Food Service

OVERVIEW WHO WE ARE T&C is a family-owned company that builds authentic relationships one interaction at a time through consistent commitment to heartfelt service , relating to people as people (not numbers) and by selling the freshest, highest-quality products available. We have a deep passion for food and people and are always looking for service-minded individuals of all backgrounds to join our community. WHO YOU ARE You are genuine and authentic in your interactions both with your customers and co-workers. You thrive in a team environment, take your responsibilities seriously, and always consider the customer in your decisions. You see richness and strength in a diverse workforce and treat others with respect to create a place of belonging for all. You care about your community and the environment. Pursuing knowledge in order to add value and grow is your idea of fun. Oh, and you love food! WHAT WE OFFER (IN ADDITION TO BEING A FUN PLACE TO WORK) We have a highly competitive benefits package ($9-$23 weekly medical premiums), vacation/sick time, paid holidays, premium pay rates, an Employee Assistance Program, a discount on virtually everything in our markets, 401(k) plans, profit-sharing and a pension, scholarship program and an employee referral bonus program. Whoa! That’s a lot of great stuff! THE SMALL PRINT WE WANT YOU TO BE AWARE OF T&C is proud to be an Equal Opportunity Employer. We value a diverse workplace and do not discriminate based on race, color, national origin, religion, caste, gender identity, sexual orientation, age, disability, or any other applicable characteristic protected by law. We invite women, people of color, LGBTQ individuals, members of ethnic minorities, foreign-born residents, and veterans to apply. Duties and responsibilities may be added, deleted, or changed at any time at the discretion of management, formally or informally, either verbally or in writing. If your experience looks a little different from what we’ve identified and you think you can thrive in this role, we’d love to learn more about you. Research shows that women and members of other under-represented groups tend to not apply to jobs when they think they may not meet every qualification, when, in fact, they often do! We are committed to creating a diverse and inclusive environment and strongly encourage you to apply. A TYPICAL DAY WILL INCLUDE THE FOLLOWING . . . Reports to the Director of Food Service and serves as a strategic leader for Restaurant and 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 Restaurant and Food Service Leads and develops the Food Service Specialists I & II and provides direction and support for Restaurant, 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/FH 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/Restaurant Managers and Market Directors on development and education opportunities in the markets and for department employees Facilitates Food Service/Restaurant product knowledge classes in conjunction with the Department Specialists and Community Programs Specialist Coordinates a product knowledge class specific to Restaurant and 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/Restaurant 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/Restaurant 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 operationsl decisions THIS JOB MIGHT BE FOR YOU IF . . . Preferred 10 years of management experience in retail restaurants, 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 Entry Level Compensation USD $124,000.00/Yr. Maximum Compensation USD $155,000.00/Yr. #J-18808-Ljbffr