nsuring the ability to deliver and the flow of goods for the assigned products
Implementation and monitoring of the scheduling guidelines and inventory management
Review of deadlines, inventory levels and delivery times, and initiation of appropriate measures.
Initiating and tracking orders, cancellations, and contracts according to applicable regulations.
Coordination with manufacturers regarding delivery dates, backlogs and availability
Handling customer inquiries, cancellations and postponements in daily operations
Obtaining and followsuring the highest quality, food safety and hygiene standards, as well as continuous development of production processes and smooth implementation of event formats.Personnel management of the operational teams (including kitchen, production, logistics) and proactive development of the corporate culture through focused change management.Optimization of processes, capacities and systems in production and logistics, as well as implementation of relevant digitization and automation projects in the operational area.Responsibility for procurement, inventory management and resource allocation in close coordination with commercial management * Representation of the operational area to customers, partners and the corporate groupA solid background in the food and beverage sector, ideally from the chain restaurant or catering/event environment; training as a chef with relevant professional development (e.g., master chef, business administrator for
Responsibilities
nsuring the ability to deliver and the flow of goods for the assigned products
Implementation and monitoring of the scheduling guidelines and inventory management
Review of deadlines, inventory levels and delivery times, and initiation of appropriate measures.
Initiating and tracking orders, cancellations, and contracts according to applicable regulations.
Coordination with manufacturers regarding delivery dates, backlogs and availability
Handling customer inquiries, cancellations and postponements in daily operations
Obtaining and followsuring the highest quality, food safety and hygiene standards, as well as continuous development of production processes and smooth implementation of event formats.Personnel management of the operational teams (including kitchen, production, logistics) and proactive development of the corporate culture through focused change management.Optimization of processes, capacities and systems in production and logistics, as well as implementation of relevant digitization and automation projects in the operational area.Responsibility for procurement, inventory management and resource allocation in close coordination with commercial management * Representation of the operational area to customers, partners and the corporate groupA solid background in the food and beverage sector, ideally from the chain restaurant or catering/event environment; training as a chef with relevant professional development (e.g., master chef, business administrator for
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