Food Service Regional Sales Manager

RESPONSIBILITIES

Broker Management

• Management of the food service broker network within the assigned region of responsibility

• Utilizing and sharing market research and industry data

• Maintaining industry contacts and relationships / networking

Operator Sales

• Work in conjunction with National Sales Director and Broker on:

• Large Leverage Operators (LLO's)

• K-12 Segment

Cultivating Existing Customers / Distributors

• Adding new stock keeping units (SKUs)
• Promotions

• Incentives to increase sales

• Building rapport with key customer personnel

Business Building / Managing Spending and Account Participation

• CRM Pipeline

• Trade Marketing Programs

• Pricing

• Time management between accounts

• Training

• Food Show Participation

• Judicial in travel

Managing Inventories

• Demand Planning

• Labels

• Production min & max

• Obsolete/Discontinued Items

Processing Orders from Existing Customers

• Managing Price Lists

• Increasing Quantities

• Ensuring Order Accuracy

• Business Analysis & Special Projects

EDUCATION AND EXPERIENCE

• 4 year college degree (Bachelor's)

• Marketing or Management preferred

• 5 years in food service sales or food service procurement

• 3-5 years of proven broker management experience within food service

• Broker management experience beneficial

• Computer Proficiency

• Microsoft Office Software

• Interpersonal Skills

KNOWLEDGE, SKILLS, AND ABILITIES

• Intuitive

• Proactive

• Detail oriented

• Confident

• Articulate

• Professional

• Good follow-up skills

• Ability to delegate to non-subordinates

• Good listening skills

SUPERVISORY RESPONSIBILITIES

Direct: None

Indirect: None

PHYSICAL REQUIREMENTS AND WORKING CONDITIONS

• Able to travel via car or airplane

• Able to carry and set up displays for food shows

• Able and willing to work weekends (with limited "excused absences" - key aspect of job)

• To perform this job successfully, the physical demands listed are representative of those that must be met by an employee

• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions

• While performing the duties of this job:

• The employee must be able to remain in a stationary position 50% of the time whether that be sitting or standing

• The employee must be able to use fingers to constantly operate a computer or other type of office equipment

• The employee in this position must be able to regularly walk

• The employees must be able to use hands to handle and feel

• The employee must be able to reach with both hands and arms

• The employee must be able to visually detect, perceive, or recognize in near and far distances

• The employee must be able to converse or convey with other individuals

• The employee may occasionally be required to crouch

• The employee may occasionally lift/carry items as heavy as 25 pounds

JOB COMPETENCIES

• Ethics/ Integrity/ Trust

• Attitude and Commitment

• Diversity

• Customer Service

• Company Engagement

• Quality

• Cost Consciousness

• Management

• Flexible Leadership

• Creativity and Innovation

Other

• Responsible for monitoring, record keeping and taking appropriate actions for specific Food Safety Plan and Food Quality Plan and pre requisite program requirements

• Responsible to report food safety and quality issues to management