Job Description:

Resident District Manager who is strategic and energetic  in the Greater Portland, Oregon area!

This dynamic leader will oversee the 2nd largest district in the state of Oregon, with over 43,000 students served at 64 locations. The Resident District Manager is responsible for the overall growth strategy, community engagement activities, and team-building plans.

• Exceptional communication and leadership skills
• Strong financial acumen and analytical capabilities
• Proven ability to manage multiple priorities in a fast-paced environment
• A collaborative mindset and a commitment to building strong client relationships.

What You'll Do:

• Have oversight of day-to-day operations, managing employees both on-site and remotely.
• Deliver high-quality food service.
• Achieve company and client financial targets and goals.
• Develop and maintain client and customer relationships.
• Develop strategic plans.
• Create a positive environment, and/or ensure Sodexo standards are met.

What You Bring:

• Have a work history demonstrating strong employee engagement and leadership skills, as well as previous supervisory experience and the ability to work collaboratively.
• Have culinary production experience and a strong background in safety and sanitation compliance.
• Can manage multiple priorities, demonstrate professional communication skills, and have a passion for a high level of customer service.
• Prioritize tasks and exhibit flexibility to take on additional responsibilities as needed.
• Demonstrate working knowledge of Food Management Software.
• Valid driver's license required.
• Must have prior experience working in K–12.

Position Summary:

Functions as the central point of contact for one complex account with multiple locations, and possibly multiple contracts. Oversees performance of unit management, including budget development, client relations, sales and profitability performance, conformance with company policies and procedures, and staff training and development. Liaison between company resources and unit operating managers.

MUST HAVE:

• Bachelor's Degree or equivalent experience.
• Have a work history demonstrating strong employee engagement and leadership skills, as well as previous supervisory experience and the ability to work collaboratively.
• Have culinary production experience and a strong background in safety and sanitation compliance.
• Minimum Management Experience – 5 years.
• Minimum Functional Experience – 5 years.