Job Purpose:

The Locker Sup is responsible for managing all locker related product ordering, locker item specifications, photo documentation, checklists and ingredient quality/expiration standards, Food & Locker Program maintenance and merchandising. This position is directly responsible for operational management of performance and the proper use of the tools and data collection and reporting as well as verifying product quality and cost parameters and controls. This position is also responsible for sourcing ingredients, vendor-suppliers feedback and follow up, and developing/procuring new and updated locker items and menus. The Locker Sup is also responsible for local client-based communication and presentations, product & merchandising programs and following SOP’s while also supporting the training peers and locker modifications, reporting and feedback to improve the program. Locker Sup attendants are required to support new programs and menu/product specifications. This position will plan and execute locker assignments, data reporting, cleanliness, and performance measures, while complying with training and development of policies and procedures.

Recommendation of improvements in methods, equipment, operating procedures and working conditions. This position is responsible for the documentation of all process compliance required and program compliance functions, billing for any local products not ordered through primary locker suppliers performance plans and documentation and reports to the General Manager.

Responsibilities and Associated Duties:

The Locker Sup's primary responsibility is to oversee the compliant and efficient execution of all locker products, replacements, replenishments, new items, ingredient sourcing, documentation and operational analysis of all new ACW locker menu items, services and ingredients. This position is also responsible for all Locker programs (set-up, SOP’s, reporting, auditing, process and adherence) and related tools, communication, specifications and Locker inventory levels of the kitchens and client locker facilities while maintaining Air Culinaire Standards while holding responsibility for responding to local client feedback and requests. The secondary but critical associated responsibility is to verify that all new locker items and product specifications, merchandising methods, efficient vending and replenishment methods and required merchandising and efficiency are understood and practiced to produce optimal presentation and prioritization of locker fulfillment methods.

• Schedule, organize and verify best in class locker product builds, merchandising methods, use of all documented training tools, and quality methods based on compliant specifications and ACW locker and vending standards.
• Train, develop, mentor and audit all locker support team members, equipment and new product sourcing and merchandising requirements to ensure delivery of superior quality product, packaging and presentation methods.
• Source, document, cost and bill locally sourced products, materials, SOP’s and performance standards for locker program and key metrics to ensure success.
• ACW is utilizing Shipday for all its logistical information. All employees who are organizing or delivering catering are required to use Shipday for all order logistics and deliveries to include delivery photo at point of delivery and the name of the recipient at point of delivery. Cell phones are made available for all company business related tasks.
• Ensure effective locker communications relations with client, suppliers, management and Tampa corporate. Provide coaching and development for all locker support team members and local clients.
• Makes product and merchandising decisions based on client and corporate direction. Resolve locker performance issues through diagnostic analysis, tools and client problem reporting resolution.
• Act as a central liaison and connector of kitchens, suppliers and confident communicator to develop locker market share and client retention through world class merchandising, following ACW national standards in sourcing and specifications and execution and training materials.
• Use technological applications to execute, manage, record, monitor and measure performance standards of locker fulfillment teams and measure/report outcomes based on these technologies. These include D365, cell phone for pictures, website training platform, Coupa & Shipday App/Order App technologies.
• Communicate, implement, audit and enforce financial performance standards in terms of products, labor, packaging, locker reporting and documenting peripheral expenses associated with the operation.
• Balance quality, productivity, cost, safety, rotation to achieve positive results in all areas of locker and market operations. Work to continuously improve methods, process and training dynamics in all areas.
• Track and manage locker product assortment and costs associated with these programs.
• Train, empower and set standards for chain-of-command optimization for locker program processes and coach team members as the core quality assurance function within the culinary and locker centers of the organization.
• Quality Control of sourced ingredients and locker sourcing for adherence to Corporate and Government compliance guidelines.
• Maintain consistency in ingredient and quality standards, to include vendor order guide compliance standards.
• Support production kitchen in shopping, deliveries, expediting, sanitation and food packing and labeling as directed by the GM.
• Dress professionally and within the guidelines of Company procedures including the company approved uniform standards.
• Carry company provided cell phones at all times when on duty and communicate with management, vendors and General Manager as needed.
• All other duties as assigned by the General Manager.

Measures of Success:

• Annual Performance Review
• Specific Job Responsibilities (Sourcing, Quality, Presentation & Packaging Standards & Performance)
• Stellar Customer Service Targets, Presentations, Communications and Deliverables
• Integrity & Accountability (professionalism, compliance, performance, development & guidance)
• Entrepreneurial Spirit (own the business)
• Teamwork Commitment (support Teams through Coaching, Mentoring, Instruction, Guidance & Promotion)

Knowledge, Experience and Skill Requirements:

• Two to three years of delivery, logistics, vending and client communication experience.
• HACCP training, Allergen Training, Driver Training and current Safe Food Handling Certificate.
• General knowledge of proper food handling procedures and government regulations regarding the food code, culinary preparation and refined quality, presentation, packaging and cold-chain management experience.
• Excellent communication and teamwork skills are a must.
• Demonstrated ability to lead, develop and work well with others in a team-driven, fast-paced environment is essential.
• Dynamic professional foodservice experience preferred.
• Ability to work with and develop/train new locker employees while in a fast-paced production environment.
• Must have clear driving records and be able to pass a FAA on-ramp security clearance
• MUST be comfortable and confident in a client engagement environment as a liaison of the market, the brand, and a progressive influencer to create client engagement, loyalty, and rapport.
• Excellent teamwork capacity and ability to write, document and audit clearly and effectively.
• Must be able to lift up to 50 pounds.

Final candidate for the position will be required the following:

• Pre- employment criminal background check
• Pre-employment Drug Test
• MVR (if applicable to the position)
• E-Verify

Disclaimer:

This position description highlights a general description of duties and responsibilities. Employee(s) may be assigned other duties, in addition to or in lieu of those described herein, and any duties are subject to change at any time, according to the needs of the location or Company.

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Air Culinaire Worldwide, LLC. does not discriminate in any way to deprive any person of employment opportunities or otherwise adversely affect the status of any employee because of race, color, religion, sex, sexual orientation, genetic information, gender identity, national origin, age, disability, citizenship, veteran status, or military or uniformed services, in accordance with all applicable governmental laws and regulations.