Assistant Manager, Procurement

Job Purpose:

To manage and maintain the F&B inventory and procurement systems to ensure accurate stock control, timely order replenishment, efficient supplier coordination, and operational compliance. This role plays a key function in reducing waste, improving cost efficiency, and supporting smooth kitchen and outlet operations.

Job Scope:

• Full responsibility for inventory movement, stock audits, and system accuracy
• Daily use and maintenance of inventory management software
• Coordination of procurement and supplier activities
• Data analysis and reporting to support business decisions
• Internal training and cross-department collaboration
• Compliance with food safety and internal SOP standards

Key

Responsibilities

1. Inventory Management & Control

• Oversee and manage full inventory control cycle, from receiving to issuing and reconciliation
• Monitor and manage inventory levels, reorder points, and safety stock for optimal supply
• Plan and execute timely order replenishments to avoid stockouts or overstocking
• Implement and enforce FIFO practices, expiry tracking, and shrinkage prevention
• Conduct weekly and monthly stock takes, variance analysis, and root cause investigations
• Maintain accurate stock records and update all inventory transactions.

2. Procurement System & Analysis

• Oversee procurement system operations, ensuring accurate data input and integrity
• Analyze procurement trends, supplier performance, and cost variances
• Generate and analyze inventory and procurement reports for cost control and forecasting

3. Supplier Relationship Management

• Manage supplier relationships to ensure timely deliveries, pricing competitiveness, and quality compliance
• Coordinate with suppliers for lead times, order adjustments, and product availability

4. System Maintenance & Training

• Maintain and troubleshoot inventory systems.
• Train and support operational teams on inventory SOPs and system usage

5. Cross-Functional Collaboration & Compliance

• Collaborate with procurement, kitchen, and outlet teams to align inventory with demand
• Ensure compliance with food safety, audit, and regulatory requirements (e.g., SFA, Halal, HACCP)

Qualifications

Education & Experience

• Diploma or Degree in Supply Chain, Business Administration, Logistics, or related field
• 3–5 years of experience in inventory control, procurement systems, or stock management within F&B, central kitchen, or hospitality settings
• Experience with POS/ERP integration

Skills & Knowledge

• Strong understanding of inventory control principles and digital procurement platforms
• Proficient in Microsoft Excel.
• Analytical mindset with the ability to interpret data for decision-making
• Detail-oriented, organized, and able to manage large SKU counts
• Strong communication and negotiation skills with internal and external
• Familiarity with Halal requirement, food hygiene regulations, HACCP, and SFA guidelines