美团Ready to Eat采购经理（Ready to Eat Procurement Manager）
任职要求
教育背景：本科及以上学历，食品科学、供应链管理等相关专业优先；
工作经验：5年以上即食食品行业采购经验，至少3年中东市场即食食品采购经验，熟悉中东市场的食品供应链特点；
核心能力：
精通供应商开发与管理全流程，有丰富的食品生产商/品牌方资源；
熟悉即食食品的生产工艺（如速冻、锁鲜、预制菜加工等）、食品安全标准及跨境合规要求；
数据敏感度高，能通过销售数据/用户反馈优化采购决策；
优秀的跨文化沟通能力（英语流利，掌握其他小语种优先）、谈判能力及问题解决能力。
Educational Background:
Bachelor’s degree or above; majors in Food Science, Supply Chain Management, or related fields are preferred.
Work Experience:
At least 5 years of procurement experience in the Ready to Eat food industry, with a minimum of 3 years in the Middle East Ready to Eat food procurement; familiar with the characteristics of the food supply chain in the Middle East market.
Core Competencies:
Proficient in the entire supplier development and management process, with extensive resources among food manufacturers/brand owners;
Familiar with production processes for Ready to Eat foods (such as quick freezing, freshness locking, prepared food processing), food safety standards, and cross-border compliance requirements;
Strong data sensitivity, able to optimize procurement decisions through sales data/user feedback;
Excellent cross-cultural communication skills (fluent in English, proficiency in other minor languages is a plus), negotiation skills, and problem-solving abilities.工作职责
负责即食食品（如即食类餐食、零食、饮品等）的全链路采购管理，通过供应商开发、成本控制、品质把控及供应链协同，确保商品符合本地市场需求、平台运营目标及合规要求，支撑业务增长与用户体验提升。 Responsible for end-to-end procurement management of Ready to Eat foods, including supplier development, cost control, quality assurance, and supply chain coordination. Ensure products meet local market needs, platform operational goals, and compliance requirements, supporting business growth and enhancing user experience. 1. 供应商全生命周期管理 基于中东市场的用户偏好、消费趋势及平台定位，制定即食食品品类采购策略（含SKU规划、价格带布局、差异化选品逻辑）； 主导供应商开发（包括但不限于本地生产商、国际品牌、新兴食品创新企业），完成资质审核（生产许可、食品安全认证等）、实地验厂、比价议价及合作谈判，建立并维护优质供应商资源池； 管理供应商绩效（交付准时率、品质合格率、售后响应速度、成本优化贡献等），定期评估并优化合作结构（淘汰低效供应商，引入战略级合作伙伴）。 1. Supplier Lifecycle Management Formulate procurement strategies for Ready to Eat food categories (including SKU planning, price range layout, differentiated selection) based on user preferences, consumption trends, and platform positioning in the Middle East market; Lead supplier development (including but not limited to local manufacturers, international brand, and innovative food enterprises), complete qualification reviews (production licenses, food safety certifications, etc.), on-site factory audits, price comparisons and negotiations, and partnership discussions to establish and maintain a pool of high-quality suppliers; Manage supplier performance (on-time delivery rate, quality pass rate, after-sales response speed, contribution to cost optimization, etc.), regularly evaluate and optimize cooperation structures (eliminate inefficient suppliers, introduce strategic partners). 2. 商品引进与成本管控 负责即食食品的选品落地（从样品测试、小批量试销到规模化采购），协调研发/品控团队完成本地化适配（如口味调整、包装规格优化）； 主导采购谈判（价格、账期、MOQ、促销支持等），控制采购成本（目标毛利率达成），同时平衡品质与用户体验； 监控商品动销数据（销量、库存周转、用户评价），联动运营团队调整采购计划（滞销品清退、爆款追加），降低滞销风险。 2. Product Sourcing and Cost Control Responsible for product selection and implementation for Ready to Eat foods (from sample testing, small-scale trial sales to large-scale procurement), coordinate with R&D/quality teams for localization (such as taste adjustments, packaging specification optimization); Lead procurement negotiations (price, payment terms, MOQ, promotional support, etc.), control procurement costs (achieve target gross margin), while balancing quality and user experience; Monitor product sales data (sales volume, inventory turnover, user reviews), collaborate with the operations team to adjust procurement plans (clear slow sellers, replenish bestsellers), and reduce the risk of unsold inventory. 3. 供应链与合规保障 协同物流/仓储部门优化采购节奏（如前置备货、JIT采购），确保商品供应稳定性（避免断货/积压）； 全程跟进供应链流程（订单履约、质检入库），解决交付异常问题（如破损、延迟、质量问题）； 确保所有采购商品符合中东市场的食品安全法规、平台规则及公司内部标准，对接第三方检测机构完成合规性验证。 3. Supply Chain and Compliance Assurance Collaborate with logistics/warehousing departments to optimize procurement rhythm (such as pre-positioned stocking, JIT procurement) to ensure supply stability (avoid out-of-stock/overstock situations); Track the entire supply chain process (order fulfillment, quality inspection and warehousing), resolve delivery exceptions (such as damage, delays, quality issues); Ensure all procured products comply with food safety regulations in the Middle East market, platform rules, and internal company standards; liaise with third-party inspection agencies for compliance verification. 4. 跨部门协同 协同运营/营销团队制定商品推广策略（如首发活动、节日限定款），提供采购端资源支持； 与财务部门配合完成采购预算编制、成本核算及付款管理，确保流程合规。 4. Cross-Department Collaboration Work with operations/marketing teams to develop product promotion strategies (such as launch events, holiday limited editions), provide procurement-side resource support (such as exclusive supply, promotional discounts); Coordinate with the finance department to complete procurement budgeting, cost accounting, and payment management, ensuring process compliance.
