Resident District Manager

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; Greenmans Landing QSR, Spouters Tavern Bar, & Propeller Caf
• 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&ls, 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 customers needs and expectations.
• Planning and developing the units operational budget and demonstrating an understanding of financial objectives for the unit.
• Conducting audits and evaluating the facilitys 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