Restaurant Supply Chain Solutions, LLC, a Yum! Brands Co-op, is currently seeking a Manager, Supply Chain Value Creation, to join the Pizza Hut Concept team.
Overview of the Position:
This position is responsible for portfolio management of restaurant margin improvement, optimization, simplification, and/or other specification change and optimization initiatives for the Pizza Hut Brand which has annual revenue of over $6 Billion across more than 5,000 restaurants with an estimated spend of $1.4 Billion across +100 food & packaging suppliers and +20 Distribution Centers. Hybrid position - 3 days in the office, 2 days remote
Excellent Benefits! medical, dental, vision, vacation, holidays, floating holidays, retirement, wellness and much more.
The position will facilitate the execution of the Value Creation, Cost of Goods and Restaurant Margin Improvement (RMI) objectives and Steering Committees and will integrate goals and strategies to deliver long-term annual operating profit margin.
With the following scope:
• $1.4 billion in annual spend
• 50-60 margin improvement initiatives annually
• 5-10 spec optimization tests annually
• 5-10 product phase in/phase outs annually
Essential Functions:
Drive Value Creation and RMI Strategy Identification, Communication, and Cross-Functional Alignment for a portfolio of improvement and optimization initiatives across the PH business.
• Focus areas include Restaurant Margin Improvement (RMI), operations simplification, process improvement,
specification changes, and other value driving initiatives.
• Supply chains include food, packaging, restaurant development, equipment, and smallwares.
• Build out business cases to prioritize, select, and gain alignment on project plans in support of the review
and approval of initiatives.
• Ensure successful and flawless execution of all initiatives.
• Apply analytics and process improvement techniques in post event analysis and optimization efforts.
• Benchmark to gain understanding and apply industry best practices and technology.
• Prepare materials and run routines associated with managing the RMI Steering Committee including presentations,
analysis, and business cases.
• Maintain and enhance partnerships with all Concept functional and franchise leaders, RSCS & Brand Finance,
Distribution, and Procurement members, as well as, Concept COGS Core Team & RMI Executive Steering Committee to
facilitate and drive Cost Savings initiatives across all areas of the restaurant P&L, with particular focus in
food and paper, assets, and development
• Facilitate coordination of COGS Savings & RMI ideation workshop summits with key Concept cross-functional
stakeholders, RSCS Procurement team, franchisees, suppliers, and Cross-Concept RMI counterparts to develop
value-added RMI opportunities which continually strive to leverage the entire YUM! Brands system volume
• Drive Monthly alignment between RSCS Procurement team, key Brand Concept cross-functional stakeholders, and
Franchise leaders to ensure RMI objectives/strategies and final supplier awards for Concept sourcing events are
compliant with the Concept’s six-step sourcing process stage gates.
• Facilitate Monthly Executive Level engagement and alignment between RSCS, Concept, and Franchise Executive
Leadership teams to ensure the highest degree of concentration and support for all Concept restaurant margin
improvement objectives/strategies.
COGS Savings Value Creation & RMI Program Management and Margin Delivery
• Ensure successful and flawless execution of all concept Value Creation and RMI initiatives: national, regional,
local options, franchise, supersedes, and functional initiatives.
• Partner with Supply Planning Team to develop comprehensive supply plan by collaborating with cross-functional
RMI category teams, RSCS Procurement team, and suppliers. This includes planning contingencies, capacity
assurance, and ingredient procurement timelines to support Concept RMI projects and initiatives. Collaborate
with Supply Planning Team to ensure flawless execution and minimal obsolescence.
• Evaluate program performance and provide ongoing updates to COGS Savings and RMI cross-functional Core team,
RSCS and Brand Leadership, Finance, Procurement, and Franchisees. This also includes actively engaging with
RSCS and Brand Finance and RMI cross-functional category teams in validating savings, analyzing risk, exploring
alternative suppliers, and optimizing processes.
• Ensure key learnings and best practices are captured to support future strategic planning and continuous
improvement, resulting in a multi-year RMI Roadmap
• Deliver margin improvement value to the YUM! system while maintaining and/or improving quality, customer and
team member experience, food safety, and mitigating risk of obsolescence.
Additional Responsibilities
• Develop and maintain key relationships with the brand, Franchise partners and concept board.
• Drive a culture of collaboration around program management best practices in a matrixed organization following
and role modeling WC2 cultural values.
• Other duties as assigned by management.
Core Competencies
• Role model RSCS’s World Class with Class (WC2) Cultural Values
• Effective cross functional team collaboration and facilitation
• Excellent written and oral communication skills
• Process Improvement
• Project Management
• Analysis and insight development
• Problem Solving
• Process orientation
• Ability to multitask
• Attention to Detail
• Follow up
• Organizational skills
• Negotiation Skills
• Customer Service
Education, Experience, and Skills
• Bachelor’s degree required with an emphasis in business or related field.
• Minimum of 3 to 5 years’ business experience with 2 or more years of experience in one of the following areas:
Operations, Procurement, Program Management, Supply Chain or Engineering.
• Prefer Quick Serve Restaurant experience.
• Proficient in Microsoft Office – Word, PowerPoint, Excel, and Outlook
Key Contacts/Interfaces
• Cross-functional project team (Operations, Marketing, Product Development, Quality Assurance, Business
Planning, and Training)
• Suppliers
• Procurement
• Franchisees
• Distributors
• Concept Board
• Brand Leadership
• RSCS Leadership
• Brand and Franchise Committees
• Corporate Leadership across VP and Director levels: (Operations, Restaurant Excellence, Marketing, R&D, QA,
Training, Finance)
Required Skills
Required Experience
Requires knowledge of standard set ups, adjustments and operating characteristics of the equipment and skill to perform standard adjustments and operate the equipment. Good knowledge of digital print equipment with ability to set up, operate, and make adjustments to the equipment according to the individual job requirements, operating characteristics, and capabilities of the equipment. Requires knowledge of color theory and ability to make adjustments and color corrections when operating the equipment to produce the imaging to customer specifications. Knowledgeable about routine maintenance and upkeep of equipment.