Supplier Selection: Finding and evaluating suppliers for ingredients, equipment, and services Contract Negotiation: Negotiating prices, terms, and conditions with suppliers. Purchasing: Buying ingredients, beverages, equipment, and supplies necessary for operations Inventory Management: Managing inventory levels, tracking usage, and optimizing stock levels. Cost Control: Analyzing prices, tracking expenses, and identifying opportunities for cost savings. Quality Control: Ensuring purchased products meet quality and safety standards. Supplier Relationship Management: Building and maintaining relationships with suppliers. Risk Management: Mitigating risks associated with supply chain disruptions, price fluctuations, and supplier insolvency. Compliance: Ensuring compliance with regulations, such as food safety and labeling requirements Data Analysis: Analyzing procurement data to identify trends, optimize purchasing decisions, and improve operations Menu Engineering: Collaborating with chefs to develop menus that balance profitability and customer appeal. Waste Management: Minimizing waste and optimizing inventory usage to reduce environment impact. Proximity to Ringroad is preferred.
Requirements
Interested candidates should possess relevant qualifications with 2-5 years work experience.
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