Foodservice Regional Sales Manager

JOB SUMMARY

This position requires skills in all aspects of Sales Management for specific accounts, regions, or industries to include; broker management, qualifying new accounts, meeting sales objectives, managing price guidelines, managing program spending, and managing inventory and labels by utilizing internal min & max requirements. Due to the dynamic nature of our company, 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.

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

• in conjunction with National Sales Director and Broker on:
• Leverage Operators (LLO’s)
• 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
• Quality
• Cost Consciousness
• Management
• Flexible Leadership
• Creativity and Innovation
• Company Engagement

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