District managers are responsible for managing the operations of several restaurant units with in a geographic area.
They are responsible for ensuring that sales goals are achieved as well as all other budget goals, such as cost containment.
They ensure customers’ satisfaction and fair administration of regional personnel policies, procedures, and guidelines.
This is a high level position.
A bachelor’s degree and 5 to 10 years of experience in the food service industry are required.
Some operations may require the employee to have previous multi unit management experience.
Certifications are not required but are available through the International Food Service Executives Association (www.ifsea.com).
The certified Food Service Management Professional (FMP) designation is earned through the National Restaurant Association (www.restaurant.org).
District managers are expected to have strong financial, analytical, and leadership skills.
A district manager will have several direct reports, usually an administrative assistant, and unit restaurant managers.
District managers may advance to other executive positions within their organization.