(Grocery) Regional Manager of Cut Produce

Fresh Food Concepts, LLC•Portland, OR

20d

About The Position

The Regional Manager of Cut Produce Kiosks oversees operations, sales, and distribution of cut produce products across franchisee-run kiosks in an assigned region. The role ensures franchisees maintain company standards, operate efficiently, and meet sales targets. It works closely with franchisees, host locations, sales teams, and supply chain personnel to optimize operations and grow the cut produce business, while supporting franchisee success in alignment with GBC Food Services, LLC’s “win-win-win” model for the company, franchisees, and customers. The position provides franchisee guidance, ensures compliance with brand standards, supports marketing strategies, and drives operational excellence. It oversees the designated region’s operations, serves as the primary regional contact, and reports to the Director of Franchisee Operations. The role also has supervisory responsibilities for hiring and training Regional Managers and Field Supervisors, coordinating department-manager schedules, conducting performance evaluations, and overseeing disciplinary actions and terminations in accordance with company policy.

Requirements

Bachelor’s degree in Business Administration or a related field.
Minimum of 8 years of relevant experience.
Comprehensive understanding of business and finance concepts.
Excellent communication and interpersonal skills.
Strong managerial and diplomacy capabilities.
Proficiency in Microsoft Office Suite.
Outstanding organizational, analytical, and problem-solving abilities.
Must have ServSafe Manager Certification upon joining or acquire it within an agreed timeframe after hiring.
Mastery of technical skills, regulatory and food-safety knowledge, brand knowledge, problem-solving skills, and leadership skills.

Responsibilities

Analyze P&L statements and implement strategies based on them.
Attend sales meetings and report on them.
Conduct and document regular store visits.
Uphold Supreme Service Solutions operational standards.
Support store recruitment, new openings, and transitions.
Build strong relationships with store managers and franchisees.
Oversee sales flow and develop strategies to improve sales.
Manage Menu items bar operations 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.
Lead initiatives to increase regional sales.
Ensure franchisee orders meet established targets.
Understand and advise on Steritech audits.
Evaluate and improve company efficiency and effectiveness.
Review and improve business procedures and day-to-day operations.
Prioritize safety and adequacy of work environments.
Improve customer satisfaction through policy and procedure adjustments.
Oversee all operations for the designated region.
Compile weekly reports on regional operations.
Represent the company positively to stakeholders.
Organize and manage Menu items Chef replacements and operational contingencies.
Spearhead hiring and training efforts for Regional Managers and Field Supervisors.
Coordinate and manage schedules for department managers.
Conduct timely, comprehensive performance evaluations.
Oversee disciplinary actions and terminations in alignment with company policy.
Pursue continued personal and professional development.