Purchasing Assistant​/Officer

Reporting to the Head of Finance, the Purchasing Assistant / Officer is responsible for managing the procurement process of supplies and services necessary for the restaurant's daily operations. This role involves sourcing suppliers, negotiating contracts, overseeing inventory management, ensuring quality control, managing budgets, and maintaining supplier relationships to support operational efficiency and cost-effectiveness.

• Sourcing and Supplier Management:
  Identify and source reliable suppliers for food ingredients, beverages, kitchen equipment, and restaurant supplies. Research and evaluate potential vendors based on price, quality, reliability, and service. Maintain a supplier database and establish preferred supplier agreements where beneficial.
• Purchasing and Negotiation:
  Obtain competitive price quotations and negotiate terms and contracts with suppliers to ensure cost‑effective purchasing. Place purchase orders based on operational needs and ensure timely delivery of goods. Monitor market trends, price fluctuations, and availability of goods to make informed purchasing decisions. Evaluate supplier proposals and recommend best options based on quality, cost, and delivery timelines.
• Inventory Management:
  Monitor and maintain appropriate inventory levels of perishable and non‑perishable items. Coordinate with kitchen and front‑of‑house teams to forecast demand and adjust purchasing plans accordingly. Implement inventory control measures to minimize waste, spoilage, and overstock situations. Conduct regular stock audits and cycle counts to ensure accuracy and identify discrepancies.
• Quality Assurance and Compliance:
  Ensure all purchased items meet established quality standards and specifications. Conduct regular quality inspections of incoming goods and address any issues promptly. Ensure compliance with food safety regulations, health codes, and restaurant policies. Maintain accurate records of quality checks, supplier certifications, and compliance documentation.
• SOPP Creation and Implementation:
  Develop Standard Operating Procedures (SOPPs) for the purchasing department. Document procurement processes, including requisition, sourcing, purchase order issuance, and supplier evaluation. Implement SOPPs to ensure consistency, efficiency, and compliance in purchasing activities.

• Bachelor’s degree in Supply Chain Management or a related field is preferred.
• 3+ years’ experience as a Purchasing Officer in the restaurant or hospitality industry.
• Solid knowledge of sourcing and procurement techniques as well as inventory and supply chain management.
• Strong negotiation skills and the ability to build and maintain supplier relationships.