Procurement Manager

Key Responsibilities 1. Sourcing & Supplier Management Vendor Selection: Research and evaluate potential suppliers for food quality, reliability, and competitive pricing. Relationship Building: Maintain strong partnerships with farmers, distributors, and manufacturers. Performance Reviews: Audit supplier compliance regarding delivery times, invoice accuracy, and product freshness. 2. Cost Control & Negotiation Price Negotiation: Secure optimal contract terms, bulk discounts, and credit lines with vendors. Market Tracking: Monitor seasonal price fluctuations and harvest trends to anticipate shifts in food costs. Budget Tracking: Analyze procurement expenses against monthly kitchen budgets to maximize profitability. 3. Inventory & Order Management Order Processing: Generate and approve Purchase Orders (POs) based on daily stock levels and chef requests. Supply Chain Alignment: Coordinate with logistics teams to ensure ingredients arrive fresh and on schedule. Discrepancy Resolution: Resolve issues regarding late deliveries, damaged items, or incorrect quantities immediately. 4. Quality Assurance & Supply Chain Resilience Quality Auditing: Perform regular inspections on supplier goods to ensure strict food safety and freshness compliance. Alternative Mapping: Establish backup supplier channels for high-risk, volatile core ingredients to prevent menu shortages. Certifications Management: Verify vendor compliance regarding required dietary certifications (e.g., Organic, Halal, Allergen-free). 5. Research & Development (R&D) Innovation Trend Scouting: Monitor global and local food trends to identify unique flavors, ingredients, and novel concepts. Ingredient Optimization: Conduct continuous "Value Engineering" by finding higher-yield, cost-effective substitute ingredients. Recipe Collaboration: Work alongside the Chef to test new raw materials and refine menu formulations. Shelf-Life Improvement: Research alternative packaging and storage techniques to extend shelf life and minimize waste. Performance Metrics (KPIs) Food Cost Reduction: Target percentage savings achieved through value engineering and strategic vendor negotiation. R&D Pipeline Speed: Time taken to successfully source, test, and implement a new ingredient or menu concept. Kitchen Prep Time: Reduction in store-level food preparation times through clever R&D sourcing. Supplier Accuracy: Delivery fulfillment rates, freshness scores, and invoice compliance percentages. Waste Minimization: Percentage reduction in raw material kitchen waste due to improved ingredient yields or shelf-life extensions. Job Requirements & Qualifications Education: Diploma or Bachelor’s degree in Supply Chain Management, Procurement, Business Administration, or a related hospitality field. Experience: Minimum 3–5 years of experience in F&B procurement, kitchen operations, or corporate R&D roles. Technical Skills: Proficiency in Inventory Management/ERP software and advanced Microsoft Excel (data sorting and cost analytics). Soft Skills: Superior negotiation, time management, and communication abilities to handle fast-paced kitchen emergencies. Core Competencies: Strong commercial negotiation skills combined with a deep understanding of food flavor profiles and kitchen yield mechanics.