The Food Services Director (FSD) reports to the General Manager and is responsible for leading the food services operations at the Brattleboro Food Coop including our kitchen, deli, catering. The FSD will help ensure that the Brattleboro Food Cooperative (BFC) achieves our stated Ends while modeling the Cooperative Principles and Values. The FSD will maintain a working relationship with the Board of Directors, staff, shareholders, business partners, suppliers, vendors, and community stakeholders as necessary to support the BFC.

Our Ends, as articulated by our Board of Directors are:

1. Reasonably priced food and products with an emphasis on healthy, locally grown, organic, and fairly traded goods;
2. A welcoming community marketplace;
3. A workplace community where cooperative values are modeled;
4. A regenerative business that has a net positive environmental impact;
5. A sustainable local economy;
6. Relevant information about food and related products, the environment, and the Cooperative Values and Principles;
7. Reasonable access to participation in the cooperative.

The Cooperative Principles are:

• Open and Voluntary Membership.
• Democratic Member Control.
• Members' Economic Participation.
• Autonomy and Independence.
• Education, Training, and Information.
• Cooperation Among Cooperatives.
• Concern for Community.

The BFC believes in the ethical values of honesty, openness, social responsibility and caring for others. Cooperative Values are:

• Self help
• Self-responsibility
• Democracy
• Equality
• Equity
• Solidarity.

The Brattleboro Food Co-op is proud to be a Union workplace. All management must be familiar with and abide by our Union Contract at all times while maintaining a positive relationship with Union leadership.

The FSD is responsible for all aspects of managing and operating the food services operations as outlined below:

PEOPLE

• Mentor, coach, and develop the management members of the food service team.
• Build and lead a team that adheres to our Ends, Principles, and Values while achieving our financial goals.
• Maintain a healthy, positive relationship with suppliers and vendors
• Be a present, engaged, and active participant in Leadership Team meetings and activities
• Keep direct reports up to date and informed of key business information, policies, and updates
• Interview and hire in accordance with BFC policies
• Provide sufficient and appropriate training to their team in accordance with BFC policies
• Always ensure leadership coverage and ensure that weekly department schedules are aligned with BFC policies, procedures and expense management.
• Celebrate and recognize team member successes
• Provide timely, accurate, and fair annual performance evaluations
• Provide leadership and support for other BFC staff as needed
• Act as the primary point of emergency contact for their direct reports during Business Continuity events

PROCESSES

• Provide an outstanding culinary experience for all food service customers
• Ensure compliance with all safety and government regulations relative to the purchase, storage, preparation and service of food, supplies, and equipment
• Cultivate, grow, and operate a robust catering program at the main retail with an emphasis on fresh, locally sourced food and products
• Oversee the development of new menu offerings that meet a wide range of dietary needs including vegan, vegetarian, gluten free, and allergen free offerings.
• Ensure team follows all relevant BFC policies and procedures
• Develops, documents, implements, and maintains Standard Operating Procedures and Business Processes necessary for their team and department to operate at all locations
• Oversee the scheduling of events, labor, and other departmental functions as needed
• Participate in development of the Annual Business Plan, including S.M.A.R.T. goals for their team members and the annual operating and capital budgets for the departments
• Achieve budget and Key Performance Indicators (KPI) as defined by the General Manager including, but not limited to:
• Labor Budget
• Sales Volume
• Gross Margin
• Customer Experience/Survey Results
• Stays up to date on trends in the food service industry
• Set pricing to optimize profitability
• Manage inventory levels for safety, quality, and profitability; Participate in inventory counts at least quarterly or as otherwise needed
• Ensure that food service areas and equipment are in clean, orderly, and working condition at all times.

TECHNOLOGY

• Utilize software and tools necessary to perform the work of their department as defined by the Store or General Manager in accordance with BFC policies and procedures
• The FSD is required to use Paylocity (payroll), POS (currently SMS), Marketman and other tools as needed to conduct their job or at the direction of the General Manager.