Operations Manager - Food Service​/Seafood

Overview

The Operations Manager for the seafood category is responsible for overseeing the end-to-end operations of the seafood supply chain, ensuring efficient procurement, quality assurance, inventory management, and distribution. This role involves aligning operational processes with business objectives to drive profitability, customer satisfaction, and market growth in the seafood segment.

• Operational Strategy and Planning
  • Develop and implement operational strategies to optimize the seafood category's performance.
  • Align category goals with organizational objectives and market demands.
• Supply Chain Management
  • Oversee sourcing, procurement, and logistics to ensure consistent and high-quality seafood supply.
  • Manage supplier relationships to secure competitive pricing and reliable delivery schedules.
• Inventory and Distribution
  • Monitor inventory levels to maintain optimal stock, minimize waste, and meet customer demands.
  • Collaborate with the logistics team to ensure timely and efficient delivery.
• Quality Assurance and Compliance
  • Ensure all seafood products meet quality standards and regulatory requirements.
  • Implement best practices for handling, storage, and distribution to maintain freshness and safety.
• Team Leadership and Development
  • Lead and manage a cross-functional team, including procurement, logistics, and warehouse staff.
  • Provide training and development opportunities to enhance team capabilities.
• Customer Relationship Management
  • Work closely with sales and marketing teams to address customer needs and feedback.
  • Build strong relationships with key accounts to drive customer satisfaction and retention.
• Performance Monitoring and Reporting
  • Track and analyze operational KPIs, including cost efficiency, delivery performance, and category profitability.
  • Prepare and present regular reports to senior management.
• Market Trends and Adaptation
  • Stay updated on seafood industry trends, market conditions, and competitor activities.
  • Adjust operational strategies to address changing market dynamics.

• Bachelor's degree in business administration, Supply Chain Management, or a related field.
• Minimum 7-10 years of experience in operations management, preferably within the seafood or food service industry.
• Proven track record in supply chain optimization and team leadership.
• Knowledge of HORECA (Hotel, Restaurant, and Catering) industry dynamics is an advantage.
• Certifications in supply chain management or operations (e.g., CSCP, PMP) are preferred.