Position Overview: The Regional Director of Operations will oversee multiple K-12 dining accounts within a designated territory, leading a cross-functional team to achieve both operational and financial goals. This role will require managing client relationships, ensuring compliance with food service regulations, and fostering a positive and productive environment for both employees and clients. The Director will be responsible for implementing strategic plans, meeting KPIs, and providing leadership to ensure a high level of service and accountability.
Key Responsibilities:
Lead, manage, and inspire Site Leads and their teams to deliver high-quality food service and exceptional customer experiences at each location.
Drive team development and build strong relationships with clients to meet key performance indicators, including profitability, safety, and engagement.
Communicate regularly with leadership and peers to share best practices, address challenges, and champion diversity within the team.
Oversee territory accounts, making strategic decisions with consideration of both short-term and long-term impacts.
Act as a brand ambassador, attending client and community events and representing the organization with professionalism.
Collaborate with sales, HR, and finance teams on proposal development and participate in the sales and retention process.
Ensure compliance with USDA, regional, state, and local policies governing meal programs, as well as safety and quality assurance requirements.
Conduct audits and propose solutions for improvements to maintain the highest standards in food service operations.
Champion team development, performance evaluations, and succession planning, with a focus on building management skills across the team.
Take ownership of financial results and P&L for districts, ensuring accurate reporting, forecasting, and budgeting in collaboration with leadership.
Perform other duties as assigned.
Qualifications:
Minimum of 3 years of progressive experience in K-12 or multi-unit foodservice.
Proven leadership experience with expertise in contract/budget management, customer service, people development, and food service operations.
Strong business acumen and a demonstrated ability to grow a business.
Ability to think strategically and analytically while maintaining attention to detail.
Exceptional communication, presentation, and client relationship management skills.
Proactive, positive, flexible, and resilient mindset, with the ability to adapt to changing environments.
Strong organizational skills and the ability to multitask and prioritize effectively.
Proficiency in Microsoft Office Suite and other relevant software.
Benefits and Perks:
Health and retirement benefits
Paid time off
401K plan
Performance-based bonuses
Core Values:
Trustworthiness: Uphold integrity, transparency, and consistency in delivering top-quality service.
Personal Accountability: Take ownership of challenges, strive for continuous improvement, and ensure financial stewardship without sacrificing quality.
People First: Focus on humanity, empathy, and teamwork by meeting individuals where they are and fostering a culturally responsive environment.
Entrepreneurial Spirit: Embrace adaptability, responsiveness, and the willingness to try new things and go the extra mile.
Authenticity: Provide real, high-quality, scratch-cooked meals, while maintaining professional and honest interactions with clients and team members.