Operations & Business Development Manager - F&B

Role & responsibilities

BD - Key Responsibilities

• Strategic Planning & Execution

• Market Research & Analysis to identify trends, competitors and new opportunities
• Collaborate with senior management to develop & execute long-term business strategies
• Present progress reports to senior leadership on business development activities

• Business Development & Growth

• Identify and pursue new business opportunities (new locations, corporate accounts & B2B sales)
• Implement strategies for increased revenue generation and long-term profitability
• Partner with marketing and product teams to ensure new product introductions
• Lead contract negotiations with suppliers and business partners

• Partnerships & Alliances

• Build and maintain strategic partnerships / manage stakeholder relationships to enhance brands growth
• Work with cross-functional teams (marketing, operations, finance) for effective execution

Operations and Supply Chain - Key Responsibilities:

1. 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 outlets 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.

2. 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.

3. 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 stock outs, 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.

4. 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

Preferred candidate profile

• Experience

• 6+ years in F&B operations – handling end to end supply chain with some exposure to business development and/or strategic partnerships
• Proven track record of operational excellence & driving business growth while achieving sales targets.

• Education

• Bachelor’s degree in Business, Marketing, Hospitality, or related field
• MBA or advanced degree is a plus

• Skills

• Strong negotiation, communication and interpersonal skills
• Deep understanding of the QSR industry and consumer trends
• Strong strategic thinking, problem-solving, and decision-making abilities
• Ability to work independently and collaboratively in a team
• Excellent presentation skills

• Technical

• Proficient in Microsoft Office Suite (Word, Excel, PowerPoint)
• Experience with POS software’s, CRM and business development platforms