Inventory Management

• Maintain accurate records of inventory levels for all items, including food, beverages, supplies, and equipment.
• Conduct regular inventory counts and reconcile discrepancies between physical counts and inventory records.
• Implement inventory control measures to minimize shrinkage, waste, and theft.

Procurement

• Place orders for inventory replenishment in a timely manner to ensure adequate stock levels.

Supply Chain Management

• Coordinate with other departments, such as kitchen, bar, and front of house, to forecast inventory needs and ensure timely delivery of supplies.

• Graduate of Hotel and Restaurant Management, Culinary or any equivalent experience or related course;
• With experience in a supervisory capacity in Food industry. Experience in Fast food/Restaurant is an advantage
• Strong leadership skills;
• Possesses strong organizational and decision-making skills;
• Work well in fast-paced setting;
• Must be able to communicate clearly and effectively;
• Willing to be trained in Project 6, Quezon City