Resident District Manager

RESIDENT DISTRICT MANAGER - Pipeline / New Business - North Carolina

Base pay range: $/yr - $/yr

Flik Hospitality Group

Salary: $140000 - $145000 / year

Other Forms of Compensation:
Bonus

As the Single Point of Contact for this Life Sciences client partnership, the Resident District Manager (RDM) serves as the strategic and operational leader for a large, multi-unit corporate hospitality portfolio. The RDM directs a robust food and beverage program spanning cafés, catering, grab & go markets, and office coffee/pantry services and collaborates closely with internal partners across facilities management of soft service disciplines to deliver seamless operations and a consistent hospitality focused, guest experience.

The RDM acts as both a business owner and trusted advisor—championing operational excellence, culinary integrity, client partnership, innovation, digital data and AI, and sustainability—through influence, collaboration, and relationship building in a matrixed organization.

• Leadership & Relationship Management
  • Serve as the primary client contact and strategic partner, representing all lines of business through a cohesive, single-voice approach across business sectors.
  • Build trust and credibility through transparency, consistency, and results-driven communication with senior client stakeholders.
  • Lead and inspire a diverse, multi-site team in a matrixed environment; influence through collaboration and relationship in addition to direct authority.
  • Foster a culture grounded in hospitality, accountability, inclusion, and professional development.
  • Proactively navigate adversity, ensuring the right stakeholders are engaged to deliver timely and effective, collaborative solutions.

• Culinary & Hospitality Program Management
  • Oversee a dynamic on-campus food service experience encompassing cafés, catering services, multiple grab & go concepts, and office coffee/pantry programs.
  • Ensure all culinary offerings deliver authentic, nutritious meals and a wide variety of global and seasonal cuisine choices that reflect both client culture and customer preferences.
  • Partner with dietitians and wellness professionals to align the food program with client health and sustainability goals, including allergen transparency, educational programming, and wellness activations.
  • Champion food safety and compliance, maintaining exemplary standards across all operations and ensuring adherence to local health codes and third-party audit requirements.
  • Leverage feedback channels, participation data, and digital analytics to evolve menu strategies, promotions, and customer engagement initiatives.

• Operational & Strategic Excellence
  • Demonstrate a working knowledge—or a willingness to develop understanding—of integrated facility management functions such as Buildings & Grounds, Building Aesthetics & Maintenance, Safety and Quality Standards, Materials Management & Logistics, and Meetings & Event Planning support to ensure cohesive soft services delivery.
  • Manage financial performance, ensuring accuracy in forecasting, budgeting, and reporting while identifying opportunities for efficiencies and reinvestment.
  • Apply data-driven decision-making to identify trends, enhance efficiency, and support continuous improvement in a science-based environment.
  • Drive safety, compliance, and sustainability throughout all operational practices.

• Innovation, Projects, and Continuous Improvement
  • Lead investigations, develop business cases and recommendations, and present proposals for service innovations, process improvements, cost savings, and sustainability initiatives.
  • Utilize technology and analytics platforms to track KPIs, measure impact, and inform business decisions.
  • Encourage adoption of AI and digital tools to enhance operational visibility, communication, and workforce efficiency.
  • Collaborate with internal partners, vendors, and external organizations to share best practices and implement forward-thinking solutions.

• Bachelor’s degree and a minimum of three to five (3-5) years of leadership experience in hospitality, food service, and/or facility management (Integrated Facility Management).
• Proven success…