Procurement In charge

Overview

Procurement & Strategic Sourcing

• Plan and execute procurement activities for food, beverages, packaging, kitchen equipment, and consumables.
• Source new suppliers and evaluate them based on quality, pricing, reliability, and compliance standards.
• Negotiate contracts, pricing, payment terms, and service-level agreements to achieve cost optimization.
• Develop approved supplier lists and alternate sourcing options to minimize operational risk.

Vendor & Contract Management

• Maintain strong relationships with suppliers and monitor supplier performance.
• Ensure contract compliance regarding pricing, delivery schedules, and quality standards.
• Address supplier issues, shortages, quality concerns, and delivery delays promptly.

Inventory & Demand Planning

• Coordinate with operations, kitchens, and stores to forecast demand and plan procurement accordingly.
• Monitor stock levels, lead times, and reorder points to avoid shortages or excess inventory.
• Support inventory control initiatives to reduce wastage, expiry, and emergency purchases.

Quality, Compliance & Food Safety

• Ensure all procured items comply with local authority regulations, food safety standards, and company policies.
• Verify supplier documentation such as trade licenses, food safety certifications, and product specifications.
• Coordinate quality inspections and manage returns or replacements of substandard goods.

Financial Control & Documentation

• Prepare purchase requisitions, purchase orders (POs), and ensure approvals as per company policy.
• Coordinate with Finance for invoice verification, GRNs, and timely supplier payments.
• Maintain accurate procurement records, contracts, and pricing databases.

Reporting & Analysis

• Prepare procurement reports including cost analysis, supplier performance, and consumption trends.
• Support internal and external audits by providing procurement documentation.

Qualifications & Experience

• Bachelor’s degree in Supply Chain Management, Business Administration, or related field.
• 3–6 years of procurement experience, preferably in restaurants, hotels, catering, or F&B sector.
• Strong knowledge of food and non-food procurement processes.

Experience

• Restaurant: 5 years (Required)
• F&B: 3 years (Required)