Restaurant Supply Chain Solutions, LLC, a Yum! Brands Co-op is currently seeking a Program Manager to join the Taco Bell Concept Development Team in Irvine, California.




POSITION OVERVIEW



This position is part of the Program Management team that supports the supply chain for Taco Bell's 7800+ restaurants in the US with annual sales in excess of $14B.


To be successful in this role, a Program Manager needs to be a blend of a relationship-oriented project manager and a data-driven demand planner. This person will engage with a cross functional team to bring new products to market and manage the core menu forecast, and limited time offer forecasts. Annual oversight is estimated at:


• 10-20 national food and packaging promotions


• $100-$200MM in inventory authorizations


• 10-20 new product tests


• Forecasting 50-100 core menu items



This is a hybrid role; on site 2-3 days/week at the Taco Bell Headquarters in Irvine, CA.




ESSENTIAL FUNCTIONS




Project Management (~70%)



• Effectively manage and drive high profile and innovative initiatives for Taco Bell as a supply chain function.


Collaborate with cross functional partners, suppliers, and distributors to drive projects from test kitchen


concept to commercialization. Key initiatives include new product introductions, limited time offers, product


transitions and other marketing calendar related initiatives.


• Collaborate with cross functional stakeholders (marketing, operations, finance) to identify, quantify, and


document the supply chain demands.


• Collaborate with supply chain partners internally (supply planning, procurement, distribution) and externally


(suppliers, distributors) to develop supply strategies that enable maximum flexibility with minimal financial


risk. This includes planning contingencies, capacity assurance, and ingredient procurement timelines.


• Manage supply chain timelines and deliverables of both internal and external stakeholders to ensure flawless


execution of marketing initiatives.


• Orchestrate deployment and depletion of new ingredients from suppliers to distributors to restaurants.


• Accountable to communicate and provide ongoing updates to internal supply planners, procurement partners, brand


partners, and leadership in a timely fashion.


• Present supply updates to Concept and RSCS Executive Teams


• Ensure key learnings and best practices are captured to support future strategic planning and continuous


improvement.


• Create Authorizations for Inventory Procurement



Demand Planning (~30%)



• Leverage technology systems (primarily Blue Yonder and Power BI) to drive uninterrupted supply:


 Collaborate with cross functional partners to understand marketing activities; gather and input demand


plans into the system.


 Develop and maintain accurate demand forecasts for assigned core menu items and products.


• Monitor menu sales, rapidly identify forecast misses, coordinate research activities to reconcile


significant variances, adjust plan, and inform stakeholders and leadership.


• Use and maintain demand planning software.


• Participate in continuous improvement and process optimization efforts.


• Special projects, and other duties as assigned by management.



REQUIRED EDUCATION, EXPERIENCE, AND SKILLS



• Minimum of 2 to 5 years business experience in one of the following areas or related field: Supply Chain,


Operations, Project Management, Program Management, Demand Planning, and/or Purchasing


• Prefer experience with food/packaging demand planning, in restaurant/foodservice, distribution or manufacturing


environment.


• Bachelor's degree required in supply chain, business, or related field.


• Required technical experience: Advanced Excel


• Prefer ISM CPSM certification, APICS CPIM certification, and/or Six Sigma Green Belt.


• Prefer experience in Blue Yonder (Demand and/or Fulfillment modules), Oracle SCM, SAP SCM, or other enterprise


supply planning software systems.



CORE COMPETENCIES



• Data analysis, problem identification and resolution


• Ability to anticipate outcomes and avoid/mitigate risk.


• Technical aptitude


• Process orientation


• Teamwork (cooperation and collaboration)


• Excellent written and oral communication skills


• Ability to build and maintain relationships with partners and stakeholders.


• Ability to influence decisions and outcomes.


• Project management skills


• Attention to detail.


• Proficient using Microsoft Office - Word, Excel, PowerPoint, and Outlook


• Presentations skills geared at Director/VP/executive levels.


• World Class Values



KEY CONTACTS / INTERFACES



• Cross-functional brand groups (Restaurant Operations, Marketing, Product Development, Quality Assurance,


Business Planning, and Training)


• Supply Planners


• Distributors and Redistributors


• Suppliers


• Procurement