procurement and operations specialist

Company Description

Skope Kitchens helps food brands scale their kitchen operations with innovative, technology-integrated solutions for food brands across India and Dubai. We aim to address cost issues and operational challenges, enabling brands to expand to multiple locations with minimal cost and maximized profit. For more information, please contact us at contact@skopekitchens.com.

About the Role:

Procurement & Operations Specialist

Key Responsibilities:

Procurement Leadership:

• Lead and manage the

  end-to-end procurement process

  for all food, beverage, packaging, and consumable items.
• Develop and maintain

  vendor relationships

  to ensure quality, consistency, and competitive pricing.

• Negotiate contracts

  and annual rate agreements to achieve measurable cost savings.
• Build and maintain a

  robust supplier database

  with focus on local sourcing and reliability.
• Monitor market trends and food commodity pricing to proactively manage procurement strategy.
• Implement a

  centralized purchasing system

  to streamline procurement across all outlets.

Cost Optimization & Inventory Control:

• Drive initiatives to

  reduce overall food cost percentage

  while maintaining product quality and guest satisfaction.
• Monitor and analyze daily, weekly, and monthly

  food cost and wastage reports

  .
• Work closely with the culinary and store teams to ensure

  optimum utilization of ingredients and raw materials

  .
• Implement efficient

  inventory management practices

  to minimize wastage, pilferage, and stock-outs.
• Establish

  standard operating procedures (SOPs)

  for procurement, receiving, storage, and issue of materials.

Operations Support:

• Collaborate with outlet managers and chefs to ensure

  smooth operations and consistent supply chain performance

  .
• Support

  menu engineering and recipe costing

  to maintain profitability across dishes.
• Identify operational inefficiencies and recommend process improvements.
• Assist in planning and executing

  new outlet openings

  in terms of procurement readiness and vendor setup.
• Ensure

  compliance with FSSAI standards

  , hygiene, and safety norms in all procurement and storage practices.

Key Performance Indicators (KPIs):

• Reduction in overall food cost percentage.
• Decrease in wastage and variance reports.
• Procurement efficiency (timeliness, accuracy, cost savings).
• Vendor performance scorecards.
• Operational cost reduction and process improvements implemented.