Regional Sales Manager - Food Service

Summary

The primary focus is Foodservice sales & activity support with key Niman Ranch distributors, and foodservice end users. Duties will include working in market with local distributor teams/sales reps, working closely with the Sales Director to build sales and brand loyalty and assisting with sales & marketing key relationships. The individual will be responsible for establishing and maintaining customer relationships with assigned key customers. Enhances and supports partner distributor sales by working through a variety of activities including, but not limited to working directly with end users, distributor sales reps, food shows, server trainings. This is a mid-level position responsible for building and supporting branded and sometimes non-branded sales within a specific territory.

Principal and Essential Duties & Responsibilities

• Sells complete line of fresh Beef, Pork & Lamb, prepared and charcuterie items into all qualified Foodservice establishments in the region.
• Secures new placements within existing as well as new customers.
• Helps Sales Directors with building the brand’s portfolio of product placement through special promotions, conducting & coordinating demos/selling events, distributor, and end-user training, checking daily on special promotions; observing customer reaction to special promotions; forwarding observations to management.
• Provides clear verbal and written information by reporting growth, expansion, or changes within customers in assigned territory.
• Maintains quality standards/results by following and enforcing standards.
• Updates job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations.
• Enhances merchandising and organization reputation by accepting ownership/responsibility for accomplishing new and different requests, exploring opportunities to add value to job accomplishments.
• Supports the region’s overall growth by assisting with foodservice calls, distributor events and other sales support functions in the territory.
• Determines call schedule by reviewing priorities with Sales Director: discussing special instructions, product promotions, new products, and price changes.
• Maintains customer relationships by visiting with end users- chefs, restaurant owners, Food & Beverage mangers; answering their questions; responding to special requests; describing product features.
• Provides merchandising support to key customers with branding on menus, server trainings, food shows, Chef dinners.
• Maintains contact with Sales Director and all other Niman Ranch department team members to assure success.
• Ensures prompt and equitable disposition of customer complaints or problems.
• Completes call reports daily and weekly with Midwest Sales Director oversight.
• Works directly with Sales Director to successfully execute business goals and set priorities that will drive velocity of key items with promotions, events, and other sales and marketing tools on an on-going basis. 

Minimum Education

• Bachelor’s degree in Sales, Business, or related.

Experience Requirements

• ​​​​3-5 years of food service sales experience. Basic meat knowledge a must. Butchery experience preferred.
• Must have a solid understanding of customer-focused and fact-based selling, including syndicated data.
• Must be a reliable self-starter with a winning attitude.
• Must be able to mentally pivot as unforeseen changes and opportunities arise in the fresh perishable meat business.
• Must be located near a major airport hub.
• Must have a valid driver’s license and a vehicle for traveling. Monthly car allowance provided.
• Proficiency in written & verbal communication.
• Proficient knowledge and experience with Microsoft Office (Outlook, Excel, Word, PowerPoint).

Environmental Factors and Physical Requirements

• Work performed is out of a home-based office.
• Phone and laptop are provided.
• Willing to travel 50%-75%, often daily, within territory with often early morning or late evenings required; overnight trips and some weekends; and travel quarterly to team meetings outside of region.
• Must be able to rent a car.
• Constant interruptions are normal.
• Will be occasionally subject to meat cutting environment conditions (wet floors, cooler temperatures, loud noises, meat cutting equipment).
• Must wear and use protective and safety equipment required for the job as directed by the Company.