**Position Objective** Ensure efficient restaurant operations through proper management of resources and expenses, inventory control, handling of valuables, staff supervision, and timely attention to suppliers and customers. Guarantee business profitability through indicator analysis and correct execution of operational and administrative processes. **MAIN FUNCTIONS AND RESPONSIBILITIES** **Inventory and Resource Control** * Manage physical inventories of perishable and non-perishable products, ensuring proper rotation (FIFO), preservation, and controlled shrinkage. * Operate and update the inventory control system, including records of receipts and issues, adjustments, and reconciliations. * Periodically verify inventories, ensuring accuracy between system and physical counts. * Maintain stock of internal supplies such as stationery, cleaning materials, work tools, and general supplies required for daily operations. * Monitor supply levels to prevent stockouts and emergency purchases (maximum and minimum thresholds). **Handling of Valuables** * Supervise daily cash reconciliations, shift closings, and deposits. * Control cash movements, vouchers, tips, and payment methods according to internal policies. * Ensure 100% compliance with valuables security procedures. **Supplier Administration** * Manage purchase orders (POs) in accordance with inventory levels and sales forecasts, coordinated with Kitchen, Bar, Floor, and Management personnel. * Maintain direct communication with suppliers to ensure complete, on-time, and quality-compliant deliveries. * Evaluate pricing, negotiate terms, and monitor contract compliance. **Analysis and Reporting** * Interpret and generate sales, cost, consumption, shrinkage, and operational indicator reports—daily, weekly, monthly, and annual. * Produce analytical reports to support decision-making: forecasts, variances vs. budget, product turnover, and operational efficiency. * Propose strategies to optimize costs and improve financial performance. **POSITION REQUIREMENTS** **Academic Qualifications and Experience:** * Education: Technical degree in Administration, Gastronomy, Tourism, or related fields (preferred). * Competencies: Food hygiene handling certification (preferred). * Experience: 2–4 years in restaurant administration or similar roles. **Technical Competencies:** * Administrative organization and discipline * Operational leadership * Numerical analysis and critical thinking * Effective communication * Problem solving * Customer orientation * Decision making under pressure * Teamwork **Skills and Aptitudes** * Physical inventory management of perishable and non-perishable items (FIFO, shrinkage control, rotation). * Inventory systems and administrative software (POS, ERP, or hospitality-specific platforms). * Microsoft Office (Intermediate-to-advanced Excel required; Word, Outlook). * Analysis and interpretation of operational and financial reports. * Handling of valuables and cash controls. * Basic restaurant operations: service, kitchen, food safety. * Communication and interaction with suppliers, internal and external customers. **General Conditions** * Schedule: Monday to Saturday, with availability to close shifts. * Internal reporting lines: General Management, Service Management, Procurement, and Administration. * Rest days: Sunday. * Benefits: IMSS (Mexican Social Security Institute), weekly salary payments, meals and beverages. Employment type: Full-time, probationary period Contract duration: 3 months Salary: $4,000.00 – $5,000.00 per week Benefits: * Salary increases * Complimentary beverages * Employee discounts * Preferential discounts and pricing * Option for indefinite-term contract * Medical expense insurance * Cafeteria service * Discounted cafeteria service * Company-provided mobile phone * Additional vacation days or paid leave * Restaurant vouchers Work location: On-site employment