Position title: Supply Chain Manager
Reports to: Chief Operating Officer (COO) position
Summary: Coordinates the purchasing, storing, and distribution of all products needed to successfully operate both the back of the house and the front of the house for a quick service restaurant. Co-ordinate the provision of Operations product requirements on a daily, weekly and monthly basis.Planning and forecasting:
· Co-ordinate the provision of all necessary ingredients and packaging to produce required products.
· Provide weekly/monthly requirements of packaging, ingredients and imported items.
· Assist in the planning and coordination of new products introduction.
· Confer with COO monthly to forecast the level of business expected in the following month and create a plan to ensure that all supplies are available as needed. Monitor monthly trends on a yearly basis to predict customer count and, by extension, optimum levels of food and beverage.
· Undertake special assignments in relation to inventory Management, Plant production capacities, product distribution and other related areas.
· Discuss seasonal prices changes in food items with COO to take advantage of lower cost items that can be purchased and sold as “specials’.
· Meet with COO and vendors to plan out optimal purchasing of food products and negotiate bulk pricing. Meet with Operations team on a regular basis to ensure product quality.
Project Management:
· Co-ordinate the supply of foods product both imported and local sourced to Operations.
· Supervise preparation and allocation of daily and weekly sales orders.
· Supervise issue of daily schedules in accordance with sales orders and site capacities.
· Schedule orders for packaging, raw materials and imported foods with the Finance department.
· Optimize and control stock levels of all ingredients, packaging and imported foods.
· Coordinate schedule amendments arising out of variances to forecasts or orders.
· Direct, control, motivate and develop subordinate staff and promote good operating practices.
· Liaise with Operations, Marketing, Finance and QA team on a regular basis.
· Schedule regular checks on quality assurance of inputs and output.
· Coordinate required plant stoppages ensuring continued services to Operations in accordance with capacities.
· Monitor vendor performance as to delivery schedule and times of delivery to the restaurants.
· Assist in selecting vendors for furniture and fixtures and installation of equipment in the restaurant.
Logistics and warehousing:
· Supervise the preparation of weekly transport plans for the collection/delivery of raw materials.
· Monitor and amend transport plan as necessary.
Monitor capacity requirement and levels at restaurant and warehouses. If needed assist in capacity expansion or lease space from external vendors.
· Education: Bachelors Degree with a preference for an MBA
· Experience: Minimum of five years in a management position
· Key skills:
o Warehousing and logistics
o Local and offshore procurement
o Management of vendor and customs relationship
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