District Manager-- Food Service

Brock & Company Inc•Baltimore, MD

3d•Hybrid

About The Position

As District Manager at Brock & Company, you will have the opportunity to manage multiple foodservice locations, shape experiences, strengthen teams, and leave a lasting impression across an entire district. You will have the freedom to influence how operations grow and thrive, 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. 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. 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.

Requirements

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

Responsibilities

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.
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.
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.
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.