Resident District Manager 

The Role at a glance:

The Resident District Manager role is to oversee all assigned facilities, ensuring leadership and guidance in operations, finances, human resources, and client relationships, while providing direct supervision to the leaders and team within the assigned unit. The RDM will accept responsibility for the quality of TRIO’s operations, achievement of financial objectives and ensures continuous improvement in all areas of operational performance.

What you'll be doing:

• Actively support and apply all company and facility policies and procedures to ensure the highest quality of service is being provided to our customers.
• Cultivate and maintain business partnerships with clients by developing a broad knowledge and understanding of clients’ and their customers’ needs and expectations.
• Plan and develop the unit’s operational budgets and demonstrate an understanding of financial objectives. 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 each unit in achieving its budget targets.
  • Ensure all established accounting practices and timelines are consistently adhered to.
• Conduct audits and evaluate 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.
• 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 intact and adhered to.
• Hold Food Service Directors and employees accountable for behavior and performance, following Corrective Action guidelines when necessary.
• Conduct training and development needs assessment of Food Service leaders 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 Food Service leader. Meet with Food Service leaders on an individual basis to assess goals and areas of opportunity.

What we're looking for:

Must-haves: 

• Minimum 5 years’ experience coordinating food service operations.
• Demonstrated ability to relate well to individuals and groups with widely varying backgrounds, perspectives, education, and skills is required.
• Excellent work record, superior communication, cooperation, and organizational skills required.
• Demonstrated ability to lead and guide teams of 50+ employees
• Previous experience with inventory, purchasing, cost control and P&L preferred.

Nice-to-haves: 

• ServSafe certification.

Compensation:

The pay is between $95k/yr - $105k/yr 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 

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