- Pay or shift range: $75,000 CAD to $90,000 CAD
We are dedicated to pay transparency and equity, offering competitive salaries based on experience, skills, and qualifications, and ensuring fair compensation.

Description

POSITION OVERVIEW:

Reporting to the Vice President, Food Service & Product Development, this role is responsible for helping bring Quickie’s foodservice strategy to life across our store network. This role is focused on the successful implementation, execution and continuous improvement of foodservice programs, equipment initiatives and operating standards.

Working closely with Operations, Foodservice, Marketing, Merchandising, vendors and store teams, the Foodservice & Project Specialist will translate new concepts and initiatives into practical, repeatable programs that can be successfully executed at store level.

A key measure of success in this position is the ability to get results through others . The successful candidate will be an excellent communicator, coach and relationship builder who can create alignment and drive action across teams without relying on a direct reporting relationship.

This is a highly team-oriented, hands-on role suited to someone who enjoys being in stores, solving problems, building programs and seeing projects through from concept to execution.

RESPONSIBILITIES:

Foodservice Program Implementation

- Lead the field implementation and rollout of new foodservice programs, products and operating initiatives across the Quickie store network.
- Develop rollout schedules, implementation checklists, operating requirements and store readiness plans.
- Work closely with Site Operators and field teams to ensure programs are understood,



properly implemented and consistently executed.
- Conduct store visits to evaluate execution, identify barriers and develop practical solutions.
- Support pilots and test programs before broader network implementation.
- Capture learnings from initial locations and incorporate them into future rollout plans.
- Identify opportunities to simplify programs and improve store-level execution.

Standard Operating Procedures & Training

- Develop Standard Operating Procedures (SOPs) for foodservice programs and equipment.
- Create training materials, job aids, checklists and other tools to aid understand and execution.
- Deliver effective training to field leadership, Site Operators and store teams.
- Coach teams on food preparation, equipment operation, merchandising, food safety, quality standards and program execution.
- Ensure training materials and strategy align with business and customer experience goals.
- Gather feedback from Store Operators and continuously improve procedures and training materials.

Foodservice Equipment & Project Management

- Coordinate foodservice equipment initiatives from planning through installation, training and post-launch evaluation.
- Support equipment selection and testing in partnership with internal teams, vendors and operators.




- Develop project plans, timelines and implementation requirements for equipment rollouts.
- Coordinate equipment vendors, installers, internal stakeholders and store operators.
- Ensure locations are operationally ready prior to installation, including utilities, space requirements, product supply, training and operating procedures.
- Track project milestones, identify risks and resolve issues that could impact successful implementation.
- Conduct post-installation reviews to ensure equipment is being properly utilized and delivering the expected results.

Program Performance & ROI Analysis

- Monitor the performance of foodservice programs and equipment investments after implementation.
- Analyze sales, gross profit, transactions, product mix, waste, labour implications and other relevant operating metrics.
- Evaluate the return on investment of foodservice equipment and other assets deployed into stores.
- Compare performance across locations to identify best practices, execution gaps and opportunities for improvement.
- Identify underperforming assets and conduct root cause analysis.
- Provide clear post-implementation reporting and recommendations to leadership.

Cross-Functional Collaboration

- Build strong working relationships across Operations, Foodservice, Marketing, Merchandising, Finance, Construction/Facilities, IT and other business functions.
- Act as a liaison between the support office and store operations.
- Work collaboratively with suppliers, equipment manufacturers and service partners.
- Bring the realities and feedback of store operations int

📌 Food Service (Ottawa)
🏢 MacEwen Petroleum
📍 Ottawa