PROCURING AND SOURCING MANAGER

Job Summary

The Procurement Manager is responsible for sourcing and purchasing food ingredients, beverages, equipment, and operational supplies while ensuring quality, competitive pricing, and reliable supply for the restaurant.

Responsibilities

• Identify, evaluate, and maintain reliable suppliers for food, beverages, equipment, and restaurant supplies to ensure consistent quality and availability
• Manage purchasing activities to secure timely delivery of required goods supporting restaurant operations
• Negotiate pricing, payment terms, and supply arrangements to achieve competitive procurement costs and optimise budget
• Ensure purchased products comply with the restaurant’s quality and food safety standards
• Coordinate inventory planning with kitchen and operations teams to maintain optimal stock levels and minimise wastage
• Monitor supplier performance, including product quality, pricing, and delivery reliability, to maintain strong supplier relationships
• Manage delivery schedules and resolve supply shortages, delays, or disruptions to ensure uninterrupted operations
• Conduct market research to track ingredient prices, product availability, and identify alternative sourcing opportunities
• Maintain accurate procurement documentation, including purchase orders, supplier quotations, invoices, contracts, and records
• Ensure procurement activities comply with company policies and applicable food safety requirements
• Collaborate closely with Head Chef, Operations Manager, Finance team, and management on purchasing requirements and budget adherence
• Prepare procurement, cost-saving, supplier performance, and purchasing reports for management review

Preferred competencies and qualifications

• Diploma or Degree in Supply Chain, Procurement, Business, Hospitality, or related field preferred
• Relevant procurement or purchasing experience, preferably within F&B, hospitality, food distribution, or food trading
• Knowledge of food ingredients, suppliers, pricing, and inventory management
• Proficiency in Microsoft Excel and purchasing/inventory systems
• Strong negotiation and supplier-management skills
• Good numerical and cost-analysis abilities
• Organised and detail-oriented with the ability to manage multiple suppliers and orders
• Ability to work closely with kitchen and restaurant operations teams