Job Description
Supplier Selection: Finding and evaluating suppliers for ingredients, equipment, and services.
Contract Negotiation: Negotiating prices, terms, and conditions with suppliers.
Purchasing: Buying ingredients, beverages, equipment, and supplies necessary for operations.
Inventory Management: Managing inventory levels, tracking usage, and optimizing stock levels.
Cost Control: Analyzing prices, tracking expenses, and identifying opportunities for cost savings.
Quality Control: Ensuring purchased products meet quality and safety standards.
Supplier Relationship Management: Building and maintaining relationships with suppliers.
Risk Management: Mitigating risks associated with supply chain disruptions, price fluctuations, and supplier insolvency.
Compliance: Ensuring compliance with regulations, such as food safety and labeling requirements.
Data Analysis: Analyzing procurement data to identify trends, optimize purchasing decisions, and improve operations.
Menu Engineering: Collaborating with chefs to develop menus that balance profitability and customer appeal.
Waste Management: Minimizing waste and optimizing inventory usage to reduce environment impact.
Requirements
Interested candidates should possess relevant qualifications with 1-5 years experience.