Logistics Supervisor

POSITION SUMMARY

The Logistics Supervisor oversees and coordinates the logistics operations within the commissary and cloud kitchen facility, focusing on efficient distribution and delivery of food products to hotel clients. This role is responsible for managing transportation logistics, monitoring inventory levels, and ensuring timely, accurate, and cost-effective deliveries. The Logistics Supervisor works closely with the warehouse, production, and customer service teams to meet client expectations and optimize supply chain performance for hotel catering services.

DUTIES AND RESPONSIBILITIES

A. Logistics Planning and Coordination:

a. Develop and implement logistics schedules for timely delivery to hotel clients, ensuring adherence to their specific requirements and service standards.

b. Coordinate with production and warehouse teams to ensure that finished goods are ready for dispatch according to schedule and client orders.

c. Monitor daily logistics activities, ensuring efficient loading, routing, and unloading of delivery vehicles.

d. Use logistics software or ERP systems to track deliveries, routes, and inventory movements, maintaining transparency and accountability.

B. Team Management and Development:

a. Supervise and guide a team of delivery drivers, truck helpers, and logistics coordinators to ensure they perform tasks efficiently and accurately.

b. Train logistics staff on handling and delivery procedures, vehicle maintenance, and customer service standards for hotel clients.

c. Conduct regular performance evaluations and provide feedback to team members, promoting a high-performance culture.

d. Organize daily tasks and responsibilities for logistics staff, adapting based on priorities, weather conditions, and customer needs.

C. Inventory and Fleet Management:

a. Oversee the management of inventory levels for delivery, coordinating with the warehouse and production teams to avoid shortages or delays.

b. Schedule and monitor regular maintenance and inspections for delivery vehicles to ensure their safety, reliability, and compliance with regulatory requirements.

c. Maintain accurate documentation for fleet management, including fuel usage, mileage, repair logs, and vehicle compliance records.

D. Client Relations and Customer Satisfaction:

a. Act as the point of contact for hotel clients regarding delivery schedules, delays, or specific logistics requirements, ensuring professional and clear communication.

b. Address and resolve any client concerns related to deliveries, maintaining a high level of customer satisfaction and trust.

c. Gather client feedback on logistics performance and use it to implement improvements to service quality.

E. Compliance and Safety:

a. Enforce compliance with safety, food handling, and hygiene standards in alignment with food safety regulations (e.g., HACCP, GMP).

b. Conduct regular safety briefings and training sessions with logistics staff on safe driving practices, handling of perishable goods, and emergency protocols.

c. Monitor adherence to regulatory requirements for vehicle operations, driver hours, and transport of food products.

F. Route Optimization and Cost Control:

a. Analyze delivery routes and schedules to identify opportunities for optimization, reducing fuel consumption, and delivery times.

b. Work with the Logistics Manager to implement cost-control strategies, such as consolidating deliveries, optimizing vehicle capacity, and reducing transportation costs.

c. Prepare reports on logistics costs, delivery performance, and resource usage, identifying areas for cost-saving measures.

G. Documentation and Reporting:

a. Maintain detailed records of all logistics activities, including delivery schedules, inventory transfers, vehicle logs, and client communications.

b. Generate daily, weekly, and monthly reports on logistics performance, inventory levels, and client service metrics for review by the Logistics Manager.

c. Ensure that all logistics documentation is accurate, up-to-date, and readily available for audits or client reviews.

COMPETENCIES

· Strong leadership and team management abilities.

· Excellent organizational and time-management skills.

· Proficiency in logistics planning and route optimization techniques.

· Strong understanding of food safety and quality requirements for perishable goods.

· Effective communication and customer service skills, with the ability to address client needs.

· Proficiency in computer applications (e.g., MS Office) and logistics software or ERP systems.

EDUCATION

High school diploma or equivalent; a degree in Logistics, Supply Chain Management, or a related field is preferred.

EXPERIENCE

Minimum of 3-5 years of experience in logistics or supply chain management, with at least 1-2 years in a supervisory role; experience in food logistics is advantageous.

Job Type: Full-time

Work Location: In person