(Grocery) Regional Manager of Asian Cuisine

Supervisory Responsibilities

• Recruit and train managers, aligning them with company's vision and regional objectives.
• Oversee schedules and workflows of managers specializing in Asian cuisine.
• Conduct performance evaluations, providing targeted feedback to foster employee development.
• Enforce company policies during disciplinary actions and termination procedures within the region.

Primary Duties

• Collaborate with local retailers to align strategies and enhance program performance, coordinating with local merchandisers and retail leadership.
• Implement and oversee Brand and Regulatory Compliance Audit Checklists, ensuring compliance within regional Asian cuisine franchises.
• Formulate, initiate, and manage merchandising strategies within the region, driving customer engagement and sales growth.
• Monitor and manage inventory of Asian cuisine items, maintaining optimal levels, and minimizing turnover and shrinkage.
• Interpret audits and coach franchisees within the region to ensure compliance.
• Actively engage in regional franchisee recruitment to attract potential franchise partners.
• Supervise and support managers, providing development and guidance as necessary.
• Manage regional Asian cuisine franchise operations, executing strategies for peak performance.
• Set and enforce metrics, guidelines, and standards to assess efficiency and effectiveness of regional Asian cuisine programs; continuously seek improvement opportunities.
• Evaluate and refine Asian cuisine program procedures within the region to enhance efficiency.
• Develop and enforce policies to streamline daily operations, increase customer satisfaction, and elevate the regional Asian cuisine experience.
• Oversee regional budgets and cost of sales for all Asian cuisine operations, ensuring alignment with financial objectives.
• Communicate new directives, policies, or procedures to managers, conducting regional staff meetings to discuss significant changes, address questions, and maintain morale.
• Generate comprehensive monthly reports and cultivate strong relationships with managers, franchisees, and merchandisers within the region.
• Address stakeholder inquiries promptly, offering effective solutions.
• Conduct regular visits to regional stores to monitor adherence to company standards for Asian cuisine operations.
• Assist in recruitment for stores, new store openings, and franchise transfers within the region.
• Monitor Asian cuisine sales in the region, identifying continuous growth opportunities.
• Develop and maintain fruitful relationships with regional Merchandisers.
• Oversee recruitment and onboarding of new managers and supervisors specializing in Asian cuisine within the region.

Qualifications

Technical Skills: Expertise in Asian cuisine operations, food preparation and presentation, and comprehensive understanding of regional Asian cuisine lines, including sushi, dumplings, and pan-Asian dishes.

Merchandising Skills: Proficiency in merchandising, product display strategies, understanding of customer behaviors and market trends within the region, and driving sales through effective merchandising.

Regulatory/Food Safety & Brand Knowledge: In-depth knowledge of food safety regulations and Asian cuisine product line within the regional context.

Problem-Solving Skills: Efficient operational problem-solving, and capacity to address and resolve critical operations issues promptly within the region.

Leadership Skills: Strong administrative, interpersonal, and mentorship skills, with a proven track record of managing multiple projects simultaneously within a regional setting.

Additional Skills: Strategic thinking capabilities, excellent communication skills, and a willingness to undertake challenging tasks beyond the role's primary responsibilities.

Education and Experience

• Bachelor's degree in business administration; preferred.
• At least 8 years of experience in operations management, ideally within the food and beverage industry or franchise management at a regional level.
• A minimum of 5 years of experience in managing and merchandising Asian cuisine, preferably in a regional franchise context.
• Receive and maintain ServSafe Manager Certification.

Physical Requirements

• Ability to sit for prolonged periods at a desk and work on a computer.
• Ability to lift up to 15 pounds occasionally.
• Ability to travel frequently within the region to oversee franchise operations, implement merchandising strategies, and foster business partnerships.
• Ability to operate in confined spaces (kiosk).