Regional Manager

Job Description

Job Description

Position Summary

The Regional Food Service Manager is responsible for overseeing the successful operation of food service programs across a portfolio of 16 K-12 school accounts . This leadership role ensures operational excellence, exceptional customer satisfaction, strong financial performance, and high-quality food and service standards. The Regional Food Service Manager partners closely with school administrators, manages on-site leadership teams, develops employees, and drives revenue growth while maintaining compliance with company and regulatory standards.

Key ResponsibilitiesOperations Management

• Oversee the daily operations of food service programs across 16 school locations.
• Ensure each account consistently delivers safe, efficient, and high-quality food service.
• Conduct regular site visits to evaluate operational performance, cleanliness, food quality, merchandising, and customer service.
• Implement best practices and standardized operating procedures across all locations.
• Resolve operational challenges quickly while minimizing disruptions to service.

Client Relationship Management

• Develop and maintain strong relationships with school administrators and district leadership.
• Serve as the primary point of contact for client concerns, operational issues, and strategic initiatives.
• Ensure client expectations are consistently met or exceeded.
• Conduct regular business reviews and proactively identify opportunities to enhance service levels.

Leadership & Employee Management

• Recruit, hire, train, coach, and develop food service managers and support staff.
• Provide leadership, performance management, and ongoing professional development.
• Foster a positive, accountable, and customer-focused culture.
• Ensure proper staffing levels are maintained to support operational success.
• Address employee performance issues promptly and fairly.

Financial & Revenue Growth

• Drive sales and increase participation through innovative menu offerings, merchandising, promotions, and customer engagement.
• Identify opportunities to increase on-site revenue while maintaining customer satisfaction.
• Monitor financial performance, labor costs, food costs, and overall profitability.
• Develop action plans to improve underperforming accounts.

Food Quality & Customer Experience

• Ensure all locations consistently deliver exceptional food quality, presentation, and service.
• Monitor customer satisfaction and implement improvements based on feedback.
• Promote innovative programming that enhances the dining experience for students and staff.

Compliance & Food Safety

• Ensure compliance with all federal, state, and local regulations, including USDA school nutrition guidelines.
• Maintain strict adherence to food safety, sanitation, and health standards.
• Ensure all company policies and procedures are followed across every location.

Performance Management

• Monitor key performance indicators including:
  • Customer satisfaction
  • Revenue growth
  • Labor efficiency
  • Food cost management
  • Employee retention
  • Participation rates
  • Operational compliance
• Develop improvement plans for locations that do not meet performance expectations.

Qualifications

• Bachelor's degree in Hospitality Management, Business, Nutrition, Food Service Management, or related field preferred.
• 5+ years of progressive food service management experience, preferably in multi-unit or K-12 food service operations.
• Proven experience leading multiple locations and managing large teams.
• Strong understanding of financial management, budgeting, labor management, and food cost controls.
• Experience building strong client relationships.
• Knowledge of USDA Child Nutrition Programs and school food service regulations is preferred.
• ServSafe Manager Certification (or ability to obtain).

Required Skills

• Strong leadership and team development abilities
• Excellent communication and interpersonal skills
• Customer-focused mindset
• Financial and business acumen
• Strategic planning and problem-solving
• Conflict resolution and coaching skills
• Time management and organizational skills
• Ability to manage multiple priorities across numerous locations
• Proficiency in Microsoft Office and food service management software

Physical Requirements

• Ability to travel regularly between assigned school locations (approximately 60–80% travel).
• Ability to stand, walk, bend, lift up to 30 pounds, and work in kitchen environments as needed.
• Valid driver's license and reliable transportation.

Success Measures

A successful Regional Food Service Manager will:

• Maintain high levels of client satisfaction and retention.
• Build and retain strong, high-performing management teams.
• Deliver consistent operational excellence across all 16 school accounts.
• Achieve revenue growth and participation goals.
• Maintain exceptional food quality and customer service standards.
• Meet or exceed financial, operational, and compliance performance metrics.
• Foster positive relationships with school administrators, employees, students, and district stakeholders.

This role is ideal for a results-oriented leader who thrives in a fast-paced, multi-unit environment and is passionate about delivering outstanding food service experiences while building strong client partnerships and high-performing teams.