1. Category Management
Develop and execute category strategies aligned with culinary, operations, and financial goals
Manage sourcing, RFPs/RFQs, and contract negotiations with manufacturers, distributors, and local suppliers
Partner with culinary teams on menu development, product specification, and cost engineering
Rationalize SKUs while maintaining flexibility for regional preferences and LTOs (limited-time offers)
Monitor commodity trends (proteins, produce, packaging) and proactively manage cost and supply risk
Deliver measurable cost savings and margin improvement
2. Distribution Network Management
Design and manage distribution strategy across:
Non-food distributors (e.g., Ed Don, Vestis, RTI & NuCO2)
Direct Store Delivery (DSD) suppliers
Regional vs. national supply models
Optimize delivery cadence, order minimums, and case configurations to balance freshness, labor efficiency, and cost
Ensure cold chain compliance and food safety standards across all nodes
Drive continuous improvement in network efficiency and service reliability
3. Inventory, Availability & Waste Optimization
Support implementation and maintenance of inventory and procurement systems
Align category decisions with operational realities (storage constraints, throughput, prep complexity)
4. Supplier & Distributor Performance Management
Own supplier and distributor relationships and performance outcomes
Develop and manage scorecards focused on:
Fill rate / in-stock performance
On-time delivery (OTIF)
Product quality and consistency
Responsiveness and issue resolution
Lead business reviews with key partners
Ensure compliance with contracts, pricing agreements, and service-level expectations
5. Venue Operations & New Store Openings
Act as a key supply chain partner to venue operators and regional leadership
Support new venue openings, ensuring sourcing, logistics, and inventory readiness
Coordinate supply chain support for promotions, seasonal menus, and events
Rapidly resolve supply disruptions that impact guest experience
6. Financial Management & KPIs
Manage category spend and distribution costs across all venues
Track and deliver against key KPIs:
Distribution cost per case
In-stock / fill rate %
Identify and execute cost reduction and value engineering initiatives
7. Risk Management & Compliance
Identify and mitigate supply chain risks (supplier constraints, logistics disruptions, commodity volatility)
Develop contingency plans and secondary sourcing strategies
Support QA with compliance with food safety, regulatory, and company standards
Key Skills & Competencies
Deep understanding of foodservice distribution models
Strong negotiation and supplier management skills
Ability to balance cost, quality, and guest experience
Analytical mindset with strong financial acumen
Cross-functional leadership (culinary, operations, finance)
Advanced user of MS Office Suite, ERP, procurement, and inventory systems
Preferred Experience
Experience in high-volume, multi-unit environments (e.g., eatertainment, casual dining)
Experience supporting rapid expansion or new venue openings
BENEFITS
Free Play & 1/2 price food! Health, dental, vision, 401(k) playmaker match, free mental well-being platform and that's just for starters for those who qualify.
Category Specialist • Dallas, TX, United States
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