Assistant District Manager/Assistant Area Manager

About the Role The Assistant District Manager is a hands‑on operations leader who supports the District Manager by strengthening store‑level execution, P&L routines, staffing, training, inventory discipline, and guest experience across assigned restaurants. This role is ideal for a high‑performing General Manager or area‑level operator who can move between stores, diagnose performance gaps, coach managers, and step into the operation when a restaurant needs support. In Southern California, the ADM helps protect speed, quality, cleanliness, and staffing consistency across busy commuter, neighborhood, and drive‑thru trade areas. What You Will Own Support store‑level P&L performance by coaching GMs on sales growth, labor scheduling, food cost, waste, inventory levels, cash accountability, and controllable expenses. Partner with the District Manager to inspect restaurants, review operational results, identify opportunities, and execute store‑specific improvement plans. Ensure daily operations run smoothly, including opening and closing procedures, rush readiness, deployment, food quality, freshness, cleanliness, and brand standards. Coach managers and crews on guest service, customer interaction, order accuracy, drive‑thru/window readiness, speed of service, and recovery from guest complaints. Lead training execution for crew, shift leaders, assistant managers, and new managers, including food safety, operational procedures, and company policies. Support hiring, onboarding, staffing levels, scheduling routines, employee relations, disciplinary actions, and performance improvement at the store level. Monitor inventory counts, product rotation, ordering, approved vendor usage, product availability, and waste minimization. Follow up on maintenance issues, equipment functionality, facility cleanliness, eSupport tickets, and store readiness needs. Implement seasonal promotions, window/merchandising updates, local store marketing within the immediate trade area, and operational changes from leadership. Respond to staffing shortages, equipment issues, guest escalations, inspections, emergencies, or other operational needs as directed. How Success Will Be Measured Improvement in assigned stores' sales, labor, food cost, waste, inventory accuracy, and controllable profit. Consistent execution of drive‑thru speed, service times, order accuracy, food quality, and guest satisfaction standards. Stores remain staffed, trained, clean, stocked, cash‑compliant, and ready for audits, inspections, and peak dayparts. Timely completion of training, performance coaching, corrective action follow‑up, and succession planning routines. Reliable execution of promotions, window readiness, local marketing, maintenance follow‑up, and leadership action plans. What We Are Looking For 3+ years of QSR, coffee, bakery, fast casual, or high‑volume restaurant management experience; multi‑unit support experience preferred. Proven ability to manage or influence store‑level P&L, labor scheduling, inventory, ordering, cash controls, and guest experience metrics. Strong floor leadership skills with the ability to coach in the moment, run shifts when needed, and build manager capability without taking ownership away from the GM. Experience hiring, training, counseling, evaluating, and developing restaurant employees and shift leaders. Working knowledge of food safety, sanitation, brand standards, opening/closing routines, and California restaurant operating expectations. Comfortable with reporting tools, scheduling systems, inventory/order platforms, POS/back‑office systems, and ticketing or eSupport systems. Valid driver's license, reliable transportation, acceptable driving record, and ability to travel between stores within the assigned Southern California district. Bilingual English/Spanish is a plus. #J-18808-Ljbffr Ontario Trillium Foundation