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This position is focused on selecting and purchasing food and beverages for the store, as well as menu development and store hygiene management.
The main duties are as follows:
• Grand menu revisions (once a year)
• Fair menu creation (six times a year)
• Maintaining and improving monthly consumption rates (store average: 15-20%)
• Cost control and vendor negotiations (performance evaluated)
• Contract management (management of all vendors)
• Development of fair menus, annual planning, monthly PDCA
• Regular menu development
• Vendor exploration, review, and incentive contract negotiations
• Drink bar menu development
• Arrangement of kitchen equipment, repairs (in cooperation with the Facility team)
• Menu consumption rate management, weekly/monthly report creation
• Inventory management at the end/start of the month
• Food hygiene management in stores (setting guidelines for expiration and storage methods)
• Instruction and training for cooking operations, recipe management
In collaboration with the Corporate Sales section:
• Development of catering menus for corporate sales
• Checking the layout and workflow of kitchen equipment
• Ordering dishware and warehouse racks
• Arranging initial food deliveries for new stores
• Drink bar equipment installation and initial inventory orders for new stores
• Ordering store supplies (tissues, receipts, wax paper, etc.)
• Vendor communication regarding the opening of new stores
• Arranging Typhoid vaccinations
• Arranging Food Handling courses
• Arranging Pest Control
• Establishing a central kitchen
• Exploring existing catering vendors (for potential acquisitions)
• Creating signature menus
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