Regional Operations Manager at Khenpro Global Services

Job Summary

• The Regional Manager oversees the Outlet.Managers of all the locations in the assigned region, including profit and loss responsibility and overall business health, providing leadership and supervision over the operation and team members.
• The Regional Manager is accountable for achieving operational standards, food safety, and profitability, while creating and maintaining an inclusive and engaged workforce.

Supervisory Responsibilities:

• Directly supervise the Outlet Managers of each location within the region. Provide support and indirect supervision for all employees within the region.

Essential Duties / Responsibilities

• Regularly visit all locations within assigned region.
• Utilize P&Ls to manage and understand the business. Analyze and assess trends to make informed decisions and drive growth. Use this information to keep the management team informed and help improve their business acumen.
• Develop a regional strategy plan that includes frequent reporting on sales, productivity,
• Develop monthly, quarterly, and annual plans for sales, productivity, operational performance, labor, budget analysis, and customer satisfaction, setting initiatives and budgets, and working with Outlet Managers to achieve business objectives.
• Train and audit Standard Operating Procedures and Steps of Service.
• Partner with managers on communication/training from Shared Services (e.g. HR, Accounting, IT, etc.).
• Assure there is a world class operation for money handling, menu implementation, inventory management, food safety, and sanitation.
• Work with each location’s management team on driving sales. Partner with managers, events team, and marketing on strategic plans to increase sales. Assure the execution and implementation of these plans.
• Create a culture of sales-minded excitement.
• Execute and assist in developing strategies for new outlet openings
• Create a positive working environment in your region that results in high team member engagement and retention.

Required Skills / Abilities

• First Degree or equivalent is required
• At least three (3) years’ experience working in the restaurant/beverage/hospitality or related industry, including some experience at the management level, is required; Experience managing multiple locations is preferred.
• Ability to develop an understanding of P&L reports and implement them in sales, loss, and continued progress of profits.
• Excellent communication and presentation skills.
• Ability and willingness to physically assist staff in locations when needed for low staffing, high volume events/seasons and creating a team environment that is guest focused.
• Ability to coordinate with your teams and departments on increased sales and profitability of locations.
• Develop a plan and assure it is implemented.