District Manager - Corporate Dining

Job Summary

As a District Manager (DM) for Restaurant Associates, you will be responsible for a small portfolio of Corporate Dining accounts in Stanford, CT, and New York, NY. You will ensure R/A brand standards, lead operational efficiency, and develop positive client relationships within the designated region. Travel to New York (1x per week) is a requirement for this role.

Key Responsibilities:

• Leads, manages, and encourages a complementary team of Directors of Dining Services, and their teams, to provide outstanding service
• Drives and develops self and team towards building positive relationships with client(s) and achievement of critical metrics (profitability, safety, engagement, etc.)
• Leads accounts in territory, ensuring decisions are weighed for risk/reward and short/long term implications
• Supports senior leadership in setting the cultural tone in district and region; meets regularly with team and partners to ensure full visibility, understanding, safety, and accountability
• Serves as representative/brand ambassador of territory; attends client and community engagement events
• Collaborates with the Sales, Retention, and Finance teams on sales proforma and proposal development; participates in full sales and retention process
• Collaborates with partners to support district needs and solves problems by thinking through all angles and downstream impacts
• Ensures compliance with regional, state, and local policies governing meal and retail programs, along with safety and QA requirements; conducts audits and offers solutions for improvement
• Champions development, performance evaluations, succession planning, and building single- and multi-unit management skills such as a full understanding of all roles within operation; support team with tools and systems
• Owns financial results/P&L for districts in the territory, and works with leadership to ensure accuracy in reporting, forecasting, and budgeting
• Ensures consistent and fair administration of all policies and procedures

Required Qualifications:

• Bachelor’s degree, or five (5) years experience in multi-service food operations or similar hospitality focused industry

Preferred Qualifications:

• Bachelor's degree in Business, Hospitality Management, or a related field.
• Proven experience in Corporate Dining or food service management, with at least 5 years in a management.
• Strong leadership, communication, and interpersonal skills.
• Ability to travel to New York once per week.
• Knowledge of industry trends, compliance regulations, and culinary best practices.
• Champions the inclusive approach, and is proactive, positive, professional, flexible, and resilient.
• Demonstrates initiative, ownership, multitasking, prioritization, and organization skills.
• Proficient in the use of Microsoft Suite.