Regional Manager of Cut Produce

Job Summary:

The Regional Manager of Cut Produce Kiosks will oversee the operations, sales, and distribution of cut produce products across franchisee-run kiosks within an assigned region. This role involves ensuring that franchisees maintain company standards, achieve operational efficiency, and meet sales targets. The Regional Manager will collaborate closely with franchisees, host locations, sales teams, and supply chain personnel to optimize operations and drive growth in the cut produce sector. This position focuses on fostering franchisee success in alignment with GBC Food Services, LLC’s “win-win-win” model, which emphasizes mutual benefit for the company, franchisees, and customers. Key responsibilities include providing guidance, ensuring compliance with brand standards, assisting in marketing strategies, and driving operational excellence.

Supervisory Responsibilities:

• Spearhead hiring and training efforts for Regional Managers and Field Supervisors.
• Coordinate and manage schedules for department managers.
• Conduct comprehensive and timely performance evaluations.
• Oversee disciplinary actions and terminations, ensuring alignment with company policy.

Primary Duties/Responsibilities:

• Analyze and implement strategies based on P&L statements.
• Attend and report on sales meetings.
• Conduct and document regular store visits.
• Uphold Supreme Service Solutions operational standards.
• Support store recruitment, new openings, and transitions.
• Foster strong relationships with store managers and Franchisees.
• Oversee sales flow and devise strategies for sales improvement.
• Manage Menu items bar until Franchisee takeover.
• Recruit and supervise local chefs and Franchisees.
• Serve as the primary point of contact for the designated region.
• Report to the Director of Franchisee Operations.
• Execute compliance audits.
• Champion initiatives to boost regional sales.
• Ensure Franchisee orders meet set targets.
• Understand and advise on steritech audits.
• Evaluate and enhance company efficiency and effectiveness.
• Review and improve business procedures and day-to-day operations.
• Prioritize safety and adequacy of work environments.
• Enhance customer satisfaction through policy and procedure adjustments.
• Oversee the entirety of operations for the designated region.
• Compile weekly reports on regional operations.
• Represent the company positively to various stakeholders.
• Organize and manage Menu items Chef replacements and operational contingencies.

Secondary Duties/Responsibilities:

• Mastery of Technical Skills, Regulatory/Food Safety & Brand Knowledge, Problem Solving Skills, and Leadership Skills.
• Aiming for excellence in Leadership Skills.
• Pursue continued personal and professional development.