Business Resource Consultant

Role: 

Role Responsibilities: 

• Through partnership with Outside Sales Representatives and District Sales Managers, responsible for clearly identifying customer challenges, needs, or opportunities and delivering creative and productive solutions to help customer business and drive case growth. 

• Provide a consultation with the customer (e.g., inventory management, social media, menu analysis, marketing, etc.). 

• Determines appropriate timeline for follow up with the customer to ensure implementation based on the ideas and concepts accepted by the customer.  

• Develops and executes the Back of the House STIR Sessions which includes evaluating customers’ back of the house operations such as set up, quality, food cost and consistency.  

• Manage customer Business Resources/STIR Sessions and provide relevant information for the sessions; stays current on market and industry trends. 

• Maintains a thorough understanding of our solutions and services partners (Advantage Partners). 

• Works with members of Sales & Marketing to manage the local stratification of our customers and to develop tools & research to target our marketing efforts and dollars towards specific direct efforts.  

• Facilitates & designs educational content for internal/external food shows, workshops, roadshows and online events. 

• Ambassador for Sysco brand and Sourced products. 

• Complies with Sysco’s Food Safety Policy and procedures to ensure food safety, quality and legality requirements are met. 

• Is willing to work safely with minimal environmental impact and understands the importance of reporting all hazards, incidents, and environmental spills immediately to their Supervisor. 

• Understands that they play an integral role in their own safety and that of their colleagues and is willing to speak out when hazards are present. 

• Perform other duties as assigned. 

Qualifications/Skills/Job Requirements (About you): 

• Minimum of five (5+) years of Foodservice management or equivalent combination of education and experience; Culinary Experience an asset.  

• Completion of post-secondary education or equivalent experience. 

• Business and restaurant operations acumen to manage sophisticated customers. 

• Excellent verbal and written communication skills.  

• Excellent presentation, facilitation and leadership skills.  

• Exceptional customer service orientation with the ability to gain rapport with internal and external customers.  

• Proactive, self-directed, with the ability to structure a weekly schedule to be successful. 

• Proficient in Microsoft Office including Excel, Word, PowerPoint, Outlook.  

• Valid driver’s license with access to a vehicle may be required.