Operations Analyst - ref. c08763803
Robert Half Toronto
Robert Half has an exciting opportunity for an Operations Analyst for a 3–6-month project. The ideal candidate will have a strong background in hospitality operations, process documentation, and recipe management to assist in creating a comprehensive system to manage recipes across multiple food outlets.
This project will involve breaking down raw materials (ingredients) into costed components, documenting processes in Visio, and creating narratives to streamline recipe and menu costing for hotels and catering services. You will have a deep understanding of how food outlets operate and experience working with kitchen management at scale.
This project will involve breaking down raw materials (ingredients) into costed components, documenting processes in Visio, and creating narratives to streamline recipe and menu costing for hotels and catering services. You will have a deep understanding of how food outlets operate and experience working with kitchen management at scale.
This is a hybrid-onsite working arrangement.
Key Responsibilities:
- Utilize Visio to create comprehensive process maps and narratives for recipe management workflows.
- Develop step-by-step documentation of the recipe costing and procurement workflow.
- Ensure all documentation aligns with the requirements of the professional kitchen environments and stakeholder expectations.
- Analyze recipes to break them down by raw materials (e.g., ingredients by weight, volume, and quantity).
- Calculate menu costs for individual recipes, such as determining the cost and profit margin for each item.
- Work backward from recipe input to determine procurement needs and build cost efficiencies.
- Leverage prior experience to work with the Head Chef and other food & beverage stakeholders to build trust and ensure satisfaction with outputs.
- Provide insights on catering and food outlet operations to tailor deliverables to the hospitality industry’s requirements.
- Serve as a liaison between multiple stakeholders, including chefs, procurement teams, and hotel management.
- Develop tools, templates, and best practices for recipe costing and management.
- Provide regular updates on project progress and validate approaches with the Head Chef and leadership.
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