Regional Food Service Business Partner

Parker's Kitchen•Savannah, GA

About The Position

The Regional Food Service Business Partner (FSBP) drives execution, growth, and profitability of the company’s food service program within an assigned region. This role acts as a strategic partner to Regional Operations and Store Leadership—ensuring operational excellence, consistent brand execution, and alignment to company goals for quality, sales, and margin. The FSBP serves as the subject matter expert for all food programs, including hot foods, grab & go, breakfast, and beverage initiatives, providing leadership, training, and accountability to ensure best-in-class results.

Requirements

Bachelor’s degree in business, hospitality, or related field preferred; equivalent experience accepted.
3–5 years of multi-unit food service or QSR leadership experience required.
Strong understanding of convenience retail, QSR operations, and profitability levers.
Proven ability to analyze data and translate insights into action.
Strong coaching, training, and leadership capabilities.
Excellent communication and relationship-building skills.
Proficiency in Microsoft Excel, Power BI (or similar tools), and POS reporting systems.
A valid driver’s license required

Responsibilities

Partner with Regional and District Managers to execute food service programs consistently across all stores.
Monitor food service operations for adherence to quality, safety, and brand standards.
Analyze performance metrics (sales, margin, waste, labor) to identify opportunities and implement corrective actions.
Support new product rollouts, LTOs, and promotional programs.
Audit kitchen and grab & go execution to ensure compliance with recipes, portioning, and presentation standards.
Achieve regional food service sales, margin, and waste targets.
Review and analyze store-level and regional performance trends using P&L reports, mock schedules, and product mix data.
Partner with the BI and marketing teams to measure promotion effectiveness and optimize mix and pricing.
Provide input into annual business planning, labor modeling, and product forecasting.
Coach and develop store and kitchen leaders to elevate food service performance.
Conduct ongoing training on procedures, safety, and customer experience standards.
Ensure new food service managers and team members are properly trained and certified.
Champion a culture of accountability and pride in food service execution.
Serve as the regional liaison between Operations, Marketing, Category Management, and Supply Chain.
Share best practices and success stories to elevate food service companywide.
Lead regional food service meetings and performance reviews with district teams.
Partner on product development feedback and field testing of new items.