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DIRECTOR, SCM

Private Advertiser

Singapore

On-site

SGD 100,000 - 130,000

Full time

2 days ago

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Job summary

A leading company in the food and beverage industry is seeking a Director of Supply Chain Management. This role involves strategic oversight of supply chain operations, focusing on procurement, logistics, and food safety to ensure quality and efficiency across multiple restaurant outlets. The ideal candidate will have extensive experience in supply chain leadership, particularly within F&B environments, and will drive initiatives for sustainability and innovation.

Qualifications

10+ years of experience in supply chain or operations, including 5 years in leadership.
Strong understanding of perishable goods handling and multi-outlet logistics.

Responsibilities

Develop and lead supply chain strategy for central kitchen and restaurants.
Oversee logistics including cold chain integrity and distribution.
Ensure compliance with food safety standards and manage supplier audits.

Skills

Strategic thinking

Vendor negotiation

Cross-functional leadership

Food safety expertise

Data-driven decision making

Cost control

Education

Bachelor's degree in Supply Chain Management

MBA

Tools

Kitchen production systems

The Director of Supply Chain Management (F&B and Central Kitchen) is responsible for designing, implementing, and managing a seamless end-to-end supply chain operation that supports central kitchen production and foodservice outlets. This includes procurement, logistics, inventory management, production planning, and distribution with an emphasis on quality, food safety, cost efficiency, and operational scalability. The role plays a strategic part in supporting menu innovation, maintaining supply continuity, and enabling consistent customer experiences across locations.

Key Responsibilities

Strategic Planning & Leadership

Develop and lead the supply chain strategy to support central kitchen and multi-outlet restaurant operations.
Drive integration between supply chain, culinary/R&D, operations, and finance to ensure cross-functional alignment.
Lead and mentor a team across procurement, planning, logistics, and inventory control.

Procurement & Supplier Management

Source high-quality raw ingredients, semi-processed products, and packaging materials aligned with brand standards and food safety requirements.
Build strategic supplier partnerships and establish SLAs to ensure timely and reliable deliveries.
Negotiate pricing, contracts, and terms to balance quality, availability, and cost control.

Central Kitchen Supply Chain Integration

Forecast and plan raw material needs based on central kitchen production schedules and restaurant demand.
Ensure raw material availability aligns with batch production, recipe BOMs (Bill of Materials), and shelf-life limitations.
Collaborate with culinary and production teams to support menu changes, LTOs (limited time offers), and scale-ups.

Logistics & Distribution

Oversee inbound and outbound logistics including cold chain integrity, 3PL management, and distribution to restaurant outlets.
Optimize delivery schedules and routes from the central kitchen to minimize transit time and cost.
Ensure timely, accurate, and safe transportation of perishable items and finished products.

Inventory & Cost Control

Maintain optimal stock levels of ingredients and packaging in central kitchens and satellite warehouses.
Minimize waste and spoilage through rigorous FIFO practices, shelf-life tracking, and real-time inventory monitoring.
Track and control cost of goods sold (COGS) across production and distribution points.

Systems & Analytics

Implement and manage supply chain and inventory management systems integrated with POS, ERP, and kitchen production systems.
Generate and present reports on supply chain KPIs (e.g., fill rates, lead times, OTIF, wastage, COGS variance).

Food Safety, Compliance & Risk Management

Ensure compliance with local and international food safety standards (e.g., HACCP, ISO 22000, FSSAI, FDA).
Lead supplier audits, quality inspections, and traceability programs.
Identify and mitigate risks in the supply chain, including supply disruptions, vendor issues, and regulatory compliance gaps.

Sustainability & Innovation

Drive supply chain initiatives focused on reducing food waste, packaging waste, and carbon footprint.
Collaborate with culinary and product development teams on sustainable sourcing and innovative ingredient solutions.

Qualifications

Bachelor's degree in Supply Chain Management, Food Science, Logistics, or related field. MBA preferred.
10+ years of experience in supply chain or operations, including at least 5 years in a leadership role within F&B or central kitchen environments.
Strong understanding of perishable goods handling, food production planning, and multi-outlet logistics.
Experience with kitchen production systems.
Solid grasp of food safety regulations and audit practices.

Preferred Certifications