Resident District Manager

Position Summary:

Direct responsibility for the overall operation of the dining service department in an assigned account.

Key Accountabilities:

• Actively support and apply all company and facility policies and procedures to ensure the highest quality of service is being provided to our customers at the lowest possible cost.
• Cultivate and maintain business partnerships with clients by developing a broad knowledge and understanding of the client’s and their customer’s needs and expectations, including:
  • Establish and maintain internal Quality Assurance and Assessment processes in the facility, including inspections, annual client satisfaction surveys, etc.
  • Actively participate in food service related committees within the facility (if applicable), or otherwise be involved in and visible at special events within the facility, to demonstrate team approach and commitment to the client.
  • When appropriate, entertain client by way of luncheons/dinners, sporting and/or other events, etc., consistent with company and contract policies and guidelines.
• Plan and develop the unit’s operational budget and demonstrate an understanding of financial objectives for the unit. Financial responsibilities include:
  • Review financial results weekly and monthly and make necessary adjustments to improve operational performance.
  • Develop a weekly financial plan to include sales, menu and production records, food purchases, inventory, and labor productivity to assist the unit in achieving its budget targets.
  • Ensure all established Accounting practices and timelines are consistently adhered to.
• Conduct audits and evaluate the facility’s performance in the areas of food production, menu and recipe standards, sanitation, uniforms, purchasing, cash systems, inventories, safety, payroll, human resources compliance and record keeping.
• Demonstrate working knowledge of operational, accounting and human resources policies and procedures (i.e. new hire process, payroll, etc.).
• Ensure all human resources and safety practices and policies are in tact and adhered to.
• Hold employees accountable for behavior and performance, following Corrective Action guidelines when necessary.
• Conduct training and development needs assessment of the management team and arrange necessary training, including the areas of food and cost productions, customer services, team building, time management, human resources skills, etc.
• Communicate with and assist in developing goals and objectives for each Manager. Meet with management team on an individual basis to assess goals and areas of opportunity.
• Demonstrate an understanding of Company Vision, Mission and Goals.

Minimum Requirements:

• Minimum 5-7 years’ experience coordinating food service operations, preferably in a higher education setting.
• Demonstrated ability to lead and guide teams.
• Strong initiative.
• Strong ability to communicate effectively, both verbally and in writing.
• Ability to maintain confidentiality of records and information.
• Skill in the use of operating basic office equipment.

Working Conditions:

• Must be able to remain standing for most of working hours.
• Must be able to lift at least 35 pounds.
• Must be able to work flexible hours and days.
• May be exposed to hot, humid work areas.
• May be exposed to sharp instruments and power driven equipment.
• May be exposed to caustic chemicals.

Equal Opportunity/Affirmative Action/Minorities/Women/Individual with Disabilities/Protected Veteran Employer