Position Summary
The District Manager (DM) at Tacoverse is a high-impact field leader responsible for ensuring excellence across a group of high-performing quick-service restaurants. This role combines strategic oversight, hands-on coaching, financial performance management, and leadership development. The DM is expected to lead through influence, enforce brand standards, and build high-functioning teams that consistently deliver The Tacoverse Standard in service, food quality, cleanliness, and hospitality.
As a key player in the success of the region, the DM is responsible for aligning field operations with company objectives, achieving financial and operational KPIs, and serving as the culture carrier for the organization. They function as the connective tissue between the corporate office and the field, supporting growth, innovation, and accountability in all areas of the business.
Key Responsibilities
I. Strategic Market Leadership

• Champion the execution of Tacoverse’s mission and vision within assigned territory.
• Develop, communicate, and execute a Regional Business Plan to drive unit-level success and overall district performance.
• Collaborate with the Director of Operations, Training, and Support Center teams to support new initiatives, limited-time offers, and marketing activations.
• Maintain deep understanding of competitive positioning and market demographics to adjust strategy and maximize local store potential.
• Serve as a strategic advisor to GMs, helping guide decisions that affect labor models, sales tactics, cost controls, staffing plans, and revenue opportunities.

II. Operations Excellence

• Ensure daily operations across all restaurants are executed to brand standards, including recipe execution, kitchen safety, sanitation, hospitality, deployment, and guest recovery.
• Monitor and validate adherence to shift planning, labor management, and inventory systems (including Connecteam, MeazureUp, and internal tools).
• Guide restaurants through successful health inspections, operational audits, mystery shops, and internal reviews.
• Partner with the Facilities and Procurement teams to manage capital equipment, maintenance schedules, and infrastructure needs.

III. Financial & Business Performance

• Own full P&L responsibility for each restaurant within the district, driving profitability while managing cost controls and resource optimization.
• Conduct detailed weekly and monthly business reviews with each GM to analyze:

o Sales performance and transaction trends
o Labor productivity
o Food and paper cost accuracy
o Variance reports and inventory usage
o Loss prevention and cash handling

• Oversee forecasting and labor planning to align with sales volume, event calendars, and seasonal fluctuations.
• Lead execution of financial improvement plans for underperforming units and support turnaround strategies with measurable KPIs.

IV. Leadership Development & Talent Management

• Recruit, hire, and onboard General Managers and high-potential Assistant Managers using PeopleMatter systems.
• Conduct structured GM development through coaching, ride-alongs, formal evaluations, and documented growth plans.
• Ensure all GMs and managers complete required training, certifications, and Schoox LMS coursework (Tacoversity).
• Build strong bench strength and succession plans across the patch, creating a pipeline of promotable talent for new locations and expansion.
• Facilitate quarterly talent calibrations and submit performance reviews on time.
• Promote and uphold Tacoverse culture through daily reinforcement of the T.A.C.O. values and employee recognition programs.

V. Guest Experience & Brand Stewardship

• Foster a hospitality-driven culture through consistent guest experience audits and hands-on restaurant visits.
• Support GMs in delivering flawless execution of in-store, online, third-party, and catering service models.
• Respond to high-level guest complaints and partner with Support Center to resolve escalated issues promptly and professionally.
• Ensure that local store marketing, community partnerships, and LTO rollouts are executed accurately and timely across all units.
• Champion service excellence with a deep focus on OSAT, mystery shop scores, Google/Yelp reviews, and digital ordering feedback loops.

VI. Compliance & Risk Management

• Uphold full compliance with all federal, state, and local laws including wage and hour, labor policies, ADA, EEOC, OSHA, and health codes.
• Ensure all team members follow safety protocols, food handling regulations, and proper personal hygiene requirements.
• Oversee execution of daily, weekly, and monthly checklists, temperature logs, handwashing compliance, and labeling procedures.
• Partner with Human Resources to investigate employee relations concerns, enforce corrective action when necessary, and ensure appropriate documentation.
• Support crisis management, emergency preparedness, and business continuity protocols as needed.

VII. New Restaurant Openings & Special Projects

• Act as a primary field leader for New Restaurant Openings (NROs) within assigned region, overseeing:

o Pre-opening setup and readiness
o Team hiring and onboarding
o Trainer scheduling and station deployment
o Operational walkthroughs and soft-opening support

• Support cross-functional initiatives, pilots, and market tests, providing operational feedback and execution support to corporate teams.

Key Competencies

• Financial & Analytical Acumen
• Servant Leadership & Accountability
• Talent Development & Coaching
• Multi-Unit Restaurant Operations
• Guest-Focused Execution
• Conflict Resolution & Performance Management
• Brand Stewardship & Cultural Alignment

Physical & Work Requirements

• Ability to travel daily across district; occasional overnight or airline travel required.
• Work flexible hours, including evenings, weekends, and holidays.
• Must be able to stand, walk, and observe operations during 8–10+ hour field visits.
• Lift up to 40 lbs and perform physical assessments of restaurants, including storage, kitchen, and equipment zones.

Required Qualifications

• Bachelor’s Degree in Business, Hospitality, or related field (or equivalent operational experience).
• Minimum 5–7 years in multi-unit management within a QSR or fast-casual brand.
• Proven success leading 8–10 restaurants with full P&L oversight and staff of 200+.
• ServSafe Certified (or able to obtain within 30 days).
• Strong Excel, POS, inventory, and reporting system skills; experience with Schoox, MeazureUp, and labor forecasting tools preferred.
• Reliable vehicle and ability to travel 75% of the time.

We Offer

• Competitive base salary + performance-based bonus
• Medical, dental, vision, and 401(k) benefits
• Paid vacation, holidays, and sick time
• Company-provided laptop and expense reimbursement
• Career development through the Tacoverse Leadership Pathway
• Opportunity to be part of an innovative, growing restaurant brand with bold values and a strong future