District Manager

Shrimp Basket Intermediate Holdings, LLC - Pensacola, FL (30+ days ago)3.8

As a District Manager, you will lead/manage the daily operations of multiple restaurants within a defined region. With respect to each restaurant in the region, the District Manager directs and coordinates food preparation/service operations, oversees financial performance, ensures compliance with food quality and food safety standards and facility cleanliness. The District Manager coordinates activities involving record-keeping, collections and payables, purchasing, talent acquisition, staff management and will assist in developing marketing initiatives and facilitating a new store opening. The District Manager is responsible for execution of all policies, procedures, programs and systems while promoting ethical business practices and ensuring compliance with all federal, state, and local laws for each restaurant in their assigned region. District Manager should be a confident decision-maker, highly practiced in customer contact, employee management, business and financial management, people motivation, and communications. The District Manager is expected to control costs and optimize operations in order to maximize revenue growth and profitability of each restaurant in their assigned region. District Manager,will be required to attend weekly/monthly District Manager/ GM/KM Meetings at the corporate office in Gulf Shores, AL., to discuss upcoming events, sales, new menu items, store openings, and maintenance issues. District managers should enforce corporate policy and procedures and maintain a professional relationship with all staff members in each location within the District Managers, assigned region as well as all other regions of the company. Fraternization will not be tolerated. District Managers, will be required to use personal vehicle to travel within their assigned region. District Managers will review payroll journals to eliminate pay errors and disperse paychecks to assigned region. Conduct weekly DM reports, monthly inventory reports, and routine store inspections. Collecting and receiving paperwork to and from home office. Handle and resolve customer complaints in a timely and professional manner. Must be on call during hours of operation and have access to company phone and emails at all times. Must be able and willing to perform any and all duties of a general manager, kitchen manager, host, bartender, server or kitchen helper at any given time, and any other duties assigned by Operations Director.

Essential Physical Requirements:
  • Ability to move or transfer merchandise throughout the restaurant generally weighing 0 - 50 pounds;
  • Ability to walk, stand, or sit for more than 8 hours.
  • Ability to continuously reach, bend, lift, carry, stoop and wipe.
  • Hazards include, but are not limited to cuts, burns, slipping, tripping, and falls.
  • Frequent washing of hands.