District Manager - Food Service Management 

The Role at a glance:

We are looking to add an experienced district manager to join our Trio Community Meals team in Northern CA. As a district manager, you will have the opportunity to manage multiple high volume production units, ensuring leadership and guidance in operations, finances, human resources and client relationships, while providing direct supervision to the facility Food Service Directors. This role will be approximately 50-75% travel and will oversee units in the following Northern CA areas: Contra Costa, San Jose, Santa Clara, Solano and Sacramento.

What you'll be doing:

• Maintaining and updating Tegara for each unit within assigned district.
• Cultivating and maintaining business partnerships with clients by developing a broad knowledge and understanding of clients’ and their customers’ needs and expectations, including:
• Establishing and maintaining internal Quality Assurance and Assessment processes in each assigned facility, including inspections, annual client satisfaction surveys, etc. Attend benchmarking trips (when applicable) to keep the company and its facilities on the cutting edge of our industry.
• Actively participating in food service related committees within assigned facilities (if applicable), or otherwise be involved in and visible at special events within each assigned facility, to demonstrate the company’s team approach and commitment to the clients that we serve.
• When appropriate, entertaining clients by way of luncheons/dinners, sporting and/or other events, etc., consistent with company and contract policies and guidelines.
• Planning and developing each unit’s operational budgets and demonstrating an understanding of the company’s financial objectives for each unit. Financial responsibilities include:
• Reviewing financial results weekly and monthly and making necessary adjustments to improve operational performance.
• Developing a weekly financial plan to include sales, menu and production records, food purchases, inventory, and labor productivity to assist each unit in achieving its budget targets.
• Educating Food Service Directors for each facility in P&L process (where applicable) and reviewing month-end results for each facility with its Food Service Director.
• Ensuring all established Accounting practices and timelines are consistently adhered to.
• Providing assistance to the Business Development Director, as needed, with new business bids, rebids for current clients/customers, and the development of new programs, including:
• Renegotiating contract terms and/or fee/pricing increases with client, when necessary.
• Participating in assessment and Performa development, proposal writing and presentations, when necessary.
• Managing transition of new business accounts.
• Conducting audits and evaluating each 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.
• Holding Food Service Directors and employees accountable for behavior and performance, following Corrective Action guidelines when necessary.
• Conducting training and development needs assessment of Food Service Directors and arranging necessary training, including the areas of food and cost productions, customer services, team building, time management, human resources skills, etc.
• Communicating with and assisting in developing goals and objectives for each Food Service Director. Meeting with Food Service Directors on an individual basis to assess goals and areas of opportunity.

What we're looking for:

Must-haves: 

• Bachelor’s degree or equivalent experience. 
• 5-8 years' experience with managing multi-unit operations.
• 5 years or more managing high volume facilities.
• Strong leadership, communication, and organizational skills. 
• Financial and business acumen. 
• Excellent computer skills and proficiency at learning software. 
• Intermediate skill with and knowledge of Microsoft Excel. 
• Food safety certification through ServSafe and local health authorities. 
• Ability to travel up to 75% frequently.
• P&L experience.

 
Nice-to-haves: 

• Experience in contract food service. 

Compensation:

The salary range is $95-100k. plus bonus.

Our Benefits:

• Medical (FT Employees)
• Dental
• Vision
• Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity
• Discount Program
• Commuter Benefits (Parking and Transit) 
• EAP
• 401k
• Sick Time
• Holiday Pay (9 paid holidays)
• Tuition Reimbursement (FT Employees)
• Paid Time Off