Procurement Manager F&B

Job Overview

Procurement Manager – responsible for sourcing equipment, goods, and services and managing vendors. Performs strategic procurement activities across multiple categories of spend, searches for better deals, and finds more profitable suppliers. Makes solid judgments and decisions.

• Develop and implement strategies for the purchasing area aligned with the company’s business objectives.
• Manage the operation of the purchasing department and train employees on proper goods receiving, storage methods, and safety standards.
• Work closely with restaurant managers and the executive chef to achieve and maintain the best quality of goods and ensure availability when needed.
• Forecast volumes, maintain stock levels, and update them in conjunction with the chefs on a constant basis.
• Research pricing for all purchased goods and provide necessary records for accounts and auditing purposes.
• Deliver fast, efficient, and polite service, considering customer satisfaction at all times, both internally and externally.
• Create an environment for employees aligned with the company culture through constant communication and reinforcement.
• Manage all operations work related to purchasing and imports from France and other countries.
• Purchase staff needs and maintenance for villa staff.
• Develop alternative local sources for imported raw materials to achieve cost savings.
• Support the finance team for supplier payments and budget forecasting.
• Plan and budget purchase functions.
• Implement standard operating procedures within the warehouse.
• Control inventory and implement systems to avoid overstock and stockouts.

• Focus on the customer – understand internal and external customers and meet their needs.
• Drive for results – achieve high levels of personal and organizational performance.
• Foster teamwork – work well in a team environment and motivate teams toward exceptional performance.
• Improve continuously – assess and adapt current practices for better, faster, and more efficient outcomes.
• Attend to detail – ensure data accuracy and thorough work meeting the highest standards.
• Build strong relationships – foster trust and cooperation among coworkers, customers, and suppliers.
• Share information – provide information so that coworkers, customers, and suppliers can act accordingly.

• Delegation – assign tasks using techniques such as needs analysis, skill assessment, objective setting, and communication.
• Organization – proactively prioritize needs and manage resources effectively.
• Performance management – motivate employees to sustain high performance and quality levels.
• Planning – determine task feasibility, identify effective execution methods, and prepare for challenges.
• Attendance – mark daily attendance through designated biometric machines; failure to do so will be considered absent and may lead to salary deduction.
• Planning, critical thinking, and decision making.
• Teamwork.
• Leadership.

Bachelor’s degree.

8-10 years of experience in restaurants, hotels, and retail.