Merchandiser

Who We Are

On the Go has elevated the dining and retail experience for travelers by bringing together world-class hospitality, award-winning dining concepts, and forward-thinking technology. With more than 300 unique dining and retail locations across North America’s busiest airports, we’re fueled by a passion for creating exceptional guest experiences—made possible every day by our incredible Crewmembers. On the Go, people truly come first. We invest in our teams, and foster growth in an exciting, fast-paced environment where everyone can shine.

How We Do Business

Our Values—Care, Continuous Improvement, Quality, and Teamwork—guide the way we show up for our guests and for each other. We’re committed to fostering an inclusive, safe, and uplifting workplace where people feel respected, empowered, and encouraged to bring their full selves to work.

Why This Job Is a Big Deal!

• Understands, executes and maintains merchandising strategies according to the plan
• Restocks and substitutes stock, as required
• Rotates product to ensure freshness, limit waste and enhance product visibility
• Maintains the cleanliness of the markets including, but not limited to, wiping up spills, cleaning shelves, sweeping floors, cleaning product displays, sanitizing areas
• Learns and maintains knowledge of market products, ingredients, and health indicators
• Shares product information with guests and crewmembers, as required
• Maintains knowledge of airport terminals and restaurants; offers information, recommendations, etc.
• Maintains a clean, neat, well-groomed appearance

Qualifications/Criteria

• Must be at least 18 years of age
• Full conversational in English
• Must obtain ServSafe Certification or equivalent within 30 days of being hired
• Able to read labels accurately
• Self-motivated to restock, as required
• Able to lift up to 35 lbs.
• Able to pull/push product cart
• Must be mobile and able to stand for extended periods, stoop, kneel, and crouch
• Available to work varied hours/days, including nights, weekends, holidays, and bad weather conditions—must be flexible