Associate Director - Commercial Fruit and Vegetable

Responsibilities:

Category Strategy and Sourcing Planning

1. Conduct category reviews to assess performance of across customer segments, stores and items
2. Leading and facilitating the strategic sourcing process for the Commercial Fresh Foodcategory
3. Market and industry analysis, supplier research and review, category and supplier segmentation, sourcing events, analysis, negotiations, contracting and implementation.
4. Develop supply chain strategic plans to include identifying supplier sources, their purchasing capacity, and any industry changes

Sales & Profit & Other income management

1. Monitor by daily budget. Performance Review MTD, YTD by store by category by customer
2. Yearly budgeting (Sales, margin, other income) by buyer by customer / Category by customer
3. Maintain a cost saving approach to purchasing by continual investigation of new sources of supply and new processes.

Supplier management

1. Work with appropriate local and overseas suppliers to develop and launch high quality products that meet Siam Makro strategy.
2. Manage Trade Term Agreement (Yearly Trading Contract) Ensure the most optimal terms and conditions for Commercial Fresh Food , while not negatively impacting service or quality.
3. Monitor Sales, Purchase, Margin & other income budgeting by category by customer group and monthly and Responsible Purchasing Supplier by Target. Monitoring Purchase of each Supplier by Monthly, Quarterly and Yearly
4. Manage supplier relationships and performance. Establish reporting of purchasing activities (hot topics, achievements, risks & opportunities).
5. Identify new suppliers to support future growth. Evaluate potential suppliers concerning the viability of their products and acceptability of their manufacturing facilities.

Assortment Management and Pricing Management

1. Price Negotiation : Price Speed Change / Price Policy & Price Structure / Improve Cost of Goods : Improve Negotiation / Price Setting / New item Negotiate
2. Assortment review : New item selection / Deletion item review / Plan-O-Gram review & approve / Performance review by item
3. Develop proposals for stocking strategies for price optimization
4. Stock management: Maintains assigned SKU maintenance in system to ensure product availability

Promotion management

1. Determine product offerings and promotional plans for assigned categories to achieve operating results
2. Conducts post-promotional reviews and analysis to determine if promotional requirements were met and if there were problem areas, develops solutions.
3. Reviews all product costs and marketing plan to ensure items purchased are at the lowest cost consistent with considerations of quality, reliability of source, and urgency of need in order to meet marketing plan.

Collaboration

1. Lead or participate in cross-functional team projects related to product specifications, quality inquiries, product recall, sourcing new ingredients, testing new products, and other key company initiatives
2. Provide all necessary information and documents (i.e. product knowledge, selling tips, article no., supplier, ordering, promotions) to the stores.
3. Visits stores, as needed, to monitor programs, obtain store feedback and to assess overall implementation effectiveness as needed.
4. Develop and mentor members of buying team.

Requirements

1. Master or Bachelor in Business Administration, Science, Marketing or a technical / any related filed. MBA preferred.
2. Strong knowledge of culinary operations in Food Service sector with demonstrated success, preferably.
3. A Bachelor’s degree or culinary degree is preferable
4. 10+ years professional experience in retail food service management, retail operations, and/or consumer product goods, preferred
5. 5 - 7 years strategic sourcing experience preferred.
6. Department level supervisory/managerial experience of direct and indirect reports
7. Demonstrated understanding food safety principles and operational requirements
8. Retail or FMCG business, Wholesales industry knowledge and experience
9. Be able to deal with top manufacturers and retailers
10. Demonstrated ability to develop market expertise and credibility in the Food Ingredients industry segment, including customers, suppliers, products, applications, technology, pricing, value; industry or market problems and opportunities.
11. Demonstrated people/team leadership experience with proven ability to motivate, engage, and develop a high performing team. Ability to coach and provide constructive feedback to overcome performance gaps.
12. Seeks solutions that strengthen quality, value, service and effectiveness.
13. Demonstrates Business Acumen and Business Agility.
14. Engages in effective operational and strategic planning.
15. Able to travel upcountry or on assignment