Category Manager - Beef/Chicken/Pork/Oils/Dairy

We call our corporate office the Restaurant Support Office for a good reason – everything we do here is to support our restaurants and in turn, make an impact on the lives of our restaurant team members and our guests. Our Restaurant Support Office team members are energetic, innovative, and creative individuals who are A Cut Above!

We are seeking a Category Manager who is Curious, Vibrant, Genuine, and of Service for our Supply Chain team.  The Category Manager will be responsible for purchasing as well as the subject matter expert for assigned categories for beef, chicken, pork, oils, and dairy items.  This role is primarily supply-market facing but will also collaborate closely internally with supply chain partnership, project management, and operations teams.

What you will do:

• Develop and manage a supplier network that guarantees the supply of approved products at a competitive cost for goods/services related to beef, chicken, pork, oil and dairy items. 
• Deliver financial benefit to P.F. Chang’s by implementing Strategic Sourcing cost saving and cost avoidance initiatives for assigned product categories. 
• Negotiate contracts and agreements that are in alignment with the company’s goals and strategies. 
• Support new product development efforts, product launches, and various projects initiated by the culinary / operations teams that involve assigned categories. 
• Provide outstanding customer service to all internal and external customers. 
• Provide management of all assigned categories in the areas of price administration and documentation, contract administration, supply assurance and strategic supplier evaluation.

Measures of Success:

• Proactively assesses and manages risk to the organization
• Productive working relationships with all team members and external vendors.
• Ability to accurately and confidently present supply chain information to a varied audience

• Requires a minimum of 3 years direct experience negotiating contracts and agreements for food products and services in a large regional or national food service or distribution environment. 
• Working knowledge of strategic sourcing tools and methodologies. 
• Strong financial analysis capabilities in Excel and/or database programs.
• Direct or indirect experience in the restaurant industry that leads to an understanding of restaurant operations is preferred (but not required).