Entry Level Regional Director Jobs
New grad regional director jobs are open to recent graduates and entry level candidates with zero to two years of experience, where a strong internship background or demonstrated leadership in college organizations can matter more than a long resume. Most openings are on-site roles across Manufacturing, Medical Devices, and Technology & Software, with employers like Laborie, The Waters, and Rubrik hiring at this level now.
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Showing 4 of 6+ Entry Level Regional Director jobs
Regional Food Service Director Position Summary:
To oversee all assigned facilities, ensuring leadership and guidance in operations, finances, human resources and client relationships, while providing direct supervision to the facility Food Service Directors.
Regional Food Service Director Key Accountabilities:
- Actively support and apply all company and facility policies and procedures to ensure the highest quality of service is being provided to our customers at the lowest possible cost.
- Work with Corporate and/or onsite dietitians to ensure that all federal and state requirements are being achieved.
- Cultivate and maintain business partnerships with clients by developing a broad knowledge and understanding of clients’ and their customers’ needs and expectations, including:
- Establish and maintain internal Quality Assurance and Assessment processes in each assigned facility, including inspections, annual client satisfaction surveys, keep the company and its facilities on the cutting edge of our industry.
- Actively participate in food service-related committees within assigned facilities (if applicable), or otherwise be involved in and visible at special events within each assigned facility, to demonstrate the company’s team approach and commitment to the clients
- Plan and develop each unit’s operational budgets and demonstrate an understanding of the company’s financial objectives for each unit. Financial responsibilities include:
- Review financial results weekly and monthly and make necessary adjustments to improve operational performance.
- Develop a weekly financial plan to include sales, menu and production records, food purchases, inventory, and labor productivity to assist each unit in achieving its budget targets.
- Educate Food Service Directors for each facility in P&L process (where applicable) and review month-end results for each facility with its Food Service Director.
- Ensure all established Accounting practices and timelines are consistently adhered to.
- Provides assistance as needed, with new business bids, rebids for current clients/customers, and the development of new programs, including:
- Renegotiate contract terms and/or fee/pricing increases with client, when necessary.
- Participate in assessment and Performa development, proposal writing and presentations, when necessary.
- Manage transition of new business accounts.
- Conduct audits and evaluate each facility’s performance in the areas of food production, menu and recipe standards, sanitation, uniforms, purchasing, inventories, safety, payroll, human resources compliance and record keeping.
- Demonstrate working knowledge of operational, accounting and human resources policies and procedures (i.e. new hire process, payroll, etc.).
- Ensure all human resources and safety practices and policies are intact and adhered to.
- Hold Food Service Directors and employees accountable for behavior and performance, following Corrective Action guidelines when necessary.
- Conduct training and development needs assessment of Food Service Directors and arrange necessary training, including the areas of food and cost productions, customer services, team building, time management, human resources skills, etc.
- Communicate with and assist in developing goals and objectives for each Food Service Director. Meet with Food Service Directors on an individual basis to assess goals and areas of opportunity.
- Support Food Service Directors in conducting training and development needs assessment of employees and assist in arranging appropriate training sessions/tools.
- Ensure companies systems are followed and in compliance daily
Regional Food Service Director Minimum Requirements:
- High School diploma required.
- Bachelor’s degree in culinary arts or related field preferred.
- Minimum 2-5 years’ experience coordinating food service operations.
- Demonstrated ability to lead and guide teams.
- Strong initiative.
- Strong ability to communicate effectively, both verbally and in writing.
- Ability to maintain confidentiality of records and information.
- Skill in the use of operating basic office equipment.
- Ability to travel frequently.
****COMPETITIVE SALARY****
Regional Food Service Director Position Summary:
To oversee all assigned facilities, ensuring leadership and guidance in operations, finances, human resources and client relationships, while providing direct supervision to the facility Food Service Directors.
Regional Food Service Director Key Accountabilities:
- Actively support and apply all company and facility policies and procedures to ensure the highest quality of service is being provided to our customers at the lowest possible cost.
- Work with Corporate and/or onsite dietitians to ensure that all federal and state requirements are being achieved.
- Cultivate and maintain business partnerships with clients by developing a broad knowledge and understanding of clients’ and their customers’ needs and expectations, including:
- Establish and maintain internal Quality Assurance and Assessment processes in each assigned facility, including inspections, annual client satisfaction surveys, keep the company and its facilities on the cutting edge of our industry.
