Business Development & Operations Manager

Role & responsibilities

• Market Research & Analysis
• Conduct market research to identify trends, competitors, and opportunities
• Analyze consumer behavior and local market conditions for strategic planning
• Business Development & Growth
• Identify and pursue new business opportunities (new locations, and corporate accounts)
• Lead contract negotiations with suppliers, and business partners
• Establish and maintain relationships with key stakeholders
• Strategic Planning & Execution
• Collaborate with senior management to develop long-term business strategies
• Present progress reports to senior leadership on business development activities
• Partnerships & Alliances
• Build and maintain strategic partnerships to enhance growth and brand recognition
• Work with cross-functional teams (marketing, operations, finance) for effective execution
• Revenue Generation & Profitability
• Implement strategies for revenue generation and long-term profitability
• Evaluate and assess new locations, markets, and business opportunities
• Brand Positioning & Marketing
• Collaborate with marketing to enhance brand positioning in target markets
• Develop strategies for regional and national market penetration
• Performance Monitoring
• Track performance of new ventures against KPIs and operational goals
• Identify areas for improvement and implement corrective actions

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.

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.

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.

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.

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

• 5-7 years in business development, sales, or strategic partnerships, operations (preferably in QSR or food & beverage)
• Proven track record of driving growth and achieving sales targets
• Bachelors degree in Business, Marketing, Hospitality, or related field
• MBA or advanced degree is a plus
• Strong negotiation, communication, and interpersonal skills
• Deep understanding of the QSR industry and consumer trends
• Proficient in Microsoft Office Suite (Word, Excel, PowerPoint)
• Experience with CRM and business development platforms

Perks and benefits