Svp, Supply Chain & Facilities

SVP, Supply Chain & Facilities - Starting Salary $235,700 - $324,200

Supply Chain 40%

• Lead supply chain team to achieve cost of goods expectations, service level agreements
• Partners closely with F&B, Finance, Marketing, and Operations leadership to ensure readiness and availability of products for menu runs, LTOs, and marketing campaigns
• Identify, develop, and deploy cost saving and efficiency initiatives
• Manages RFP process, negotiations, implementation, and execution of broadline distribution
• Oversee procurement, contract negotiations, sourcing, demand planning, warehousing, distribution, logistics, replenishment, and inventory management
• Oversees manufacturers and suppliers for all F&B, FF&E, and supplies
• Develop and maintain a standard FF&E package for capital purchasing

Design & Construction of New and Existing Restaurants 20%

• Lead the design and construction teams to deliver new restaurant development, ground up and conversions, along with leading the remodel/refresh program and special design/construction initiatives
• Ensures all licensing and permitting practices support current and future development
• Establishes contractor criteria and ensures and establishes processes to develop and maintains quality contractors that meet current and future construction needs
• Establishes capital budget for new unit and remodels to support all operating requirements and concerns
• Drives successful implementation and optimization of restaurant facility and design initiatives
• Responsible for oversight of all architecture, interior design, and décor plans to ensure brand standards and operational efficiencies are achieved
• Collaborates with Design, Marketing, and Operations to ensure space optimization for each location is in support of all operational issues and concerns

Supply Chain 40%

• Identify, develop, and deploy cost saving and efficiency initiatives
• Oversee procurement, contract negotiations, sourcing, demand planning, warehousing, distribution, logistics, replenishment, and inventory management
• Collaborates with Design, Marketing, and Operations to ensure space optimization for each location is in support of all operational issues and concerns
• Design & Construction of New and Existing Restaurants 20%
• Lead the design and construction teams to deliver new restaurant development, ground up and conversions, along with leading the remodel/refresh program and special design/construction initiatives
• Oversees manufacturers and suppliers for all F&B, FF&E, and supplies
• Establishes contractor criteria and ensures and establishes processes to develop and maintains quality contractors that meet current and future construction needs
• Partners closely with F&B, Finance, Marketing, and Operations leadership to ensure readiness and availability of products for menu runs, LTOs, and marketing campaigns
• Ensures all licensing and permitting practices support current and future development
• Develop and maintain a standard FF&E package for capital purchasing
• Responsible for oversight of all architecture, interior design, and décor plans to ensure brand standards and operational efficiencies are achieved
• Lead supply chain team to achieve cost of goods expectations, service level agreements
• Manages RFP process, negotiations, implementation, and execution of broadline distribution
• Drives successful implementation and optimization of restaurant facility and design initiatives
• Establishes capital budget for new unit and remodels to support all operating requirements and concerns

Restaurant Facility Maintenance 35%

• Oversees the development of the facilities capital budget to maintain current restaurants
• Negotiates and manages enterprise level vendor, contractor, and service provider agreements for company owned facilities
• Responsible for establishing the strategy and policies for the maintenance of restaurants with the goal of minimizing disruptions to overall business operations
• Establishes standards and monitors all maintenance programs
• Monitors and evaluates quality of contractors and maintenance costs by region and directs Facilities management regarding terms of service agreements

Franchise Support 5%

• Negotiates and manages enterprise level vendor, contractor, and service provider agreements for company owned facilities
• Monitors and evaluates quality of contractors and maintenance costs by region and directs Facilities management regarding terms of service agreements
• Establishes standards and monitors all maintenance programs
• Oversees the development of the facilities capital budget to maintain current restaurants
• Responsible for establishing the strategy and policies for the maintenance of restaurants with the goal of minimizing disruptions to overall business operations
• Liaise with franchisees and provide Supply Chain and capital purchasing support

Franchise Support 5%

• Liaise with franchisees and provide Supply Chain and capital purchasing support

Red Robin is an Equal Opportunity & E-Verify Employer

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