Regional Manager of Asian Cuisine

About the Role

The Regional Manager of Asian Cuisine Operations and Merchandising will strategize and supervise franchise operations within the designated region, focusing on Asian cuisine programs such as sushi, dumplings, pan-Asian dishes, and more. This role enhances operational efficiency, drives regional financial growth, boosts performance, and nurtures program growth.

Supervisory Responsibilities

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

Responsibilities

• 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 to ensure compliance within regional Asian cuisine franchises.
• Formulate, initiate, and manage merchandising strategies to drive 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 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 changes, address questions, and maintain morale.
• Generate comprehensive monthly reports and cultivate strong relationships with managers, franchisees, and merchandisers.
• 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 the recruitment and onboarding of new managers and supervisors specializing in Asian cuisine.

Qualifications

Technical Skills

• Expertise in Asian cuisine operations, food preparation and presentation, and a 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, and driving sales through effective merchandising.

Regulatory/Food Safety & Brand Knowledge

• In-depth knowledge of food safety regulations and the Asian cuisine product line within the regional context.

Problem-Solving Skills

• Efficient operational problem-solving and capacity to address and resolve critical operational issues promptly.

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 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 (e.g., kiosks).