Here are typical job responsibilities for a Material Officer in a restaurant:

1. Procurement of Materials

• Purchase food, beverages, kitchen supplies, and other materials required for daily restaurant operations.
• Source reliable suppliers and vendors for various restaurant materials, ensuring that the best prices and quality standards are met.
• Negotiate prices, terms, and delivery schedules with suppliers to ensure cost-efficiency and timely delivery.

2. Inventory Management

• Track inventory levels of all materials, ensuring that stock is available without overstocking or understocking.
• Conduct regular inventory audits and manage stock rotation (FIFO – First In, First Out) to avoid spoilage, wastage, and stockouts.
• Keep accurate records of all incoming and outgoing stock.

3. Supply Chain Coordination

• Coordinate with suppliers and delivery teams to ensure timely and accurate deliveries of materials and supplies.
• Monitor the lead time for procurement to ensure that materials are delivered on time and meet operational requirements.

4. Stock Control

• Maintain proper storage conditions for food, beverages, and non-food items (e.g., cleaning supplies, paper goods) to avoid contamination or spoilage.
• Ensure that all materials are stored in compliance with health and safety regulations and that inventory is easy to access and manage.
• Maintain organization of all supplies in storerooms, freezers, refrigerators, and other storage areas.

5. Cost Control and Budget Management

• Manage material costs and ensure that purchases stay within budgeted limits.
• Track spending on materials and report discrepancies or variances to senior management.
• Identify opportunities for cost savings without compromising quality, such as negotiating better supplier deals or minimizing waste.

6. Quality Control

• Ensure that all materials, particularly food ingredients, meet the restaurant's quality standards and regulatory requirements.
• Inspect deliveries for quality, freshness, and any damage before accepting them.
• Work closely with the kitchen team to ensure that the ingredients are suitable for their use and meet customer expectations.

7. Reporting and Documentation

• Maintain accurate records of all material orders, deliveries, and usage.
• Prepare reports on inventory levels, material costs, and stock consumption for management.
• Ensure that all documentation is up to date, including purchase orders, invoices, and inventory logs.

8. Waste Management

• Monitor and minimize food and material waste by implementing proper stock control methods.
• Work with the kitchen and management teams to identify areas where waste can be reduced, either by adjusting ordering habits or improving storage conditions.

9. Coordination with Other Departments

• Communicate regularly with the kitchen staff, restaurant managers, and other departments to ensure that the necessary materials are available for daily operations.
• Assist in managing special requests or last-minute procurement needs during busy periods or events.

10. Health and Safety Compliance

• Ensure that all materials, especially food items, comply with health, safety, and hygiene regulations.
• Oversee the proper handling and storage of food materials to prevent contamination.
• Maintain awareness of relevant legislation, such as food safety standards, and ensure compliance at all times.

11. Supplier Relationship Management

• Develop and maintain strong relationships with suppliers and vendors to ensure the availability of high-quality materials.
• Address any issues related to delayed shipments, product quality, or order discrepancies with suppliers.

12. Menu Coordination

• Work closely with chefs and kitchen staff to ensure the availability of ingredients for menu items.
• Help plan and adjust inventory based on seasonal changes in the menu or ingredient availability.

By carrying out these responsibilities, a Material Officer helps ensure the restaurant operates efficiently, maintains high-quality standards, and stays within budget constraints.