Procurement Officer

The Procurement Officer sources, negotiates, and purchases food and supplies for the restaurant, ensuring timely delivery, quality, and cost-efficiency. The role manages supplier relationships, monitors inventory, and identifies savings in a QSR environment.

Job Purpose:

The Procurement Officer is responsible for the end-to-end procurement of food ingredients, supplies, and equipment in alignment with the operational needs and budgetary constraints of a quick-service restaurant (QSR). This includes sourcing vendors, negotiating contracts, ensuring timely deliveries, and maintaining high standards of quality and cost-efficiency. The role also involves managing supplier relationships, monitoring inventory levels, and identifying cost-saving opportunities to enhance overall procurement performance.

Duties and Responsibilities

Supplier Management

• Identify and evaluate potential food suppliers through quality checks, pricing comparisons, and compliance with food safety regulations.
• Negotiate contracts and pricing to secure the best possible terms and maximize cost savings.
• Establish and maintain strong relationships with key suppliers to ensure consistent delivery and quality.
• Monitor supplier performance in terms of quality, timeliness, and pricing.

Procurement Planning

• Forecast demand for food ingredients and supplies based on sales trends and restaurant operations. 
• Develop procurement strategies to maintain optimal inventory levels and reduce waste.
• Generate and manage purchase orders to ensure accurate and timely deliveries.

Quality Control

• Establish and enforce strict quality standards for all food ingredients, ensuring compliance with food safety regulations. 
• Perform quality checks on deliveries to verify product integrity.
• Resolve quality issues with suppliers in a timely and efficient manner.

Cost Management

• Monitor market trends to identify cost-reduction opportunities.
• Track and manage procurement costs, including price fluctuations and potential savings.
• Negotiate volume discounts with suppliers to drive pricing efficiencies.

Inventory Management

• Monitor inventory levels to prevent stockouts and reduce waste.
• Implement inventory control systems to track stock rotation and expiration dates.
• Collaborate with restaurant managers to assess inventory needs and make stock adjustments.

 QUALIFICATIONS & EXPERIENCE:

• Bachelor’s Degree in Procurement, Supply Chain Management, Business Administration, or a related field is preferred.
• CIPS Level 2 Certification (Chartered Institute of Procurement & Supply) or equivalent professional procurement certification is required. Higher-level CIPS certification or equivalent is an asset.
• Minimum 3–5 years of experience in a procurement or purchasing role, ideally within the food service, hospitality, or QSR industry.
• Proven track record in supplier negotiation, cost reduction, and procurement strategy execution.
• Experience working in a compliance-driven environment with a focus on food safety and quality standards.
• Proficiency in Microsoft Office Suite and procurement & inventory software.
• An acceptable combination of academic qualifications and work experience may be considered in lieu of minimum requirements

 Core Competencies

• Strong negotiation skills: Proven ability to secure favourable pricing and terms.
• Food safety knowledge: Understanding of food safety standards and regulations.
• Procurement expertise: Experience with RFQs, bidding, and contract management.
• Analytical skills: Ability to analyse data and identify savings opportunities.
• Communication skills: Strong interpersonal and communication abilities with suppliers, staff, and management.