District Manager

Resident District Manager

Role Overview:

We are seeking a Resident District Manager to lead a dynamic and multifaceted dining program in Binghamton, NY. The Resident District Manager will oversee a district that includes both year‑round and seasonal operations, with responsibility for residential dining, retail food outlets, catering, and conference services. This role is ideal for a strategic, people‑focused leader who thrives in complex environments and is passionate about elevating the student experience through culinary innovation, operational excellence, and client partnership.

Responsibilities

• Drive excellence in residential dining, retail operations, catering, and seasonal hospitality.
• Partner closely with institutional stakeholders to align on vision, performance, and long‑term strategy.
• Ensure delivery of financial goals through budget ownership, cost controls, and efficient labor management.
• Lead strategic initiatives in sustainability, DE&I, student engagement, and local sourcing.
• Foster a culture of innovation, accountability, and continuous improvement within all teams.
• Recruit, mentor, and develop talent across the region while promoting internal advancement.

Qualifications

• Food service leadership experience (higher education or hospitality strongly preferred).
• Demonstrated success managing large, complex operations with multiple service lines.
• Strong financial and operational acumen with a history of meeting or exceeding KPIs.
• Expertise in team leadership, including performance management and development.
• Exceptional communication skills and client‑facing professionalism.
• Experience in unionized environments and managing both front‑ and back‑of‑house operations.

Minimum Qualifications & Requirements

• Bachelor’s degree or equivalent experience.
• Minimum 3 years of management experience.
• Minimum 3 years of functional experience.

Must Have

• Bachelor’s Degree or equivalent experience.
• Resident District Manager with proven experience managing large‑scale budgets of at least $20 million.
• Food service leadership experience in higher education or hospitality.
• Experience in managing large, complex operations with multiple service lines.
• Experience in unionized environments and managing both front‑ and back‑of‑house operations.

Base Pay Range

$120,000 - $130,000 per year.