- Actively participate in food service-related committees within assigned facilities (if applicable), or otherwise be involved in and visible at special events within each assigned facility, to demonstrate the company’s team approach and commitment to the clients
- Plan and develop each unit’s operational budgets and demonstrate an understanding of the company’s financial objectives for each unit. Financial responsibilities include:
- Review financial results weekly and monthly and make necessary adjustments to improve operational performance.
- Develop a weekly financial plan to include sales, menu and production records, food purchases, inventory, and labor productivity to assist each unit in achieving its budget targets.
- Educate Food Service Directors for each facility in P&L process (where applicable) and review month-end results for each facility with its Food Service Director.
- Ensure all established Accounting practices and timelines are consistently adhered to.
- Provides assistance as needed, with new business bids, rebids for current clients/customers, and the development of new programs, including:
- Renegotiate contract terms and/or fee/pricing increases with client, when necessary.
- Participate in assessment and Performa development, proposal writing and presentations, when necessary.
- Manage transition of new business accounts.
- Conduct audits and evaluate each facility’s performance in the areas of food production, menu and recipe standards, sanitation, uniforms, purchasing, inventories, safety, payroll, human resources compliance and record keeping.
- Demonstrate working knowledge of operational, accounting and human resources policies and procedures (i.e. new hire process, payroll, etc.).
- Ensure all human resources and safety practices and policies are intact and adhered to.
- Hold Food Service Directors and employees accountable for behavior and performance, following Corrective Action guidelines when necessary.
- Conduct training and development needs assessment of Food Service Directors and arrange necessary training, including the areas of food and cost productions, customer services, team building, time management, human resources skills, etc.
- Communicate with and assist in developing goals and objectives for each Food Service Director. Meet with Food Service Directors on an individual basis to assess goals and areas of opportunity.
- Support Food Service Directors in conducting training and development needs assessment of employees and assist in arranging appropriate training sessions/tools.
- Ensure companies systems are followed and in compliance daily
Regional Food Service Director Minimum Requirements:
- High School diploma required.
- Bachelor’s degree in culinary arts or related field preferred.
- Minimum 2-5 years’ experience coordinating food service operations.
- Demonstrated ability to lead and guide teams.
- Strong initiative.
- Strong ability to communicate effectively, both verbally and in writing.
- Ability to maintain confidentiality of records and information.
- Skill in the use of operating basic office equipment.
- Ability to travel frequently.
****COMPETITIVE SALARY****
See All 6 Entry Level Regional Director Jobs
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Find JobsEntry Level Regional Director Job Market
Who's Hiring
Top Industries Hiring
- Manufacturing
- Medical Devices
- Technology & Software
- Distribution & Wholesale
- Healthcare & Medical Services
Entry Level Regional Director Jobs: Frequently Asked Questions
How do I get an entry level regional director job?
Entry level regional director roles favor candidates who show early leadership experience, even from campus organizations, internships, or volunteer coordination. Employers at this level look for strong communication skills, comfort working across multiple locations or teams, and some exposure to operations or sales. A degree in business, management, or a related field strengthens your application, and any experience managing people or projects gives you a real edge.
Which companies hire entry level regional directors?
Companies hiring entry level regional directors right now include Laborie, The Waters, and Rubrik, based on current listings on Migrate Mate as of September 2026. Retail chains, healthcare networks, and service-industry franchises are among the most active employers at this level, since their multi-location structures create genuine demand for junior regional oversight roles.
Are there remote entry level regional director jobs?
Yes, though most regional director roles involve some on-site presence given the multi-location nature of the work. About 0% of entry level regional director openings are remote or hybrid as of September 2026, with hybrid arrangements more common than fully remote. If location flexibility matters to you, filtering by work setting when you search will help you find the right fit.
Are these new grad regional director jobs?
Yes, many of the openings listed here are new grad and junior roles that welcome recent graduates with little or no professional experience. A new-grad-friendly posting typically says it welcomes zero to two years of experience, accepts internship work as qualifying experience, or mentions that a portfolio or demonstrated leadership will be considered. Look for language like "entry level," "junior," or "training provided" in the job description.
Which industries hire the most entry level regional directors?
Entry Level regional director roles concentrate in Manufacturing, Medical Devices, and Technology & Software, based on current listings on Migrate Mate as of September 2026. These sectors tend to have distributed operations across multiple locations or markets, which creates a steady need for early-career professionals who can support regional coordination and grow into broader oversight responsibilities.