12 set - Milano
Jobbydoo
JOB SUMMARY To manage and optimize the procurement, logistics, and cost structures of all food and beverage operations, ensuring efficient supply chain management, cost-effective menu planning, and consistent quality across all culinary offerings. DUTIES - - Lead menu engineering including detailed recipe costing, pricing strategies, and margin optimization - Standardize recipes, portion control, and presentation to ensure consistency across all locations - Continuously review and refine menus to improve profitability and guest satisfaction - - Lead sourcing and procurement of all food and beverage products - Build, negotiate, and manage a reliable supplier network to ensure quality, consistency, and cost efficiency - Monitor supplier performance, pricing trends, and market conditions - Establish approved supplier lists and procurement policies - Oversee end-to-end supply chain operations, including ordering, delivery, storage, and distribution - Implement inventory management systems ensuring accurate stock control and reporting - Monitor stock levels, consumption patterns, and demand forecasts to prevent shortages and overstocking - Enforce best practices in stock rotation (FIFO) and storage compliance - Manage and monitor food cost percentages, wastage,
and operational expenses - Drive cost optimization initiatives while maintaining quality standards - Support budgeting, forecasting, and financial planning processes - Produce regular reports on cost performance, procurement efficiency, and inventory metrics - Support kitchen teams in implementing standardized recipes and portion control - Ensure alignment between procurement, menu planning, and operational execution - Assist in planning for high-volume operations, events, and seasonal demand - Improve workflows and operational efficiency across all F&, B outlets - Ensure all food products meet quality, safety, and regulatory standards - Enforce hygiene and food safety compliance across storage and kitchen operations - Conduct regular audits of suppliers, stores, and kitchen practices - Develop and implement SOPs for procurement, logistics, kitchen operations, and cost control - Introduce and manage systems for inventory, costing, and reporting - Standardize processes to ensure scalability and operational consistency - Provide training on cost awareness, inventory management, and operational discipline - Any other related duties that may be assigned.
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