I'm no expert on lagers, but I've made quite a number of them. In my experience, once a lager is "done", keeping them at room temperature is fine. The flavor profile is set by the lengthy primary fermentation along with the lagering, so allowing them to carbonate at room temperature is just fine.
With lagers, I lager them in bulk, before priming and bottling. (Lager means "cold storage" in German). So, I might do a primary fermentation for 12-14 days, a diacetyl rest if needed, then rack into the carboy and begin the lagering process. I usually drop the temperature 5 degrees per day until I'm at 34 degrees, then keep the beer there for 6-12 weeks.
I hope this helps!