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