Director of Food Strategy & Operations- Draper

Director of Food Strategy & Operations

Location:

Holiday Corporate Office | Utah Reporting to:
President, of Holiday Oil Stores

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

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 food service 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 Oil's food program is scalable, innovative, operationally sound, and financially successful.

The Director of Food Strategy & Operations is responsible for:

• Leading the company-wide food service 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

• Develop and execute a long-term food service 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.

• 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.

• 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.

• 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.

• 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 Serv Safe.
• Maintain best-in-class standards for food safety and quality control.

• 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.

• 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.

• 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…