Operation Executive (Purchasing)

Qualifications

• Bachelor’s Degree or Diploma in Hospitality Management, Business Administration, Supply Chain, or related field.
• Minimum 3 years of experience in F&B operations, purchasing, or supply chain management.
• Strong understanding of restaurant workflow, cost control, and vendor management.
• Proven ability to negotiate effectively and manage multiple supplier accounts.
• Excellent organizational, leadership, and analytical skills.
• Proficient in Mandarin and English (spoken & written) — required for supplier communication.
• Hands‑on experience with invoice verification, quotation sourcing, inventory systems, and cost tracking.
• Proficiency in MS Office (Excel, Word, Outlook) and exposure to POS or restaurant management software.
• Ability to work independently under pressure and manage tight timelines.
• Certification in food handling, hygiene, or safety will be an added advantage.

Key Responsibilities

Operational Support

Oversee and coordinate day‑to‑day restaurant operations (FOH & BOH), ensuring consistency, cleanliness, and service efficiency.

Work closely with outlet managers and chefs to ensure operational readiness and smooth service execution.

Conduct periodic operations audits (cleanliness, stock management, equipment, manpower scheduling).

Support recruitment, onboarding, and training of staff to maintain operational standards.

Assist in implementing new SOPs, service improvements, and cost‑saving initiatives.

Purchasing & Procurement

Handle end‑to‑end purchasing of raw materials, supplies, packaging, and equipment.

Source, evaluate, and negotiate with suppliers for best quality, reliability, and pricing.

Establish and maintain a vendor database and conduct regular supplier performance reviews.

Track purchase orders, delivery schedules, and ensure timely replenishment of stock.

Verify invoices, delivery orders, and ensure accurate documentation for payment processing.

Work with the accounts team to reconcile purchase records and monitor outstanding bills.

Inventory & Cost Control

Monitor stock levels, conduct regular stock takes, and identify discrepancies or wastage.

Coordinate with the kitchen to forecast material needs based on sales trends and menu updates.

Implement effective inventory rotation, stock labeling (FIFO), and wastage control procedures.

Analyze monthly purchase and consumption reports to identify areas for cost optimization.

Compliance & Reporting

Ensure all operations and purchases comply with health, safety, and Halal requirements.

Prepare and submit regular reports on purchase performance, supplier cost trends, and operational KPIs.

Support management in budget planning and expenditure tracking.

Application Questions

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