Operational Efficiency Jobs (NOW HIRING)

Location:Store Support Campus, Savanna, GA / Hybrid Remote

JOB FUNCTION

OEC's will coach / support all food service concepts within a specific region. This includes support with product rollout, layout of equipment for efficient operational flow of processes, establish expert level understanding of the point of sale and reporting systems, collaborate with category managers for development of training documents and detailed product recipes; work hands on with team members to train on product execution, brand standards and operational processes; give support and guidance for operational management and execution in the stores. Be the champion for the food service strategy and operational execution to deliver on an outstanding guest experience and profitable foodservice contribution aligned with the objectives of the Fresh Foods Strategy.

Responsibilities:

1. Visit stores within the region assigned, utilizing reporting tools to give data drive support to the operations team on a store level basis.

2. Manage and coordinate the support for execution, oversight, and brand standards established by the fresh food category managers

3. Track and review the progress of food service initiatives, programs, goals, and projects with store operations. (new and old food programs, special projects / testing of food offers)

4. Communicate all necessary strategies and food service management insight to store teams and operational leadership when necessary

5. Collaborate with the training team to ensure appropriate training methods are incorporated into the support used for the food offers

6. Provide ongoing analysis of store performance. Identify and discuss factors that influence program compliance, visit stores to determine needs and identify problems.

7. Support the processes for operations and oversee execution of monthly competitive surveys

8. Manage Steritech results with operations teams.

9. Communicate / report on product waste, spoilage, and shrink by period, with action plans for challenged sites.

10. Support / Train regional smallware vendor ordering platforms

11. Collaborate to support creating and maintaining the standards guidelines for the proprietary core brand and the operational execution necessary for 3rd party brands e.g. Hunt's Brothers / Subway

12. Oversee the training and installation of new and existing programs and equipment, verify completion

13. Attend weekly District Manager meetings to support overall fresh food initiatives.

14. Manage Health Inspection violations and any compliance issue that may arise.

15. Ensure operations compliance with food service initiatives, policies and procedures.

16. Conduct documented follow-up on all program concerns and site issues including but not limited to failing audits from core food standards, overall execution concerns.

17. Support External programs like Feeding America within the specific region assigned.

18. Store visits with District Managers / Regionals by-weekly for alignment of opportunities

19. Must be able to perform the essential functions of this position with or without reasonable accommodation

Working Relationships:

Regional Managers, District Managers, Kitchen Managers, Fresh Foods Category Managers, Pricebook, HR/Training, Local Health Departments

JOB REQUIREMENTS & QUALIFICATIONS

Minimum Education: 4+ years of progressive experience in foodservice. Working knowledge of applicable industry regulations in related field. Proven experience of leading teams within an organization

Preferred Education:2yr - 4yr secondary schooling (related field experience acceptable)

Preferred Experience:Foodservice Operations, Project Management, Multi-Unit Retail, C-store

Licenses/Certifications:Serve Safe Certification / Allergen Certification

Soft Skills/Competencies:

Proficiency in Microsoft Office

Advanced use of Excel

Capable of learning technology systems to support business needs (PDI, Rike)

Ability to work and travel independently

Experience with analyzing and interpreting data

Ability to manage and prioritize multiple projects

Excellent oral and written communication skills

Travel:

70% depending on program needs

Hours & Conditions:

Typically, Monday - Friday, 8+ hour days in office and field settings

Physical Requirements:

Ability to maneuver and regularly lift and/or move up to 25 pounds. Ability to stand/walk 8 hours a day; reach overhead, bend, squat, twist, reach, grasp and grip and work in cooler (cold temperatures). The noise level in the work environment is usually moderate.

Specialized attire required in food establishments (hats or visors, gloves etc. provided)