Director of Food Service - Warrenton Oil Co.

The Director of Food Service will oversee the daily operations of the food service programs for all Warrenton Oil Company food service outlets. This includes management of food and beverage operations, delis, dining areas, and staff with a focus on new offerings, cost control, and increased sales growth and profitability. The specific areas of responsibility for this position are prepared food items (branded and unbranded, packaged and non-packaged), coffee items and any other food items requiring preparation. This position is deemed part of the Critical Response Team. DUTIES & RESPONSIBILITIES Collaborate with Food Service Managers to consistently recruit, hire, and retain talented staff. Ability to effectively train, coach, and discipline staff; serve as a mentor to Food Service Managers, ensuring initial and ongoing training of Food Service staff in these areas: employee safety, food safety and quality, customer service, hours of operation, equipment operations, cash control, and inventory control, etc. Collaborate with Food Service, Store, and Deli Managers, and Food Service Staff to ensure efficient ordering and inventory of products for all food outlets. Proven ability to plan and implement menus, create and maintain dynamic food offerings, and oversee food preparation and execution across all food outlets while providing mentorship to Food Service staff; customize product offerings per location based on customer need/want in each geographic region. Ensure cost control with ability to increase food service sales across all food service outlets. Lead efforts to reduce inventory shrink, product loss, and waste. Ensure food service operations meet customer satisfaction; resolve customer complaints. Oversee and assist with the preparation of meals, snacks, etc. for internal meetings and events. Collaborate with Retail Operations Director to draft and implement food service operating budget. Negotiate cost of goods with vendors to ensure maximum profitability; aggressively maintain proper balance between food quality/cost by partnering with suppliers and actively negotiating vendor agreements. Maintain an adequate, detailed schedule of food operation promotions and specials. Oversee food preparation, ensuring compliance with health, safety, food handling, and hygiene standards, including adhering to all city, county, and state health and food safety regulations. Set pricing for products in retail locations to maintain competitive edge and maximize profitability. Accurately track sales, costs, margins, and traffic patterns for individual food service operations; prepare reports as requested by the Director of Retail Operations and present information to the Leadership Team. Ensure all refrigeration and cooking equipment performs properly; schedule and coordinate maintenance, repairs, and improvements as needed; maintain warranties and manuals for all food service equipment. Working and continual up-to-date knowledge of food service and nutritional guidelines and best practices. Serve as company liaison with county Health Departments across all Warrenton Oil Co. business channels. Other job duties as assigned. KNOWLEDGE, SKILLS, & ABILITIES Strong and effective communication skills, both orally and in writing Critical thinker with good mathematical skills; take initiative and problem-solve with facts Ability to multi-task effectively; self-starter Ability to work and accomplish work with little or no supervision, as well as in a team setting Financial management; make timely and accurate decisions based on facts Exhibit excellent organizational skills and keen attention to detail Maintain high standard of confidentiality with all employee and customer records; exercise good judgment Ability to effectively function in a high-paced, stressful environment; ability to prioritize duties Proven ability to lead and manage people at all job levels Ability to accept constructive feedback and work collaboratively to execute improvements / changes

Culinary, Hospitality, or Business degree strongly preferred. Equivalent progressive work experience (7 year minimum) managing multi-unit food outlets, restaurant, or other service industry setting may be considered. Maintain ServSafe certification. Proficient use of Microsoft Office Suite products.