Job Duties:

• Manage end-to-end procurement operations, including sourcing, supplier evaluation, price comparison, and contract negotiations for hotels, restaurants, and F&B outlets.
• Build and maintain a strong supplier network to ensure competitive pricing and reliable supply of food ingredients, packaging, consumables, and operational materials.
• Collaborate with chefs, kitchen teams, and production units to identify alternatives or substitutes without compromising quality standards.
• Monitor market trends, raw material prices, international supply chains, and seasonal variations to support strategic and cost-effective purchasing decisions.
• Conduct risk assessments and ensure ethical, transparent, and compliant procurement practices aligned with food safety and hospitality regulations.
• Ensure timely delivery of all ingredients, packaging materials, consumables, and operational supplies to maintain uninterrupted hotel and restaurant operations.
• Reduce wastage and optimize inventory through careful purchasing planning, stock control, and coordination with kitchen and operations teams.
• Strengthen procurement processes, maintain documentation, and ensure adherence to internal controls and compliance standards.
• Drive cost optimization, negotiate favorable terms, and support COGS reduction while maintaining consistent product quality.
• Develop long-term vendor relationships and continuously track supplier performance, delivery lead times, and service quality.

• Male/ Female
• Age below 40 
• Bachelor’s degree in Supply Chain Management, Business Management, Logistics, or related field.
• Professional certifications such as CIPS, CSCP, or courses in Purchasing/Logistics are an added advantage.
• 5+ years of procurement experience, preferably in Hotels, Restaurants, F&B, Hospitality, Catering, or Manufacturing sectors.
• Strong negotiation, supplier relationship management, and communication skills.
• In-depth knowledge of food raw materials, perishables, dry goods, and market pricing trends.
• Understanding of risk assessment, ethical sourcing, food safety standards, and regulatory compliance.
• Highly proactive, detail-oriented, with strong follow-up and vendor coordination skills.
• Ability to thrive in a fast-paced hospitality environment with ongoing operational demands.
• Proficiency in ERP systems, MS Excel, purchasing software, and inventory management tools.