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Regional Manager Food Jobs (NOW HIRING)

Regional Manager Kijung Hospitality Group Position Summary The Regional Manager is responsible for ... Monitor key business metrics, including sales, labor costs, food costs, operating profit, guest ...

... food quality or service when necessary • works closely with the supervisory teams at all assigned ... Regional Manager will actively step in and ensure that all locations operate appropriately and ...

Regional Manager

Beloit, WI · On-site

$65K - $70K/yr

... food quality or service when necessary • works closely with the supervisory teams at all assigned ... Regional Manager will actively step in and ensure that all locations operate appropriately and ...

Regional Manager

Janesville, WI · On-site

$65K - $70K/yr

... food quality or service when necessary • works closely with the supervisory teams at all assigned ... Regional Manager will actively step in and ensure that all locations operate appropriately and ...

... food quality or service when necessary • works closely with the supervisory teams at all assigned ... Regional Manager will actively step in and ensure that all locations operate appropriately and ...

The Regional Manager for Corporate Restaurants focuses on sales and is responsible for driving ... Work with general managers to maintain operational standards, ensuring consistent food quality and ...

Additional Job Requirements Regional Managers are responsible for the complete and total management ... Must be 18 years or older to operate the slicer • Serve Safe Certification - Food Handler • ...

Regional Manager

Saint Paul, MN · Remote

$67K - $90K/yr

Bento - founded in 1996 in Canada and provides quality grab & go sushi and hot Asian food in over ... As a Regional Manager, you will play a pivotal role in overseeing and optimizing the operational ...

Regional Manager

Clearwater, FL · On-site

$55K - $69K/yr

Additional Job Requirements Regional Managers are responsible for the complete and total management ... Must be 18 years or older to operate the slicer • Serve Safe Certification - Food Handler • ...

Regional Manager

Largo, FL · On-site

$51K - $64K/yr

Additional Job Requirements Regional Managers are responsible for the complete and total management ... Must be 18 years or older to operate the slicer • Serve Safe Certification - Food Handler • ...

Regional Manager

FL · On-site

$55K - $69K/yr

Additional Job Requirements Regional Managers are responsible for the complete and total management ... Must be 18 years or older to operate the slicer • Serve Safe Certification - Food Handler • ...

Regional Manager

Largo, FL · On-site

$51K - $64K/yr

Additional Job Requirements Regional Managers are responsible for the complete and total management ... Must be 18 years or older to operate the slicer • Serve Safe Certification - Food Handler • ...

Regional Manager

Clearwater, FL · On-site

$55K - $69K/yr

Additional Job Requirements Regional Managers are responsible for the complete and total management ... Must be 18 years or older to operate the slicer • Serve Safe Certification - Food Handler • ...

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Regional Manager Food information

What jobs pay $2000 a day?

In the food industry, high-level roles such as Regional Manager Food can potentially earn $2000 or more per day through bonuses, profit sharing, or executive compensation, especially in large organizations. These positions typically require extensive experience, leadership skills, and often involve overseeing multiple locations or large teams. Most roles with such high daily pay are executive or specialized consulting positions rather than standard operational jobs.

What does a Regional Manager Food do?

A Regional Manager Food oversees the operations of multiple food service locations within a specific geographic region. Their responsibilities typically include managing staff performance, ensuring compliance with food safety regulations, implementing company policies, and achieving sales and profitability targets. They often work closely with local managers to address operational challenges and maintain high standards of customer service. Additionally, Regional Managers are tasked with developing strategies for growth and efficiency across their assigned region. This role requires strong leadership, organizational, and communication skills.

What are the key skills and qualifications needed to thrive as a Regional Manager in the food industry, and why are they important?

To thrive as a Regional Manager in the food industry, you need strong leadership, operational management, and financial acumen, often supported by a degree in business, hospitality, or a related field. Familiarity with point-of-sale (POS) systems, inventory management software, and food safety certifications such as ServSafe are typically required. Excellent communication, problem-solving, and team development skills set standout candidates apart. These abilities are crucial for ensuring smooth multi-location operations, maintaining quality standards, and driving business growth.

