District Leader

PURPOSE OF THE POSITION

Accountable for leading and directing restaurant operations across approximately 5–6 restaurant locations within a defined market. This role is responsible for coaching, developing, and guiding General Managers and restaurant teams to achieve operational excellence in alignment with company goals, and The Quality Way. The position focuses on delivering radical hospitality, operational excellence, and talent development, while building a strong bench of future leaders.

The top five responsibilities represent the most critical aspects of the role and account for 80% of its focus.

1. Ensure each restaurant is staffed with high-performing “A” players through recruiting, retention, ranking, and replacing talent. Foster a strong bench through proactive succession planning and performance management, in alignment with The Quality Way standards.

2. Lead and participate in daily calls to review key performance indicators from the Daily Activity Report

(DAR), including comp sales, actual vs. projected sales, cash over / short, labor hour variance to guide, number of team members, and food cost variance.

3. Conduct weekly schedule reviews for each location to ensure alignment with sales projections, labor guides, training hours, and cleaning task assignments. Ensure Aces are in Place and labor is optimized for efficiency and guest experience.

4. Actively engage with General Managers, Assistant Managers, and Team Leaders by working shoulder-to-shoulder during peak hours (lunch and dinner). Provide in-the-moment coaching and ensure that each store visit includes intentional development conversations. Connect weekly with every GM and Team Leader to check in and offer support.

5. Provide energetic, visible leadership to all General Managers and restaurant teams, modeling The Quality Way and creating a culture of accountability, recognition, and guest focus.

6. Additional Responsibilities :

7. Execute marketing and catering initiatives (e.g., local store marketing, catering, and other promotional efforts) to drive sales growth and support the strategic plan.

8. Coach General Managers on system execution; provide guidance and corrective action related to labor, food cost, waste, and inventory control.

9. Support leadership development across all levels, building a robust talent pipeline in alignment with strategic goals.

10. Ensure compliance with all company policies, food safety protocols, brand standards, cash handling & procedures, facility maintenance expectations, and federal, state, and local laws.

11. Partner with the Director of Operations and People Business Partner (HR) to resolve employee relations matters promptly, fairly, and in accordance with company policy and employment laws.

12. Promote and reinforce The Quality Way culture across all restaurants within the market through

consistent communication, behavior modeling, and accountability.

13. Complete all required administrative tasks, reports, and communication accurately and in a timely

manner.

EDUCATION QUALIFICATIONS

Education Level Requirement

Minimum : High School Diploma or GED

Preferred : Bachelor’s Degree or equivalent experience

EXPERIENCE QUALIFICATIONS

• Minimum 2 years of restaurant or retail management experience; multi-unit leadership experience preferred
• Proven ability to lead, develop, and manage high-performing teams
• Demonstrated success in mentoring managers and driving operational results
• Proficiency in restaurant operations and performance management systems
• Strong organizational, facilitation, and communication skills
• Ability to work independently while maintaining alignment with company values and goals

KNOWLEDGE, SKILLS, AND ABILITIES

DECISION-MAKING AUTHORITY

DIRECT REPORTS

TRAVEL REQUIREMENTS

COMPENSATION

Compensation will be commensurate with experience and include a competitive base salary, performance-

based bonus opportunity, and a benefits package.