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Southwest Brewery Sales Rep

Focusing in Arizona, Las Vegas, and New Mexico

Position Overview:
The Brewery Sales Rep is responsible for increasing Fort Collins Brewery’s (FCB) sales by building strong relationships with our partners and regional account base, and to promote, advocate and otherwise foster brand loyalty and development. Must work closely with distributors and on and off premise retailers to grow sales volume, open new accounts, and maintain existing accounts.

The Brewery Sales Rep is a Full time, Base/Commission position.
This position reports to the Sales Manager.

Position Responsibilities:
Consistently grow FCB sales by building relationships with the FCB sales team, distribution network, and on and off premise accounts in the specified territory.
•Identify potential customers by networking through the distribution channels, following up on leads from current clients, examining internet databases and consulting business directories.
•Emphasize long-term relationships with our customer base over a quick sale by becoming intimately familiar with their business and what FCB products will provide value to the success of their company.
•Provide brand support and merchandising for both on premise and off premise accounts, events and festivals.
•Effectively report to management on market conditions including strengths, weaknesses and opportunities.
•Execute quarterly and annual sales plan and various sales strategies throughout the year.
•Organize and execute a broad spectrum of promotional events and festivals across the given territory.
•Educate and train key retail partners about The Fort Collins Brewery (FCB) brand and culture.
•Establish and maintain a digital network between FCB and it sales partners.
•Accountable for understanding and abiding by local, state and federal liquor laws and requirements.
•Controls expenses to meet budget guidelines.
•Perform other job related duties as assigned.

Position Requirements:

•Knowledge of principles and methods for promoting and selling FCB’s product line. This includes market strategies and tactics, product demonstration, sales techniques and sales control system.
•Customer Service- Knowledge of principles and processes for providing customer service. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
•Knowledge of business and management principles involving strategic planning, resource allocation and production methods.
•Knowledge of administrative and accounting procedures and systems along with a working
•Knowledge of Microsoft Word, Excel and Mac software including accounting software.
•Knowledge of State and Federal Liquor Laws.
•Must have a clean DMV record, no DUI’s.
•Working knowledge of draft beer systems and the Microstar program
•Outstanding time management, planning, communication, self motivation and organizational skills.
•Support of Company Vision and Mission Statement.

Knowledge and Skills:
One to three years of similar or related experience. Demonstrated knowledge and a passion for the craft beer industry.
•Equivalent to a 4 year college degree or completion of a specialized course of study at a business or trade school.
•Courtesy, tact, diplomacy, confidentiality, and appearance are essential elements of the job.
•Work involves much personal contact with others inside and/or outside the organization, generally regarding routine matters for purposes of giving or obtaining information which requires some discussions.
•While performing the duties of the job, the employee must occasionally lift or move up to 100 pounds.
•Ability to operate basic office equipment, computers using database, work processing, tablet for processing orders and spreadsheet programs.

Line Cook Position

JOB REQUIREMENTS:
•Prepares all foods in accordance to standard recipes and as specified by the guest.
•Oversees food preparation and kitchen staff to ensure quality production.
•Visually inspects, selects and uses only food items of the highest quality in the preparation of all menu items.
• Checks and controls the proper storage of product and portion control, e.g., especially high cost meat and fish items.
•Keeps all refrigeration, storage, and working areas in clean, working condition to comply with health department regulations.
•Ensures all equipment in working areas is clean and in proper working condition.
•Maintains overall cleanliness of kitchen.
•Cover, date & correctly stores all bit and pieces of food and prep items.
•Closes the kitchen correctly and follows the closing checklist for kitchen stations.

SUPPORTIVE FUNCTIONS:
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the restaurant.

•Performs general cleaning tasks using standard cleaning product as assigned by your supervisor to adhere to health standards.
•Keeps floors dry and clean to avoid slip/fall accidents.
•Calls out food items to cooks according to stations.
•Performs other duties as requested, such as, cross-training, moving supplies and equipment, cleaning up spills, etc.
•Maintains appropriate ticket times.
•Keeps stations stocked, clean and organized.
•When not cooking on line, cook should be in prep station.
•Notifies Sous Chef or Kitchen Manager in advance of likely shortages.

SPECIFIC JON KNOWLEDGE, SKILL, & ABILITY:
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities.

•Good working knowledge of the fundamentals of cooking.
•Good working knowledge of accepted standards of sanitation.
•Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, slicers, etc.
•Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
•Ability to read, write and understand the English language in order to complete requisitions read recipes and communicate with other associates.
•Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoons spatulas, tongs, slicers, etc.
•Ability to grasp, lift and/or carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of 150 lbs.
•Ability to stand and work continuously in confined spaces.
•Ability to perform duties within extreme temperature ranges.
•Knows temps of burgers, chicken and seafoods.
•Knows parts per million of sanitation solutions.

EDUCATION:
Any combination of education, training or experience that provides the required knowledge, skills and abilities. High School education required. Culinary School preferred.