The Sales and Procurement Representative drives retail sales through effective product selling and delivering outstanding customer service. Additionally, they will be tasked with handling procurement duties. The key functions and responsibilities are to ensure high levels of customer satisfaction through excellent sales service. Assess customers’ needs and provide assistance and information on product features. Welcome customers to the store and answer their queries. “Go the extra mile” to drive sales and achieve sales goals. Maintain in-stock and a presentable showroom at all times. Demonstrate thorough knowledge of products offered, available options and pricing. Process POS (point of sale) purchases. Cross-sell products. Ensure returned merchandise is properly handled. Assist with accounts payable, receivables, and year end. Place and receive orders, maintaining accurate inventory counts.

-Take, fill and process wholesale beer inquiries.-Promote sales and products to existing clients.-Identify and solicit potential new clients.-Prepare and/or oversee preparation of sales or other contracts.-Talk to clients after sale or signed contracts to solve problems and to provide ongoing support.-Review and adapt to information regarding competitors and market conditions.-Conduct sales transactions through internet-based electronic commerce.-Study market research and trends to learn about consumer demand, potential sales volumes and our -competition.-Study our market to understand what items would sell best to new and existing clients.-Build relationships with F&B based businesses in the (South) Okanagan.-Manage wholesale beer inventory along with the brewery department.-Develop and carry out marketing and merchandising plans.-Develop and implement advertising campaigns appropriate for print or electronic media.-Gather, research and prepare communications material for internal and external audiences.-Develop, implement and evaluate communications strategies and programs designed to inform clients, employees and the general public of initiatives and policies of The Firehall.-Conduct public opinion and attitude surveys to identify the interests and concerns of key groups served by The Firehall.-Initiate and maintain relationships with the local media.-Arrange concerts and plan large events with the intent of driving Pub and Bistro sales.-Act as ambassador for The Firehall and answer written and oral inquiries.-Coordinate special publicity events and promotions for internal and external audiences.-Represent and act as an agent for talented individuals or individuals with specific occupational expertise with the intent of building and maintaining high performing teams in the Bistro and Pub.-Manage the social media accounts for The Firehall can include but not be limited by; Posts and stories, tracking metrics and refreshing photos and content.

Culinary DirectorThe Culinary Director is required to: Uphold, inspect, and maintain the brand standard. All locations have a full schedule of Chefs and Cooks. Have the sharpest people in our market who are the best and brightest. Curates and maintains great relationships with all local producers. All Chef’s and Sous Chefs under the TIME umbrella consistently know where they stand. All Chefs and Cooks can state TIME’s brand and hospitality focuses. Own and drive personal and career development of self. Plan, organize and execute new location openings. Market expert. Create seasonal, local and costed menus. Teach and train all new menu items. Actively engaged in the daily kitchen operations. Meet or exceed sales expectations for all locations. Ensure seamless execution of all new initiatives. HR policies, menu items, ect. Meet or exceed EBITDA expectations. Holds location Managers and Chefs accountable to precision planning and execution.

CHEFS are required to: Deliver the brand to its fullest.-Select the sharpest people in the industry who are the best and brightest-Full partner and manager grids with succession plans in place-Maintains full and differentiated BOH schedules-All Sous Chefs and Purchaser consistently know where they stand and what they are working on-All BOH partners consistently know where they stand and what they are working on-All partners can state and execute our hospitality focuses-Red Seal Certified-A vibrant and successful apprenticeship / culinary program-Uphold the standards of all training programs and materials-Own and drive personal and career development of self-Support store openings-Perform two uninterupted quality checks every day-Continued product education for all FOH & BOH partners-Consistently maintaining a pristine environment-All health and safety standards are in place and being followed-Meet or exceed sales expectations-Operate from an effective 12 week plan-Meet or exceed PBF expectations-Meet or exceed bonus contribution commitment for the year-Master of restaurant financials-Master of forecasting and budgeting