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