Product Manager

Duties and Responsibilities

• Overall Menu Planning and Management: Formulation of annual core menu plans, development of special items, and monthly new product planning (main products are primarily prepared by the Japan team).
• New Product Development and Presentations: Development of new products using locally sourced or other overseas ingredients, including proposed pricing structures.
• Product Naming: Mainly for locally developed products for imported Japanese products, renaming will be carried out where names are difficult for local customers to understand.
• Procurement and Purchasing: Handling purchasing not only for food ingredients but also for non-food items such as equipment, packaging materials, and consumables (initially including office supplies management).
• Price Negotiation: Regular negotiations for all items to achieve price reductions or to mitigate price increases.
• Cost Management: Adjusting portion sizes and related factors based on P&L budget control, while maintaining an appropriate balance between customer value and store profitability in conjunction with pricing negotiations.
• Warehouse Management: Proper inventory control of both imported and locally sourced items stored in warehouses, ensuring there are no stockouts, quality deterioration, or expired products.
• Supply Chain Management: Establishing and managing distribution routes (mainly domestic) from suppliers to stores, operating logistics at the lowest possible cost.
• Order Management System Development and Operations: Registering all products with unique IDs, including work-in-progress items, and linking logistics flows among stores, vendors, and headquarters in collaboration with the IT team.
• Training and Management of Subordinate Staff: Development and supervision of team members.

メニュー企画管理全般:年間での定番メニュー計画立案、特別商品の開発、毎月の新商品企画(主な商品は日本側にて準備)

新商品開発及びプレゼンテーション:現地や他海外等の商材を利用して新商品の開発を実施する(価格設定案を含む)

商品ネーミング:主には現地商品が対象、日本輸入品においても現地人が理解し難い等があれば改名を実施していく

商談購買:食材だけに関わらず、備品包材消耗品等の非食材についても購買を実施(オフィスの事務用品等も当初は管理していく)

価格交渉:定期的に全ての商材について値下げ交渉を実施していく、あるいは値上がりを抑制する

原価管理:PL予算コントロールを前提に盛り付け量等を調整、上記の価格交渉状況と合わせて客と店の双方のバランスを適切に保つ

倉庫管理:輸入食材や現地品問わず、倉庫内で保管されている商材の在庫を適切に保ち 在庫切れ鮮度悪化期限切れ 等が無い様に管理する

商流管理:商材が店着に至るまでのルートの確立(主に国内)コスト最小で物流を回す管理

受発注システムの構築と運営管理:全商品のカルテをID登録、仕掛品等の登録を行つて 店舗⇔業者⇔本社 の物流関係を繋いでいく ※IT担当との協働

部下となる人材の育成と管理

MUST TO HAVE:

1. Bachelor's degree in Food Science, Culinary Arts, Business Administration, or a related field
2. 8 years and above relevant working experience in similar roles in the F&B industry
3. Strong existing network and prior dealings with suppliers.
4. Japanese Language Proficiency (conversational)