How much does a regional manager earn?

A regional manager in the food industry typically earns between $70,000 and $120,000 annually, depending on experience, location, and the size of the region managed. Compensation may also include bonuses, benefits, and performance incentives, with some roles requiring strong leadership and operational skills.

What is the difference between Regional Manager Food vs District Manager Food?

AspectRegional Manager FoodDistrict Manager Food
ResponsibilitiesOversees multiple stores or districts within a region, focusing on strategic growth, operations, and team leadership.Manages daily operations of a specific group of stores within a district, ensuring sales targets and customer service standards are met.
Work EnvironmentCorporate offices and multiple store locations across a region.Primarily on-site at individual stores within a district.
Required CredentialsExperience in food service management, leadership skills, and often a degree in business or related field.Experience in food service, team management, and customer service; similar credentials as Regional Manager Food.

The main difference between a Regional Manager Food and a District Manager Food lies in scope and responsibilities. The Regional Manager Food oversees multiple districts and focuses on strategic growth, while the District Manager Food manages daily operations within a specific district. Both roles require similar credentials and industry experience, but the Regional Manager Food has a broader leadership scope across multiple locations.

What's the highest paying job in the food industry?

In the food industry, executive roles such as Food Service Director or Corporate Chef tend to be among the highest paying positions, often earning six-figure salaries. Regional Managers for large food companies can also earn high compensation, especially with experience and additional responsibilities. These roles typically require strong leadership skills, industry knowledge, and relevant certifications or degrees.

How does a Regional Manager in the food industry typically collaborate with local store managers to ensure consistent quality and performance across multiple locations?

A Regional Manager in the food industry regularly communicates with local store managers through scheduled meetings, site visits, and performance reviews to maintain consistency in operations, customer service, and food quality. They provide guidance on implementing corporate policies, share best practices, and address any operational challenges faced by individual locations. By fostering a collaborative environment and facilitating ongoing training, Regional Managers help ensure that each store meets brand standards and achieves its performance targets.

How much do Wendy's regional managers make?

Wendy's regional managers typically earn between $60,000 and $100,000 annually, depending on experience, location, and store size. They oversee multiple restaurant locations, manage staff, and ensure operational standards are met.
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Infographic showing various Regional Manager Food job openings in the United States as of June 2026, with employment types broken down into 92% Full Time, and 8% Part Time. Highlights an 92% Physical, 2% Hybrid, and 6% Remote job distribution.

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Posted 26 days ago


Job description

Regional Manager

Kijung Hospitality Group

Position Summary

The Regional Manager is responsible for overseeing the operational performance, leadership development, compliance, guest experience, and financial results of assigned restaurant locations. This role requires a strong balance of strategic leadership and technical restaurant operations knowledge.

Strategically, the Regional Manager must be able to identify trends across multiple locations, develop General Managers, improve operational performance, and create action plans that support sales, profitability, guest satisfaction, and company growth. Technically, this role requires hands-on knowledge of restaurant operations, including service standards, labor management, food cost, inventory, safety, compliance, cash handling, training, and operational systems.

The Regional Manager serves as a key partner to Operations, HR, Finance, and Executive Leadership to ensure all restaurant locations are operating consistently with the mission, values, standards, and expectations of Kijung Hospitality Group.

