Key Responsibilities:

Procurement & Vendor Management
• Manage sourcing and procurement of restaurant supplies (food, packaging, equipment, cleaning supplies, etc.)
• Coordinate with US-based vendors and distributors
• Negotiate pricing, contracts, and delivery schedules
• Maintain strong supplier relationships to ensure timely deliveries

Inventory & Demand Planning:

• Monitor stock levels across restaurant locations
• Forecast demand based on sales trends and seasonal requirements
• Prevent stockouts and overstock situations
• Implement inventory control systems and SOPs

Logistics & Operations Coordination

• Track shipments and ensure timely delivery
• Resolve supply chain disruptions and delays
• Coordinate with warehouse and store managers
• Ensure compliance with food safety and quality standards

Cost Control & Reporting

• Monitor procurement budgets and control supply costs
• Analyze purchasing data to improve margins
• Prepare supply chain performance reports for management
• Identify cost-saving opportunities without compromising quality

Requirements:

• Minimum 2–4 years of experience in Supply Chain / Procurement
• Prior experience in international restaurant chains (US market preferred)
• Strong understanding of food supply logistics and vendor management
• Excellent negotiation and communication skills
• Proficiency in Excel, ERP systems, and inventory management tools
• Strong analytical and problem-solving skills
• Ability to work in night shift (7 PM – 3 AM)
• Bachelor’s degree in Supply Chain Management, Business, or related field