Job Summary
The Supply Chain Manager is responsible for overseeing end-to-end supply chain operations including procurement, inventory planning, warehousing, distribution, and logistics for restaurant operations. This role ensures product availability, cost efficiency, quality compliance, and smooth coordination between suppliers, commissary, warehouses, and restaurant branches.
Key Responsibilities
- Develop and implement supply chain strategies aligned with business growth plans.
- Forecast demand based on sales trends, seasonal factors, and promotions.
- Establish inventory policies and safety stock levels.
- Support expansion plans including new store openings.
- Oversee sourcing and accreditation of food and non-food suppliers.
- Negotiate contracts, pricing, and service-level agreements.
- Monitor supplier performance, quality standards, and delivery reliability.
- Develop alternative sourcing plans to mitigate supply risks
- Ensure accurate inventory control across warehouse and branches.
- Monitor stock levels to prevent shortages and excess inventory.
- Implement FIFO and minimize wastage and spoilage.
- Conduct periodic inventory audits and reconciliation.
- Manage distribution schedules from warehouse/commissary to stores.
- Optimize transportation routes and delivery efficiency.
- Ensure proper cold chain management for perishable goods.
- Monitor freight and logistics costs.
- Track food cost, logistics cost, and supply chain KPIs.
- Identify cost-saving opportunities and process improvements.
- Analyze data and generate reports for management decision-making.
- Ensure compliance with food safety regulations and quality standards.
- Oversee product handling, storage, and safety procedures.
- Work closely with QA and Operations teams.
- Collaborate with Operations, Finance, Purchasing, and Kitchen teams.
- Support menu rollouts and promotional campaigns.
- Align supply chain planning with sales targets and marketing activities.
Qualifications
- Bachelor's degree in Supply Chain Management, Business Administration, Industrial Engineering, or related field.
- Minimum 57 years of experience in supply chain, logistics, or procurement within restaurant, QSR, or hospitality industry.
- Strong background in demand planning, inventory management, and supplier negotiation.
- Experience handling multi-branch or multi-site operations preferred.
- Proficient in ERP systems and advanced Excel.