Essential Duties & Responsibilities

  • Promote, support, and act in a manner consistent with the mission, values, and standards of Kijung Hospitality Group.
  • Oversee assigned restaurant locations to ensure operational excellence, consistency, profitability, and compliance with company expectations.
  • Review financial statements, sales reports, labor reports, activity reports, guest feedback, and other performance data to measure productivity, goal achievement, and areas needing improvement.
  • Monitor key business metrics, including sales, labor costs, food costs, operating profit, guest satisfaction, service standards, and overall restaurant performance.
  • Conduct regular field visits to restaurant locations to evaluate operations, support management teams, identify opportunities, and drive continuous improvement.
  • Utilize company tools, checklists, and audit processes to review restaurant operations, cleanliness, safety, equipment, facilities, and overall compliance with company standards.
  • Provide tactical leadership and guidance to General Managers and management teams in the areas of service, food quality, product preparation, guest relations, alcohol awareness, safety, security, marketing execution, and management development.
  • Identify training needs and support the ongoing development of General Managers, Assistant Managers, Shift Leaders, and other restaurant leadership.
  • Conduct weekly briefing meetings or reports with General Managers, including follow-up on key priorities, action items, operational concerns, and progress from previous meetings.
  • Develop and implement action plans for underperforming locations or areas of concern.
  • Partner with leadership to develop, communicate, and implement operational policies, procedures, systems, and best practices.
  • Provide insight and resolution to complex operational, guest, employee, or compliance issues that may not have established procedures or precedent.
  • Ensure restaurant management teams are properly supporting HR processes throughout the employee lifecycle, including hiring, onboarding, training, coaching, performance management, recognition, corrective action, and separation procedures.
  • Ensure all restaurants remain compliant with government inspections, safety requirements, labor law expectations, health department standards, alcohol compliance, and company policies.
  • Represent the company in select situations involving guests, employees, vendors, contractors, suppliers, regulatory agencies, community partners, and civic organizations.
  • Stay current on external business, technology, restaurant, labor, and regulatory changes that may impact restaurant operations.
  • Partner cross-functionally with Operations, HR, Finance, Marketing, and Executive Leadership to support company initiatives and business goals.
  • Complete other tasks, projects, and job duties as assigned or deemed appropriate by the company.

Education & Experience

  • Bachelor’s degree in Business, Hospitality, Restaurant Management, or a related field preferred; equivalent combination of education and experience may be considered.
  • Minimum of 10 years of progressive restaurant operations experience required.
  • Minimum of 3 years of multi-unit restaurant leadership experience in a fast-paced, full-service restaurant environment required.
  • Strong working knowledge of restaurant operations, including front-of-house, back-of-house, guest service, labor management, food cost, inventory, safety, and compliance.
  • Working knowledge of federal, state, local, and company labor law requirements as they relate to restaurant operations.
  • Experience reading and interpreting P&L statements, budgets, labor reports, sales reports, and operational performance data.
  • Working knowledge of restaurant systems, including point-of-sale systems, scheduling tools, inventory tools, reporting platforms, and related software.

Skills & Abilities

  • Strong leadership skills with the ability to coach, develop, and hold restaurant management teams accountable.
  • Ability to think strategically, identify operational trends, develop solutions, and understand the long-term impact of business decisions.
  • Strong technical restaurant knowledge with the ability to provide hands-on guidance in daily operations, service execution, labor control, food cost, safety, compliance, and guest experience.
  • Ability to balance big-picture planning with detailed follow-through and execution.
  • Strong understanding of P&L statements, budgetary concepts, cost control, and profitability drivers.
  • Ability to analyze data, identify root causes, and create clear action plans.
  • Excellent verbal, written, and presentation skills.
  • Strong organizational skills with the ability to manage multiple priorities, deadlines, locations, and projects.
  • Ability to work a varied schedule, including nights, weekends, holidays, and overnight travel as needed.
  • Ability to work in a role that includes a mix of office work and frequent hands-on involvement in the restaurants.
  • Intermediate proficiency with Microsoft Office, including Excel, Word, Outlook, and PowerPoint.
  • Experience using AI tools to improve efficiency, reporting, communication, training, process improvement, or operational analysis is a plus.
  • Positive attitude, strong work ethic, and commitment to teamwork, collaboration, and company culture.
  • Ability to represent the company professionally with employees, guests, vendors, agencies, and community partners.

Preferred Qualifications

  • Experience supporting multiple restaurant locations in a high-volume, full-service restaurant group.
  • Experience with Korean BBQ, Asian cuisine, or high-touch hospitality restaurant concepts preferred.
  • Bilingual English/Korean or English/Spanish is a plus.
  • Experience opening new restaurants, supporting turnaround locations, or leading operational improvement initiatives is a plus.
  • Experience developing General Managers and building leadership pipelines is strongly preferred.