Combination of Multi Unit Grocery and Restaurant Skills

We are looking for a professional who can oversee 12 upscale grocery stores, seven of which have restaurants in them.The Director of Food Service represents a senior management position wirh responsibility for the performance of all food service operations in a Super Market Chain. S/he establishes the vision and strategic direction for all food service operations:retail deli operations, restaurants, catering and vendor partnerships. The creative vision must integrate food service market strategies with brand positioning and direction for our store' formats. Accountable for developing business plans: product selection and quality standards, pricing programs and formulas, promotion plans and merchandising strategies. He/she must define performance measures:sales and profitability targets and is responsible for developing programs, processes and measures to accomplish strategic goals.This position has the following responsibilities:defining the overall go to market strategy for the department, aligning food service brand image with retail formats to enhance and support the brand image of the retail stores, developing sales and profitability forecasts, managing quality and cost of goods by selecting and negotiating supplier agreements, creating service delivery models, staff training and development. Must be able to get consensus and commitment to performance and execution from retail/wholesale personnel who are not bound by typical direct reporting relationships and levels of authority. You must create the structure and opportunity for team interaction, business planning, program analysis, innovation and feedback.
RESPONSIBILITIES:Strategic Direction –Provide leadership to establish strategic vision and direction for the assigned product categories, incorporating consumer food trends, competitive developments, merchandising, product offerings, pricing, profitability, and sales objectives.Pricing– Develop pricing strategies to position categories to achieve sales, profit, and brand management objectives.
Merchandising – Leverage buying opportunities and successfully achieve sales, profit, and brand management objectives.
Promotions – Develop and execute wide&varied range of programs that achieve sales, profitability.Brand Management – Buying, merchandising, pricing and promotion strategies.
Negotiating – Negotiate purchase contracts, buying agreements and promotional programs to get lowest cost of goods, favorable terms meeting quality, variety and selection objectives.
Category Management – Develop category management strategies & evaluate results maximizing shelf management, item movement, profitability, selection and variety.
Private Label – Develop private label and signature item strategies to increase sales and profitability objectives.
Innovation – Lead and inspire innovative products and programs to maximize sales and profitability objectives.
Vendor/Supplier Relations – Source and develop supplier relations to support the achievement of sales, profitability and brand management objectives.
Sales – Participate in development of sales objectives.
Profitability – Participate in developing of profit objectives and establish programs to accomplish of objectives.
Competitive Strategies – Anticipate competitive threats and proactively develop strategies to ensure preservation of market share and prevent erosion of sales and profitability.
Department Management – Develop staffing models, assign responsibility, coach, train and manage performance.
Communication – Develop communication models for ensure retail, wholesale supplier, vendor have information, tools, resources and involvement in decisions programs that affect them.
Consultation –Consult with retail operations personnel on staffing, training and development, inventory management
REQUIREMENTS
The position requires a seasoned food service executive who has significant experience in food service operations. Retail supermarket experience in an upscale environment is highly desired. He/she must demonstrate exceptionally strong human relations skills, analytical ability, judgment and decision making, project management, leadership, innovation, and communication skills.
JOB QUALIFICATIONS
Education – Undergraduate degree in business or related field or the equivalent knowledge from experience.
Experience – Ten years of related management experience including responsibility for sales and profitability, budgeting, buying and merchandising along with a proven record of success in developing product strategies, category management, pricing, promotions and merchandising.
Knowledge – Understand operating budgets. Knowledge of food safety codes. Knowledge of retail grocery store operations to support multi-store locations.
Skills – Effective leadership skills: team leadership experience, coaching and development skills, personal and interpersonal skills, project management and decision making skills, business acumen, financial reasoning, strategic agility and long range planning skills are required.
Abilities – Computer skills to receive process and communicate information. Coordinate multiple projects and meet deadlines. Identify issues and determine solutions. Working with people, maximizing performance.