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