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:
- 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.
- 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
- 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
- System Maintenance & Training
Maintain and troubleshoot inventory systems.
Train and support operational teams on inventory SOPs and system usage
- 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