Job Information
Elior North America Resident District Manager in Mystic, Connecticut
The Role at a glance:
We are looking to add an experienced, skilled resident district manager to our Lancer Hospitality team in Mystic, CT. As a resident district manager, you will have the opportunity to take direct responsibility for the operations of the dining service department in an assigned account.
Mystic Yacht Club - $650k annual with seasonal business April – October. 100% catering, no retail.
Mystic Seaport Museum - $1.5m annual. Open year round but highly seasonal April – October. Split 50/50 catering & retail. Has 3 small retail outlets; Greenman’s Landing – QSR, Spouters Tavern – Bar, & Propeller – Café
Wadawanuck Club - $500k annual private club. Has a small lunch restaurant and snack window, 2 nights a week of dinner service, and small amounts of catering. Seasonally open June – September.
Responsibilities:
Oversees all operations for each of the units. Must be a hands on working manager that can hire, train, and develop their team. Must have a flexible work schedule. Seasonality will have higher volume hours in summer and lower volume hours in off season. Has a Food Service Manager, Executive Chef, Sous Chef, and 2 Catering Sales Managers as direct reports. Needs to be equally strong in catering operations and retail operations. Needs strong financial understanding to manage 3 p&l’s, 3 budgets, and 3 forecasts.
What you'll be doing:
Actively supporting and applying all company and facility policies and procedures to ensure that customers and guests receive the highest quality of service.
Cultivating and maintaining business partnerships with clients by developing a broad knowledge and understanding of the client and their customer’s needs and expectations.
Planning and developing the unit’s operational budget and demonstrating an understanding of financial objectives for the unit.
Conducting audits and evaluating the facility’s performance in food production, menu and recipe standards, sanitation, uniforms, purchasing, cash systems, inventories, safety, payroll, human resources compliance, and record keeping.
Conducting training and assessing development needs of the management team and arranging necessary training, including for food production, customer service, cost management, and team building.
What we're looking for:
Must-haves:
At least five years’ experience coordinating food service operations.
Demonstrated ability to lead and guide teams.
Strong leadership and communication skills, both verbal and written.
Nice-to-haves:
- ServSafe certification.
Where you'll be working:
TBD by recruiter.
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