PURCHASE MANAGER(RESTAURANT EXPERIENCE)

Role overview

Purchasing and supplier management

• Manage end-to-end purchasing activities for restaurant and QSR operations.
• Source food ingredients, raw materials, packaging materials, beverages, kitchen equipment, cleaning supplies, and other consumables.
• Identify and evaluate suppliers; negotiate pricing, credit terms, delivery schedules, and other commercial terms.
• Build a reliable supplier network, review vendor performance, and explore new suppliers and alternative products.
• Compare quotations, benchmark prices, monitor market rates, and seek procurement cost reductions.

Availability, quality, and coordination

• Ensure timely procurement and availability of materials according to restaurant requirements.
• Ensure purchased products meet quality, quantity, and food-safety standards.
• Coordinate with Chef, Kitchen, Operations, and Store teams to understand purchasing requirements.
• Monitor stock and arrange procurement according to consumption and inventory needs.
• Follow up on deliveries and resolve quality, quantity, or delay issues with vendors.

Controls and administration

• Maintain purchase records, vendor documents, quotations, and purchase orders.
• Assist in developing and implementing procurement policies and SOPs; follow company procedures.
• Keep procurement within the approved budget and maintain cost efficiency.
• Coordinate with Accounts/Finance on invoices, payments, and vendor reconciliation.

Qualifications and experience

• Bachelor's degree in Supply Chain Management, Procurement, Business Administration, Hospitality Management, or a related field.
• 4–8 years of purchasing or procurement experience.
• Strong knowledge of food and non-food procurement, restaurant raw materials, ingredients, packaging, and kitchen consumables.
• Strong vendor management and negotiation skills; understanding of market rates and supplier networks.
• Good understanding of inventory and stock management; strong communication, coordination, and follow-up skills.
• Proficiency in MS Excel and purchase or inventory management software; ability to work in a fast-paced restaurant environment; strong analytical and cost-control skills.
• Restaurant, QSR, Hotel, Catering, or F&B business experience is preferred.

Pay and benefits

• Pay is listed as ₹30,000–₹40,000 per month.
• Paid time off is listed as a benefit.

Work location

• Work location is in person.