Experience level: Mid-senior

Experience required: 5 Years

Education level: Bachelor’s degree

Job function: Management

Industry: Hospitality

Relocation assistance: Yes

Visa: Only US citizens and Greencard holders

We seek a Resident DistrcitManager to oversee food operations at Loyola Marymount University in Los Angeles, CA. This high-profile Executive Food Management position will manage Food Service Operations, Retail and Catering. This role requires the ability to balance strategic vision with tactical execution to assure that day to day decisions drive results in the direction of the overall business strategy. Our successful candidate will be Client Focused on a demonstrated history of 5 years of experience leading large, complex multi-unit operations in a university setting, strategic leadership, exceptional financial acumen, effective talent management, and team development.

Is this opportunity right for you? We are looking for candidates who:

• Have strong experience leading food operations in a complex, high volume, higher education setting with strong P&L experience.
• Must have five plus consecutive years of food service experience in a high volume and multi-unit management environment with a strong P&L background and has had previous success managing a prestigious University Campus account
• Will have the skills to develop exceptional client relations
• Ensure the facility’s product offerings/solutions and lead/motivate the management team
• Inspire strategic direction; secure and deploy resources; cultivate relationships with clients and other teams within our organization; ensure the fulfillment of all contract commitments; sustain client satisfaction and retention; and maintain strong employee relations
• Have a strong focus on food quality and presentation as well as high end catering experience
• Have had previous success managing a University Campus account
• Have strong leadership skills, computer skills, culinary knowledge and food/beverage cost controls
• Be well versed in culinary functions, food and labor cost control, food safety and sanitation
• Be technically competent in unit financial management, pricing, menu development and will be responsible for the training and development of front-line hourly employees and managers.
• Superior interpersonal skills and can develop and maintain professional, positive working relationships with multiple clients, liaisons, customers, employees, supervisors and vendors.
• Strong communication skills and will be able to articulate ideas, thoughts, opinions, professionally and clearly within all levels of client and our organizations.
• Strong time management skills and will be able to juggle multiple priorities.