Role PurposeThe Supply Chain Officer makes sure our group restaurants locations have the right ingredients,
packaging and supplies at the right time and cost. The role owns the purchasing cycle from supplier
contact to delivery and invoice matching. It keeps inventory, SKU and cost data accurate so recipe
costing and financial reporting stay reliable.
Key ResponsibilitiesPurchasing and Suppliers
- * Source and contact suppliers, request quotes and compare pricing, quality and lead times
- Negotiate prices, minimum order quantities and payment terms, and escalate major changes
to management
- Issue purchase orders according to approved par levels, budgets and authorization limits
- Maintain an up-to-date supplier list with contacts, terms and performance notes
Delivery and Location Coordination:
- * Track orders from issuance to delivery and follow up on delays, shortages and substitutions
- Coordinate with location managers on inventory levels, upcoming needs and special orders
- Maintain delivery schedules and communicate expected arrival times to each location
- Handle returns, credits and quality complaints with suppliers
Inventory Control
- Coordinate periodic inventory counts with locations and review results
- Analyze variances between expected and actual usage, and flag waste, over-ordering or
shrinkage
- Recommend par level adjustments based on usage trends and seasonality
SKU And Costing Data
- * Maintain the ingredient SKU master across all categories (packaging, beverages, produce,
dairy, protein, dry goods, sauces, frozen and operations supplies)
- Update unit costs (Eff $/UoM) as supplier prices change, so recipe costing remains accurate
- Set up new SKUs and retire inactive ones following naming conventions
Finance Controls
- * Perform three-way matching (PO, receiving record, supplier invoice) before invoices go to
Accounts Payable
- Investigate and resolve price and quantity discrepancies with suppliers and locations
- Provide purchasing and cost reports to Operations and Finance on a [weekly/monthly] basis
Requirements
- * 3–5 years in purchasing or supply chain, ideally in F&B or hospitality
- Strong Excel skills and a sharp eye for numbers
- Excellent English
- ERP experience
- Comfortable working on US time
