Procurement Staff

Overview

To ensure the timely availability of all goods, food and beverage ingredients, and operational supplies required by the restaurant, with quality that meets established standards, competitive pricing, and efficient quantities. This role plays a critical part in supporting smooth restaurant operations, cost control, and maintaining strong, sustainable relationships with suppliers to uphold product quality and guest satisfaction. Responsibilities

Ensure the availability of all food, beverage, and operational supplies in accordance with established standards and operational requirements. Execute the purchasing process from purchase request (PRR) to purchase order (PO) accurately and on time. Select, evaluate, and manage suppliers to ensure product quality, timely delivery, and competitive pricing. Conduct price negotiations, payment terms, and purchasing agreements to support operational cost efficiency. Ensure all received goods meet the required specifications, quantities, quality standards, and food safety requirements. Manage purchasing administration, including purchase orders, invoices, and purchasing reports in an orderly and accurate manner. Coordinate with cost and inventory control, Restaurant manager, kitchen, bar, and related departments to understand operational needs and prevent stock shortages or overstocking. Support cost control to Monitor stock usage and movement to support cost and minimize waste. Ensure all purchasing activities comply with company policies, internal procedures, and applicable audit standards. Prepare and submit regular purchasing reports and supplier evaluations to management. You will fit in this job if you:

Minimum education of high school/vocational school, preferably Diploma or a Bachelor’s degree in Management, Accounting, Hospitality, or related fields. At least 1 year of experience in purchasing/procurement, preferably in the restaurant, hotel, or F&B industry. Good understanding of procurement processes, supplier management, and purchasing administration. Strong negotiation and communication skills. Ability to manage purchasing data, inventory, and reports accurately and systematically. Knowledge of product quality standards and basic food safety and hygiene practices. Ability to work independently and as part of a team under pressure. High integrity, attention to detail, and a sense of responsibility. Proficient in using computers and supporting applications (Ms. Excel/Google Sheets, inventory systems, and ERP). Willingness to work according to restaurant operational schedules.

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