Restaurant
purchasing is where quality, availability, and cost meet every day. This role connects ingredient buying to suppliers, the kitchen, and operations, then closes the loop with inventory records and monthly financial reconciliation.
Company: An international premium hospitality group
Type: Full-time
Level: Junior (1-3 YoE)
Reports to: General Manager
About the roleOwn the practical purchasing cycle for a restaurant operation - from understanding needs and comparing supplier offers to placing orders, monitoring stock, and reconciling the paperwork that supports monthly supplier payments. You will coordinate closely with the kitchen, operations, and Finance & Accounting, with regular English communication with the General Manager.
What you'll own
Plan purchases around operating needs: work with departments to understand requirements, build purchasing schedules, and keep orders within approved policies and budgets.
Build reliable supplier options: research and assess vendors on price, quality, service, and delivery; request and compare quotations; maintain supplier relationships and negotiate pricing, service levels, delivery terms, bulk discounts, and payment terms.
Keep orders moving accurately: prepare and review purchase orders, check item descriptions, quantities, prices and timelines, track each order to delivery, and resolve discrepancies with suppliers and internal teams.
Protect stock and purchasing value: monitor stock levels, movement and consumption with warehouse/operations; reduce overstock, waste and shortages while identifying savings without compromising quality or service.
Maintain control and audit-ready records: document suppliers, contracts, orders and invoices; follow procurement rules; support internal or external audits; keep ingredient, supplier, price and payment-term records current.
Close the monthly purchasing loop: reconcile supplier statements, invoices, delivery records and POs; investigate differences; prepare monthly reports on quantities, spend, suppliers and outstanding deliveries; submit complete payment support on time.
Coordinate the handoffs: align kitchen, operations, and Finance & Accounting on purchasing needs, delivery schedules, approvals and documentation, and communicate supply issues and updates.
What we're looking forMust-have
At least 2 years of restaurant, hospitality, or food-service purchasing experience, especially food/ingredient buying and supplier coordination.
Hands-on experience with supplier sourcing, quotation comparison, purchasing, and purchase orders.
Fluent in English for day-to-day communication, including discussions with the General Manager.
Working Microsoft Excel and strong numerical accuracy for purchase reports and checking quantities, prices, amounts, invoices and delivery documents.
Logical problem-solving and careful attention to detail.
Nice-to-have
Experience in premium or fine dining, or with an international brand.
Who may not be a fit
Candidates without relevant F&B or service-industry experience.
Candidates who cannot communicate fluently in English with the General Manager.
The hiring team prioritizes candidates with a record of stable tenure; frequent moves every one to two years may be a mismatch.
Why this moveFor a buyer in a hotel, resort, or restaurant, this move brings supplier decisions, ingredient availability, stock control, and finance handoffs into one connected scope.
Why Work Here
Our client offers a highly competitive salary; the specific range is shared privately with relevant candidates.
Full social insurance based on 100% of gross salary.
100% of gross salary during probation.
Work across supplier sourcing, negotiation, stock control, and monthly reconciliation, with regular contact with the kitchen, operations, finance, and the General Manager.
Join a professional fine-dining restaurant environment where ingredient quality and supplier reliability matter to the guest experience.
Interview processThe hiring process includes one or two interview rounds at the pre-opening office.
Questions worth asking
Which ingredient categories and suppliers will this role own from the start?
How are supplier selection and purchase approvals divided between the buyer, kitchen, and General Manager?
What purchasing or inventory system supports the monthly reconciliation today?
About the companyOur client operates in premium dining through an international restaurant brand. The brand began in New York City in 1977 and focuses on hospitality, ingredient quality, and steakhouse dining. Its regional portfolio includes Taipei, Taichung, Manila, and Tokyo, alongside selected destinations in the United States.
For this purchasing role, that setting makes ingredient quality and reliable supplier execution central to the guest experience. This Ho Chi Minh City opening brings that premium dining context to a new restaurant operation.