category manager, reserve food(J102476)

◆ Supply Chain Co-innovation & Upstream-driven Innovation

Lead innovation projects originating from supply chain front-end (e.g., raw materials, process capabilities, parbake solutions).

Partner with supply chain and procurement to identify and test new ingredients, technologies, and co-manufacturing opportunities.

Drive supply chain co-creation workshops to turn operational insights into commercially viable product concepts.

◆ NPD & Concept Innovation

Lead food-led innovation from ideation to launch, leveraging consumer trends and supply chain capabilities.

Manage cross-functional teams (R&D, Supply Chain, Ops, Marketing) to scale high-quality products with speed.

Develop a concept innovation roadmap balancing short-term revenue drivers with long-term brand-building platforms.

◆ Cross-functional Leadership

Act as main interface between Product Venture, R&D, and supply chain to ensure clear briefs and resource alignment.

Support inventory and allocation planning for Roastery-specific SKUs.

Establish post-launch tracking to iterate quickly.

◆ 6–8 years in product/brand management, with 5+ years focused on food innovation (NPD, concept development, or culinary R&D).

◆ Proven track record of launching innovative food products in F&B, retail, or premium brands.

◆ Demonstrated experience in supply chain co-innovation – e.g., joint development with suppliers, upstream material/process innovation.

◆ Experience working with R&D teams and innovation centers; familiarity with prototyping and scale-up.

◆ Premium/experiential retail (roasteries, concept stores) is a plus.

Knowledge, Skills & Abilities

◆ Strong food innovation capability – translate trends and supply chain insights into distinctive concepts.

◆ Strategic thinking with business acumen – balance brand elevation with commercial viability.

◆ Ability to lead supply chain co-creation – influence without authority, navigate ambiguity.

◆ Data-driven decision making, bilingual in English & Chinese.

◆ Passion for food, culinary arts, and emerging consumer behaviors.

◆ Familiarity with baking, parbake technology, or roastery operations is a plus.

Leadership Competencies

◆ Creating a culture of warmth and belonging – fostering inclusive collaboration between PV, R&D, and innovation partners.

◆ Acting with courage – challenging conventional category thinking, experimenting boldly, and embracing failure as part of innovation.

◆ Being present – connecting with transparency and respect across all levels, from baristas to R&D scientists.

◆ Delivering our very best – holding self and team accountable for innovation quality, launch excellence, and long-term impact.