Job Description

The Director of Purchasing is a strategic leader responsible for overseeing all procurement activities across the organization's food and beverage operations. This role ensures the timely sourcing of high-quality ingredients, supplies, and services at optimal cost, while maintaining strong vendor relationships and ensuring compliance with food safety and sustainability standards.

• Strategic Sourcing & Procurement

  • Develop and execute purchasing strategies aligned with company goals.
  • Lead negotiations with suppliers to secure favorable terms, pricing, and service levels.
  • Identify cost-saving opportunities and implement procurement best practices.

• Vendor Management

  • Establish and maintain strong relationships with key suppliers and distributors.
  • Evaluate vendor performance and ensure compliance with quality, safety, and delivery standards.
  • Manage contracts and resolve disputes or service issues.

• Inventory & Supply Chain Coordination

  • Collaborate with operations, culinary, and warehouse teams to forecast demand and manage inventory levels.
  • Ensure consistent availability of critical food and beverage items across all locations.
  • Monitor market trends and adjust purchasing strategies accordingly.

• Team Leadership

  • Lead and mentor a team of buyers and procurement specialists.
  • Set performance goals, conduct evaluations, and support professional development.

• Compliance & Sustainability

  • Ensure adherence to food safety regulations, ethical sourcing standards, and sustainability initiatives.
  • Maintain accurate records and documentation for audits and reporting.

• Bachelor's degree in Supply Chain Management, Business Administration, or related field (MBA preferred).
• 8+ years of progressive experience in purchasing or supply chain, preferably in foodservice or hospitality.
• Proven leadership experience managing procurement teams and large vendor portfolios.
• Strong negotiation, analytical, and communication skills.
• Proficiency in procurement software and ERP systems.
• Knowledge of food safety standards, sustainability practices, and industry regulations.

• Experience with multi-unit restaurant operations.
• Familiarity with seasonal and regional sourcing strategies.
• Ability to thrive in a fast-paced, dynamic environment.
• Passion for food, hospitality, and operational excellence.

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