District Manager_Asheville, NC

Job Summary

The District Manager is a hands-on leader responsible for the overall performance and growth of Bear’s Smokehouse BBQ in Asheville, which includes two restaurant locations, large off-site catering and vending operations, a wholesale BBQ retail line (Bear’s Foods LLC), and a charitable arm (Bear’s Foundation). This is not a sit-behind-the-desk position—the District Manager is expected to work alongside staff and managers, running shifts, leading by example, and ensuring smooth day-to-day operations. Nights, weekends, and peak hours require active leadership in the restaurants, not just oversight.

Reporting directly to the Director of Restaurant Operations, the District Manager is responsible for maintaining high-quality food standards, delivering exceptional customer service, managing and developing staff, controlling costs, and driving profitability while upholding the unique Bear’s BBQ experience and brand identity. This role also oversees all marketing initiatives, including the development and execution of on-site public events, ensuring that Bear’s remains a strong local presence.

All decisions and operations must align with the company’s four foundational pillars:

Best Food – Maintain leadership and expertise in BBQ excellence.

Superior Guest Experience – Extend exceptional service to guests, staff, vendors, and the community.

Community Support – Use the brand to make a positive impact and draw attention to important issues.

Continuous Improvement – Drive efficiency, performance, and accountability through process refinement, training, and adherence to company standards.

The District Manager must be an engaged, energetic, and visible leader who thrives in a fast-paced environment, embraces problem-solving, and is ready to roll up their sleeves—whether it’s jumping on the line, resolving guest concerns, training staff, or driving key business initiatives. This is an opportunity for someone passionate about hospitality and committed to working in the trenches with the team to ensure Bear’s Smokehouse BBQ continues to thrive in Asheville.

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Primary Responsibilities

Leadership and Management

• Supervise all management staff, including the Assistant General Manager, Assistant Managers, Bar Lead, and Shift Leads, to achieve business objectives.
• Delegate key restaurant functions and tasks to the management team, maintaining oversight to ensure timely and successful completion.
• Conduct formal and informal performance reviews of management staff, collaborating with the Assistant General Manager (AGM) when necessary. Motivate and train staff to improve team performance and operational excellence.
• Identify and develop high-performing staff to contribute to the long-term success of the business.
• Perform hands-on tasks as needed to address business demands, train staff, and model appropriate behaviors while upholding company policies.
• Oversee and guide disciplinary actions taken by the management team, ensuring compliance with labor laws and established protocols. Notify Human Resources immediately regarding harassment reports, escalated disciplinary actions, terminations, or any other notable staff concerns.
  
  

Profit and Loss (P&L) Management

• Manage Profit & Loss (P&L) by implementing cash control measures, security protocols, inventory management, labor optimization, and routinely analyzing financial reports to identify and execute corrective actions.
• Verify and approve Daily Sales Summaries (DSS) in the accounting platform. Analyze discounts, voids, and charitable donations, input invoices, and collaborate with the corporate office to resolve discrepancies.
• Accurately enter building-level invoices, including bar and food invoices, into the system to ensure timely submission. Regularly monitor all invoices, including those automatically uploaded, with a focus on identifying price fluctuations in line items. Take proactive steps to avoid unnecessary expenditures and ensure vendors adhere to agreed contract rates.
  
  

Events Management

• Work closely with the Events management and administrative teams, ensuring successful execution of events and alignment with company goals.
• Meet weekly with the Events Manager to review upcoming events, new inquiries and pending quotes with a focus on maximizing sales and developing sales campaigns that drive new business.
• Supervise public and private event teams, including off-site concessions, public food trucks, and private catering services.
• Collaborate with leadership to develop annual sales goals and oversee progress toward achieving them.
• Lead the performance of Catering, Vending, and Food Truck teams, focusing on efficiency, sales, and operational excellence.
• Recruit, train, and hold staff accountable to company policies, food safety standards, and cleanliness protocols.
• Ensure staff compliance with all local health standards and regulations when working off-site.
• Seek large-scale vending opportunities (e.g., state fairs, concerts, festivals) to expand the company’s reach into new markets.
• Conduct periodic on-site event observations, focusing on cleanliness, maintenance, and guest experience.
• Oversee the fleet of vehicles, ensuring maintenance, routine cleaning, and compliance with safety standards.
• Manage inventory purchasing, storage, and distribution for public and private events.
• Serve as Event Manager as needed for large-scale or VIP events, including charitable and fundraising initiatives.
  
