• Supply Chain Management: Understanding the flow of goods and services from suppliers to the restaurant, managing the supply chain efficiently, and ensuring that products are available when needed.
• Vendor Management: Developing and maintaining positive relationships with suppliers and vendors, negotiating favorable terms, and continuously evaluating supplier performance.
• Market Knowledge: Staying up-to-date with industry trends, market fluctuations, and new products to make informed purchasing decisions that align with the restaurant's needs and budget.
• Negotiation Skills: Effectively negotiating prices, terms, and delivery schedules with suppliers to obtain the best value for the restaurant while maintaining quality standards.
• Budgeting and Cost Control: Creating and adhering to procurement budgets, monitoring expenses, and finding cost-effective alternatives without compromising quality.
• Inventory Management: Efficiently managing inventory levels, monitoring stock levels, and minimizing excess inventory or shortages to ensure optimal supply levels.
• Analytical Skills: Analyzing data related to purchasing trends, supplier performance, and inventory turnover to make data driven decisions that improve efficiency and reduce costs.
• Attention to Detail: Ensuring accuracy in orders, invoices, and documentation, and conducting quality checks to maintain consistent product quality.
• Communication Skills: Effectively communicating with internal teams, suppliers, and other stakeholders to convey purchasing needs, resolve issues, and coordinate deliveries.
• Problem-Solving: Identifying potential supply chain disruptions and addressing challenges in a timely manner to minimize negative impacts on operations.
• Time Management: Juggling multiple tasks and priorities, managing deadlines, and ensuring that products are procured and delivered on time.
• Ethical Conduct: Conducting all purchasing activities with integrity, adhering to ethical and legal standards, and avoiding conflicts of interest.
• Computer Proficiency: Utilizing procurement software, spreadsheet tools, and other technology to manage orders, track inventory, and analyze data.
• Risk Management: Identifying potential risks in the supply chain, such as supplier reliability or quality issues, and implementing measures to mitigate those risks.
• Adaptability: Being open to change, especially in a dynamic industry like the restaurant business, and adjusting purchasing strategies as needed to meet evolving demands.

Requirements:

• Bachelor's degree in business administration, supply chain management, hospitality, or a related field is often preferred.
• Relevant work experience in purchasing, procurement, or supply chain management, particularly in the restaurant or hospitality industry, is beneficial.
• Knowledge of Supply Chain Management: Understanding of procurement processes, inventory management, and supply chain operations within the restaurant industry.
• Familiarity with sourcing, vendor management, and negotiation strategies.
• Ability to analyze market trends, pricing data, and supplier information to make informed purchasing decisions.
• Proficiency in using spreadsheets and other analytical tools to manage and interpret data