Position Overview
The District Manager is responsible for the overall operational, financial, and people performance of three Qdoba locations. This leader will directly oversee General Managers, drive sales and profitability, maintain brand and food-safety standards, and ensure consistent execution across all assigned restaurants.
The ideal candidate is an experienced multi-unit restaurant leader with a strong understanding of P&L management, labor and food cost controls, team development, operational excellence, and guest experience.
Qualifications
- 4+ years of restaurant management experience, including 2+ years as a General Manager in a fast-casual or QSR environment.
- Multi-unit management or Manager-in-Training oversight experience strongly preferred.
- Current Texas Certified Food Manager certification required.
- Proven track record of achieving sales, food cost, labor cost, and profitability targets.
- Strong working knowledge of POS, inventory, scheduling, payroll, and restaurant management systems.
- Ability to read, understand, and take action based on weekly P&L statements and variance reports.
- Valid driver’s license, acceptable driving record, and reliable transportation.
- Ability to travel between all three locations on a regular basis.
- Availability to work nights, weekends, holidays, and be on-call for emergencies when necessary.
- Ability to stand for extended periods and lift up to 50 pounds.
Key Responsibilities
Financial & Operational Performance
- Own combined sales, food cost, labor cost, and profitability results across all three locations.
- Review weekly P&Ls for each restaurant, identify variances, and develop written action plans with each General Manager.
- Review, approve, and monitor weekly labor schedules and overtime across all locations.
- Audit inventory counts, waste logs, ordering practices, and food usage to control costs and minimize loss.
- Identify opportunities to increase sales, improve margins, and strengthen overall restaurant profitability.
- Establish clear financial and operational expectations for each General Manager and hold leaders accountable to results.
Store Visits & Brand Standards
- Conduct documented visits at each restaurant on a consistent rotation, with a minimum of one visit per location each week.
- Complete operational audits covering food safety, temperature logs, holding times, cleanliness, line speed, portion control, and overall restaurant execution.
- Ensure each location remains inspection-ready and immediately address any health or safety violations.
- Ensure consistent execution of Qdoba brand standards, including recipes, food presentation, uniforms, signage, promotions, and marketing initiatives.
- Monitor guest experience and restaurant conditions and implement corrective action when standards are not met.
- Partner with General Managers to establish and maintain a culture of operational excellence.
People & Leadership Development
- Recruit, hire, train, coach, and evaluate General Managers.
- Hold General Managers accountable for financial, operational, staffing, and guest-service results.
- Develop Assistant Managers and Shift Leaders to build a strong leadership bench and succession pipeline.
- Approve management-level hiring, promotions, compensation changes, and terminations in accordance with company policy.
- Address employee complaints, workplace injuries, performance concerns, and HR matters promptly and professionally.
- Ensure onboarding documentation, I-9s, food-handler certifications, and required training records are complete and current at every location.
- Create a culture focused on accountability, recognition, teamwork, and continuous development.
Cash, Compliance & Asset Management
- Audit cash handling, deposits, safe counts, voids, discounts, refunds, and register variances.
- Ensure compliance with federal and Texas wage-and-hour requirements, break policies, minor labor regulations, food-safety requirements, and company policies.
- Oversee facility maintenance and equipment repairs across all three locations.
- Approve vendors and manage repair and maintenance expenses within established budgets.
- Maintain strong relationships with franchisor field consultants and support brand initiatives, LTOS, remodels, and other company programs.
- Protect company assets and ensure appropriate controls are in place to prevent loss, theft, and misuse.
Reporting & Communication
- Deliver a consolidated weekly report to ownership outlining sales, labor, food cost, staffing, operational performance, and outstanding issues for each location.
- Identify and communicate risks early, including staffing shortages, health-inspection concerns, equipment failures, declining sales, excessive labor, and food-cost variances.
- Provide clear recommendations and action plans to address performance gaps.
- Maintain consistent communication with ownership, General Managers, vendors, and franchisor representatives.
What Success Looks Like
Success in this role means all three restaurants consistently meet or exceed sales and profitability goals while maintaining strong food safety, guest-service, staffing, and brand standards.
The District Manager will build strong General Managers, develop future leaders, control costs, identify problems before they become critical, and create consistent execution across every location.
Pay: $75,000.00 - $80,000.00 per year
Benefits:
Work Location: In person
