Job Abstract

We’re looking for motivated, engaged people to help make everyone’s journeys better.

Main Duties and Responsibilities:

• Responsible for the day-to-day operations of the IDS activities to run the business effectively and in line with department budget.
• Participates in review of MPS (Master Production Schedule) with Production Planning Manager and Department Managers.  Coordinates Requisition timing and monitors performance. 
• Collaborates closely with Warehouse and production areas to ensure floating stock is monitored and replenished on time.
• Maintaining drop zones, IDS routes, “runner loops”, and requisition quantities as per ERP systems and MPS.
• Manage delivery and execution of ad hoc IDS activities as required (charters, emergency requisitions, etc.). 
• Responsible for targets and ensures applicable IDS KPI’s are met.
• Audits execution and accuracy of filling requisitions. 
• Maintain delivery schedule times for food and equipment materials
• Ensures using company best practices materials (bins, liners, labels in line with US best practices)
• Overall accountability for the IDS function including training of personnel.
• Supports traceability process activities as needed.  
• Validates execution of IDS processes and develops process improvements to drive efficiencies and control costs. 
• Leads and drives continuous improvement of the IDS section.
• Comply with legal and company requirements across health and safety, food safety, and security.
• Ensures that communications regarding substitutions and out-of-stocks are completed.
• Monitors returns of food bins for quality, organization, and rotation for FIFO purposes, and ensures waste is reported and recorded.
• Establishes a cleaning schedule of bins and floating stock
• Responsible for the annual performance evaluations of direct reports in compliance with the PA&P guidelines and regional/local initiatives.
• Must have schedule flexibility to complete research and audits at various times/days as required. 
• Other duties as assigned.



Qualifications
Education:
• Bachelor's Degree required.
• Business, supply chain, engineering specialization preferred. 

Work Experience:
• Minimum 5 years relevant work experience
• Work experience in an operations or manufacturing environment
• Work experience in a food production or food service environment
• Experience working within a cross-functional team
• Experience leading, training and influencing teams

Technical Skills: (Certification, Licenses and Registration)
• Proficient knowledge (Excel, Word, Outlook, Access and SharePoint)
• Functional knowledge of ERP (Enterprise Resource Planning) systems and Inventory Control

Job Skills:
• Capable of working in an autonomous way and in team setting
• Capable of working under pressure with tight deadlines
• Self-motivated and proactive
• Flexible and change minded.  Willing to learn and implement new processes and procedures
• Must have excellent people skills with a result driven approach
• Must have solid mathematical and analytical skills. 

Language / Communication Skills:
• Fluent in written and verbal English language.  Knowledge of a second language is a plus
• Ability to communicate well with internal and external customers, verbally and in writing.


Job Dimensions

Geographic Responsibility: US

Type of Employment: Full Time

Travel %: Up to 10% Travel

Exemption Classification: Exempt

Internal Relationships: Operations teams, Culinary, OPEX, Regional Materials Management, Regional Supply Chain,

External Relationships: Customer account teams

Work Environment / Requirements of the Job: Normal office environment

Budget / Revenue Responsibility: (Local Currency)

Organization Structure

Direct Line Manager (Title):  Supply Chain Director / SC Process Owner

Dotted Line Manager (Title, if applicable):

Number of Direct Reports: 1-3

Number of Dotted Line Reports: 0

Estimated Total Size of Team: 1-3

If you want to be part of a team that helps make travel and culinary memories, join us!