District Manager - Dining Operations - Redmond, Wa

Eurest is the leader in business and industry dining, feeding employees of the nation's largest and most prestigious companies across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs and in‑unit associates excel as they deliver world‑class meals in corporate cafés and executive dining rooms with on‑site catering, vending innovations, and more.

Salary: $130,000 – $150,000 per year. Pay Grade: 16. Other forms of compensation are available.

The District Manager is accountable for the operational and strategic success of a designated portfolio of dining locations within a contract dining environment. This leader drives employee and client satisfaction through best‑in‑class dining and hospitality experiences, executes business goals, leads high‑performing teams, and ensures consistent brand and service excellence. The role partners with the Regional Director and cross‑functional leaders to deliver results that support company vision, financial objectives, and operational priorities.

• Lead and develop Area and Unit Managers, ensuring clarity of expectations, accountability, and leadership growth.
• Oversee staffing, coaching, and succession planning to maintain strong leadership pipelines across units.
• Act as a culture champion—setting tone, modeling values‑based leadership, and driving engagement across the team.
• Facilitate performance management, training completion, and leadership development across single‑ and multi‑unit leaders.

• Ensure consistent execution of brand standards, food and service quality, and guest satisfaction metrics.
• Implement and oversee operational processes, food safety protocols, and best practices to optimize service and compliance.
• Conduct regular site visits to assess performance, identify opportunities, and coach managers in the field.
• Hold managers accountable for process adherence and alignment with department, regional, and company standards.
• Drive employee and client satisfaction through the delivery of high‑impact, high‑quality dining and hospitality programs.

• Collaborate with the Regional Director on departmental vision, structure, and growth strategies.
• Own achievement of account‑level KPIs, including customer satisfaction, labor and food costs, and operational targets.
• Build business plans, monitor results, and adapt strategies to meet evolving business needs.

• Demonstrate strong financial acumen through accurate budgeting, forecasting, and financial reporting.
• Monitor performance, analyze variances, and drive corrective actions to meet financial goals.
• Partner cross‑functionally to align operational execution with financial and strategic objectives.

• Work closely with culinary leadership to ensure alignment of operational goals and culinary standards across all locations.
• Support execution of seasonal menus, culinary rollouts, and food quality initiatives that elevate the dining experience.
• Provide feedback and operational insight to culinary leaders to improve menu viability, speed of service, and station success.
• Ensure frontline managers are trained and accountable in upholding culinary expectations, food safety standards, and presentation quality.

• Partner with other department leaders to drive initiatives, integrate services, and resolve escalated issues.
• Lead change management within the district, ensuring seamless adoption of new processes, systems, and programs.
• Proactively identify innovations, technology, and process enhancements that strengthen long‑term success.

• Bachelor’s degree in Business, Hospitality Management, or related field, or equivalent combination of education and experience.
• Minimum of 5–7 years of progressive leadership experience in food service or hospitality operations, with multi‑unit oversight.
• Experience in leading large, multi‑faceted teams required.
• Strong ability to analyze customer needs and requests; demonstrated strategic and tactical thinking…