10 years of management experience in retail food production or related fields preferred.
5 years of food retail management experience in a multiple location organization required.
Experience in merchandising and effective retail promotions essential.
Firm understanding of managing perishables inventory and vendor relationships needed.
Background in commissary food production and/or culinary skills preferred.
Ability to analyze and interpret sales and financial data a must.
Strong customer service skills with a hospitality focus required.
Responsibilities
Serve as a strategic leader for Food Service operations under the Director of Food Service.
Collaborate with leadership to create and implement Food Service's vision and goals.
Lead and develop Food Service Specialists while guiding department leaders.
Establish operational priorities and measure success to enhance guest experience.
Drive sales growth and improve overall financial performance across multiple locations.
Participate in hiring for Food Service leadership positions to ensure succession planning.
Maintain presence in markets to assess execution and coaching needs.
Benefits
Opportunity for personal and professional development.
Access to industry education opportunities such as trade shows and seminars.
Culture of hospitality, accountability, and continual improvement emphasized.
Engagement in seasonal and promotional strategy development.
Focus on sustainability and responsible operating practices.
Full Job Description
OVERVIEW
A TYPICAL DAY WILL INCLUDE THE FOLLOWING . . .
Reports to the Director of Food Service and serves as a strategic leader for Food Service operations
Collaborates with the Director of Food Service and Director of Culinary Development to develop and advance the vision, strategic priorities and annual plans for Food Service
Leads and develops the Food Service Specialists I & II and provides direction and support for Food Service, Kitchen and Bakery department leaders
Translates department strategy into clear market level priorities, operating standards, and programs; and measures success to strengthen the T&C guest experience
Establishes expectations, identifies opportunities, and develops action plans that improve financial and operational results
Owns multi-location performance, with accountability for sales growth, gross margin, labor productivity, operational execution, hospitality and overall business results
Leads regular category and program meetings, using sales, margin, labor, guest feedback, and food trends to identify growth opportunities and guide strategy
Coordinates with Food Service Managers and Market Directors on development and education opportunities in the markets and for department employees
Facilitates Food Service product knowledge classes in conjunction with the Department Specialists and Community Programs Specialist
Coordinates a product knowledge class specific to Operations in collaboration with People Support Services
Creates education strategies that build capability, food knowledge, hospitality, and consistent performance across markets
Partners with Culinary, Merchandising, Marketing and Operations to build seasonal, promotional and merchandising strategies, balancing guest needs, brand relevance, and financial performance
Maintains a regular presence in markets and works market shifts occasionally to assess follow through on execution, understand barriers, coach leadership, and ensure Ready for Business standards are consistently achievable
Evaluates and continuously improves operating processes and procedures to establish strong operational departments and excellent hospitality
Participates in the hiring of all Food Service leadership positions to facilitate succession planning and building a talent pool for the future
Leads the planning and execution of new programs, concept through launch, including operational readiness, tastings, training, marketing collateral needs, and post-launch evaluation
Participates in industry education opportunities such as buying, trade shows, seminars, conferences and development courses as relevant to department operations
Works with the Director of Food Service in setting retails for Food Service to support current price optimization strategy
Facilitates effective communication and alignment through regular meetings and department communications
Maintains an awareness of emerging industry trends, preferences, competitive activity and best practices; and translates insights into actionable recommendations for T&C
Ensures department programs, item setup, and supporting systems are accurate and aligned with strategic assortment and priorities
Champions sustainability, waste reduction, food safety, security, and responsible operating practices as integral components of the departments
Models and builds a culture of hospitality, service, accountability, collaboration and Kaizen (continual improvement) for employees and guests
Operates within and actively advances the Company's Core Values, Brand, and Business Principles in all strategic and operational decisions
THIS JOB MIGHT BE FOR YOU IF . . .
Preferred 10 years of management experience in retail food production, deli, bakery or brokerage
Requires 5 years in food retail management experience in a multiple location organization
Experience in merchandising and effective retail promotions
Firm understanding of managing perishables inventory and vendor relationships
Background in commissary food production and/or culinary skills
Ability to analyze and interpret sales and financial data
Ability to work market shifts to ensure Food Service/Field House standards are met
Excellent customer service skills with a hospitality focus
Requires general knowledge of and passion for food and cooking
Strong computer, communication and listening skills
Must be a team player, a leader, and a positive role model
Ability to build and maintain effective relationships and trust with a diverse group of staff, guests, and vendors
Commitment to personal and professional development
Displays excellent work ethic
Flexibility to work mornings, afternoons, evenings, weekends, and holidays as needed
Requires frequent travel to all company locations
Ability to lift and carry 50 lbs.
Possesses full body mobility (bending, stooping, twisting, and reaching) with excellent manual dexterity
Exemplifies health department standards
Ability to work in a constant state of alertness and safe manner
