Position Summary:

The Director of Operations is responsible for overseeing sourcing, procurement, production, and quality assurance for all branded products. This role ensures operational efficiency, cost control, and product quality while managing relationships with external suppliers. The Director will drive forecasting and inventory management strategies, supplier negotiations, and continuous product innovation to support company growth and financial goals.

Key Responsibilities:

• Lead demand planning, procurement, and supplier management to ensure cost-effective and timely product availability.
• Manage day-to-day purchasing operations and address supply chain challenges.
• Develop and implement purchasing and inventory management strategies that drive efficiency and cost savings.
• Oversee forecasting, inventory control, and supplier capacity planning to mitigate risk and ensure supply continuity.
• Partner with culinary leadership on new product development, reformulations, and innovation initiatives.
• Identify and manage supply chain risks, implementing mitigation strategies for high-risk, single-source products.
• Develop and enforce quality assurance protocols to ensure all products meet safety, regulatory, and brand standards.
• Work closely with suppliers to maintain high-quality raw materials and finished goods, implementing corrective actions as needed.
• Monitor and audit co-manufacturing partners to uphold product consistency, compliance, and food safety standards.
• Lead, coach, and develop a high-performing team, fostering a culture of accountability and continuous improvement.
• Drive sourcing and development strategies to achieve cost savings and maintain product excellence.

Qualifications:

• 8+ years of supply chain, procurement, and inventory management experience in the food & beverage or restaurant industry.
• Strong background in strategic sourcing, vendor negotiations, and commodity market analysis.
• Proven experience managing inventory costs, optimizing supply chain efficiencies, and reducing risk exposure.
• Demonstrated ability to lead cross-functional initiatives across culinary, operations, and finance.
• Experience in food quality assurance, compliance, and supplier audits.
• Knowledge of food safety regulations (FDA, USDA, HACCP) and industry best practices.
• Strong financial acumen with a track record of driving cost improvements and operational efficiencies.
• Excellent organizational, problem-solving, and decision-making skills.
• Exceptional verbal and written communication skills, with the ability to influence stakeholders at all levels.