-The Category Supervisor (CS) will aid the Senior Category Supervisor (SCS) in overseeing one or several product categories belonging to one of the three main groups: Ready-to-Eat, Counter Food, or Proprietary Beverage programs in the 7-Eleven Viet Nam convenience store system.
-The main objective of the person in this role is to coordinate with suppliers and mobilize resources under the SCS’s directions and initiatives in designing, developing and maintaining a portfolio of products that is appealing to our customers’ discerning and diverse tastes and health requirements while meeting the strictest food safety standards and upholding the high 7-Eleven global brand benchmarks. The CS will be employed as a corporate employee of Seven System Viet Nam, which has its headquarter located in Ho Chi Minh City, Viet Nam.
-Conduct market research, data compilation and analysis to help guide the conceptualization of the categories assigned.
-Maintain a database of literature review, including but not limited to laws and regulations research and industry information, to provide inputs to ensure compliance and appropriation of the Fresh Food program.
-Verify the accuracy and timeliness of data inputting into our master system, including but not limited to the Product master, Supplier master, and Promotion master.
-Maintain relationships with assigned commissaries/suppliers/central kitchens, including but not limited to preparing meeting recaps following each sample testing session, scheduling meetings, preparing NDAs for current and prospective commissaries/suppliers/central kitchens.
-Aid the SCS in the regular submission of reports to the Product Development Head (PDH) and Product Development Manager (PDM) on innovations in food preparation techniques, technology, packaging and ever-changing trends in taste and health to keep our menu fresh and updated.
-Aid the SCS in the proposal of product development directions to the PDH/PDM following product sales and profitability data analysis to provide meaningful inputs for the refinery, enhancement and adaptation of our menu to meet our performance targets and ultimately our customers’ needs.
-Bachelor Degree in Food Nutrition, QA/QC, Business Administration, Culinary degree or equivalent certificate with a minimum of three (3) years of food service experience, culinary experience.
-Ability to travel frequently to/from meetings and to various locations especially to partner’s production and staging facilities and on-site to stores in Viet Nam. Ability to travel and stay for periods of 1-4 weeks outside of VietNam at least once or twice a year.
-Fluent in spoken and written English is strongly encouraged, ability in Japanese a bonus.