District Manager

DISTRICT MANAGER JOB DESCRIPTION

We look forward to meeting you!

PLEASE NOTE: SALARY DEPENDS ON EXPERIENCE AND EDUCATION. WE ARE AN EQUAL OPPORTUNITY EMPLOYER.

SALARY RANGE FOR NEW HIRE: $90,000-$110,000 Depends on Experience


This position will be in one of our California Districts

SUMMARY:

Our guiding principles are our operational foundation for success. When working operations and administrative tasks for the position, you will be responsible for making many decisions, providing guidance, and offering advice to the operations team. When making these decisions, it is important that in the process you are aligned with our guiding principles.

MISSION STATEMENT

We offer exceptional value in a unique setting where our guests enjoy dining, and our team members enjoy working.

Who We Are

We are a family-owned restaurant business that started in 1969 in Portland, Oregon, by Guss and Sally Dussin. We are committed to an outstanding dining experience for our guests. Through a unique restaurant environment, the use of top-quality products, distinctive menu items, freshly prepared meals, and excellent hospitable service by personable and friendly team members, we offer exceptional value like no one else.

WHAT WE BELIEVE

We are in business to serve our guests. We are all members of our family in spirit. Positive Reinforcement, team building, and a true sense of belonging are concepts promoted for all personnel

and throughout the Company.

HOW WE BEHAVE

Our Company is founded on the principles of honesty, integrity, and hard work. The foundation of our success is built on living these values and following the Guiding Principles. Everyone works together

to provide a great guest experience and an enjoyable work environment. All of us, from the President to the team members in the restaurants, have a role and a responsibility in our mutual success.

GUIDING PRINCIPLES

HONESTY, DIGNITY, AND RESPECT. It is the way that we deal with each other and our guests in the presentation of our food and service.

GUEST SATISFACTION. Providing Nth Degree hospitality is the responsibility of each team member. If a team member receives a concern, they own it and will resolve it to the guest's satisfaction.

HIRE THE BEST PEOPLE AND TRAIN CORRECTLY. We only hire and train those who are committed to serving our guests and their teammates to the Nth Degree.

MANAGER INVOLVEMENT. Managers who are visible and in contact with the guests and staff set us apart. We emphasize a player-coach style.

A CLEAN, COMFORTABLE BUILDING IN GOOD REPAIR. It is the responsibility of every team member.

NO COMPROMISE ON FOOD QUALITY. Consistency ensures that we are serving a quality meal to our guests at all times.

PRACTICE SAFETY FIRST. Each team member is responsible for creating a safe, secure, and accident-free environment for all guests and each other.

HARD WORK. It's essential to our mutual success. There is no substitute for it.

KEEP IT SIMPLE. Our systems, procedures, and activities must not be allowed to interfere with the satisfaction of our guests.

TEAMWORK. Everyone works together as partners to engage in Service to the Nth Degree.

DISTRICT MANAGER JOB DESCRIPTION

CORE RESPONSIBILITIES

This list is not intended to be allinclusive. The items below demonstrate how our mission statement and guiding principles are applied to District Manager responsibilities.

Guest Experience Leadership (Rooted in Nth Degree Hospitality)

1. Ensures every restaurant delivers friendly, sincere, guest-first hospitality aligned with OSF values.


2. Observes service directly and coaches in real time to reinforce warmth, accuracy, speed, and teamwork.


3. Reviews guest feedback weekly and ensures issues are owned and resolved to the guest's satisfaction.


4. Conducts structured guest experience audits during peak hours to help managers improve guest flow, pacing, and table touches.


5. Holds GMs accountable for reducing preventable complaints and increasing 5-star guest experiences.


Food Quality & Safety (No Compromise)

1. Ensures 100% adherence to OSF recipes, scratch preparation, proper portioning, and safety protocols.


2. Tastes key products each visit and validates quality in sauces, cooking methods, prep, and line execution.


3. Requires daily line checks and follows up on deficiencies within 24 hours.


4. Ensures that all food safety protocols-including temperatures, labeling, storage, cooling, and handwashing-are rigorously followed.