  

Operations and Compliance

• Serve as the primary point of contact for ownership and corporate departments, including Food Operations, Human Resources, Accounting, Payroll, Marketing and Maintenance.
• Act as a liaison with landlords, external vendors, and licensing/inspection agencies to address building needs and compliance requirements.
• Collaborate with corporate offices to ensure the facility is maintained to code, with all inspections and paperwork up to date for health and liquor license renewals.
• Monitor, enforce and keep up-to-date records per company standards for routine cleaning and maintenance schedules.
• Ensure proper maintenance of the facility and equipment through regular service calls and timely repairs as needed.
• Ensure compliance with food handling, cleanliness, liquor purchasing and service, and security policies, exceeding local regulatory standards.
• Conduct daily inspections to maintain restaurant cleanliness and appearance, holding staff accountable for meeting company standards. Perform building walkthroughs or reviews in collaboration with the Operations Team.
  
  

Staff Recruitment and Training

• Oversee the recruitment, interviewing, hiring, onboarding, and training of staff to maintain high performance and customer service standards. Ensure the timely completion of all hiring paperwork and required training.
• Manage human resource functions, including onboarding, orientation, staff training (e.g., ServSafe, TIPS), scheduling, payroll processing, and documentation of attendance, performance, and disciplinary actions. Verify timecards for accuracy before submitting final payroll and report approved manager vacation and sick leave requests to Human Resources.
  
  

Guest Experience

• Monitor and enhance guest satisfaction by coaching staff on guest interactions and auditing food and beverage quality and portions.
• Engage with guests to gather feedback, foster relationships, and address concerns including online reviews from various sources promptly to ensure positive experience.
• Monitor guest feedback to address any trends related to negative food quality or service.
  
  

Marketing and Community Engagement

• Oversee the work of the Community Engagement and Events Coordinator (CEEC) to ensure the highest level of engagement with guests and the greater community is achieved.
• Collaborate with the CEEC and company management team to create and support marketing initiatives and on-site public events that drive sales.
• Work with Corporate to develop customer loyalty programs and ensure staff adherence to social media posting guidelines.
• Actively participate in community engagement efforts, representing the restaurant and Bear’s brand at promotional events.
• Build and nurture relationships with local businesses, organizations, and chambers to establish key partnerships and identify growth opportunities.
  
  

Additional Responsibilities

• Assist in coordinating daily and long-term food and bar operations by working directly with management to meet business objectives, including labor targets, food and liquor cost goals, guest satisfaction, and special event execution.
• Monitor the effectiveness of restaurant technology and organizational systems/procedures. Lead or oversee troubleshooting for systems like POS.
• Perform additional duties as assigned by District staff or ownership, adapting to the evolving needs of the business.
  
  

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Other Responsibilities

• Adhere to the restaurant’s operational calendar to ensure completion of all required tasks in accordance with company deadlines.
• Assist in the documentation of all workflows, processes, and procedures related to restaurant operations
  
  

__________________________________________________________________________________________________ WORK SCHEDULE

The Restaurant General Manager’s schedule is determined by the needs of the business and is adjusted weekly to accommodate peak business hours, upcoming high volume days and other events requiring the position’s presence. The position averages 45-55 hours per week, depending on workload. Weekly schedule is required to include opening, mid and closing shifts to ensure consistent oversight of restaurant operations, monitor staff performance, and uphold company standards during all hours of operation. Flexibility is essential, as evening, weekend, and holiday availability will be required to work in the restaurant, meet with staff, complete projects and/or meet deadlines, and address urgent operational matters, sometimes on short notice. Emergency coverage of staff and adjusting schedule to meet last minute needs or unforeseen circumstances is required. This position must also be flexible to field calls during off-shift hours from staff and managers in need of immediate guidance or decisions. Additionally, the role involves participation in large company events outside of regular operation hours, contributing to "all hands on deck" efforts to ensure successful execution . This position requires full-time onsite presence. Remote work options are not available for this role.

