Job Description
About Mo’ Bettahs At Mo’ Bettahs, we lead with Hawaiian values that shape how we work, serve, and grow: Kuleana – Responsibility Ho‘okipa – Hospitality and Aloha Ho‘okuku – Competitive Excellence Mo‘omeheu – Culture Miki‘oi – Fine Craftsmanship Pono – Doing What’s Right We look for leaders who combine accountability, humility, urgency, teamwork, and heart. Why Join Now Mo’ Bettahs is entering an exciting growth phase. With approximately 75 restaurants today and expansion to 90+ locations by year-end, this is a rare opportunity to build and scale the supply chain infrastructure of a fast-growing national brand. Reporting directly to the CFO, this role will help shape the systems, partnerships, and processes that power our next chapter of growth. A DAY IN THE LIFE The Director of Supply Chain is responsible for leading enterprise-wide supply chain strategy across procurement, inventory planning, distribution, vendor management, and supply chain systems. This leader will ensure restaurants receive the right products, at the right time, at the right cost—without compromising quality or the aloha spirit that defines our brand. This role requires both strategic leadership and operational execution. You may spend one part of your day negotiating national supplier agreements, another resolving distribution challenges for a new market, and another building dashboards that improve visibility into cost, risk, and performance. This role is based onsite at our Lehi, UT headquarters to enable close partnership with executive leadership and cross-functional teams. WHAT YOU’LL DO: Lead end-to-end supply chain strategy across procurement, inventory, distribution, and vendor management for 75+ (and growing) restaurant locations. Forecast demand in partnership with operations leadership; establish reorder points and safety stock to ensure inventory levels meet restaurant needs without excess waste. Negotiate pricing and contract terms with suppliers, distributors, and logistics partners to secure favorable, sustainable agreements. Build and manage a formal Vendor Management Program including scorecards, performance reviews, and escalation protocols. Own supply chain readiness for all New Restaurant Openings (NROs), including distributor setup, pre-opening orders, lead-time planning, and first-week inventory readiness. Serve as advisor to the product development team on ingredient availability, cost, and lead times for new menu items and limited-time offerings. Develop and maintain dashboards and reporting tools that give leadership visibility into cost, performance, and risk; evaluate and recommend supply chain technology platforms (inventory management, procurement, distributor portals). Partner with Finance & Accounting to review vendor invoices, ensure adherence to contracted terms, and resolve billing discrepancies. Proactively identify risks such as supply shortages, cost volatility, single-source dependencies and develop mitigation strategies. Hire, coach, and develop a high-performing supply chain team as the business scales. WHAT YOU’LL NEED: 5+ years of progressive experience in supply chain, procurement, or logistics; multi-unit restaurant or foodservice experience highly preferred. Demonstrated track record managing supplier relationships, negotiating contracts, and delivering cost savings. Experience supporting rapid growth, new market launches, or multi-state expansion. Strong negotiation skills and commercial acumen. Exceptional analytical and data-driven decision-making skills with strong attention to detail. Excellent verbal and written communication; able to influence and present across all organizational levels. Collaborative, growth-oriented mindset comfortable operating with ambiguity and building structure where it does not yet exist. Willingness to travel to restaurant locations, distribution partners, and supplier facilities (up to 25%). Valid driver’s license and regular, predictable attendance. Bachelor’s degree in Supply Chain Management, Business, Operations, or a related field preferred; equivalent experience considered. PREFERRED: Experience improving fill rate to 98%+ or similar service-level metrics. Experience reducing food, packaging, or indirect spend through sourcing strategy. Experience leading supply chain readiness for new restaurant openings. Existing supplier relationships across key foodservice categories. Experience with ER