Chief Operating Officer ofertas em United States

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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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).

• 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.

• 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.

• 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.

• APICS Certified Supply Chain Professional (CSCP)

• HACCP Certification / ISO 22000

• Lean Six Sigma / PMP (preferred)

• Strategic thinking and operational execution

• Vendor negotiation and relationship management

• Cross-functional leadership (culinary, operations, QA)

• Food safety & compliance expertise

• Data-driven decision making

• Cost control and efficiency mindset

• Agility in high-growth, fast-paced F&B environments