Purchasing Manager
Position Summary:
The Purchasing Manager oversees the procurement of food, beverage, equipment, and restaurant-related supplies across multiple locations. This role leads the purchasing team, develops sourcing strategies, manages vendor relationships, and ensures cost-effective, timely, and quality procurement to support restaurant operations. The ideal candidate brings strong leadership, negotiation skills, and deep industry knowledge in foodservice supply chains.
Key Responsibilities:
- Lead and manage the purchasing team, setting goals and ensuring alignment with company objectives.
- Develop and implement strategic sourcing plans for food, beverage, disposables, and restaurant equipment.
- Negotiate contracts and pricing with suppliers to optimize cost, quality, and delivery performance.
- Build and maintain strong vendor relationships, ensuring compliance with service level agreements.
- Collaborate with culinary, operations, and finance teams to forecast demand and manage inventory levels.
- Monitor market trends, commodity pricing, and supply chain risks to inform purchasing decisions.
- Oversee procurement systems and processes to ensure efficiency and accuracy.
- Drive continuous improvement initiatives in procurement operations and cost control.
- Support new restaurant openings, seasonal menu changes, and promotional campaigns with procurement planning.
- Ensure compliance with food safety, sustainability, and regulatory standards.
Qualifications:
- Bachelor's degree in Supply Chain Management, Business, Hospitality, or related field.
- 7+ years of purchasing experience, with at least 2 years in a managerial role within the restaurant or hospitality industry.
- Proven leadership and team management skills.
- Strong negotiation, analytical, and communication abilities.
- Proficiency in procurement software and ERP systems (e.g., Coupa, Oracle, SAP).
- Deep understanding of foodservice distribution, perishables, and vendor compliance.
Preferred Skills:
- Experience with sustainability and local sourcing initiatives.
- Familiarity with restaurant operations and menu planning.
- Professional certifications (e.g., CPSM, CSCP) are a plus.
FAQs
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