At least ten years of progressive consumer, B2C, field marketing, or consumer experience work, with significant time in foodservice, hospitality, restaurants, or another multi-unit consumer environment.
A record of taking consumer programs from strategy through activation across multiple locations, including scalable playbooks and field standards.
Hands-on experience with planograms, station layouts, product placement, signage hierarchy, and point-of-sale execution.
Experience mapping the consumer journey and turning segmentation, research, competitive analysis, and satisfaction data into actionable programs.
Experience building marketing calendars, seasonal programs, limited-time offers, and events that drive participation.
Experience measuring programs on participation, traffic, conversion, product mix, incremental sales, promotional lift, and satisfaction rather than impressions alone.
The ability to work credibly alongside chefs and operators on menu, sourcing, and cost.
Experience leading across functions without direct authority.
A documented history of building a function rather than maintaining one.
Stand and walk for extended periods during community visits, service observation, and kitchen time.
Work in commercial kitchen environments, including exposure to variable temperatures.
Occasionally lift, carry, push, or pull up to 25 pounds.
Frequent repetitive motion of hands and arms.