VCS Region Director- Sacramento CA

Summary

The VCS Region Director leads operations across a designated region of VA medical centers and outpatient clinics. The director oversees mission delivery, financial planning and performance, and initiatives to improve efficiency and service. The role also sets short- and long-term strategies aligned with VHA goals and VCS priorities and provides supervisory and technical guidance to promote consistent performance across the region.

Duties

Duties include, but are not limited to, the following: Budgeting & Financial Oversight: Develop and manage canteen budgets to achieve sales goals and maintain financial sustainability. Analyze financial reports to identify trends and implement solutions to address operational and financial challenges. Human Resources & Workforce Management: Provide regional oversight and leadership for Human Resources activities, including staffing, recruitment, employee relations, workforce planning, and personnel actions. Supports effective staffing strategies, employee engagement, and workforce development across the region. Operational Compliance & Site Evaluations: Conduct regular site visits to assess canteen operations, ensuring compliance with policies and performance standards. Implement corrective actions to resolve deficiencies and improve effectiveness. Talent Management & Hiring: Train and develop Canteen Managers. Evaluate Canteen Manager performance, identify development opportunities, and support career progression decisions. Lead recruitment and hiring for key positions, including Assistant Canteen Chiefs and Canteen Chief roles. Customer Experience & Quality Assurance: Lead initiatives to enhance customer service, ensuring high-quality food offerings and adherence to established retail and food service standards. Stakeholder Engagement & Communication: Maintain strong partnerships with Medical Center leadership and VA officials. Communicate key operational issues to executive leadership to ensure awareness and alignment. Resource & Inventory Management: Oversee allocation of personnel, equipment, and supplies to maximize efficiency. Ensure proper inventory control, asset protection, and coordination of equipment procurement and evaluation. Strategic Planning & Program Development: Analyze financial and staffing data to optimize workforce planning. Contribute to marketing strategies, deliver briefings and training, and lead special projects to drive growth and improve operations.

Qualifications

Education & Equivalent Experience: Bachelor's degree in business administration, Retail Management, Food Service Management, or an equivalent combination of education and/or relevant experience in food service or retail management. Multi-Unit Leadership Experience: Minimum of five (5) years of multi-unit management experience in food service, hardline or soft line retail, such as experience with big box or national chain retailers. Operational Knowledge: Demonstrated knowledge of operational policies, procedures, and programs within a structured retail or restaurant organization. Financial Analysis: Proven ability to analyze operating budgets and financial statements, identify trends, and implement effective solutions. Program & Initiative Management: Experience planning, developing, and executing retail, food service, or vending programs and initiatives across multiple locations. Leadership & Team Management: Effective leadership skills, including experience managing teams across multiple or remote locations. Communication & Collaboration: Excellent communication and interpersonal skills, with the ability to collaborate across teams and influence stakeholders at all levels. Technical Proficiency: Demonstrated proficiency in Microsoft Word, Excel, and PowerPoint with a minimum of two (2) years of regular professional use. Food Safety & Compliance: ServSafe certification required (or must be obtained within 90 days of hire).

Education

Bachelor's degree in business administration, Retail Management, Food Service Management, or an equivalent combination of education and/or relevant experience in food service or retail management.