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
• Ability to efficiently and effectively use email, spreadsheets, word processing, database, and inventory-control software
• 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
• Train staff on maintaining clean, eye-pleasing displays of food
• 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
• Ensure that individual deli managers provide initial and ongoing training/guidance to food service associates in areas of employee safety, food safety and quality, customer service, hours of operation, equipment operation, cash control, and inventory control
• Work with Food Service Director, and the other Regional Food Service Managers to reduce inventory shrink, product loss and waste
• Coordinate the management of day-to-day operations within individual food service locations in the absence of the assigned manager with the Store Manager and Area Manager
• 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
• Ensure the food service operations meet customer satisfaction and Company profitability goals
• Maintain ServSafe Certification
• 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.

EXPERIENCE, EDUCATION, & TRAINING

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