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