针对中东市场，研发符合当地消费者口味偏好、饮食习惯的“即食”场景需求（开袋即食/短保新鲜等）的食品，平衡产品创新性、成本可控性与供应链可实现性，支撑业务差异化竞争与用户复购。 Develop Ready to Eat food products tailored to the tastes and dietary habits of Middle Eastern consumers, addressing their needs for convenience (such as ready-to-eat, short shelf-life fresh foods). Balance product innovation, cost control, and supply chain feasibility to support differentiated business competition and user repurchase. 1. 市场洞察与需求转化 基于中东市场的用户调研数据（如消费习惯、口味偏好、饮食禁忌）、市场分析（如本地热门即食品牌、国际连锁快餐的即食品类）及平台运营反馈（如用户评价、退货原因），挖掘即食食品的研发机会点； 与采购/运营团队协同，明确商品定位（价格带、目标人群、使用场景），输出产品研发需求文档（含口味、规格、保质期、包装形式等）。 1. Market Insight and Demand Conversion Utilize user research data from the Middle East market (such as consumption habits, taste preferences, dietary taboos), competitor analysis (local popular Ready to Eat brands, international fast-food chains), and platform operations feedback (user reviews, return reasons) to identify R&D opportunities for Ready to Eat products; Collaborate with procurement/operations teams to define product positioning (price range, target demographic, usage scenario), and produce R&D requirement documents (including flavor, specification, shelf life, packaging format, etc.). 2. 配方开发与工艺优化 主导即食食品的配方设计（包括主料、辅料、调味料配比），兼顾风味还原度、营养均衡及食品安全； 针对“即时零售”场景优化生产工艺，确保产品加热后口感接近现制或符合即食预期； 解决研发过程中的技术问题（如异地生产适配性、原料替代方案、保质期延长），推动实验室小试→中试→量产的全流程落地。 2. Recipe Development and Process Optimization Lead the formulation design for Ready to Eat foods (including main ingredients, auxiliary ingredients, seasoning ratios), ensuring authentic taste, nutritional balance, and food safety; Optimize production processes for "instant retail" scenarios, ensuring the product's taste after heating is close to freshly made or meets Ready to Eat expectations; Resolve technical challenges during R&D (such as adaptation to remote production, raw material substitution, shelf life extension), and drive the full process from lab testing to pilot production to mass production. 3. 供应链协同与成本控制 与采购团队对接，评估原料的可得性（本地/进口）、成本及供应稳定性，优化原料组合以平衡品质与成本； 参与供应商生产流程稽核（如代工厂工艺执行、设备匹配度），确保量产产品与研发标准一致； 控制研发及生产成本（如原料损耗率、包装材料优化），确保产品毛利率符合业务目标。 3. Supply Chain Coordination and Cost Control Work with the procurement team to assess the availability (local/imported), cost, and supply stability of raw materials, optimizing ingredient combinations to balance quality and cost; Participate in supplier production audits (such as OEM process execution, equipment compatibility) to ensure mass-produced products meet R&D standards; Control R&D and production costs (such as raw material loss rate, packaging material optimization) to ensure product gross margin aligns with business objectives. 4. 合规与品质管理 确保研发产品符合目标市场的食品安全法规（如添加剂限制、标签要求、微生物标准等）、平台规则及公司内部质量标准； 协同品控团队制定产品质量检测标准（如感官评价、理化指标、微生物检测），跟进生产过程中的质量监控； 收集用户反馈（如差评、投诉），持续迭代产品配方（如调整辣度、优化包装易撕性）。 4. Compliance and Quality Management Ensure R&D products comply with food safety regulations in target markets (such as additive restrictions, labeling requirements, microbiological standards), platform rules, and internal company quality standards; Collaborate with the quality control team to establish product quality testing standards (such as sensory evaluation, physicochemical indicators, microbiological tests), and monitor quality throughout production; Collect user feedback (such as negative reviews, complaints) and continuously iterate product formulas (such as adjusting spiciness, optimizing easy-open packaging). 5. 跨部门协同 对接采购团队，提供原料技术参数（如产地要求、加工工艺限制），支持供应商筛选与谈判； 协同营销团队制定产品卖点，参与新品上市前的试吃活动及推广策略制定； 与运营团队沟通库存周转需求，调整生产节奏。 5. Cross-Department Collaboration Coordinate with the procurement team to provide technical parameters for raw materials (such as origin requirements, process restrictions) to support supplier selection and negotiation; Work with the marketing team to develop product selling points, participate in tasting events and promotional strategy formulation before new product launches; Communicate with the operations team regarding inventory turnover needs and adjust production schedules accordingly.
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