NOW HIRING - REGIONAL MANAGER
College Fresh, Inc. is a food service provider for fraternities and sororities across the U.S. Our specialty is providing fresh made, delicious food along with the best client service in the collegiate food service industry.
We are currently hiring for the position of Regional Manager-South Central. This is a year-round, salaried position. As a key management position within College Fresh, the Regional Manager-Northwest will supervise business operations, liaison with customers, and manage staff for our locations in the states of Louisiana and Mississippi. Previous multi-unit food service kitchen/management experience highly preferred.
PURPOSE AND SUMMARY:
Responsible for the management of the entire food service operation in assigned campus or campuses as a direct outreach of College Fresh's mission to provide great, fresh, made from scratch food and an outstanding client experience.
Visit clients, including house members, house directors, and alumni, regularly and respond in timely, professional and courteous manner to ensure compliance with overall College Fresh Standards through in-person meetings, phone calls and email communication. Ensure documentation is completed and escalated to the appropriate corporate leadership team member when required.
Work with the Client Services team to identify, resolve and manage difficult or highly sensitive client complaints and issues effectively and efficiently to ensure high client service satisfaction.
Ensure that chefs create well-written, descriptive menus and post them in their respective houses, near the dining room and on the company menu sharing website prior to the next week's service.
Ensure that chefs menu's feature fresh, made from scratch, seasonal, varied menus that are visually appealing and nutritionally well-balanced. Make sure that special dietary needs are being accommodated as required/requested.
Routinely inspect houses within the assigned market to ensure compliance with local and state health sanitation regulations and to ensure that the house is clean and organized.
Ensure that all head chefs are ServSafe certified within 60 days of start and that houses are following critical sanitation procedures and are inspection ready on any given day.
Monitor and ensure that chefs are meeting food and labor budgets, communicating with the Director of Culinary Operations and/or corporate office staff when questions arise.
In collaboration with Employee Resources department, complete all hiring, onboarding, documenting and termination processes as directed and in a timely manner, working with applicant tracking, onboarding and payroll systems (i.e. WorkBright and ADP).
In collaboration with the Employee Resources department, ensure that all non-exempt employees are utilizing the ADP timekeeping system to track time worked for each biweekly pay cycle. Submit bi-weekly payroll for all employees in assigned markets prior to established deadlines.
Complete expense reports accurately and in a timely manner as directed by the corporate office and make sure that chefs in the market who have company credit cards are using them appropriately and completing reports in a timely manner.
All other duties as assigned (as directed and/or agreed upon with Corporate Leadership Team).
Assist with the development of special event menus, planning and staffing to ensure quality standards and exceptional client experiences are met.
Normally requires an Associates' Degree in Culinary Arts, Business, Hospitality, or related field, plus a minimum of 2 years in a management position/supervisory role (preferably food service-related) to demonstrate organization, leadership and customer service expertise.
Proven leadership skills, exhibiting initiative and independence, with the ability to use sound, ethical judgment in decision making.
Exceptional time management skills with the ability to work on multiple items simultaneously and prioritize conflicting needs, expeditiously handling matters proactively.
Detail oriented with strong organization, interpersonal and relationship building skills, effectively working as part of a team.
Personal qualities of integrity, commitment and dedication consistent with the College Fresh mission and vision.
Ability to maintain strict confidentiality of information without breech for both personnel and corporate matters.
Ability to send and receive/manage various reporting functions electronically as required.
Must be able to obtain and maintain any and all applicable licenses and certifications (e.g. ServSafe, etc.).
Employee must be able to stand on feet for several hours at a time and be able to lift 21-50 pounds. Weight restrictions may be accommodated with help from another kitchen staff person.
Must have and maintain a valid driver's license and satisfactory driving record
Must be able to travel within assigned area, independently, incorporating overnight stays with little advanced notice and for extended periods of time.
Must adhere to policies and procedures set forth in the College Fresh employee handbook.
College Freshâ®, Inc.