Supply Chain Manager

The Supply Chain Manager is responsible for end-to-end supply chain operations, including procurement coordination, commissary management, inventory control, warehousing, logistics, and distribution, to ensure the consistent, cost-efficient, and timely delivery of food and non-food items to all stores and business units.

This role oversees the central commissary operations, ensuring food safety, production efficiency, quality consistency, and scalability to support store expansion. The Supply Chain Manager works closely with Operations, Finance, QA, and Store Teams to align supply chain activities with business objectives and service standards.

Key Responsibilities

A. Supply Chain Strategy & Planning

• Develop and execute supply chain strategies aligned with company growth plans and operational requirements
• Forecast demand in coordination with Operations, Marketing, and Finance to support store sales, promotions, and expansions
• Establish scalable systems and processes to support multi-store operations and rapid growth
• Identify risks and implement mitigation plans for supply disruptions, capacity constraints, and cost volatility

B. Commissary Management & Production Oversight

• Oversee day-to-day commissary operations, including food preparation, production scheduling, and dispatch
• Ensure compliance with food safety, sanitation, and quality standards (FDA, HACCP-aligned practices, internal QA policies)
• Coordinate with QA and R&D on product standards, recipes, portioning, and shelf-life management
• Optimize commissary workflows to improve efficiency, yield, and throughput
• Ensure readiness of commissary operations to support new store openings and volume increases

C. Procurement Coordination (Food & Non-Food)

• Work closely with the Procurement Manager to ensure timely sourcing of ingredients, packaging, equipment, and supplies
• Align purchasing plans with production schedules and store requirements
• Review supplier performance, pricing, and availability to minimize disruptions and manage costs

D. Inventory, Warehousing & Stock Control

• Establish and maintain effective inventory management systems for commissary, warehouse, and stores
• Monitor stock levels, expiries, variances, and slow-moving items
• Implement FIFO/FEFO practices and cycle counting
• Conduct regular inventory reviews and support audits and reconciliations

E. Logistics & Distribution

• Oversee delivery planning and distribution of commissary products and supplies to stores
• Ensure timely, cost-efficient, and safe transport of food items
• Coordinate with third-party logistics providers, if applicable
• Monitor delivery performance, route efficiency, and cold-chain compliance

F. Cost Control & Operational Efficiency

• Manage supply chain costs, including production, logistics, inventory holding, and wastage
• Identify opportunities for cost savings through process improvements and better planning
• Prepare and monitor supply chain budgets in coordination with Finance
• Support management in cost analysis and decision-making

G. Quality, Compliance & Risk Management

• Ensure compliance with internal policies, food safety standards, and regulatory requirements
• Support internal and external audits by maintaining accurate records and documentation
• Identify operational risks and implement corrective and preventive actions
• Enforce segregation of duties and internal controls within supply chain operations

H. Team Leadership & Capability Building

• Lead and develop teams covering commissary, warehouse, logistics, and supply chain planning
• Set clear roles, performance standards, and accountability
• Provide coaching, training, and performance feedback
• Promote a culture of safety, discipline, and continuous improvement

I. Systems, Reporting & Continuous Improvement

• Implement and improve supply chain systems (ERP, inventory, production planning tools)
• Develop and monitor KPIs related to service level, cost, inventory, and production efficiency
• Prepare regular management reports and operational dashboards
• Drive continuous improvement initiatives across the supply chain

Qualifications

• Bachelor’s degree in Supply Chain Management, Industrial Engineering, Food Technology, Business Administration, or related field
• At least 7–10 years of supply chain experience, preferably in F&B, QSR, retail, or FMCG
• Minimum 3–5 years in a managerial role
• Proven experience managing a central commissary or production facility
• Experience supporting multi-store or fast-expansion operations
• Strong understanding of end-to-end supply chain and commissary operations
• Knowledge of food safety, sanitation, and quality standards
• Strong analytical, planning, and problem-solving skills
• Proficient in Google Sheets and supply chain / inventory systems
• Excellent coordination, leadership, and communication skills
• High level of integrity and operational discipline