Director of Retail and Merchandising at Pullman Market – San Antonio, Texas

Position Summary:

The Director of Retail and Merchandising is a multi-faceted role in charge of the visual storytelling of Pullman Market through merchandising and design of the restaurant and retail environments. They are responsible for selecting thoughtful products and curating a unique and inviting guest experience. They lead a team that organizes engaging activations and promotional events that align with the Market’s brand initiatives and community impact.

Operational Responsibilities:

Sourcing and Merchandising

• Curation and approval of all non-food retail and center-store grocery products, including exclusive product collaborations that align with the market vision.
• Collaborate with the purchasing team on product procurement process and timing
• Evaluate monthly product performance in collaboration with the purchasing team and provide reports and data analysis on best-selling items and their success factors, while phasing out or re-curating products as necessary.
• Manage retail merchandise and create product lists, coordinating the introduction and phase-out of products.
• Inspect the store regularly to ensure management is in compliance with all retail programs and merchandising standards
• Participate and provide input in weekly store meetings with the General Manager of Retail and the Corporate Heads of Operations
• Develop and manage merchandising standards and guidelines
• Oversee the Merchandising Manager and their professional development of product ordering and merchandising performance
• Curate seasonal product assortment and display

Marketing and Promotional Events

• Assists in creating the monthly promotion grid with the Marketing Manager
• Concept and design the layout for promotional spaces in the market with sellable merchandise that reflects the company’s ethos
• Work with the marketing team to create departmental in-store communications, displays, and signage.
• Collaborate inter-departmentally to curate and oversee the execution of merchandising strategies for the market, including seasonal displays and special events.
• Ensure the visual execution of in-house retail promotional events is effectively managed.
• Oversee the Retail Experience Manager and their execution of Retail’s promotion critical path

Operational Responsibilities Continued:

Visuals and Brand Alignment

• Source and style decor for all restaurant and retail operations. Oversees that the styling and presentation is maintained by each outlet
• Ensure the visual execution of in-house retail promotional events is effectively managed.
• Propose decor direction and budget for major holidays
• Help create brand standards and see that they are maintained

Accountabilities:

• Conduct quarterly performance reviews and foster personal and professional growth of the Merchandising and Experience Management team.
• Ensure reporting and data analysis of product performance is delivered in a consistent manner to the Partners each month.
• Maintain a favorable working relationship with all company employees to promote a harmonious work environment, boosting morale, productivity, and efficiency/effectiveness.
• At all times, provide a favorable image of ERHG, including market cleanliness, merchandising standards (inside and out) and upholding staff appearance standards.
• Prioritize keeping the team motivated and engaged daily, diligently working to keep morale high and foster a healthy, positive work culture

Personal Requirements:

• Passion for food, beverage, and hospitality
• Self-discipline, initiative, leadership ability and pleasant, approachable nature
• Ability to lead by example with a neat and clean appearance.
• Ability to motivate employees to work as a team and maintain engagement
• Must be a problem solver and multi-tasker, able to handle the pressures of coordinating restaurant operations and staff while finding appropriate solutions to restaurant problems.
• Must possess good communication skills
• Posses a can-do, team-oriented, flexible attitude.

Working Conditions:

• A typical work week for this position is 55 hours. Hours may vary if the manager must fill in for his/her employees or if emergencies arise.
• Ability to perform all functions in the butcher/fish area
• Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion.
• Work with hot, cold, and hazardous equipment as well as operates phones, computers, fax machines, copiers, and other office equipment.

Benefits:

• 3 Weeks PTO annually (15 days)
• 3 Sick Days annually
• $3000 Educational Stipend annually
• Employer Contribution to Health Insurance, $200/month
• 75% discount at all ERHG Restaurants & 20% Retail Pullman Market discount
• 8 Weeks Paid Parental Leave
• Up to 5 days Bereavement Leave
• 5 Year Retention Bonus of $3,000 and 10 Year Retention Bonus of $10,000
• 20% Annual KPI Structure