Director of Food Strategy & Operations- Draper

Holiday Oil•Draper, UT

About The Position

The Director of Food Strategy & Operations is responsible for leading the company-wide food vision, strategy, and financial performance across all Holiday Oil locations. This leader owns the development and execution of the foodservice program, ensuring operational excellence, food safety compliance, innovation, and profitability. The Director sets the strategic direction for the food category - including menu development, cost targets, vendor partnerships, and operational standards - while working closely with Operations to ensure consistent execution in the field. This role partners with District Managers and store leadership to build organizational capability, drive accountability, and continuously improve food performance. Reporting directly to the President, the Director collaborates closely with Operations, Merchandising, Marketing, and Supply Chain to ensure Holiday Oil's food program is scalable, innovative, operationally sound, and financially successful.

Requirements

Bachelor's degree in Business, Hospitality Management, Culinary Arts, or related field preferred.
7-10+ years of leadership experience in multi-unit foodservice, convenience retail food, or high-volume food operations .
Demonstrated ownership of food category P&L performance.
Experience leading food safety, regulatory compliance, and operational standards.
Proven ability to develop multi-unit leadership teams and operational capability.
Strong financial, operational, and analytical acumen.
Experience in vendor management, sourcing, and contract negotiation.
Ability to travel regularly to store locations.

Nice To Haves

Culinary background or product development experience preferred.
ServSafe certification preferred.

Responsibilities

Leading the company-wide foodservice strategy
Owning food category P&L performance
Establishing food safety and regulatory compliance programs
Driving innovation and menu/category development
Setting food cost targets, recipe standards, and performance metrics
Building food leadership capability within District Managers
Developing scalable training systems and operational standards
Managing vendor partnerships, sourcing, and contract negotiations
Driving continuous improvement in sales, margins, quality, and execution
Develop and execute a long-term foodservice strategy that drives sustainable sales growth and margin expansion.
Identify emerging food trends and translate them into scalable menu offerings and category growth initiatives.
Establish clear roadmaps for food program development, innovation, and operational capability.
Define menu architecture, recipe standards, product mix, and operational frameworks across the organization.
Analyze customer insights, sales performance, and operational data to optimize the food program.
Establish standardized recipes, preparation procedures, holding standards, and presentation guidelines.
Ensure consistent food execution across all Holiday Oil locations.
Conduct regular field visits to evaluate food quality, operational compliance, and training effectiveness.
Partner with Operations leadership and District Managers to drive accountability for execution.
Implement scorecards and operating rhythms that track performance and drive continuous improvement.
Own the financial performance of the food category, including sales growth, margins, and cost management.
Establish and manage food cost targets and theoretical cost standards.
Forecast food sales and manage budgets related to food initiatives.
Monitor key performance indicators including sales mix, waste, shrink, and customer satisfaction.
Identify opportunities for cost optimization while maintaining quality and consistency.
Lead company-wide food safety and quality assurance programs.
Ensure compliance with local, state, and federal food safety regulations.
Develop food safety policies, audit programs, and compliance protocols.
Oversee certifications and training programs such as ServSafe.
Maintain best-in-class standards for food safety and quality control.
Develop and manage strategic relationships with food suppliers and distribution partners.
Negotiate vendor contracts, pricing agreements, and sourcing strategies.
Ensure reliable supply, product quality, and cost competitiveness.
Evaluate supplier performance and implement continuous improvement initiatives.
Lead product development, testing, and menu innovation.
Partner with Marketing and Merchandising to introduce new menu items and limited-time offerings.
Pilot new products and concepts through test locations before broader rollout.
Oversee product development processes including testing, costing, and operational feasibility.
Coach and develop District Managers to become strong leaders of food execution and accountability.
Build scalable training systems that ensure consistent food preparation and safety standards.
Provide direct training and strategic guidance to District Managers, who in turn train and develop store teams.
Partner with HR and Operations to embed food leadership expectations into the management structure.