Vice President, Food Service

Carroll Independent Fuel Company•Sparks Glencoe, MD

About The Position

High’s is seeking a Vice President of Food Service to set strategy and lead performance of its food service business across all regions. The role owns the food program portfolio, margin, and capital plan, and will shape the food offering as the company expands into new markets while building on its local heritage. The Vice President reports to the Senior Vice President of Retail, leads the food service team, and partners closely with Retail Marketing and Category Management. The position is an opportunity to influence business performance, customer experience, and the future direction of High’s food programs. High’s describes itself as a growing organization focused on quality, innovation, team development, and continuous improvement.

Requirements

At least 10 years of food service experience in convenience retail, quick-service restaurants, or multi-unit restaurant operations.
At least 5 years of experience in a senior leadership role.
Proven ownership of a multi-unit food service P&L, including margin and food cost improvement.
Experience building capital investment cases and delivering the expected return.
Experience growing a food program in new markets or locations.
Strong analytical skills and comfort working with sales, margin, and trend data.
Executive presence and ability to present clearly to senior leadership.
Bachelor’s degree in business, hospitality, culinary management, or a related field, or equivalent experience.
ServSafe Manager certification or the ability to obtain it.

Nice To Haves

Convenience store food service experience is strongly preferred.
Candidates from QSR or restaurant backgrounds should be able to show how their experience applies in a convenience store environment.
Mid-Atlantic market experience.
Experience with proprietary or regional food brands.

Responsibilities

Create and implement a multi-year food service strategy aligned with company growth plans.
Own food service sales, gross margin, and food cost; set targets and drive measurable improvement.
Evaluate new markets and locations and determine the appropriate food program for each.
Build capital investment business cases for equipment, kitchen builds, remodels, and conversions.
Use sales, margin, waste, and customer data to identify trends and decide which programs to launch, scale, fix, or retire.
Partner with Retail Marketing and Category Management on menus, promotions, pricing, and vendor strategy.
Drive consistent food program execution across stores and grow same-store food service sales.
Lead and develop the food service leadership team.
Partner with Retail Operations and HR on food service training for store teams.
Ensure food safety and regulatory compliance in every jurisdiction where High’s operates.
Present food service performance, expansion plans, and recommendations to senior leadership.