District Manager-- Food Service

About the role

Brock & Company is the premier provider of contract food management to private and independent schools and corporations in the Mid-Atlantic and New England regions. We aim to deliver outstanding quality food services exceeding our clients' expectations every day.

Responsibilities

• BUILD LASTING CLIENT PARTNERSHIPS
  • Develop trusted client relationships across each unit in the assigned district, ensuring individual needs are understood and reflected in Brock’s programs.
  • Lead regular business reviews, identify opportunities for improvement, and help strengthen client retention.
  • Partner with Culinary, Marketing, Unit Managers, and corporate resources to keep dining programs fresh, engaging, and aligned with client expectations.
  • Support contract renewals and help resolve operational concerns involving programs, facilities, equipment, purchasing, and service.
• DRIVE OPERATIONAL & FINANCIAL EXCELLENCE
  • Monitor financial, purchasing, food-production, and waste-reduction results to identify opportunities and support stronger performance.
  • Develop and present account budgets and forecasts, updating projections as business needs evolve.
  • Identify equipment and operational investment needs and coordinate approved improvements.
  • Promote effective food-safety practices, technology, and strategies that support consistent, positive outcomes.
• GROW THE BUSINESS
  • Build industry connections and identify prospective business opportunities through client relationships and networking events.
  • Collaborate with the Director of Business Development on client engagement, site visits, assessments, presentations, and proposals.
• INSPIRE & DEVELOP HIGH-PERFORMING TEAMS
  • Lead Unit Managers and other direct reports toward established operational, financial, and professional-development goals.
  • Provide meaningful performance feedback, coaching, and accountability while recognizing individual and team accomplishments.
  • Develop emerging talent for future hourly and management opportunities.
  • Empower Unit Managers to take greater ownership of client relationships, business reviews, and unit performance.

Requirements

• 7–10 years of experience in multi-unit contract dining, preferably within educational or corporate dining environments.
• At least 5 years of management, coaching, and employee-development experience.
• Experience overseeing a minimum of $5 million in revenue volume.
• At least 5 years of experience developing foodservice programs and managing food costs and budgets.
• A demonstrated ability to build strong client relationships, develop teams, and improve operational performance.

Qualifications

• Minimum BS/BA degree in business, hospitality, or a relevant field.

Skills

• Strategic thinking and problem-solving skills.
• Excellent communication and interpersonal skills.
• Ability to manage multiple priorities and deadlines.
• Strong organizational and time-management skills.
• Proficiency in Microsoft Office Suite.

Benefits

• Full-time position with benefits eligibility.
• No relocation available.
• Regional travel required, primarily during the business day.
• Some overnight travel expected.
• Company car with gas card.
• Company phone and laptop.
• Home-office based.
• Bonus eligible.

Pay

Details not specified.

Schedule

Details not specified.