Purchasing Manager

Role overview

Responsibilities

• Oversee procurement, vendor management, and inventory for catering, concessions, banquets, retail, premium, and beverage operations.
• Source, negotiate with, and manage suppliers; evaluate products and purchasing methods to improve quality, reduce costs, and enhance profitability.
• Monitor supplier compliance with contracts, delivery schedules, food-safety requirements, and service standards.
• Work with finance on invoice reconciliation and discrepancies.
• Oversee receiving, storage, and distribution in compliance with health and food-safety regulations.
• Maintain inventory controls, conduct audits, and reduce shrinkage and waste; use systems to track trends, costs, and performance.
• Lead and develop purchasing and warehouse staff.
• Coordinate purchasing plans with venue leaders and operations teams based on menus, event schedules, and financial targets.

Qualifications

• Bachelor's degree in Supply Chain, Business, Hospitality, or a related field, or equivalent education and experience.
• At least 2 years of purchasing, inventory, or warehouse management experience; food and beverage, hospitality, or venue operations experience is preferred.
• Experience managing staff and leading teams in a high-volume, fast-paced environment.
• Strong food-safety, sanitation, and health-regulation knowledge; financial acumen in budgeting, cost analysis, and P&L accountability.
• Proficiency in Microsoft Office and purchasing or inventory management systems.
• Strong communication, negotiation, and problem-solving skills; organized, self-motivated, and able to manage deadlines and competing priorities.

Work conditions and schedule

• Work may involve wet floors, temperature extremes, excessive noise, lifting up to 50 pounds, and maneuvering in tight spaces.
• Hours may be extended or irregular, including nights, weekends, and holidays.

Compensation

• Salary is $75,000–$82,000 per year.