Job Summary
Own the growth and profitability of the In-Store Food (ISF) category: all food prepared, held, and served from behind the counter. You lead menu development built for store execution, manage food cost and waste, and work with multiple departments to deliver consistent quality across all outlets.
Job Responsibilities
• Own the ISF category P&L: sales, gross margin, food cost %, waste/shrink, and sales per store per day.
• Build the ISF menu roadmap by daypart (breakfast, lunch, evening, late night), including seasonal and festive items.
• Develop and refine recipes designed for store execution: minimal prep steps, standard equipment, and centrally prepared or semi-finished components where possible.
• Set SOP (hold times, disposal, production/par guidelines etc); working with Store Operations to balance availability against wastage.
• Source and manage suppliers, central kitchens, and co-packers. Own costing, pricing, and quality specifications.
• Run pilot stores and focus groups before rollout, and review underperforming SKUs for removal.
• Track competitor hot food offerings (CVS and QSR) and maintain a competitor database.
• Support marketing on launches, product photography, and in-store communication.
• Lead, coach, and develop Fresh Food Executives and Assistants.