Buyer — Snacks & Ambient

About the role

Tuck Shop stocks the pantries of about 900 Hong Kong offices and co-working floors, plus a growing direct-to-home subscription. Our whole proposition is that the range is better than what people would buy themselves — more interesting, better value, and reliably in stock on a Wednesday afternoon.

The Snacks & Ambient buyer owns roughly 40% of our revenue: biscuits, crisps, nuts, instant noodles, coffee sachets, and the long tail of Japanese and Korean imports our customers ask for by name. You will source it, cost it, negotiate it, and defend it in range review.

We are small enough that you will do the whole job rather than a slice of it — supplier visits in Cheung Sha Wan one morning, a costing model in the afternoon, and a tasting session with the office team on Friday. If you have been an assistant buyer waiting for someone to hand you a category, this is that job.

What you'll do

• Own supplier selection, cost negotiation and annual terms for the snacks and ambient range
• Build and maintain the range architecture — core lines, seasonal, and the rotating discovery slot in every box
• Manage landed cost including freight, duty and the exchange exposure on Japanese and Korean imports
• Run range reviews quarterly with sales and operations, and be willing to delist your own picks
• Work with the warehouse on shelf-life discipline, minimum order quantities and slow-moving stock exits
• Keep food labelling, allergen declaration and import documentation compliant for every line you bring in

What we're looking for

• 5+ years in food buying, sourcing or FMCG trade, with hands-on supplier negotiation
• Confident building a landed-cost model and defending a margin, not just a price
• Native Cantonese plus business Mandarin and English for regional and mainland suppliers
• Practical grasp of Hong Kong food import and labelling requirements
• Bachelor's degree, and a palate you can argue for

Nice to have

• Existing supplier contacts in Japan, Korea or Taiwan
• Private-label development experience from brief to first production run
• HACCP or food safety training

What you get

• Hybrid — three days in Cheung Sha Wan, two flexible
• 18 days annual leave
• Medical, dental and annual body check
• A genuinely excessive amount of free snacks
• Two sourcing trips a year to regional food expos