Supply Chain Manager

Responsible for managing end-to-end supply chain operations for a multi-location F&B/restaurant business, covering 12 operational restaurants and 12 upcoming/new restaurant openings.

Key Responsibilities:

• Manage procurement, inventory, logistics, warehousing, and distribution for multiple restaurant locations.
• Ensure timely availability of food ingredients, beverages, packaging materials, consumables, and other operational supplies.
• Plan and execute procurement and supply requirements for 12 new restaurant openings.
• Coordinate with vendors and suppliers for pricing, quality, availability, and timely delivery.
• Manage inter-location stock transfers and inventory balancing.
• Develop opening-stock and replenishment plans for new restaurants.
• Coordinate with Operations, Kitchen, Projects, Finance, and Procurement teams for new restaurant launches.
• Monitor food and non-food inventory levels and minimize wastage, shortages, and excess stock.
• Standardize supply chain processes and SOPs across all restaurant locations.
• Monitor supplier performance, delivery schedules, quality, and costs.
• Track location-wise inventory, purchasing, consumption, and supply chain KPIs.
• Identify cost-saving opportunities while maintaining product quality and service standards.
• Ensure all new restaurants are fully supply-chain ready before their opening date.
• Handle day-to-day supply chain issues and ensure uninterrupted restaurant operations.

Business Scope: 12 Running Restaurants + 12 New Restaurant Openings = 24 Locations.