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Unit Restaurant Manager Jobs in Virginia (NOW HIRING)

Delight Restaurant Group

District Manager

Norfolk, VA · On-site

Minimum of 5 years restaurant operations experience in the restaurant industry, multi-unit restaurant management experience preferred; or equivalent of education and experience. Other: Ability to ...

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Unit Restaurant Manager information

What is a unit restaurant manager?

Unit Restaurant Managers are professionals responsible for overseeing the daily operations of a single restaurant location. Their duties include managing staff, ensuring customer satisfaction, maintaining food quality and safety standards, and handling administrative tasks such as budgeting and inventory control. They play a key role in hiring and training employees, implementing company policies, and achieving financial goals set by upper management. A successful Unit Restaurant Manager combines strong leadership, organizational, and communication skills to create a positive dining experience and drive business success.

How does a unit restaurant manager typically balance administrative duties with on-the-floor leadership?

As a Unit Restaurant Manager, you'll often find yourself splitting time between handling administrative tasks—such as scheduling staff, managing inventory, and reviewing financial reports—and being present on the restaurant floor to oversee service quality, resolve customer issues, and motivate your team. Effective managers usually establish daily routines that allocate specific times for paperwork while remaining flexible to address operational needs as they arise. This dual focus ensures smooth operations, fosters a positive team environment, and helps maintain high standards of customer service.

What are the key skills and qualifications needed to thrive as a unit restaurant manager, and why are they important?

To thrive as a Unit Restaurant Manager, you need a solid background in hospitality management, food safety knowledge, and experience overseeing restaurant operations, often supported by a relevant degree or certification. Familiarity with point-of-sale (POS) systems, inventory management software, and scheduling tools is typically required. Outstanding leadership, problem-solving abilities, and excellent interpersonal skills set top performers apart in this role. These skills and qualities are crucial for ensuring smooth operations, high customer satisfaction, and effective team management in a fast-paced environment.

What is the difference between Unit Restaurant Manager vs Restaurant Supervisor?

AspectUnit Restaurant ManagerRestaurant Supervisor
CredentialsHigh school diploma; some roles prefer hospitality management certificationHigh school diploma; relevant experience often valued
Work EnvironmentOversees entire restaurant operations, manages staff, handles customer serviceSupervises staff, ensures service quality, assists with daily operations
Employer & Industry UsageCommonly employed in restaurants, cafes, and food service chainsFound in similar settings, often as a frontline supervisory role

The main difference is that a Unit Restaurant Manager has broader responsibilities, including managing overall operations, staff, and customer satisfaction, while a Restaurant Supervisor focuses more on supervising staff and ensuring service quality. The Manager role typically requires more experience and sometimes certifications, whereas the Supervisor role is more entry-level or mid-level. Both roles are essential in restaurant settings and often work closely together to ensure smooth operations.

Unit Restaurant Manager jobs near you

District Manager

Virginia Beach, VA • On-site

Delight Restaurant Group
Restaurants • 1 - 10 employees
Learn more about Delight Restaurant Groupexternal

Full-time

Re-posted 17 days ago

Job description

JOB TITLE: District Manager

DEPARTMENT: Operations

SUPERVISOR: Regional VP of Operations

Our Company is committed to your success by providing you with the training and tools you need to be successful. Our success is based on your commitment to the guest. Guests come first and are the most important people in our business because they make our paychecks possible.

GENERAL JOB DESCRIPTION

Manages daily operations of the District to achieve sales, profits, customer satisfaction and human resource management objectives. Ensures objectives are achieved while operating within all Company guidelines and following ethical business practices. Creates and maintains a "Delight Every Customer." environment.

MAJOR DUTIES AND RESPONSIBILITES

5 - Star Talent

Ensures proper staffing levels are achieved. Ensures diversity of management work force. Monitors crew and management labor availability. Maintains ongoing system for recruiting, recognition, and retention of restaurant management. Develops crew and management staffing plans to maintain management stability. Ensures the execution of quality, timely performance feedback, performance management, and performance reviews.

Develops subordinates to maximize their contributions and future promotion opportunities. Provides proper restaurant management training and development using established systems and practices. Achieves certified training restaurant goals.

"A Cut Above" Customer Experience

Ensures all food safety procedures are executed according to Company policies and health/sanitation regulations; takes corrective action as appropriate.

Plans and conducts working restaurant visits with all levels of restaurant management to ensure the continual improvement of Quality, Service, and Cleanliness standards on all day parts, including monitoring food product quality. Monitors to ensure "Delight Every Customer." standards are met; implements corrective actions, as required.

Ensures protection of Wendy's brand and Company assets through District compliance with company policies and procedures. Evaluates store performance at specified intervals using company inspection form; coaches and retrains managers as required.


Growth and Profit

Maximizes sales goals versus budget and prior year, including the monitoring/execution of National and local marketing programs. Responsible for the development of local restaurant marketing plans. Manages assigned restaurant requirements for new product rollouts/procedures.

Maximizes profit goals versus budget and prior year, including the ongoing review of assigned restaurant budgets. Monitors food and labor costs and utilizes profit/loss statements to track results and implement corrective action as necessary for enhances results.

Utilizes strong knowledge and understanding of restaurant operations, budgeting, accounting, and administrative procedures to maximize sales growth and cost analysis to ensure profitability.

Performs other job duties as may be assigned or required.


QUALIFICATIONS FOR THE JOB

Education:

High School diploma required

College degree preferred

18 years old or older

Experience:

Minimum of 5 years restaurant operations experience in the restaurant industry, multi-unit restaurant management experience preferred; or equivalent of education and experience.

Other:

Ability to learn and apply the standard operating procedures of the Company.

Ability to learn and apply HR Policies and Procedures.

P&L analysis and corrective measures.

Demonstrated experience in Supervisory practices.

Demonstrated experience Interviewing and identifying High Performing candidates.

Knowledge of applicable Federal, State, and Local employment laws.

Ability to execute training and development practices.

Demonstrated strong PC skills.

Ability to satisfactorily complete recommended training programs such as Serve Safe and Phase Training.

Food Safety Certification.

KEY COMPETENCIES

Customer Orientation

Performance Management

Organizing and Planning

Results Orientation

Problem Solving/Decision Making

Financial Analysis

Constructive Conflict

Change Mastery

Communications Process

Discipline Execution

Talent Management


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