FLAPPY'S FRIED CHICKEN

The Supply and Distribution Manager is responsible for the strategic planning, coordination, and control of the brand’s group’s procurement, warehousing, inventory, and distribution operations.

The role is both strategic and operational, overseeing supplier negotiations, logistics optimisation, stock integrity, forecasting, and distribution efficiency across all venues within the group.

Benefits

$76,515 to $90,000 plus Super depending on experience

Task & responsibilities

1. Strategic Supply Chain Planning

•    Develop and implement supply chain strategies aligned with business growth and seasonal demand.

•    Forecast ingredient and beverage requirements in collaboration with Executive Chefs and Restaurant Managers.

•    Analyse consumption trends and adjust procurement planning accordingly.

•    Develop contingency supply plans for seasonal shortages or supplier disruption.

2. Procurement & Supplier Management

•    Identify, evaluate, and negotiate contracts with local and international suppliers.

•    Manage preferred supplier agreements to ensure quality consistency and competitive pricing.

•    Monitor supplier performance (delivery timelines, product quality, pricing stability).

•    Ensure ethical sourcing and compliance with food standards and biosecurity requirements.

•    Maintain strong relationships with premium produce suppliers, seafood distributors, wineries, and specialty importers.

3. Inventory & Stock Control Management

•    Oversee inventory systems for food, beverages, dry goods, equipment, and consumables.

•    Implement stock control procedures to minimise wastage, spoilage, and shrinkage.

•    Conduct periodic stock audits and reconcile discrepancies.

•    Establish par levels and reorder thresholds for all sites.

•    Ensure proper storage practices in accordance with HACCP and food safety regulations.

4. Distribution & Logistics Oversight

•    Coordinate distribution of stock from central warehouse or suppliers to restaurant locations.

•    Optimise delivery schedules to ensure freshness and minimise holding costs.

•    Monitor cold chain integrity for perishable items.

•    Liaise with logistics providers and internal receiving teams.

•    Evaluate transport and warehousing efficiency to reduce operational costs.

5. Financial & Cost Management

•    Develop and manage supply chain budgets.

•    Monitor food and beverage cost percentages in collaboration with Finance and Operations teams.

•    Analyse cost variance reports and recommend corrective action.

•    Prepare detailed procurement and logistics performance reports for senior management.

•    Support menu engineering initiatives through cost analysis.

6. Systems & Process Improvement

•    Implement and maintain inventory management software and procurement systems.

•    Introduce automation and digital tracking tools to improve traceability.

•    Develop SOPs for receiving, stock rotation (FIFO), and quality control.

•    Continuously review operational processes to improve efficiency and reduce waste.

7. Compliance & Risk Management

•    Ensure compliance with:

o    Food safety legislation

o    Workplace health and safety standards

o    Import/export and quarantine regulations (where applicable)

•    Maintain documentation for audits and regulatory inspections.

•    Identify supply chain risks and implement mitigation strategies.

8. Team Leadership

•    Lead and supervise purchasing officers, warehouse staff, and distribution personnel.

•    Provide training on inventory systems and compliance procedures.

•    Establish KPIs for supply chain staff and conduct performance reviews.

•    Foster collaboration between kitchen, operations, and finance departments.

Qualification & experience

•    Must possess a relevant AQF bachelor degree or higher qualification

•    Relevant industry experience in a commercial kitchen for at least 12 months

•    Food safety knowledge in line with state regulations