Director of Procurement and Inventory Management
The ideal candidate will lead Revolution Foods to optimum sourcing solutions using best in class contracting techniques in a fresh food production environment providing healthy meals to America’s schoolchildren. The individual will develop and execute category sourcing strategies and commodity risk management for Revolution Foods and will champion 100% compliance with our clean label, healthy kids vision by ensuring all purchased goods and supplies are fresh, wholesome and free from 40 chemicals known to reduce educational outcomes. They will manage national vendor relationships and expectations through quarterly business reviews and regular KPI reporting to ensure adherence to both pricing and service level commitments across the vendor base.
In addition, this key member of our leadership team will define and implement purchasing and inventory management and control best practices across a matrixed organization of purchasing managers and buyers in each of eight culinary centers throughout the country. Through weekly roundtables and coaching, this individual will work with each local Director of Operations and Purchasing Manager, to develop inventory management and buying organization that delivers high quality, optimal cost, on-time availability and limited waste of all raw materials needed to provide healthy meals to America’s schoolchildren.
Major Duties and Responsibilities: Manages related supplier relations, pricing, procurement and processes that meet Revolution Foods strategic plans and clean label standards. Purchases and approves payment of goods, materials, and services following established procedures. Builds a network of vendors, negotiates pricing and terms, maintains good relations and a vendor scorecard to monitor efficiencies.
- Develop annual product cost budgets based on a largely standardized menu cycle of kid-favorite meals, including breakfast, lunch, supper, and snack
- Identify and source an optimal vendor mix to provide raw materials cost-effectively with optimal landed costs to each culinary center
- Negotiate and manage contracts and pricing on an annual and quarterly basis, depending on commodity cycles for each category
- Forecast, plan and source inventory purchases based on vendor and raw material lead times to ensure lean inventory levels and on-time availability for meal production
- Develop and roll-out planning and purchasing processes and tools to standardize activities across the culinary center network.
- Regularly coordinate review and improvement of processes for purchasing and inventory control with Directors of Operations and Purchasing Managers at each culinary center.
- During sourcing and contracting and throughout each season, conduct appropriate supply chain analysis to ensure optimal costs that balance not only direct unit cost, but lead-time, freight, storage, processing and handling, reliability of supply and likelihood of yield loss and other waste.
- Maintain up-to-date knowledge of commodity market conditions in key product categories including meat, produce, dairy and staples.
- Ensure inventory accuracy at all times to avoid overbuying and menu substitutions.
- Participate in hiring, staff training and development, and the supervision of purchasing teams in a matrixed nationwide team.
- Ensure appropriate professional development and team building and coaching for direct and extended team members.
- Ensure safe, legal and sustainable supply in line with Revolution Foods Vendor Assurance, Food Safety, and other policies and all applicable procedures. Maintains category knowledge to ensure the business capitalizes price and quality.
- Implement and maintain FIFO (“first in first out”) principles of inventory management
- Adhere to the Federal, State, and District rules and regulations pertaining to school meals and child nutrition compliance.
- Establish standards of performance for suppliers that are consistent with Revolution Foods specifications and business objectives to include on-time performance and quality.
Required Experience and Education:
- Bachelor’s degree in business, supply chain, industrial engineering or equivalent field
- Minimum 2 years leading the procurement and/or purchasing the team in a large multi-facility fresh food environment
- Minimum 10 years procurement, purchasing and/or inventory management and control experience
- CPIM and/or CSCM certification preferred
- Financial acumen and budgeting experience
Required Knowledge, Skills and Ability:
- Communicates clearly and knowledgeably about products, vendors and supply chain issues, and opportunities
- Travels periodically to meet with suppliers and review culinary center purchasing operations
- Sets priorities and quickly resolves day-to-day issues often under time constraints
- Establishes and measures performance using metrics
- Easily calculates and understands key procurement concepts such as discounts, interest, commissions, unit of measure, conversion, proportions, percentages, area, circumference, and volume
- Expertise with Microsoft Excel and passion for learning BI and data analytics tools
We are an E-Verify employer where mandated by State or Federal contracts.