What you will do:

• Provide relevant business solutions to complement the initiatives of our Sales and Marketing teams, with an ultimate goal of increasing the overall market share of Gordon Food Service.

• Interface and collaborate with key customers to achieve sales and margin goals.

• Execute key customer menu developmental plans for the region.

• Work collaboratively with Product Specialists to provide back of the house consulting to key current and prospective customers to include recipe development, portioning, and plate presentations.

• Work directly with key customers to provide Back of House consulting in areas such as  kitchen layout, development of training programs, and Hazard Analysis Critical Control Point (HACCP) training.

• Provide front of the house consulting to key and prospective customers to include wait staff training, silent shopper evaluations, and menu layout and design.

• Ensures consistent and relevant business solutions training for sales teams, in collaboration with other divisional marketing team members.

• Creates professional graphic design of customer menus paying close attention to the detail of layout, pricing and customer branding objectives.

• Consults and collaborates on menu design with key customers and potential new account customers as directed by the supervisor.

• Has working knowledge of key menu design programs required as it relates to the menu engineering.

• Reports quarterly on key performance indicators as directed with those customers for whom menu work has been done.

• Leads and organizes workflow processes with input from Sales Managers, and Region Sales Manager if required.

• Assists in answering sales office telephones with appropriate follow up.

• Follows up with customers, Customer Development Specialist, and Sales Manager on the menu changes, renewals, and process of the overall menu project.

• Participate in planning, coordination, and execution of food shows, sales and marketing meetings, and industry events.

• Leverage Home Office content and insights to be used in the division and direct to customers, support adoption, and leverage of tools (ATR, Customer Success). 

• Assist in the development of segment business plans. Analyze of trend data and incorporate the data to develop business solutions that strengthen the relationship between GFS and key regional customers.

• Assist in key customer business reviews.

• Perform other duties as assigned.

When you will work: 

• Monday through Friday, 8:00am – 5:00pm. 

• Hybrid Work Schedule: 4 days in office, 1 day from home.

What you’ll bring to the table:

• Bachelor’s degree in Business, Marketing, Culinary, Hospitality Management or related field required plus two years previous food service operations experience -or- six years previous food service operations experience in lieu of a bachelor degree.

• Must maintain a valid, unrestricted state driver’s license and safe driving record per GFS policy.

• Excellent customer service, mentoring, interpersonal and communication skills.  

• Must be able to develop, refine, communicate, and implement plans and to set and define goals.  

• Must maintain knowledge of industry trends and be able to provide training on the technical aspects of commercial or non-commercial segments.  

• Must have industry and segment knowledge and be able to analyze and interpret data.  

• Must have good time management, administration, and organizational skills.  

• Must be able to build relationships, network, influence and link resources to plan and execute business practices.  

• Must have the ability to multi-task and be able to work “exceptional” hours including evenings and weekends and be able to take on new responsibilities with a strong desire to succeed.  

• Develops solutions to complex problems that require the regular use of ingenuity and innovation.  Ensures solutions are consistent with organization objectives