Job Description

The Director of Supply Chain & Procurement will lead procurement, supply chain and recipe control across the Paradies Lagardere Dining Division and serve as the primary leader of the division’s supply chain and vendor relationships. This role is responsible for sourcing all dining division food and beverage, partnering with food safety to ensure the supply chain is transparent and proactive, ensuring best price of goods are achieved and supporting Field Operation needs. They will also lead teams responsible for recipe control and purchasing analytics and reporting and vendor onboarding. In close partnership with Operational Leadership, Brands, Food Safety, and the Culinary team they will elevate profitability, and secure supplies for a volatile airport business

DUTIES AND RESPONSIBILITIES

Supply Chain & Strategic Procurement Leadership:

• Oversee all aspects of the Dining Division supply chain, including store openings, demand planning, procurement, vendor management, logistics, and distribution.
• Identify, evaluate, and onboard sources of supply; structure and negotiate complex contracts to ensure continuity of supply while delivering measurable cost savings.
• Lead the development and execution of cost‑savings and innovation pipeline initiatives through strategic supplier partnerships.
• Analyze category‑level spend and implement process, sourcing, and contracting improvements to maximize efficiency and effectiveness of category purchasing strategies.
• Manage annual Dining NRI planning and execution.

Cross‑Functional Collaboration:

• Partner closely with Operations, Finance, and Culinary teams to align strategic initiatives that drive productivity, innovation, and revenue growth.
• Support new store openings and operational transitions through coordinated supply planning and execution.
• Oversee recipe management in collaboration with Culinary to ensure accuracy, scalability, and cost optimization.
• Global PEP reporting
• Annual Global RFPs

Vendor Relations & Negotiation:

• Develop and maintain strategic supplier alliances focused on innovation, product development, and differentiation.
• Negotiate pricing, vendor programs, delivery standards, and payment terms for all food products and related categories.
• Facilitate mutually beneficial promotional agreements and supplier‑supported initiatives.
• Drive speed‑to‑market for new products, innovations, and competitive points of difference.

Financial Management & Governance:

• Lead the annual budget development process for the Dining Division.
• Monitor and manage monthly Purchase Price Variance (PPV) and procurement cost plans.
• Ensure responsible fiscal stewardship while supporting innovation and growth initiatives.

QUALIFICATIONS:

• Proven experience leading multi-unit procurement and supply chain and building scalable standards
• Demonstrated ability to develop supply chain strategy, identifying and execute improvements
• Strong Leadership Presence with ability to influence and collaborate across supplier partners, operations, and food safety
• Ability to work various shifts in a 7/365 team-oriented environment and travel as needed
• Proactive, self-motivated, and self-directed; thrives in a fast-paced multi-site environment.
• Strong commitment to guest service and culinary excellence.
• Excellent communication, organization, and problem-solving skills.
• Demonstrated ability to meet goals and lead multiple priorities with flexibility and urgency.
• Flexible work cycle; readily adapts to business, team needs, and change.
• Analytical mindset with experience setting KPIs and using performance data to improve training outcomes.

MINIMAL REQUIREMENTS:

Legal Age: 18 years

Education or Equivalent Experience: Bachelor’s degree in Supply Chain Management or Business, or equivalent experience.

Supervisory/Management Experience: 10+ yrs

PREFERRED EXPERIENCE:

• Experience within corporate restaurant group is preferred
• Proven experience with executive level reporting

Travel: 35%