Leading multiple account teams in southeast Pennsylvania and north-central New Jersey, this District Manager role delivers on the company's promise of fresh, scratch-made, and locally inspired dining. As a key leader in a people-centric culture, the District Manager develops strong leaders, strengthens client partnerships, drives operational excellence, and achieves financial results across a district of six locations.
Responsibilities
Lead, coach, and develop Account Managers and on-site leadership teams to achieve operational, financial, and client goals
Establish clear expectations, promote accountability, and support employee engagement, retention, and leadership succession
Foster a collaborative, people-focused culture aligned with MG’s values and commitment to service and community
Ensure consistent execution of culinary, food safety, sanitation, service, and brand standards
Conduct regular account visits and operational reviews to assess performance, address challenges, and drive continuous improvement
Partner with account teams to establish goals, implement action plans, and balance client-specific needs with MG’s systems and best practices
Lead new account onboarding and transitions, ensuring operational readiness and compliance with company policies, client requirements, and applicable regulations
Build trusted client relationships through proactive communication, responsiveness, and follow-through
Understand client priorities and identify opportunities to enhance partnerships and exceed expectations
Champion exceptional food, hospitality, service, and programming while supporting client retention and new business opportunities
Oversee district financial performance, including budgets, forecasts, labor, food costs, operating expenses, and account profitability
Analyze financial and operational results to identify trends, manage risks, and implement improvement strategies
Coach Account Managers on financial management, labor productivity, cost control, and responsible resource utilization while maintaining food quality and guest satisfaction
Maintain effective communication with Account Managers, clients, executive leadership, and support departments
Collaborate with Culinary, Finance, Human Resources, Recruiting, Marketing, Catering, and other teams to support account success
Translate company strategy into actionable priorities, communicate challenges, and partner with the Vice President of Operations to advance organizational goals
Requirements
Bachelor’s degree or an equivalent combination of education and relevant experience
Seven or more years of progressive foodservice leadership experience
Millions of jobs, with real people getting hired every day
200,000+
New jobs added daily
7,000,000+
Verified job listings
1,000,000+
Tailored applications submitted
Demonstrated success leading teams, developing leaders, strengthening client relationships, and improving operational and financial performance
Strong financial acumen, analytical thinking, problem-solving, and business management skills
Comprehensive knowledge of foodservice operations, culinary execution, hospitality, food safety, sanitation, labor management, and financial controls
ServSafe Food Protection Manager Certification required, or the ability to obtain certification within an established timeframe
Ability to travel regularly between assigned accounts and work occasional evenings, weekends, and overnight trips as business needs require
Strong communication, collaboration, decision-making, and conflict-resolution skills
Benefits
Annual bonus opportunity
Equity eligibility
Health, dental, vision, and additional employee wellness benefits
People-focused culture: a community-oriented environment that supports personal and professional growth
Meaningful impact: the opportunity to strengthen client partnerships, develop future leaders, and influence dining experiences across multiple communities
Important Details
Reports to: Vice President of Operations
District footprint: Six locations across Pennsylvania and New Jersey
Field presence: Account visits at least three times per week
Travel requirements: Approximately 50%, including occasional evenings, weekends, and overnight travel
About the Company
Meriwether Godsey delivers fresh, scratch-made, and locally inspired dining. The company aims to set the standard for hospitality in the Northeastern market.
In the early 80’s, while working for a large contractor and catering part-time, Marie “Rie” Meriwether Godsey, and her husband Eddie became convinced that they could provide what the global operators could not: personal attention, real partnership, and fabulous food.
