Job Summary: Control, value, and ensure the availability of meat inventory, guaranteeing accurate information for operational, commercial, and financial decisions. Key Highlights: 1. Manages daily inventory control and accurate inventory valuation. 2. Ensures full product traceability and process optimization. 3. Prepares key executive reports for decision-making. Job Objective: Ensure inventory control, accurate valuation, and availability of meat inventory in all its forms, providing accurate and timely information for operational, commercial, and financial decision-making. Key Responsibilities: - Daily inventory control: Record receipts, issuances, shrinkage, returns, and adjustments in the management system (ERP or internal platform). - Inventory monetization: Value inventory based on updated costs, batches, expiration dates, and product type, generating total value and variance reports. - Physical vs. system reconciliation: Conduct cyclical counts and weekly/monthly reconciliations to ensure physical inventory matches recorded inventory. - Batch and traceability management: Maintain detailed batch-level control by supplier, slaughter date, receipt date, and expiration date, ensuring full traceability. - Shrinkage and yield control: Record shrinkage due to handling, thawing, portioning, or expiration, generating yield reports by cut type. - Executive reporting: Prepare daily, weekly, and monthly reports on: - Stock levels by product - Inventory value - Turnover - Shrinkage - Products nearing expiration - Low-stock alerts - Coordination with procurement and sales: Report critical inventory levels, suggest purchases, and validate availability for special orders. - Compliance with sanitary regulations: Verify that inventory handling complies with food safety standards, temperature requirements, storage conditions, and good practices. - Process optimization: Propose improvements in control, recording, storage, and product flow to reduce losses and increase efficiency. Desired Competencies: - Attention to detail and numerical accuracy - Proficiency in inventory systems or ERP - Knowledge of meat products (desirable) - Analytical ability and report generation skills - Orderliness, discipline, and reliability - Willingness to work in cold storage rooms when required. -Requirements- Minimum education: Upper secondary education – Technological Baccalaureate 5 years of experience Languages: Spanish Age: between 25 and 40 years Knowledge: Compliance with regulations, Team management, Warehouse control, Inventory, Management systems, Valuations Keywords: resident, supervisor, team leader, assistant manager, responsible person, coordinator, manager, captain