Position Summary: The Manager of Assortments is responsible for managing, supporting, and implementing all food service category processes. Actively involved in managing current product platforms while supporting new product roll out initiatives. Manages vendor relationships to achieve optimal product and process performance. Governs daily interaction with the vendor network, industry trends and works cross-functionally with internal and external stakeholders to meet agreed operating goals.
Plan tactics and actions to achieve gross profit budgets. Has financial responsibility for assigned categories. Create budget projections. Closely monitor performance and adjust plans as needed. Formally communicate performance and reasons for variances to supervisors. Negotiate, budget, and monitor discounts and allowances for applicable categories.
Source, qualify, negotiate and manage vendor relationships. Set inventory minimum/maximum standards with manufacturers and wholesalers. Work with QA to ensure vendors meet standards and determine actions in case of a quality or service concern. Work cross-functionally with Strategic Sourcing to identify opportunities for cost reductions while maintaining the brand standards for quality.
Manage brand and assortment, work collaboratively with Space Planning to optimize space. Has authorization to determine and communicate changes. Take into account all factors when determining item performance (G.P., labor, space and equipment, growth potential and brand building.)
Develop and implement category plans to support the long range plan. Manage cost and retail pricing strategies.
Implement new foodservice initiatives in support of the Brand Manager and the Product Development Manager. Communicate with vendors, store operations, training, and other departments. Design and write programs and procedures. Organize and monitor program tests and modify as needed. Roll out programs (for financial and operational success) which are critical to achieving the strategic plan.
Work cross-functionally to execute foodservice initiatives. Drive and communicate initiatives through the organization as needed. Coordinate Red Roof functions and solicit feedback from Operations. Write communication pieces and presentations as well as collect and present data.
Resolve category related issues and concerns from customers, store operations, vendors, and corporate associates. Create contingency plans in the event products or service standards are not met. Has authority to take proper action when needed.
Work with the NJDC to manage inventory levels to ensure that in stock requirements are met.
Ability to work well individually as well as in a team environment
Excellent oral and written communication skills
Excellent customer service skills
Ability to work with little or no supervision
Detail oriented and excellent organizational skills
Excellent analytical and problem solving skills
Ability to handle multiple projects simultaneously and independently
Excellent interpersonal skills
Proven self starter with demonstrated ability to make decisions
Excellent leadership skills
Strong negotiation and conflict resolution skills
Bachelor’s degree preferred
Three to Five years of category related experience in the consumer goods or foodservice categories
Knowledge of PC applications – Microsoft Office, Internet, etc.
Advance Excel skills required
Proficiency in SAP, JDA and Microstrategy preferred