Careers & American Blue Ribbon Holdings

American Blue Ribbon Holdings is dedicated to becoming the premiere diversified food service company committed to exceeding the expectations of our guests and varied customers. We currently operate more than 650 company and franchise restaurants in 43 states under the Village Inn, Bakers Square, O'Charley's and Ninety Nine brands. We also own and operate Legendary Baking, comprised of three bakery facilities which supply our restaurants and other food service and retail customers with a variety of high quality baked goods and "The Best Pie in America".

ABRH goals will be achieved through leveraging the expertise of our highly experienced management team, soliciting investor insight, maximizing the efficiencies of our shared service platform and the strong execution of our strategic initiatives. By taking full advantage of the combined synergies of our operating companies to provide purchasing power and other shared service functions, we are able to enhance profitability and deliver solid returns for our investors in an extremely competitive market place. We accomplish this within the framework of our Vision, Values and Culture guidelines that ensure a positive work environment for our more than 35,000 team members.

We offer a Competitive salary supported with comprehensive health and benefits programs including:

  • Medical, Dental & Vision Insurance
  • Flexible Spending Accounts
  • Life Insurance (Provided at no cost to team member)
  • Supplemental Life Insurance
  • Accidental Death and Dismemberment
  • Short & Long-Term Disability
  • 401(k)
  • Employee Assistance Plan
  • Paid Time Off - Earn based on policy

American Blue Ribbon Holdings is an Equal Opportunity & E-Verify Employer.

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Senior Supply Chain Manager - Food

NSC Supply Chain
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Job Description

This position assures the consistent supply of identified quality food products for O’Charley’s, Village Inn and Bakers Square while ensuring competitive costs and optimizing vendor expertise for continuous improvement.  Responsible for seamlessly supporting our Operations Restaurant Teams as well as all cross functional areas, including Culinary, Marketing, Finance and Operations Services.

 

Other key responsibilities within assigned categories include: 

  • Responsible for sourcing, forecasting, and contracting food.
  • Responsible for handling the company’s end to end sourcing operations for food.
  • Appraise and improve sourcing activities by analyzing the company’s spending, supplying partnerships and new possibilities.
  • Evaluates existing and potential suppliers, both foreign and domestic, across multiple criteria, including price, quality, service, availability, reliability and selection.
  • Align with operations and marketing on forecasting for menu changes and promotional LTO’s.
  • Manages the full RFP process for new and existing products and services including, but not limited to, the analysis and evaluation of vendor selection and distribution.
  • Maintains contract documents to include expiration and RFP calendar.
  • Coordinates and utilizes a team buying strategy across multiple spend areas and concepts to deliver opportunities which include, but are not limited to, “best in class” quality, service and cost.
  • Builds strategic relationships with suppliers and internal clients.
  • Identifies and analyzes opportunities and risks, offers solutions and builds successful strategies to meet business objectives.
  • Facilitates cross-functional communication to support the development and execution of organizational objectives.
  • Researches new products and services and analyzes the attributes of each to determine if they support company initiatives and business plans.
  • Studies industry publications, trade journals and market information to keep current on relevant changes in procurement and the food service industry.
  • Maintains current knowledge of and analyzes financial, industry and internal forecasts for products and services and anticipates changes in cost, availability, and suitability of goods and services.

Qualifications/Competencies:

  • College degree or equivalent work experience with a minimum of 7 years’ experience in foodservice related industries
  • Broad understanding of Supply Chain Management and Familiar with Foodservice operations
  • Excellent analytical and mathematics skills
  • Good communication skills and adept negotiator
  • Demonstrated ability in problem solving and anticipating function needs (Primarily Operations and Culinary)
  • Demonstrated ability in building relationships and strategic alliances while motivating both internal teams and suppliers to meet strategic objectives
  • Strong interpersonal skills and the ability to effectively multitask in a fast-paced environment
  • Proven experience working with cross functional teams to ensure cost control and process improvements
Skills & Requirements Qualifications