Junior District Manager

Description

Position Summary: Leader of industrial cafeteria operations and administration, responsible for operational excellence, performance indicator improvement, and team management. Key Highlights: 1. Leadership in industrial cafeteria operations and administration 2. Team management and improvement of operational standards 3. Culinary innovation and effective client negotiation Industrial Cafeteria is seeking a JUNIOR DISTRICT MANAGER: Responsibilities: Leader of Le Gourmet’s industrial cafeteria operations and administration for UP TO 4 CLIENTS OR MULTISITE CLIENTS, ensuring operational excellence through manuals, processes, visual guides, and OPLs; improving key indicators such as food cost, customer and guest satisfaction via survey platforms; district manager, owner and operator of operations and administration through KPIs; basic knowledge of production center and centralized logistics operations to supply cafeterias; basic knowledge of culinary innovation, with the core objective of improving standards including recipe consistency, seasoning standardization, and quality; familiarity with NOM-251 to ensure food safety; hands-on supervision of production traceability; management and leadership of on-site quality teams; cost improvement driver; labor cost optimization; talent development leader; steward of turnover/retention for assigned operational/administrative teams; effective communication skills with clients within the assigned District or Multisite (menu negotiation with improvements in innovation and cost). Main Functions: Train staff in administrative processes related to cafeteria operations: cost sheets, purchase orders, inventory management, sales reconciliation, billing. Manage and lead large-volume food service operations, including production, quality, food safety, service flow, and special event planning and administration. Build strong work teams, train and lead them, and evaluate their performance against budgeted financial indicators. Cost recipes, sub-recipes, and base ingredients for cyclic menus in industrial cafeterias, as well as various quotations derived from special service requests, ensuring budgeted profitability. Manage and administer operational kitchen staffing plans (for cafeterias serving more than 30 employees), covering up to four clients or multisite clients with up to three satellite locations. Interact and communicate effectively with cafeteria clients to support decision-making, implement continuous improvement plans, sell innovation platforms, and promote new cyclic menus for cost optimization. Administer and manage the financial/operational P&L focused on profitability based on the brand’s current budget: indirect expenses, direct expenses, labor, transportation, food, uniforms, microbiological testing, surety bonds, rents, amortizations, among others. Salary: $15,500.00 - $28,835.83 per month Work Location: On-site employment