FOOD SERVICES SPECIALIST

NEXCOM•Virginia Beach, VA

About The Position

The Food Services Specialist serves as the Internal Franchise Food Specialist for a particular market segment, originating, researching, developing, and implementing in-house licensed franchise food concepts. The role develops and supports policies, procedures, programs, technical directives, and training materials for the in-house franchise food program and direct-run restaurants. It analyzes operating and financial data, budgets, forecasts, and market trends to assess operational effectiveness and financial viability and recommend improvements. The specialist builds relationships with government, military, civilian, and corporate representatives; studies products and market offerings; develops supply sources and standards; and coordinates consolidated procurement, contracts, solicitations, and technical specifications. The role also supports field activities, tests new concepts and products, visits Districts and field Exchanges to assess operations, and keeps current with industry developments through publications, trade shows, conferences, and seminars. The position works under the general supervision of the Branch Manager, who sets priorities, deadlines, and assignment scope. The incumbent carries out assignments independently, identifies matters affecting policy or precedent, and develops solutions for discussion and approval by the supervisor. Work is reviewed minimally, generally for overall effectiveness and achievement of goals and objectives.

Requirements

Seven years of total experience, consisting of three years of general experience and four years of specialized experience, subject to the stated education substitution for general experience.
General experience in an operational or technical supervisory position that provides broad knowledge of Services Management practices and procedures, person-to-person working relationship skills, and mature judgment.
Specialized experience in food-service operational management, including personal involvement in menu management, merchandising, procurement, inventory control, and developing supply sources.
Experience recommending or providing input on equipment layout and facility improvement projects, analyzing operating results, coordinating promotional events, and knowledge of sanitation requirements or similar operational-area work.
Demonstrated prior experience managing restaurant operations at the General Manager level or higher.
Experience that includes restaurant operations management, P&L and financial management, new restaurant openings, development or implementation of policies and procedures, and business or partnership development.
Ability to evaluate operations, identify and pursue new business opportunities, and contribute to business growth.

Responsibilities

Develop and assist with implementing policies, procedures, and programs for the in-house franchise food program and direct-run restaurants; prepare substantive briefings on current or proposed concepts.
Develop, revise, and review technical directives covering all phases of the in-house franchise food program.
Analyze operating data, financial viability, efficiency, trends, budgets, and forecasts; assess effectiveness, prepare analysis reports, and recommend budget approval or revision.
Maintain constructive relationships with government, military, civilian, and corporate representatives to gain concurrence on new concepts affecting program trends.
Study market offerings and trends; develop product supply sources; recommend quality, quantity, pricing, service, and merchandise standards and ensure compliance.
Identify items for national or consolidated procurement and develop data or specifications to recommend contract actions.
Coordinate consolidated purchase requirements with the Contract Division to improve selection, delivery, quality, and cost.
Assist field activities with contract preparation and recommend approval, disapproval, or revisions.
Provide technical guidance to procurement personnel and develop solicitations and contracts for equipment and products used in in-house franchise food concepts.
Develop or review food-service technical information for management training of franchise associates and local oversight personnel; provide career-management support for functional roles at NEXCOM and field activities.
Initiate or supervise tests of new food concepts, equipment, or products to determine suitability for systemwide use.
Visit Districts and field Exchanges to review operations, assess the effectiveness of District assistance, recommend improvements, and help implement them.
Review technical publications and attend trade shows, conferences, and seminars to stay informed about industry developments in food-service merchandising, pricing, display, distribution, storage, equipment, supplies, and technology.
Perform other related duties as assigned.