DISTRICT MANAGER - DINING OPERATIONS - REDMOND, WA

Job Summary

Position Summary:
The District Manager is accountable for the operational and strategic success of a designated portfolio of dining locations within a contract dining environment. This leader is responsible for driving employee and client satisfaction through the delivery of best-in-class dining and hospitality experiences. Operating in a fast-paced, multi-unit setting, the District Manager executes business goals, leads high-performing teams, and ensures consistent brand and service excellence. The role partners with the Regional Director and cross-functional leaders to deliver results that support company vision, financial objectives, and operational priorities.

Key Responsibilities

Leadership & Team Management

• Lead and develop Area and Unit Managers, ensuring clarity of expectations, accountability, and leadership growth.
• Oversee staffing, coaching, and succession planning efforts to maintain strong leadership pipelines across units.
• Act as a culture champion—setting tone, modeling values-based leadership, and driving engagement across the team.
• Facilitate performance management, training completion, and leadership development across single- and multi-unit leaders.

Operational Excellence

• Ensure consistent execution of brand standards, food and service quality, and guest satisfaction metrics.
• Implement and oversee operational processes, food safety protocols, and best practices to optimize service and compliance.
• Conduct regular site visits to assess performance, identify opportunities, and coach managers in the field.
• Hold managers accountable for process adherence and alignment with department, regional, and company standards.
• Drive employee and client satisfaction through the delivery of high-impact, high-quality dining and hospitality programs.

Strategic Business Oversight

• Collaborate with the Regional Director on departmental vision, structure, and growth strategies.
• Own the achievement of account-level KPIs, including customer satisfaction, labor and food costs, and operational targets.
• Build business plans, monitor results, and adapt strategies to meet evolving business needs.

Financial & Budget Management

• Demonstrate strong financial acumen through accurate budgeting, forecasting, and financial reporting.
• Monitor performance, analyze variances, and drive corrective actions to meet financial goals.
• Partner cross-functionally to align operational execution with financial and strategic objectives.

Culinary Program Partnership

• Work closely with culinary leadership to ensure alignment of operational goals and culinary standards across all locations.
• Support execution of seasonal menus, culinary rollouts, and food quality initiatives that elevate the dining experience.
• Provide feedback and operational insight to culinary leaders to improve menu viability, speed of service, and station success.
• Ensure frontline managers are trained and accountable in upholding culinary expectations, food safety standards, and presentation quality.

Cross-Functional Collaboration & Change Management

• Partner with other department leaders to drive initiatives, integrate services, and resolve escalated issues.
• Lead change management within the district, ensuring seamless adoption of new processes, systems, and programs.
• Proactively identify innovations, technology, and process enhancements that strengthen long-term success.

Qualifications:

• Bachelor’s degree in Business, Hospitality Management, or related field, or equivalent combination of education and experience.
• Minimum of 5–7 years of progressive leadership experience in food service or hospitality operations, with multi-unit oversight.
• Experience in leading large, multi-faceted teams required.
• Strong ability to analyze customer needs and requests; demonstrated strategic and tactical thinking capabilities.
• Effective business and time management skills, with the initiative and sound judgment to evaluate issues, identify alternatives, and take appropriate action.
• Ability to work a flexible schedule including occasional evenings, weekends, or holidays to support business needs.

Preferred Qualifications

• Proven experience in multi-unit leadership, ideally in contract dining or hospitality services.
• Strong business acumen with experience in budgeting, financial analysis, and KPI management.
• Demonstrated ability to develop teams, lead through influence, and drive operational results.
• Exceptional communication, collaboration, and conflict resolution skills.
• Ability to manage multiple priorities in a fast-paced, customer-centric environment.
• Strong knowledge of food safety, sanitation, and regulatory compliance.
• Culinary knowledge or experience preferred; commitment to food quality, innovation, and service excellence required.
• Proficient in Microsoft Office Suite.

Other Qualifications: 

• Competent in relative Microsoft applications – Excel, Word & Outlook
• Familiarity with web-based management & business intelligence systems preferred.
• A successful candidate will be a team player, have excellent communication & customer service skills, have the ability to prioritize & manage multiple projects, and work under pressure in a high volume/fast-paced environment.