Director of Food Service & Dispensed Beverages

The Director of Food Service & Dispensed Beverages is responsible for leading all aspects of Terrible’s prepared food, grab-and-go offerings, coffee, fountain, frozen beverage, and specialty drink programs across all convenience store locations. This leader sets the strategic vision, direction, and pricing for both food service and dispensed beverage categories, ensuring strong financial performance, operational excellence, brand consistency, and outstanding guest experience.

Responsibilitie

sStrategic Leadershi

• pDevelop and execute a comprehensive strategy for all food service and dispensed-beverage categories
• .Drive menu and beverage innovation based on consumer trends, competitive insights, and regional preferences
• .Lead long-term planning for equipment, technology, and new and existing store layouts to support program growth

.
Category & Program Manageme

• ntOversee all hot and cold food programs, bakery items, grab-and-go offerings, and made-to-order platform
• s.Manage all beverage categories including coffee, espresso, fountain drinks, teas, frozen beverages, specialty drinks, and seasonal offering
• s.Ensure consistent quality, recipe accuracy, and product presentation across all store
• s.Partner with marketing to develop promotions, limited time offers, and product launche

s.
Operational Excelle

• nceCreate and maintain standard operating procedures (SOPs) for food preparation, beverage brewing, cleaning, safety, and merchandisi
• ng.Provide training, tools, and support to store and district leaders to ensure flawless executi
• on.Conduct regular store audits to monitor program execution, equipment condition, and food safety complian
• ce.Support operations with troubleshooting, best practices, and continuous improvement initiativ

es.
Financial & Performance Manage

• mentDevelop and manage departmental budgets, including food and beverage cost controls, pricing strategy, and margin targ
• ets.Monitor category performance through KPIs such as sales, profitability, waste, cost of goods, labor, and customer experience metr
• ics.Identify opportunities to reduce waste, improve efficiency, and optimize product
• mix.Lead forecasting for seasonal beverage programs and high-volume food categor

ies.
Food Safety & Compl

• ianceEnsure full compliance with all health and safety regulations, including HACCP, sanitation protocols, and allergen cont
• rols.Oversee training programs related to cleanliness, temperature logs, equipment operation, and safe handling proced
• ures.Maintain up-to-date documentation for audits and regulatory inspect

ions.
Vendor, Supplier & Equipment Mana

• gementDevelop and manage vendor partnerships for ingredients, beverages, equipment, and pack
• aging.Negotiate product costs, contracts, rebates, and service agree
• ments.Collaborate with supply chain teams to ensure availability and timely delivery of all pro
• ducts.Oversee selection, testing, and rollout of food and beverage equipment across the

chain.Team Leadership & Devel

• opmentBuild and mentor a high-performing team including regional food-service category managers and beverage specia
• lists.Provide leadership, coaching, and performance management to drive accountability and excel
• lence.Foster a culture of guest-first service, product quality, and operational consis

tency.
Qualifi

• cationsBachelor’s degree in business, Hospitality, Culinary, Marketing, or related field pre
• ferred.3-5 years of multi-unit leadership experience in convenience stores, QSR, grocery, or food/beverage
• retail.Strong knowledge of food safety, beverage brewing processes, and operational best pra
• ctices.Proven success in managing P&L, budgets, COGS, and
• labor.Excellent communication, leadership, and analytical
• skills.Ability to travel regularly to store loc