Product Manager

PERSOL; Kuala Lumpur; On-site; MYR 70,000 - 90,000; Full time

Job summary

A leading F&B firm in Kuala Lumpur seeks an experienced professional to oversee menu planning, new product development, and procurement management. Candidates should possess at least 8 years of relevant experience in the food and beverage industry, along with a degree in Food Science or a related field. Strong negotiation skills and supplier relationships are essential for this role. The position focuses on cost management and ensuring smooth supply chain operations while developing team members.

Qualifications

• 8+ years of relevant experience in similar roles in the F&B industry.
• Strong existing network and prior dealings with suppliers.

Responsibilities

• Formulate annual core menu plans and develop special items.
• Handle procurement and purchasing for food and non-food items.
• Establish and manage distribution routes from suppliers to stores.

Skills

Menu planning and management

New product development

Supply chain management

Price negotiation

Cost management

Warehouse management

Team management

Education

Bachelor’s degree in Food Science, Culinary Arts, Business Administration or related field

Job description

Responsibilities

• Overall Menu Planning and Management: Formulation of annual core menu plans, development of special items, and monthly new product planning (main products are primarily prepared by the Japan team).
• New Product Development and Presentations: Development of new products using locally sourced or other overseas ingredients, including proposed pricing structures.
• Product Naming: Mainly for locally developed products; for imported Japanese products, renaming will be carried out where names are difficult for local customers to understand.
• Procurement and Purchasing: Handling purchasing not only for food ingredients but also for non-food items such as equipment, packaging materials, and consumables (initially including office supplies management).
• Price Negotiation: Regular negotiations for all items to achieve price reductions or to mitigate price increases.
• Cost Management: Adjusting portion sizes and related factors based on P&L budget control, while maintaining an appropriate balance between customer value and store profitability in conjunction with pricing negotiations.
• Warehouse Management: Proper inventory control of both imported and locally sourced items stored in warehouses, ensuring there are no stockouts, quality deterioration, or expired products.
• Supply Chain Management: Establishing and managing distribution routes (mainly domestic) from suppliers to stores, operating logistics at the lowest possible cost.
• Order Management System Development and Operations: Registering all products with unique IDs, including work-in-progress items, and linking logistics flows among stores, vendors, and headquarters in collaboration with the IT team.

Training and Management of Subordinate Staff

Development and supervision of team members.

MUST TO HAVE

• Bachelor’s degree in Food Science, Culinary Arts, Business Administration, or a related field
• 8 years and above relevant working experience in similar roles in the F&B industry
• Strong existing network and prior dealings with suppliers.