In general, I'd suggest that pitching the correct amount of of healthy yeast would be a better way to help the yeast 'do their job' than relying on raising the temperature at the end of fermentation.
Having said that, I do tend to use a diacetyl rest for light clean lagers that have been fermented cold (10C or lower). But with most all other beers I just leave the yeast to do it's thing at the same temperature, however (perhaps unlike manticle and QldKev) I'm not usually in a rush so generally 'primary' ferment for 10-14 days at a minimum. If you wanted a quicker turn-around, increasing the yeasts metabolism by raising the temp is likely a useful thing to do.
In your situation, California lager yeast is not a lager yeast that should be used cold, so if it's fermented anywhere between 14-18degC it should still retain lager characteristics, hence what you have suggested is still well within the 'accepted' temperature range - so I can't imagine it would hurt at all - but still ensure that you pitch a good amount of yeast rather than relying only on higher temps for the yeast to complete their job.