Distribution Sales Team

Education and Experience

• College degree or equivalent relevant experience in foodservice sales, distribution, restaurant operations, hospitality, or account management.

• Three or more years of experience managing a sales territory, distributor relationship, account portfolio, or comparable book of business preferred.

• Demonstrated success influencing distributor teams and producing measurable results through launches, penetration, conversions, and full-cycle selling.

Knowledge, Skills, and Other Requirements

• Working knowledge of foodservice distribution, operator segments, client programs, buying groups, GPOs, and contract-managed accounts.

• Ability to translate client objectives into distributor plans, influence without direct authority, interpret sales and stock-status data, prioritize opportunities, and communicate a fact-based forecast.

• Proficiency with Salesforce, Power BI, Microsoft Office, Teams, CRM systems, and designated selling and reporting tools.

• Excellent communication, presentation, planning, facilitation, organization, responsiveness, and follow-through.

• Ability to prepare and lead distributor meetings, product training, client visits, food shows, and opportunity follow-up.

• Valid driver’s license and driving record that meets company requirements; ability to travel and stay overnight as business needs require; timely use of Everlance for mileage and expenses.

Physical Demands

To successfully perform the essential functions of this role, the employee must be able to meet the following physical and environmental requirements:

• Mobility & Travel: Drive extensively throughout the assigned territory, up to 250 miles per day; enter and exit a vehicle frequently throughout multi-stop routes; safely operate a motor vehicle for extended periods; and travel overnight for shows.

• Standing & Activity: Stand and remain active for extended periods, up to four-hour increments, and sustain a high level of physical activity over a full workday, typically 8–10+ hours in the field or at a food show.

• Walking & Access:  Walk moderate distances within and between customer locations, approximately ¼ mile at a time from parking, and navigate restaurants, kitchens, storage areas, loading zones, stairs, and uneven surfaces.

• Lifting, Carrying & Setup: Lift, carry, transport, set up, and break down product samples, equipment, client booths, and sales materials, typically up to 30–40 pounds, between a vehicle and customer or event locations.

• Movement & Positioning: Frequently bend, kneel, crouch, reach, including overhead, and maneuver within tight or active environments while handling products and materials.

• Manual Dexterity:  Use hands and arms to handle products, prepare samples, operate tools or equipment, drive, and present.

• Work Environment: Work in foodservice environments with exposure to heat, cold, wet or slippery floors, and confined or high-traffic spaces.

• Visual Requirements:  Maintain close, distance, peripheral, and depth perception needed to safely perform job duties.