Sysco
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Responsibility Overview
Drive profitable sales growth of Center of the Plate categories (Beef, Pork, Poultry & Seafood) within a region. Collaborate cross‑functionally with Sales, Supply Chain, Revenue Management and across Market, Corporate, Specialty entities. Act as a category expert providing training, product information, regulatory guidance, and market cost guidance to internal and external customers. Key Responsibilities
Category Strategy
Align with SSMG teams to execute strategies. Identify business development opportunities and coordinate with sales teams to propose new business. Ensure compliance with SSMG standard assortment and ongoing assortment‑related opportunities. Analyze data and market insights to understand consumer needs. Research competitors and suggest appropriate pricing. Manage site‑specific market cost decisions weekly. Collaborate with Regional Revenue Management and Regional VP of Merch to provide customer‑specific pricing for key clients. Communicate with corporate beef replenishment teams about products and strategies. Provide field feedback on strategies and advise on marketing materials.
Planning & Forecasting
Provide the planning team with forecasts for product demand trends. Coordinate onboarding activities for new customers. Address needs and concerns of key TRS/CMU/LCC customer contacts within the region.
Assortment Management
Recommend product assortment and SKU rationalization aligned with regional demand. Ensure product availability. Design exit strategies for unsuccessful products.
Category Training
Provide SC support through business reviews and customer insights with targeted training and education. Schedule and manage category sales training for Sales Consultants. Communicate market conditions, product quality, availability, new items, and applications to the sales force.
Product Quality & Control
Develop and monitor SOPs ensuring pick locations are checked daily. Collaborate with Operations and Food Safety teams. Maintain accountability with Operations leadership for aging specifications on boxed beef assortment. Work with inventory control to manage expiration dating through SWMS reports.
Expense & Shrink Mitigation
Work with inventory control to manage expiration dating through SWMS reports. Collaborate with QA, Operations, and Transportation Management to inspect inbound product thoroughly. Ensure quality and integrity of all inbound and outbound Center of the Plate products. Support regional adherence to HACCP and other regulatory guidelines.
Education & Experience
Bachelor’s degree or equivalent combination of education and experience. 3+ years of management/professional experience required (5+ years preferred). Significant produce industry experience, sales, merchandising and/or operations experience within a retail, wholesale or distribution environment preferred. Strong written and verbal communication skills required. Strong Excel skills preferred. Ability to manage and implement innovative strategies to maximize sales and gross profit while driving customer loyalty and MA engagement. Skills
Build high‑performing teams and enable best‑practice culture. Motivate teams and foster a culture of best practices. Manage conflict and resolve quickly with facts and dialogue. Work cross‑functionally and build relationships across the organization. Communicate effectively with individuals from different backgrounds. Collaborative change leader who uses multiple influencing styles to drive change. Analytical thinker who draws sound business conclusions from a strong fact base. Ability to multi‑task in a fast‑paced environment. Seniority Level
Mid‑Senior level Employment Type
Full‑time Job Function
Marketing and Sales Food and Beverage Services (Industry)
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Drive profitable sales growth of Center of the Plate categories (Beef, Pork, Poultry & Seafood) within a region. Collaborate cross‑functionally with Sales, Supply Chain, Revenue Management and across Market, Corporate, Specialty entities. Act as a category expert providing training, product information, regulatory guidance, and market cost guidance to internal and external customers. Key Responsibilities
Category Strategy
Align with SSMG teams to execute strategies. Identify business development opportunities and coordinate with sales teams to propose new business. Ensure compliance with SSMG standard assortment and ongoing assortment‑related opportunities. Analyze data and market insights to understand consumer needs. Research competitors and suggest appropriate pricing. Manage site‑specific market cost decisions weekly. Collaborate with Regional Revenue Management and Regional VP of Merch to provide customer‑specific pricing for key clients. Communicate with corporate beef replenishment teams about products and strategies. Provide field feedback on strategies and advise on marketing materials.
Planning & Forecasting
Provide the planning team with forecasts for product demand trends. Coordinate onboarding activities for new customers. Address needs and concerns of key TRS/CMU/LCC customer contacts within the region.
Assortment Management
Recommend product assortment and SKU rationalization aligned with regional demand. Ensure product availability. Design exit strategies for unsuccessful products.
Category Training
Provide SC support through business reviews and customer insights with targeted training and education. Schedule and manage category sales training for Sales Consultants. Communicate market conditions, product quality, availability, new items, and applications to the sales force.
Product Quality & Control
Develop and monitor SOPs ensuring pick locations are checked daily. Collaborate with Operations and Food Safety teams. Maintain accountability with Operations leadership for aging specifications on boxed beef assortment. Work with inventory control to manage expiration dating through SWMS reports.
Expense & Shrink Mitigation
Work with inventory control to manage expiration dating through SWMS reports. Collaborate with QA, Operations, and Transportation Management to inspect inbound product thoroughly. Ensure quality and integrity of all inbound and outbound Center of the Plate products. Support regional adherence to HACCP and other regulatory guidelines.
Education & Experience
Bachelor’s degree or equivalent combination of education and experience. 3+ years of management/professional experience required (5+ years preferred). Significant produce industry experience, sales, merchandising and/or operations experience within a retail, wholesale or distribution environment preferred. Strong written and verbal communication skills required. Strong Excel skills preferred. Ability to manage and implement innovative strategies to maximize sales and gross profit while driving customer loyalty and MA engagement. Skills
Build high‑performing teams and enable best‑practice culture. Motivate teams and foster a culture of best practices. Manage conflict and resolve quickly with facts and dialogue. Work cross‑functionally and build relationships across the organization. Communicate effectively with individuals from different backgrounds. Collaborative change leader who uses multiple influencing styles to drive change. Analytical thinker who draws sound business conclusions from a strong fact base. Ability to multi‑task in a fast‑paced environment. Seniority Level
Mid‑Senior level Employment Type
Full‑time Job Function
Marketing and Sales Food and Beverage Services (Industry)
#J-18808-Ljbffr