Regional Manager - (FoodServices College Institutions)

Regional Manager (FoodServices College Institutions)

A'BriTin is the premier catering provider for businesses and residents looking to celebrate their most important occasions. Our mission is to listen to our clients and treat them like family to provide a meaningful, trusting, and lasting relationship. A'BriTin operates three premiere catering brands and numerous event-planning venues, and our products and services are not just industry leaders but also set the standard for excellence and innovation in the catering industry. When you join A'BriTin, you become valuable to our team of experienced, fun, and talented employees. We are passionate about our company, people, and culture and want you to join us.

A'BriTin (FoodServices Division) is seeking an ambitious and passionate Regional Manager for an exciting new position. This role offers a unique opportunity for the right candidate to lead the FoodServices College Institutions teams and ensure the highest quality standards in our food services. As a Regional Manager, you will be responsible for providing structure and guidance for managing general managers and cafeteria/coffee shop staff, focusing on supporting the success of college institutions. You will lead all teams and locations in adhering to health and sanitization quality standards and other significant MN Health compliance requirements. The Regional Manager must be people-oriented and focused on coaching and training staff at various levels within college cafeterias and coffee shops. This role is ideal for a self-starter who can provide structure and strategy for training, onboarding, development, and plans while prioritizing operations and sales goals for each location(s).

Essential Functions

Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

• Lead and oversee teams, processes, and all aspects of college/school coffee shops and cafeterias.
• Manage teams of seasonal and part-time coffee shops, cafeterias, and event team members.
• Guide the Lead Cook to complete food inventory and orders for the coffee shop and lunch and breakfast for the cafeteria.
• Responsible for aggregating money tills and point of sale (POS) systems in partnership with Lead Cooks.
• Provides excellent customer service and can lead events and services of all styles as needed.
• Serve food and beverages to customers as necessary.
• Create and improve standard operating procedures (SOPs) across all college institutions.
• Train and build relationships with new employees, including the Lead Cook, Cooks, Baristas, Cashiers, Food Preparation, Cleaning, etc.
• Oversee lead cooks and help empower them to execute the entire catering operation and production at colleges.
• Partner with the Chief Operations Officer to develop menus and daily specials.
• Employee scheduling assistance as needed or in the absence of Lead Cooks.
• Labor forecasting analysis and management estimate of food requirements and food/labor costs.
• Arrange for equipment purchases and repairs and partner with Lead Cooks, College Facilities Staff, and A'BriTin Manager Facilities & Fleet Maintenance.
• Rectify arising problems or complaints.
• Monitor inventory levels of commonly used items.
• Look for ways to reduce spoilage of infrequently used items.
• Creates reports and dashboards on historical data and forecasting results from applicable systems.
• Interfaces with all appropriate departments/staff in schedule creation, progress updates, problem analysis, and corrective action recommendations.
• Prepares all required reports, paperwork, and correspondence; identifies documents and implements opportunities for continuous improvement.
• Comply with nutrition, sanitation, and safety regulations and ensure that all food preparation complies with regulatory guidelines.
• Ensures compliance with health and safety, local, state, and federal government requirements – Complies with federal, state, and local legal requirements by studying existing and new legislation, anticipating future legislation, enforcing adherence to requirements, filing reports, and advising management on needed actions.
• Protects operations by keeping confidential financial information, people data, and plans.
• Promote and adhere to the Leadership Code of Conduct.
• Exhibit a high standard of integrity and ethical behavior.
• Resolve conflicts openly and directly.
• Create and set clear goals and priorities.
• Communicate effectively and motivationally.
• Select the best people for the organization and actively develop people, teams, and self.
• Create a culture of respect where diversity and inclusiveness are valued.
• Collaborate effectively across A'BriTin divisions with the Chief Operations Officer, Officers, Owners, and other management.
• Perform additional/other duties when needed or as required as assigned by management.

Qualifications (Required):

• BA/BS degree (High School GED/Diploma required) and 5 years of similar Food Services experience or equivalent combination of education and experience.
• ServSafe certified or equivalent.
• State (Minnesota) Food Handlers certified.
• Previous work experience as a Regional Manager, Lead Cook, Catering/Events Manager, Head Chef, Executive Head Chef, or similar position/work capacity.
• Excellent communication skills.
• Able to work and react quickly and confidently in a fast-paced environment.
• Have a team mentality while functioning as an individual leader.
• Strong leadership experience.
• Knowledge of food and labor costs.
• Thorough knowledge of all food preparation techniques and styles.
• Must be able to speak, read, write, and understand the workplace's primary language(s).
• Commitment to excellence and high standards.
• Passion, enthusiasm, focus, creativity, and a positive outlook.
• Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm.
• Acute attention to detail and strong organizational, problem-solving, and analytical skills.
• Professional appearance and demeanor.
• Ability to manage priorities and workflow.
• Knowledge of food and labor costs.
• Advanced proficiency in Microsoft Office Suite, Microsoft Excel, Word, PowerPoint, and Outlook knowledge.
• Ability to deal effectively with diverse individuals at all organizational levels.

Qualifications (Preferred):

• Experience in catering, event services, food services, school/college food services, and wedding industry settings.
• Familiar with Food Ordering systems (Sysco/Bix Produce/Henry Foods), Caterease, ADP, StaffMate, Trello, and similar programs.
• Licensure from the Food and Drug Administration (FDA) or another certifying agency.
• Bilingual skills are a plus.

Additional Notes:

• Travel to Corporate Offices and FoodServices college institutions will be required. They are in Minnesota: Farmington, Rosemount, Rochester, Alexandria, Fergus Falls, and Moorhead.
• Prolonged periods of sitting at a desk and working on a computer.
• Able to lift and push 50 pounds (infrequent).

Compensation: DOQ

Benefits: We offer a competitive compensation package, with benefits including Health & Welfare, Medical, Dental, Vision, 401(k) plan with employee and company contribution opportunities, Life, Accident and Disability, Employee Assistance Program, Paid Time Off, additional Incentives and Rewards for employees, and a strong company culture.

Department: FoodServices Division – Operations

Job Status: Exempt – Full Time

Schedule: Monday – Friday, 7:00 AM – 4:00 PM (Working outside standard business hours will be necessary). Note: This position requires coverage during the FoodServices Colleges Season (August – July), including possibly weekend coverage – hours to be determined by the department leader. Monday – Friday are the standard days the FoodServices Division operates cafeterias and coffee shops. Work assignments and shifts can begin as early as 7:00 AM and end as late as midnight or after midnight. This position will have the flexibility to vary work schedules/working hours throughout the year. Still, it will require a heavier and more focused work schedule during the catering and events high-volume season (August – July).