Regional Food Service Manager

Job Overview

The Regional Food Service Manager is responsible for the proper and efficient operation of each of the Company’s food service operations, within Company policy, in such a manner as to ensure that the operations contribute to the increased profitability of the Company. This includes all prepared food items; branded and unbranded, packaged and non-packaged as well as the coffee, fountain, and frozen beverage items.

Duties & Responsibilities

• Adhere to all Company policies and procedures and ensure all food service staff to do the same
• Adhere to all city, county, and state health and food safety regulations
• Select the right product mix for each retail location based on customer needs/wants in each geographic region
• Be able to operate various cash registers in use at our operations
• Examine market trends to determine type of clientele that visit stores and information about upcoming trends or advances in food service
• Attend trade shows and seminars
• Evaluate suppliers for accuracy of orders, timely shipping, and quality of product
• Accurately track sales, costs, margins, and traffic patterns for individual food service operations, and prepare reports on the above as requested by the Retail Operations Director
• Perform specific tasks as assigned by the Food Service Director
• Project a positive image of the Company and retail locations at all times
• Aggressively maintain proper balance between food quality and cost by partnering with suppliers and actively negotiating vendor agreements
• Work with Food Service Director, and the other Regional Food Service Managers to reduce inventory shrink, product loss and waste
• Train managers on food service operations
• Notify the appropriate manager(s) of any personnel situations or policy violations having an adverse effect on any location’s operating performance
• Maintain an adequate schedule of promotions and specials
• Assist in recruiting/developing and training food service managers from both internal and external sources
• Set pricing for products in retail locations to maintain competitive edge and maximize profitability
• Test and promote new menu items designed to increase sales and customer interest
• Advise the Company of any actions/situations that pose a threat to any employee, customer, or guests

• Observe safety and security procedures and uses equipment and materials properly
• Ability to work effectively both independently and as part of a team
• Positive attitude, eagerness to learn, and a proactive approach
• Excellent analytical, problem-solving, and organizational skills
• Ability to multitask and prioritize in a fast-paced environment

Knowledge, Skills & Abilities

• Maintain ServSafe Certification
• Observe safety and security procedures and uses equipment and materials properly
• Ability to work effectively both independently and as part of a team
• Positive attitude, eagerness to learn, and a proactive approach
• Excellent analytical, problem-solving, and organizational skills
• Ability to multitask and prioritize in a fast-paced environment

Experience, Education & Training

• Bachelor’s degree in business preferred but not required
• 1-2 years’ food service experience

Work Environment

• While performing the duties of this job, the employee is frequently exposed to fumes or airborne particles, moving mechanical parts and vibration
• The employee is occasionally exposed to a variety of conditions involving cooking/kitchen/freezer
• The noise level in the work environment can be loud

Physical Requirements

• Be able to lift up to 50 pounds, carrying cases of merchandise and moving equipment as needed
• Be able to stock storage areas and coolers
• Be able to climb a ladder