Director of Business Development

Reports to: Executive Vice President of Retail & Marketing

Summary: The Business Development role focuses on driving company growth by finding new opportunities, forging partnerships, and creating strategy with the hyper-focused goal of driving foot traffic to In Good Health’s retail dispensaries and online ordering platform.

Roles and Responsibilities

• Develop comprehensive business development plans and growth strategies focused on financial gain and customer satisfaction.
• Collaborate with local businesses and institutions to implement marketing programs that drive brand awareness and call to action.
• Point Person for the Brockton, Sandwich, and Taunton Chamber of Commerce. Build, nurture, develop, and find new ways to collaborate with Chamber businesses.
• Work with marketing and sales teams to align goals, increase brand reach, and meet the needs of prospective customers.
• Develop and execute promotions or unique offerings to attract new business.
• Identify new markets, analyze trends, and monitor competition.
• Monitor key performance indicators (KPIs) to assess the effectiveness of strategies and report on pipeline progress.
• Monitor budgets for Business Development activities to ensure optimal return on investment.

Core Skills

• Proven track record of driving growth in a competitive industry
• Strategic thinking and planning
• Networking and Relationship-Building
• Sales acumen
• Market analysis
• Problem-Solving

Education

• Bachelor’s or Master’s Degree
• Or relevant experience

Hours: Monday through Friday 7:00 am – 3:30 pm. Overtime mandatory on an as-needed basis.

Attire: Navy blue or black scrubs top and bottom. Sneakers or boots for work wear only.

Duties to include:

• Weighing and packaging of bulk flower
• Grinding of marijuana for pre rolled joints
• Running Futurola knock box to produce pre rolled joints
• Packing, twisting and tubing pre rolled joints
• Labeling of all drams and tubes
• All other duties as needed or listed in procedures

Daily outline:

• Arrive and clock in no later than 7:00 am
• Check with manager/ assignment board for daily tasks
• Set up work station with appropriate tools to complete daily tasks.
• Begin daily tasks
• Finish daily tasks
• If completed before daily cleaning begins check with manager for further duties/tasks.
• Begin cleaning task which include but, are not limited to: sweeping and mopping, wiping down counters, scales buckets, other work utensils and surfaces
• Clock out is scheduled for 3:30 pm. Mandatory later evenings may arise due to tasks not being completed or a heavy work load.
• Time off should be submitted in a timely order and in compliance with company hand book.

Harvest Team: 7:30am – 4pm

Second Team: 8am – 4:30pm

Attire: Navy blue scrubs top and bottom. Sneakers or boots for work wear only. Along with everyday attire the Trim Team is required to wear extra protection to not affect the product. White suits, booties, protective hair garments and gloves must be worn.

Duties to include:

• Prepare for a harvest or check for any listed procedures or tasks
• Clean All equipment creating a clean and safe environment for plants and coworkers alike
• Keeping accurate labels and weights throughout the day and throughout every different process and procedure
• Checking humidity levels and inventory
• Disposing of all plant waste and cleaning up work stations and areas
• Cleaning Flower Rooms and any other areas as needed
• All other duties as needed or listed in procedures

Daily outline:

• Arrive and clock in no later than 8am
• Check with manager/ assignment board for daily tasks
• Clean all equipment and prepare for harvest or any other daily tasks
• Begin the harvest or other tasks listed
• Harvests are done as a team (two or more employees), no one man may harvest on their own
• Plants are removed, labels are scanned, the plant is weighed and said weight is inputted into METRC before they are hung and transported back to the room were the second team will start the defanning process
• Once the second team arrives they will transport these harvested plants back to the Trim Room where they will begin the defanning process
• The Harvest team must clean all waste and plant materials from the room after the harvest is completed. Making sure to sweep the hallway from the Flower Room all the way back to the Trim Room
• Once back in the room, colas can be taken, the weight is recorded and marked in the correct location in Harvest Log
• At 11:45am, prepare for lunch by cleaning up all fan leaves, cleaning any equipment used and hang all colas and extract before taking lunch
• Lunch from 12noon to 1pm
• Continue with the harvest or any tasks you were working on before lunch
• Once all plants have been de-fanned, cleaning up will begin. Clean surface tops first. Working from top to bottom finishing by cleaning up all fan leaves and collecting, weighing them and recording them in the Harvest Log in their correct location
• The plant waste will all be collected after their weights have been recorded in the Harvest Log and they will be moved to the Destruction Room where someone will begin the process of destroying all plant waste from that day and any plant waste from the Grow Team. While all other employees will continue to clean all equipment used throughout the day
• Cleaning task include but are not limited to: Whipping down counters, the scale, buckets, any trimming utensils, and sweeping and mopping up areas
• Before clocking out check with your manager for any remaining duties/tasks to be completed
• Clock out is scheduled for 4-4:30pm. Mandatory later evenings may arise due to uncompleted tasks or a heavy work load.
• Time off should be submitted in a timely order and in compliance with the company handbook.

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