5. Reviews food-related guest feedback weekly and identifies root causes.


Restaurant Operations Excellence (Keep It Simple, Keep It Hospitable)

1. Ensures consistent execution of OSF systems and standards without exception.


2. Coach managers to be visible player-coaches who lead from the floor.


3. Audits staffing and schedules to ensure peak periods are proactively supported.


4. Addresses cleanliness, atmosphere, and maintenance issues immediately.


5. Ensures every visit ends with clear, written priorities and follow-up.


Financial Management (Supporting Guest Experience)

1. Reviews P&Ls with each GM and connects financial results to guest experience, execution, and team behaviors.


2. Manages labor deployment to support service expectations-not to restrict them.


3. Implements cost control practices that maintain OSF's value promise and food quality.


4. Ensures proper cash control, inventory systems, and purchasing practices.


5. Develops budgets and forecasts aligned with guest count goals and quality commitments.


Leadership & People Development (Hire the Best, Train Correctly)

1. Builds high-performing teams committed to hospitality, teamwork, and OSF values.


2. Recruits, interviews, hires, and trains managers focused on guest service and team morale.


3. Provides ongoing performance coaching and timely evaluations.


4. Identifies bench strength and prepares internal talent for advancement.


5. Addresses performance issues immediately with clarity and support.


6. Motivates teams through positivity, recognition, and consistent follow-through.


Facilities & Safety (Clean, Comfortable, Safe)

1. Ensures all restaurants maintain a clean, comfortable, and well-maintained environment for guests and staff.


2. Oversees preventative maintenance and ensures rapid response to guest-facing issues.


3. Ensures all safety and health regulations are followed-no exceptions.


4. Approves R&M expenditures responsibly, balancing quality with cost effectiveness.


Multi-Unit Leadership (Teamwork & Hard Work)

1. Sets a strong, positive tone rooted in teamwork and Service to the Nth Degree.


2. Ensures consistent implementation of policies and standards across all units.


3. Coaches GMs to recognize issues early and take corrective action.


4. Provides resources, guidance, and perspective on district-wide challenges.


5. Follows up consistently on commitments and fosters accountability throughout the district.


DM MINIMUM STORE VISIT REQUIREMENTS

(Maintaining Honesty, Integrity, Safety, and Guest Satisfaction)

Monthly
• Meet with GM, KM, AGM
• Full kitchen quality review
• FOH/BOH operational audit
• Guest experience audit (during peak)
• Audit training, staffing, and scheduling
• Review guest feedback comps
• Review P&L
• Review cleanliness, maintenance, and atmosphere
• Work one Saturday
• DM should plan a schedule to support yellow and red stores and visit green stores once per quarter.

Quarterly
• Main fund count
• Employee file review
• Roof & HVAC audit
• Safety audit with GM
• Digital quarterly operations audit
• Work one Sunday
• Work one closing shift


Twice Per Year
• Test panic alarms
• Audit POS menu & bar pricing

PHYSICAL REQUIREMENTS

The following physical activities and demands are representative of the essential functions of this position. Employees must be able to perform these tasks with or without reasonable accommodation:

Mobility & Stamina: Ability to stand, walk, and move around the work environment for extended periods during shifts.
Lifting & Carrying: Occasionally lift, carry, push, or pull up to 50 pounds.
Manual Dexterity: Use hands and arms to handle, reach, and manipulate objects, including operating kitchen equipment and office devices.
Visual & Auditory Abilities: Sufficient vision and hearing to safely perform duties, read labels, and communicate effectively with staff and guests.
Environmental Tolerance: Ability to work in varying temperatures, including hot kitchen environments and cold storage areas, and to be exposed to food, cleaning chemicals, and other routine workplace materials.
Other Requirements: Ability to bend, stoop, kneel, climb stairs, and move quickly in emergency situations.

We offer a wide variety of benefits:

Medical, dental, vision, & life insurance
Flexible spending accounts
Employee Assistance Program
401K with discretionary company match
Paid vacation & sick time
Free and/or discounted meals
Competitive salary