EH-L05 - Deputy Manager - SCM

To manage end-to-end supply chain activities

• Source food, beverages, packaging materials, and catering consumables.
  
• Negotiate prices, contracts, and service agreements with suppliers.
  
• Develop and maintain approved vendor lists.
  
• Monitor supplier performance on quality, delivery, and cost.
  

• Maintain optimum stock levels of raw materials and consumables.
  
• Monitor inventory turnover and reduce wastage.
  
• Conduct regular stock audits and cycle counts.
  
• Ensure FEFO/FIFO inventory practices where applicable.
  

• Coordinate with production, operations teams.
  
• Ensure timely replenishment to avoid stock-outs.
  

• Oversee inbound and outbound logistics.
  
• Monitor receiving, storage, and dispatch processes.
  
• Ensure proper cold-chain management for perishable products.
  
• Optimize transportation and warehousing costs.
  

• Ensure compliance with aviation, food safety, and quality standards.
  
• Support audits related to HACCP, ISO, FSSAI, airline standards, and regulatory requirements.
  
• Maintain documentation and traceability records.
  

• Analyze procurement and inventory costs.
  
• Identify cost-saving opportunities.
  
• Prepare MIS reports and KPI dashboards.
  
• Monitor budget adherence.
  

• Supervise SCM executives, buyers, warehouse staff, and planners.
  
• Conduct training and performance reviews.
  
• Drive continuous improvement initiatives.
  

• Material availability rate.
  
• Inventory accuracy.
  
• Inventory holding days.
  
• Supplier OTIF (On-Time In-Full) performance.
  
• Procurement cost savings.
  
• Wastage and expiry reduction.
  
• Compliance audit scores.
  

• Bachelor's degree in Supply Chain, Logistics, Operations, Food Technology, or related field.
  
• MBA/PGDM in Supply Chain Management preferred.
  

• Typically 5–8 years of experience in SCM, procurement, logistics, or inventory management.
  
• Experience in flight catering, hospitality, food manufacturing, FMCG, or airline operations is preferred.
  

• Supply planning and inventory management.
  
• Vendor negotiation and contract management.
  
• ERP systems (SAP, Oracle, Microsoft Dynamics, etc.).
  
• Advanced Excel and reporting.
  
• Analytical and problem-solving skills.
  
• Stakeholder management and team leadership.
  
• Knowledge of food safety and aviation catering requirements.