JOB REQUIREMENTS & QUALIFICATIONS

Minimum Education: 4+ years of progressive experience in foodservice. Working knowledge of applicable industry regulations in related field. Proven experience of leading teams within an organization
Preferred Education: 2yr – 4yr secondary schooling (related field experience acceptable)
Preferred Experience: Foodservice Operations, Project Management, Multi-Unit Retail, C-store
Licenses/Certifications: Serve Safe Certification / Allergen Certification

SOFT SKILLS/COMPETENCIES:

· Proficiency in Microsoft Office
· Advanced use of Excel
· Capable of learning technology systems to support business needs (PDI, Rike)
· Ability to work and travel independently
· Experience with analyzing and interpreting data
· Ability to manage and prioritize multiple projects
· Excellent oral and written communication skills

PHYSICAL REQUIREMENTS:

Ability to maneuver and regularly lift and/or move up to 25 pounds. Ability to stand/walk 8 hours a day; reach overhead, bend, squat, twist, reach, grasp and grip and work in cooler (cold temperatures). The noise level in the work environment is usually moderate.
Specialized attire required in food establishments (hats or visors, gloves etc. provided)
Job Type: Full-time
Pay: $60,000.00 - $65,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee discount
• Flexible spending account
• Health insurance
• Health savings account
• Life insurance
• Paid time off
• Referral program
• Tuition reimbursement
• Vision insurance

Work Location: In perso

1. Visit stores within the region assigned, utilizing reporting tools to give data drive support to the operations team on a store level basis.
2. Manage and coordinate the support for execution, oversight, and brand standards established by the fresh food category managers
3. Track and review the progress of food service initiatives, programs, goals, and projects with store operations. (new and old food programs, special projects / testing of food offers)
4. Communicate all necessary strategies and food service management insight to store teams and operational leadership when necessary
5. Collaborate with the training team to ensure appropriate training methods are incorporated into the support used for the food offers
6. Provide ongoing analysis of store performance. Identify and discuss factors that influence program compliance, visit stores to determine needs and identify problems.
7. Support the processes for operations and oversee execution of monthly competitive surveys
8. Manage Steritech results with operations teams.
9. Communicate / report on product waste, spoilage, and shrink by period, with action plans for challenged sites.
10. Support / Train regional smallware vendor ordering platforms
11. Collaborate to support creating and maintaining the standards guidelines for the proprietary core brand and the operational execution necessary for 3rd party brands e.g. Hunt’s Brothers / Subway
12. Oversee the training and installation of new and existing programs and equipment, verify completion
13. Attend weekly District Manager meetings to support overall fresh food initiatives.
14. Manage Health Inspection violations and any compliance issue that may arise.
15. Ensure operations compliance with food service initiatives, policies and procedures.
16. Conduct documented follow-up on all program concerns and site issues including but not limited to failing audits from core food standards, overall execution concerns.
17. Support External programs like Feeding America within the specific region assigned.
18. Store visits with District Managers / Regionals by-weekly for alignment of opportunities
19. Must be able to perform the essential functions of this position with or without reasonable accommodation