District Manager-NYC Area

Company: Pinnacle Dietary ( Learn More )

General Information
US-NY-NYC Territory
$68,000.00 - $77,000.00 /Year
4 Year Degree
At least 3 year(s)
Up to 25%
Job Description


Responsible for delivering consistent client service and regulatory compliance with in assigned district by reinforcing and demonstrating leadership, coaching, and direction; building relationships with existing clients while consistently demonstrating company standards and values with the management and corporate support team.

Responsibilities include but are not limited to:

  • Leading a district team by providing clarity of vision; prioritizing resources; facilitating alignment of the team; setting high expectations; inspiring commitment; encouraging mutual support; and enabling development opportunities;
  • Coordinating and holding accountable all managers in assigned district regarding regulatory compliance, ordering/purchasing supplies, delivery of nutritional meals, customer service, P/L, supervision and training of staff, etc.;
  • Overseeing accountability of company standards in production practices, palatability, and presentation of resident meals and special functions;
  • Assuring that staff is in compliance with all organizational practices, policies, and procedures (e.g. quality hiring, staffing, management targeted selection, compliance, commitment surveys, qualifying certifications, HR and Training policies, labor laws, employee performance evaluations, employee orientation, etc);
  • Cultivating an environment where team members respect and adhere to company standards by integrating these values into all programs and practices; developing consequences for violations or non-compliance; and supporting an Open Door Policy.
  • Meeting with managers regularly to provide operational guidance, inspiration, and drive company goals and standards; coach and provide feedback on improvements and operational efficiencies;
  • Implementing and modeling customer service standards by ensuring unbeatable excellence in Pinnacle standards; understanding the unique needs of our clients; ensuring outstanding customer experience for the region; creating an environment for all facilities to set excellent customer service expectations that are aligned with client needs, expectations and company goals.
  • Developing and maintaining strong account relationships by identifying and implementing initiatives to add value for the assigned accounts;
  • Keeping management informed of all pertinent issues in a timely manner;
  • Other duties, as requested or assigned.

  • Job Requirements

    Knowledge, skills and abilities:

    • Good Leadership skills;
    • Polished professional image and demeanor;
    • Ability to multi-task and motivate direct reports to perform to company expectations;
    • Ability to prioritize, manage multiple responsibilities, and work with support from Regional Operations Manager;
    • Strong team building skills, able to lead by example, and make decisions;
    • Strong interpersonal, communication, and customer service skills;
    • Tactful and professional, but firm, under pressure;
    • Proactive, highly accurate, and excellent organizational skills;
    • Pleasant, enthusiastic, high energy, professional demeanor, required;
    • Good working knowledge of Federal and State DOH and Wage and Hour regulations;;
    • Must have proficient computer skills in Word, Excel, Outlook, PowerPoint ;
    • Keyboarding 40+wpm;
    • Knowledge of Kosher law, a plus;
    • Must be able to lift and carry 25 pounds, reach, bend, kneel, and sit/stand for long periods of time.


    • MUST HAVE: *Bachelors’ degree in Institution Management, Food and Nutrition, or other related fields and  CDM or equivalent certification; and
    • MUST HAVE: *3+ year’s successful experience as a Food Service Director or Executive Chef in hospitality, LTC and/or Sub Acute setting; and
    • MUST HAVE: *1+ years successful P&L accountability and/or contract managed service experience; and
    • MUST HAVE: *1+ years successful leadership/supervisory experience.
    • MUST HAVE: 3+ years of professional culinary experience and training

    * - A comparable combination of education and related experience may be considered.