Cafe Category Manager (Artisanal Cheese Focus)

TITLE: Cafe Category Manager DEPARTMENT: Food Service Administration

STATUS: Full-Time, Exempt, Salaried REPORTS TO: Director of Food Services

JOB SUMMARY: To ensure the highest level of service possible to Outpost’s internal and external customers. To establish and maintain Outpost as the premier retailer in the greater Milwaukee area of unique, artisan and farmstead cheese and prepared foods products, through the identification and cultivation of relationships with small, non-Outpost produced prepared foods and cheese producers in Wisconsin and the Midwest, and with distributors that provide access to artisan domestic and international producers of cheese and unique prepared foods products.

WORK ENVIRONMENT: Fast paced retail floor and office environment with moderate to loud noise including but not limited to computers, printers, paging, telephones, and human voices. Work near moving mechanical parts (i.e. slicer) and in cold climate conditions (i.e. cooler). Home location is central support office with frequent work on-site at all Outpost retail store locations. Job related travel in Metro Milwaukee and occasional business trips. Position requires working during some busy retail times, including weekends, afternoons, and evenings.

ESSENTIAL DUTIES AND RESPONSIBILITES:
1. Customer Service
a. Treat people fairly, consistently, and with respect.
b. Ensure efficient, informative, and friendly service according to established customer service vision and standards.

2. Primary Responsibilities
Product Procurement
a. Follow the guidelines and restrictions established by the co-op under the Product Policy.
b. Establish the sourcing strategy for optimum product mix in assigned categories balancing margin targets, sales volume, and inclusive trade and sustainability goals with strong support for local and regional products and producers.
c. Identify and work with artisan cheese producers and public/private advocacy groups (e.g. Dairy Farmers of Wisconsin) in Wisconsin and Midwest region to introduce new cheese and non-Outpost produced prepared foods products and producers to Outpost customers.
d. Work with distributors to identify U.S. and global cheese and prepared foods producers whose products complement Outpost’s line of cheese and non-Outpost produced prepared foods products, meeting specific needs for each of Outpost’s store locations.
c. Determine preferred vendor status; designate default and back-up for assigned categories.
d. Determine vendor and/or product delivery location; designate direct-to-store or central location. Ensure safe and sanitary transfer of product between stores.
e. Establish contracts when needed with product vendors, negotiating cost of goods, order/delivery standards, exclusivity terms, and optimum supply of products.
f. Negotiate product introduction and pricing for regular price and promotional price.

Product Assortment
a. Monitor trends in the cheese and non-outpost produced prepared foods industry and in local market.
b. Determine appropriate product mix at each store location.
a. Conduct product assortment performance reviews and determine adjustments to meet Outpost’s sales and net margin goals.
d. Conduct periodic price and product mix surveys of competitors.
e. Monitor store department product quality and losses and make recommendations for improvements.
f. Work with Café and/or Central Kitchen to develop holiday cheese platters.

Pricing & Margin Control
a. Establish category pricing based on multiple points of feedback related to; trends, competitor, NCG, and industry comparison information.
b. Monitor costs and retail prices to achieve margin objectives.
c. Mentor Cafés to ensure accurate price labeling and signage of regular and sale items.
d. Mentor Cafés on inventory control to maximize sales and minimize losses.

Planning & Promotions
a. Work with Food Service Administrative team to develop monthly promotions for sales flyers, website and instore sales.
b. Develop and work with marketing and café staff to present stories of local cheese and non-Outpost produced prepared products to customers and owners.
c. Develop in-store monthly sampling program and customer tasting events.
d. Schedule outside vendors for in-person product demonstrations at store locations or Outpost events at other venues.
e. Develop and provide regular product training for staff and work with training and development specialist to ensure completion of staff training requirements.
f. Plan and conduct training sessions to introduce new products to staff including producer stories and product tastings.
g. Visit local cheese and prepared foods producers and attend relevant trade shows, conferences and industry events.

Merchandising
a. Coordinate informational and promotional signage and merchandising standards with merchandisers and marketing department.
b. Develop producer profiles, tasting notes, recipes and pairing ideas for use as merchandising aids in the cafes.
c. Work with Outpost’s merchandisers for effective category resets and right product placement.
d. Ensure proper labeling of all products including allergen requirements.

4. All Staff Duties
a. Abide by all Co-op policies and procedures as outlined in the Employee Handbook and other company documents.
b. Keep store/office orderly and clean.
c. Maintain a positive attitude.
d. Perform all other duties as assigned by the Purchasing & Category Manager.

Requirements:

• Outstanding customer service skills
• Purchasing and/or category management experience preferred
• Previous merchandising experience, ideally in a retail grocery setting
• Product knowledge and good understanding of cheese retailing
• Basic understanding of the Retail Grocery Industry
• Ability to work well independently and with others
• Effective verbal and written communication skills in English
• Ability to read and comprehend instructions
• Ability to train others
• Public speaking skills – a sense of ease when communicating to groups
• Basic level proficiency with Microsoft Outlook, Word, PowerPoint and Excel
• Attention to detail and good organizational skills
• Ability to handle multiple demands, work under time pressures, and meet deadlines
• Demonstrated ability to follow through on commitments
• Willingness to be open, to learn, and take on new responsibilities
• Demonstrate objectivity, neutrality and calmness under pressure
• Regular, predictable attendance
• Ability to work efficiently in a fast-paced environment
• Ability to follow through on systems, procedures and policies
• Ability to smell and taste food and sample products without restriction or reservation
• Ability to negotiate successfully in marketing/buying situations
• Valid driver’s license and clean driving record

ESSENTIAL PHYSICAL REQUIREMENTS:

• Standing, walking, bending, sitting, reaching
• Using hands or fingers to handle or feel
• Specific vision ability: close vision, distance vision, depth perception, and adjust focus
• Use of sharp cutting instruments
• Ability to climb up and down ladders
• Ability to lift up to 40 lbs.
• Ability to taste and smell

IMPORTANT DISCLAIMER NOTICE:
The job duties, elements, responsibilities, skills, functions, experience, educational factors, requirements and conditions listed in this job description are representative only and not exhaustive of the tasks that the employee may be required to perform. The employer reserves the right to revise this job description at any time and require employees to perform other tasks as circumstances or conditions of its business, competitive considerations, and/or a work environment change.

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