Supply Chain and Replenishment Officer ( Food Industry)

Role & responsibilities

1. Vendor Development:

• Build and maintain strong relationships with new and existing vendors to ensure a reliable supply of raw materials and packaging.
• Negotiate terms, pricing, and contracts with vendors to ensure competitive costs and quality standards.
• Monitor vendor performance through regular reviews, KPIs, and assessments to ensure timely delivery, quality, and consistency.
• Collaborate with vendors to develop and implement improvements in supply and product offerings, ensuring alignment with the restaurant's menu requirements.
• Ensure compliance with food safety and quality standards by conducting periodic audits with vendors.
• Develop new sourcing strategies to optimize cost-efficiency and reduce procurement risks.

2. Supply Chain Management:

• Oversee end-to-end supply chain operations, ensuring that all necessary materials, ingredients, and products are delivered on time and in the correct quantities.
• Coordinate logistics and transportation with suppliers and vendors, ensuring that deliveries are timely and cost-effective.
• Forecast demand for ingredients, packaging, and supplies based on historical data, trends, and menu changes, ensuring adequate stock levels without overstocking.
• Implement and manage supply chain software to track inventory, order statuses, and lead times for supply planning.
• Monitor supply chain performance to identify bottlenecks, inefficiencies, and areas for improvement, working closely with the team to streamline processes.

3. Inventory Management:

• Ensure accurate inventory tracking through the established software systems, maintaining up-to-date records of stock levels, usage rates, and product shelf life.
• Monitor stock movements to prevent overstocking or stockouts, ensuring that the restaurant always has the necessary supplies to meet demand.
• Implement inventory control procedures to minimize waste and spoilage, especially for perishable items.
• Analyze inventory turnover rates and implement strategies to reduce excess stock and improve cash flow.
• Coordinate stock audits regularly to verify inventory levels, investigate discrepancies, and ensure the accuracy of data within the software systems.
• Collaborate with kitchen staff to ensure efficient usage of ingredients and minimize waste through proper inventory rotation.

4. Process Optimization & Reporting:

• Utilize established software tools to streamline operations and enhance data-driven decision-making, ensuring that vendor, supply chain, and inventory data is easily accessible and actionable.
• Prepare and analyze regular reports on supply chain performance, inventory turnover, vendor performance, and cost management to inform senior leadership.
• Identify opportunities for cost savings in the supply chain and inventory management processes, implementing strategies to improve efficiency.
• Ensure compliance with industry regulations and company policies regarding food safety, quality, and inventory control.

5. Cross-Functional Collaboration:

• Work closely with the Operations team to align procurement and inventory with the operational needs of the restaurant.
• Collaborate with finance teams to manage budgets, forecast costs, and track spending on supplies and vendors.
• Partner with marketing and product teams to ensure new product introductions align with supply chain capabilities and inventory levels.

Preferred candidate profile

• Bachelors degree in Business Administration, Supply Chain Management, Operations Management, or a related field.
• 3-5 years of experience in operations management, preferably in the Food and Beverage or Quick Service Restaurant industry.
• Strong knowledge of vendor management, supply chain principles, and inventory control systems.
• Experience using supply chain and inventory management software (e.g., ERP, SAP, or similar tools).
• Excellent negotiation, communication, and interpersonal skills.
• Strong analytical skills with the ability to use data to drive decisions and improvements.
• Ability to work in a fast-paced environment, adapt to changes quickly, and manage multiple priorities simultaneously.
• Knowledge of food safety and quality standards in the food service industry is a plus.

Perks and benefits