Director of Food Strategy & Operations- Draper

Director of Food Strategy & Operations

Location: Holiday Corporate Office Utah Reports to: President of Holiday Oil Stores

Who We Are

At Holiday we aspire to be Utahs most trusted family-driven company uplifting lives through world-class service meaningful careers and strong community ties.

Position Summary

The Director of Food Strategy & Operations is responsible for leading the company-wide food vision strategy and financial performance across all Holiday Oil locations. This leader owns the development and execution of the foodservice program ensuring operational excellence food safety compliance innovation and profitability.

The Director sets the strategic direction for the food category - including menu development cost targets vendor partnerships and operational standards - while working closely with Operations to ensure consistent execution in the field. This role partners with District Managers and store leadership to build organizational capability drive accountability and continuously improve food performance.

Reporting directly to the President the Director collaborates closely with Operations Merchandising Marketing and Supply Chain to ensure Holiday Oils food program is scalable innovative operationally sound and financially successful.

Core Accountability

The Director of Food Strategy & Operations is responsible for:

• Leading the company-wide foodservice strategy
• Owning food category P&L performance
• Establishing food safety and regulatory compliance programs
• Driving innovation and menu/category development
• Setting food cost targets recipe standards and performance metrics
• Building food leadership capability within District Managers
• Developing scalable training systems and operational standards
• Managing vendor partnerships sourcing and contract negotiations.
• Driving continuous improvement in sales margins quality and execution

Key Responsibilities

Strategic Food Leadership

• Develop and execute a long-term foodservice strategy that drives sustainable sales growth and margin expansion.
• Identify emerging food trends and translate them into scalable menu offerings and category growth initiatives.
• Establish clear roadmaps for food program development innovation and operational capability.
• Define menu architecture recipe standards product mix and operational frameworks across the organization.
• Analyze customer insights sales performance and operational data to optimize the food program.

Food Operations & Execution

• Establish standardized recipes preparation procedures holding standards and presentation guidelines.
• Ensure consistent food execution across all Holiday Oil locations.
• Conduct regular field visits to evaluate food quality operational compliance and training effectiveness.
• Partner with Operations leadership and District Managers to drive accountability for execution.
• Implement scorecards and operating rhythms that track performance and drive continuous improvement.

Financial & Performance Management

• Own the financial performance of the food category including sales growth margins and cost management.
• Establish and manage food cost targets and theoretical cost standards.
• Forecast food sales and manage budgets related to food initiatives.
• Monitor key performance indicators including sales mix waste shrink and customer satisfaction.
• Identify opportunities for cost optimization while maintaining quality and consistency.

Cost Accountability Model

• The Director establishes theoretical food cost targets menu standards and forecasting models.
• District Managers and store teams are responsible for execution waste control and adherence to standards to achieve those targets.

Food Safety & Regulatory Leadership

• Lead company-wide food safety and quality assurance programs.
• Ensure compliance with local state and federal food safety regulations.
• Develop food safety policies audit programs and compliance protocols.
• Oversee certifications and training programs such as ServSafe.
• Maintain best-in-class standards for food safety and quality control.

Vendor Management & Sourcing

• Develop and manage strategic relationships with food suppliers and distribution partners.
• Negotiate vendor contracts pricing agreements and sourcing strategies.Ensure reliable supply product quality and cost competitiveness.
• Evaluate supplier performance and implement continuous improvement initiatives.

Innovation & Menu Development

• Lead product development testing and menu innovation.
• Partner with Marketing and Merchandising to introduce new menu items and limited-time offerings.
• Pilot new products and concepts through test locations before broader rollout.
• Oversee product development processes including testing costing and operational feasibility.

Leadership Development & Training

• Coach and develop District Managers to become strong leaders of food execution and accountability.
• Build scalable training systems that ensure consistent food preparation and safety standards.
• Provide direct training and strategic guidance to District Managers who in turn train and develop store teams.
• Partner with HR and Operations to embed food leadership expectations into the management structure.

Qualifications

• Bachelors degree in Business Hospitality Management Culinary Arts or related field preferred.
• 7-10 years of leadership experience in multi-unit foodservice convenience retail food or high-volume food operations.
• Demonstrated ownership of food category P&L performance.
• Experience leading food safety regulatory compliance and operational standards.
• Proven ability to develop multi-unit leadership teams and operational capability.
• Strong financial operational and analytical acumen.
• Experience in vendor management sourcing and contract negotiation.
• Culinary background or product development experience preferred.
• ServSafe certification preferred.
• Ability to travel regularly to store locations.

Key Competencies

• Strategic leadership and category ownership
• Food safety and regulatory expertise
• Financial and operational discipline
• Innovation and product development
• Vendor negotiation and supply chain management
• Multi-unit leadership coaching.
• Data-driven decision making
• Operational scalability

Performance Metrics

Success in this role will be measured by:

• Food sales growth and category expansion
• Gross margin improvement
• Food cost and waste reduction
• Operational execution and consistency across stores
• Vendor performance and cost management
• District Manager capability and leadership development
• Customer satisfaction related to food offerings

Work Environment & Development Resources

To support innovation and product development the Director will utilize:

• Initial testing and development within a prototype store location.
• Potential future development of a corporate test kitchen to support product innovation and training initiatives as the program grows.

What We Offer

• Medical Dental and Vision Insurance (including Virtual Care)
• Life & AD&D Insurance - Basic and Supplemental
• Disability Insurance
• Health Savings & Flexible Spending Accounts (HSA/FSA)
• Employee Assistance Program (EAP)
• Gym Membership Reimbursement
• Parental Leave & Paid Time Off (7 Paid Holidays)
• 401(k) Profit Sharing with Company Match
• Tuition Reimbursement
• Holiday Oil Store Discounts
• Fuel Savings (up to $0.15/gal)
• 30% off five items daily (excluding tobacco/alcohol)
• Car Wash Discounts

Required Experience:

Director