District Manager-- Food Service

Description:

LEAD WITH PURPOSE. INSPIRE GREATNESS. MAKE YOUR MARK.

As District Manager at Brock & Company you'll have more than an opportunity to manage multiple foodservice locations—it’s a chance to shape experiences, strengthen teams, and leave a lasting impression across an entire district.

As a District Manager with Brock & Company, you will have the freedom to influence how our operations grow and thrive. You’ll build meaningful client partnerships, develop talented leaders, elevate dining programs, and bring fresh ideas to multiple units throughout the region. Your leadership will be felt in the confidence of your teams, the satisfaction of your clients, and the memorable experiences created for every guest.

We’re looking for an energetic, strategic, and people-focused leader who sees possibilities where others see routine. Someone who can balance business performance with genuine hospitality, inspire others to reach their potential, and turn strong operations into exceptional ones.

Brock & Company, Inc. is the premier provider of contract food management to private and independent schools and corporations throughout the Mid-Atlantic and New England regions. We aim to deliver outstanding quality food services exceeding our clients’ expectations every day. With an extensive array of clients, Brock has a formula for success that is simple. We focus on top quality products combined with people who have a passion for food and service. Brock provides a family-owned, corporate supported, financially sound organization that is committed to our clients and associates and is always striving for excellence. 

At Brock & Company, our people are our greatest asset. We have built a collaborative culture that values creativity, work-life balance, professional growth, and a shared passion for hospitality. If you’re ready to lead with purpose and make a difference that extends far beyond the dining room, we invite you to bring your talents to Brock.

LOCATION, TRAVEL & POSITION HIGHLIGHTS

Must live in Baltimore, Maryland, or the surrounding region

No relocation available

Regional travel required, primarily during the business day

Some overnight travel expected

• Company car with gas card
• Company phone and laptop
• Home-office based
• Bonus eligible

WHAT YOU’LL DO

BUILD LASTING CLIENT PARTNERSHIPS

• Develop trusted client relationships across each unit in the assigned district, ensuring individual needs are understood and reflected in Brock’s programs.
• Lead regular business reviews, identify opportunities for improvement, and help strengthen client retention.
• Partner with Culinary, Marketing, Unit Managers, and corporate resources to keep dining programs fresh, engaging, and aligned with client expectations.
• Support contract renewals and help resolve operational concerns involving programs, facilities, equipment, purchasing, and service.

DRIVE OPERATIONAL & FINANCIAL EXCELLENCE

• Monitor financial, purchasing, food-production, and waste-reduction results to identify opportunities and support stronger performance.
• Develop and present account budgets and forecasts, updating projections as business needs evolve.
• Identify equipment and operational investment needs and coordinate approved improvements.
• Promote effective food-safety practices, technology, and strategies that support consistent, positive outcomes.

GROW THE BUSINESS

• Build industry connections and identify prospective business opportunities through client relationships and networking events.
• Collaborate with the Director of Business Development on client engagement, site visits, assessments, presentations, and proposals.

INSPIRE & DEVELOP HIGH-PERFORMING TEAMS

• Lead Unit Managers and other direct reports toward established operational, financial, and professional-development goals.
• Provide meaningful performance feedback, coaching, and accountability while recognizing individual and team accomplishments.
• Develop emerging talent for future hourly and management opportunities.
• Empower Unit Managers to take greater ownership of client relationships, business reviews, and unit performance.

WHAT YOU’LL BRING

• 7–10 years of experience in multi-unit contract dining, preferably within educational or corporate dining environments
• At least 5 years of management, coaching, and employee-development experience
• Experience overseeing a minimum of $5 million in revenue volume
• At least 5 years of experience developing foodservice programs and managing food costs and budgets
• A demonstrated ability to build strong client relationships, develop teams, and improve operational performance

EDUCATION

Minimum BS/BA degree in business, hospitality, or a relevant field

PM21

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