory, negotiate prices and contracts, develop preferred supplier lists, review and evaluate usage reports, analyze variances, and take corrective actions
• Provide end of month numbers and proposed areas of improvement to be emailed to the General Managers, Controller and CEO
• Be the liaison between the General Managers and the CEO, Marketing, Accounting and Human Resources Departments
• Work to ensure that the Company operations comply with ABC and ServSafe policies and procedures
• Maintain professional and technical knowledge by tracking emerging trends in the restaurant industry, attending educational workshops, reviewing professional publications, establishing personal networks, benchmarking state-of-the-art practices, participating in professional societies and community groups
• Work with ownership and management teams to develop food and beverage programs and promotions district wide. Provide frequent and two-way communication between the CEO and executive management team with the venues to ensure a coordinated operational effort
• Strictly enforce and comply with all regulatory, employment, wage and hour, and other legal compliance policies and procedures associated with the restaurant business
• Attend all departmental and service training seminars as requested or assigned
• Set an example for all team members by meeting all performance expectations and complying with all Company policies as set forth in the Employee Handbook including, but not limited to all performance, attendance and conduct requirements
• Be able to perform all General Manager and Floor Manager job duties
• Any additional responsibilities as directed by CEO

DISTIRCT MANAGER SPECIFIC JOB KNOWLEDGE, SKILL, AND ABILITY

• Knowledge of Teamwork and Toast POS system
• Must manage and hold staff accountable for all policies and procedures, including all policies in our Employee Handbook
• Experience in developing budgets, decision making, process improvement, and strategic planning
• Quality focus
• Ability to read, write and speak the English language to interact with customers, the public and employees
• Strong communication and teambuilding skills
• Strong verbal communication skills
• Ability to work under pressure and professionally deal with stressful situations during busy periods in a loud, busy, and crowded environment
• Strong interpersonal skills to provide overall guest satisfaction and be able to manage a large and diverse employee workforce, and be able to maintain staff moral
• Must have extensive knowledge of food, beverage, and entertainment industry
• Extensive knowledge of proper food handling requirements
• Must have knowledge of all required legal documents, i.e., A.B.C., Health Department, Police, City, Etc.

DISTRICT MANAGER QUALIFICATION STANDARDS

Education High School Diploma or GED equivalent required College degree preferred Experience Minimum of five years’ experience in a fast-paced restaurant/bar management role. Age Must be at least 21 to meet minimum age requirement of the State of California to serve alcoholic beverages. Licenses or Certificates Food Handlers Card ABC Service Certification CPR certification and/or First Aid training preferred. The above statements are not intended to be an exhaustive list of all responsibilities, duties and skills required of personnel so classified. Nothing in the job description restricts the Company’s right in its sole discretion to change, assign, or reassign duties and responsibilities at any time for any reason without notice.

GROOMING

All employees must wear the proper uniform and maintain a neat, clean, and well-groomed appearance in accordance with the Company’s grooming standards.

PHYSICAL REQUIREMENTS/WORKING ENVIRONMENT

• Must be able to work in an environment with constantly elevated temperatures
• Must be able to work and move quickly in a tight-space environment in a safe manner without disrupting other employees
• Must be able to lift at least 25 lbs.

COMPENSATION IS $125,000 - $175,000 PER YEAR BASED ON EXPERIENCE

---

Job tags

---

---

Salary