The F&B Purchase Manager is responsible for leading the procurement strategy for all food, beverage, kitchen equipment, and operating supplies. This role focuses on securing high-quality ingredients and products at competitive prices, maintaining optimal inventory levels, reducing wastage, and building robust, reliable vendor relationships to support seamless daily hospitality operations.
Key Responsibilities
1. Sourcing & Vendor Management
- Source premium and specialty ingredients, fresh produce, meat, seafood, and beverages (alcoholic and non-alcoholic) that align with strict culinary and brand standards.
- Discover, vet, and onboard reliable vendors, local farmers, and distributors; negotiate favorable pricing, credit terms, and delivery schedules.
- Continuously evaluate vendor performance regarding product quality, punctuality, and price consistency.
2. Cost Control & Budgeting
- Conduct regular market research and price analysis to anticipate market trends, seasonal fluctuations, and price hikes.
- Work closely with the culinary and beverage teams to monitor food costs ($FC\%$) and implement cost-saving strategies without compromising quality.
- Manage purchase orders (POs), verify invoices against delivery notes, and coordinate with the accounts department for timely vendor payments.
3. Inventory & Supply Chain Management
- Oversee the store and receiving team to ensure all incoming stock matches quality specs and food safety guidelines.
- Establish standard par stock levels (minimum inventory required) to avoid over-ordering or critical ingredient stock-outs.
- Implement strict inventory control measures, including FIFO (First In, First Out) practices, to minimize spoilage and waste of highly perishable items.
4. Compliance & Quality Assurance
- Ensure all food and beverage suppliers comply with local food safety regulations (such as FSSAI guidelines).
- Conduct random quality checks on cold-chain logistics and dry storage conditions.
Key Skills & Core Competencies
- Advanced Negotiation: Proven ability to negotiate high-volume contracts, bulk pricing, and favorable payment cycles.
- F&B Product Knowledge: Deep understanding of seasonal ingredients, grading of meats/produce, shelf-life management, and cold-chain logistics.
- Analytical Skills: Highly skilled in analyzing fluctuating market rates, calculating yields, and running food cost variance reports.
- Tech Proficiency: Expert knowledge of hospitality ERP software (e.g., IDS Next, Materials Control, ShawMan, or SAP) and advanced MS Excel.
- Stress Management: Ability to thrive in a high-velocity environment and swiftly resolve last-minute delivery failures or supply chain disruptions.
Experience:
- Minimum 5–8 years of core procurement experience in the hospitality sector, with at least 2–3 years in a managerial role handling F&B purchasing for multi-outlet restaurants, a premium boutique hotel, or a high-volume hospitality group.
- Established network of trusted local F&B suppliers and distributors.
Benefits:
- Paid time off
- Provident Fund
Ability to commute/relocate:
- Lower Parel, Mumbai, Maharashtra: Reliably commute or planning to relocate before starting work (Required)
Experience:
- F&B purchase: 5 years (Required)
- FOOD & BEVERAGE: 5 years (Required)
Work Location: In person
