Key Responsibilities: 1. Data Analysis & Reporting Conduct production and cost analyses, generating reports (e.g., P&L, efficiency metrics) to guide management decisions. Optimize data archiving systems for quick retrieval and audit compliance. 2. Procurement & Budget Control Lead purchasing proposals, draft procurement plans, and manage budgets to ensure cost-effective sourcing. Oversee petty cash, maintain transparent spending records, and align with financial policies. 3. R&D & Market Innovation Support new product development through market research, trend analysis, and competitor benchmarking. Collaborate with chefs on recipe testing, cost estimation, and process optimization for launch readiness. 4. Cross-Department Coordination Act as the central liaison between kitchen, finance, and HQ teams to streamline workflows. Assist the Executive Chef in documentation (production logs, compliance reports). 5. Administrative Leadership Train and mentor new hires on systems/procedures; oversee administrative staff’s daily tasks. Maintain filing systems (digital/physical) for contracts, inventories, and procurement records. 6. Inventory & Financial Oversight Manage monthly stock reconciliations, sales summaries, and invoice issuance. 7. Contingency Support Backfill order coordination for Production Admin (retail/catering orders during absences).
Central Kitchen—Assistant Administrative Manager
Job Responsibilities:
1. Data analysis and reporting: Conduct production and cost analysis, generate reports including profit and loss (P&L), efficiency indicators, etc. to assist management decision-making. Optimize the data archiving system to ensure fast retrieval and compliance with audit requirements.
2. Procurement and budget control: Lead procurement proposals, draft procurement plans and manage budgets to ensure cost-effective sources. Supervise petty cash, maintain transparent expenditure records and be consistent with financial policies.
3. Research and market innovation: Support new product development through market research, trend analysis, and competitive benchmark testing. Collaborate with chefs for recipe testing, cost estimation, and process optimization to prepare for launch.
4. Cross-departmental coordination: Act as the core liaison between the kitchen, finance and headquarters teams, simplify work processes. Assist the executive chef in handling documents (production logs, compliance reports).
5. Administrative leadership: Train and guide new employees to familiarize themselves with the system/program; supervise administrative staff's daily work. Maintain a digital/physical file system for contracts, inventory, and purchase records.
6. Inventory and financial supervision: Manage monthly inventory reconciliation, sales summary, and invoice issuance.
7. Prepare support: Responsible for order coordination of retail/banquet orders in the absence of production managers.
Requirements:
1. Have good data analysis skills, able to generate clear and meaningful reports.
2. Familiar with procurement processes and budget management, with a cost-benefit awareness.
3. Have a certain understanding of market research and competitive product analysis, and be able to participate and support the development of new products.
4. Have cross-department communication and coordination skills, which can effectively promote cooperation between different teams.
5. Have leadership skills, be able to train and guide new employees, and ensure the smooth operation of administrative work.
6. Proficient in inventory management and financial affairs, ensuring all records are accurate and error-free.
7. Be able to flexibly adjust roles and provide additional support to ensure business continuity when necessary.
