RRD Partners

  • District Manager- Corrections for Georgia

    Job Locations US-GA-South Georgia
    Job ID
    Job Type
    Regular Full-Time
  • Overview

    Summit Foods of Elior North America is currently seeking an experienced Corrections District Manager to oversee the Correctional Food Service Accounts.


    This position will be based in Georgia and cover: GA and NC.


    District Manager - Corrections

    To oversee all assigned Correctional Food Service facilities, ensuring leadership and guidance in operations, finances, human resources and client relationships, while
    providing direct supervision to the facility Food Service Directors.


    Experience in Correctional Multi Unit Management of Contracted Food Service is Required for further consideration.


    Key Accountabilities:
     Actively support and apply all company and facility policies and procedures to ensure the highest quality of service is being provided to our customers at the lowest possible cost.
     Work with Summit and/or onsite dieticians to ensure that all federal and state requirements are being achieved.
     Cultivate and maintain business partnerships with clients by developing
    a broad knowledge and understanding of clients’ and their customers’
    needs and expectations, including:
     Establish and maintain internal Quality Assurance and Assessment
    processes in each assigned facility, including inspections, annual client satisfaction surveys, etc. Attend benchmarking trips (when applicable) to keep Summit and its facilities on the cutting edge of our industry.
     Actively participate in food service related committees within assigned facilities (if applicable), or otherwise be involved in and
    visible at special events within each assigned facility, to demonstrate Summit team approach and commitment to the
    clients that we serve.
     When appropriate, entertain clients by way of luncheons/dinners, sporting and/or other events, etc., consistent with company and contract policies and guidelines.
     Plan and develop each unit’s operational budgets and demonstrate an understanding of A’viands’ financial objectives for each unit.


    Financial responsibilities include:
     Review financial results weekly and monthly and make necessary
    adjustments to improve operational performance.
     Develop a weekly financial plan to include sales, menu and
    production records, food purchases, inventory, and labor
    productivity to assist each unit in achieving its budget targets.
     Educate Food Service Directors for each facility in P&L process
    and review month-end results for each facility with its Food
    Service Director.
     Ensure all established Accounting practices and timelines are
    consistently adhered to.
     Provides assistance to the New Business Development Manager, as
    needed, with new business bids, rebids for current clients/customers,
    and the development of new programs, including:
     Renegotiate contract terms and/or fee/pricing increases with
    client, when necessary.
     Participate in assessment and Performa development, proposal
    writing and presentations, when necessary.
     Manage transition of new business accounts.
     Conduct audits and evaluate each facility’s performance in the areas
    of food production, menu and recipe standards, sanitation, uniforms,
    purchasing, cash systems, inventories, safety, payroll, human resources
    compliance and record keeping.
     Demonstrate working knowledge of operational, accounting and
    human resources policies and procedures (i.e. new hire process,
    payroll, etc.).
     Ensure all human resources and safety practices and policies are in tact
    and adhered to.
     Hold Food Service Directors and employees accountable for behavior
    and performance, following Corrective Action guidelines when necessary.
     Conduct training and development needs assessment of Food Service Directors and arrange necessary training, including the areas of food and cost productions, customer services, team building, time
    management, human resources skills, etc.
     Communicate with and assist in developing goals and objectives for
    each Food Service Director. Meet with Food Service Directors on an individual basis to assess goals and areas of opportunity.
     Support Food Service Directors in conducting training and development needs assessment of employees and assist in arranging appropriate training sessions/tools.
     Demonstrate an understanding of Summit Vision, Mission and Goals.


    Minimum Requirements:


    Experience in Correctional Food Service Multi-Unit Contract Management is Required.

    • High School diploma required.
    • Bachelor’s degree in culinary arts or related field preferred.
    • Minimum 2 years experience coordinating food service operations.
    • Demonstrated ability to lead and guide teams.
    • Strong initiative.
    • Strong ability to communicate effectively, both verbally and in writing.
    • Ability to maintain confidentiality of records and information.
    • Skill in the use of operating basic office equipment.
    • Ability to travel frequently, approximately 3 nights a week


    For further consideration, please email your resume to shannon.moore@elior-na.com


    Equal Opportunity/Affirmative Action/Minorities/Women/Individual with Disabilities/Protected Veteran Employer


    Elior North America enhances people’s lives through culinary innovation and a commitment to providing exemplary service.  Our family of companies, with more than 15,000 employees, provides food services and catering to over 1,300 client accounts in five industry segments across the continental United States. Elior North America is among the top contract culinary management companies in the nation.


    We focus on three ingredients for success to differentiate Elior from our competitors and position our company as a disruptor in the markets we serve. To support our ingredients for success and drive our mission and values, we need talented team members throughout our family of companies. We are looking for individuals whose skills and experience align with our talent criteria to be a part of something great. Elior North America team members are working to tell our story to the industry and give organizations looking for a culinary management program, “A taste for something different.” Do you have what it takes to be a part of the company that is, “Small enough to care…and…Big enough to make a difference”?


    Working Conditions:
     Must be able to remain standing for most of working hours.
     Must be able to lift at least 35 pounds.
     Must be able to work flexible hours and days.
     May be exposed to hot, humid work areas.
     May be exposed to sharp instruments and power driven equipment.
     May be exposed to caustic chemicals


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