DSJ Global
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.
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.