Procurement & Inventory Controller

Sushizen Japanese Restaurant; Taguig; On-site; PHP 334,800 - 502,200; Full time

Job summary

A Japanese restaurant in Metro Manila is seeking an experienced Inventory & Procurement Officer to manage sourcing, procurement, and inventory control. The ideal candidate will have a Bachelor's degree in a relevant field and 1–3 years of experience in a restaurant setting. Responsibilities include handling Purchase Orders, ensuring quality control of deliveries, and making adjustments to maintain profit margins. Strong negotiation skills and integrity are essential for this role.

Qualifications

• At least 1–3 years of experience in a restaurant or commissary setting.
• Familiarity with wet market sourcing and industrial suppliers is a plus.
• Basic knowledge of food safety standards (HACCP or local sanitary permits).

Responsibilities

• Research and evaluate suppliers for fresh produce, meats, dry goods, and packaging.
• Process Purchase Orders based on daily or weekly par levels.
• Inspect incoming deliveries for freshness and quality.
• Implement inventory management systems to minimize spoilage.
• Monitor price fluctuations and suggest menu adjustments.

Skills

Negotiation Skills

Integrity

Physical Stamina

Proficiency in Excel

Education

Bachelor’s degree in HRM, Business, or Supply Chain Management

Tools

POS/Inventory software

Job description

Inventory & Procurement Officer

Key Responsibilities

Strategic Sourcing: Research and evaluate suppliers for fresh produce, meats, dry goods, and packaging. Conduct "canvassing" in local markets, versus wholesale distributors to secure the best rates.

Procurement: Process Purchase Orders (POs) based on daily or weekly "par levels." Coordinate with Restaurant Managers to ensure timely delivery of supplies across all locations.

Receiving & Quality Control: Inspect incoming deliveries for freshness, correct weight, and quality. Reject items that do not meet the restaurant’s standards (e.g., bruised vegetables or thawed frozen meats).

Inventory Management: Implement needed systems, FIFO, LIFO etch.method to minimize spoilage.

Conduct weekly and monthly physical stock counts.

Maintain an updated inventory system (manual or POS-integrated).

Waste Tracking: Maintain a "Waste Log" to record spoilage, kitchen errors, or expired items. Analyze this data to adjust future ordering volumes.

Cost Control: Monitor price fluctuations in the market and suggest menu adjustments or alternative ingredients to the Head Chef to maintain profit margins.

Qualifications & Requirements

Education: Bachelor’s degree in Hotel and Restaurant Management (HRM), Business, or Supply Chain Management.

Experience: At least 1–3 years in a restaurant or commissary setting. Familiarity with "wet market" sourcing and industrial suppliers is a plus.

Technical Skills: Proficient in Excel (for cost tracking) and POS/Inventory software.

Basic knowledge of food safety standards (HACCP or local sanitary permits).

Requirements: A valid driver’s license is required, the role involves visiting different outlets or picking up emergency supplies.

Core Competencies

Negotiation Skills: The ability to haggle with vendors while maintaining a professional long-term relationship.

Integrity: this role is highly susceptible to "kickbacks" from suppliers; absolute honesty is a non-negotiable requirement.

Physical Stamina: The role involves visiting cold storage areas, lifting crates, and conducting early-morning market runs.