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Skills Required

• High School Diploma or equivalent. Bachelor Degree in Hospitality, Tourism, Culinary, Business Administration or related field preferred.
• 3-5 years management experience preferably in the Hospitality/Restaurant field.
• Strong knowledge of federal, state, and local health and labor laws and regulations.
• Excellent communication and interpersonal skills, with the ability to foster strong relationships with employees and managers at all levels
• Proven ability to train, develop, and supervise staff, and collaborate with other managers to ensure smooth daily operations.
• Capacity to delegate tasks effectively while maintaining accountability for outcomes.
• Experience in performance evaluation and providing constructive feedback to team members.
• Ability to foster a positive and collaborative work environment, promoting teamwork and employee engagement.
• Skilled in conflict resolution and handling personnel issues with professionalism and discretion.
• Excellent organizational and time management skills with the ability to work independently, prioritize multiple tasks, and thrive in a fast-paced, dynamic environment.
• Demonstrated ability to handle confidential information with the highest level of discretion and professionalism.
• Proficient in computer skills, with a demonstrated ability to learn new software applications quickly.
• Proficiency in accounting software, POS systems, and data analysis tools.
• Strong analytical and problem-solving skills, with attention to detail and accuracy and the ability to address issues effectively and efficiently.
• Exceptional verbal and written communication skills.
• Strong bar experience with knowledge of state and local liquor laws.
• Strong catering/to-go and events background preferred.
• Knowledge of financial statements; including P&L, labor reports, cost of goods, sales & product mix, etc
  
  

________________________________________________________________________________________ CERTIFICATIONS/TRAINING REQUIRED

• Successful completion of company training program, including mandatory sexual harassment training within 8 weeks of start date.
• ServSafe certification - must have or obtain within 8 weeks of start date and maintain certification throughout the course of employment.
• TIPS alcohol certification - must have or obtain within 8 weeks of start date and maintain certification throughout the course of employment.
  
  

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Driving Requirements

• Valid driver’s license and reliable transportation to attend off-site meetings and drive company vehicles as needed.
• Proof of personal insurance that meets company requirements.
• Clear motor vehicle record (MVR) check.
• Comply with company policies regarding safe driving practices and maintain a clean driving record throughout the duration of employment.
• Demonstrate the ability to safely operate company vehicles.
  
  

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Physical Requirements

• Ability to stand, walk, and remain on your feet for extended periods (up to 8 hours) during events.
• Capacity to perform repetitive tasks, such as serving food and beverages or clearing tables, throughout the shift.
• Ability to lift, carry, and transport items weighing up to 50 pounds, such as food, trays, tables, chairs, and other equipment.
• Frequent use of hands and fingers is required for various tasks essential to restaurant operations, such as handling knives, operating a combi oven, and other related duties.
• Comfortable maneuvering and carrying heavy trays of food and beverages safely.
• Frequent bending, stooping, and reaching to set up and clear tables, arrange event spaces, and access supplies or equipment.
• Strong hand-eye coordination for carrying trays, and serving guests efficiently and safely.
• Ability to navigate crowded or confined spaces quickly and efficiently without disrupting guests or the event flow.
• Comfortable working indoors or outdoors in various weather conditions, depending on the event location.
• Ability to adapt to fluctuating temperatures in kitchens, serving areas, or outdoor venues.
• Ability to maintain clear and professional communication while performing physical tasks, ensuring guest needs are met promptly.
• Sharp hearing acuity to communicate and respond effectively in loud environments with significant background noise, typical of restaurant and event settings.
• Withstand exposure to possible food allergens including but not limited to; meats, fish, nuts, dairy, and oils.
• Withstand exposure to and work with cleaning chemicals.
  
  

Disclaimer: The above statements are intended to describe the general nature and level of work being performed by the

individuals assigned to this position. They are not intended to be an exhaustive list of all responsibilities, duties and skills required of individuals in this position. This position description is subject to change by the Company as the needs and requirements of the position change.