Hotel Procurement & Cost Control Lead

Sofitel; Brisbane; On-site; AUD 90,000 - 130,000; Full time

Benefits offered by this job

Ambassador discounts

Complimentary hotel stays

Secure parking in city center

Direct access to Central train station

Complimentary chef and ambassador din


Laundered uniforms

Wellbeing initiatives

Job summary

Sofitel Brisbane Central seeks an experienced Purchasing Manager to lead procurement and inventory management, driving cost control and strong supplier relationships in line with Accor standards.

Reporting to the Director of Finance, you will coordinate with the Executive Chef and F&B leadership on menu costing, promotions and events, while ensuring accuracy of purchasing data and compliance with safety and HACCP requirements.

Qualifications

• Experience in a purchasing or procurement management role, ideally within hospitality.
• Strong understanding of procurement, inventory management and cost control.
• Demonstrated commercial acumen and confidence negotiating with suppliers.
• Strong analytical skills with ability to interpret financial data, identify trends and deliver reporting.

Responsibilities

• Oversee end-to-end purchasing process from sourcing to distribution.
• Ensure purchasing delivers value, competitive pricing and quality while protecting hotel interests.
• Ensure compliance with purchasing policies and Accor National Purchasing Guidelines.
• Develop and maintain supplier relationships, negotiating favourable terms and service agreements.
• Monitor expenditure, providing regular reporting to identify cost-saving opportunities.

Skills

Purchasing management experience

Supplier negotiation

Analytical - financial data

Inventory management

Stakeholder collaboration

Tools

Purchasing software

Job description

Sofitel Brisbane Central seeks an experienced Purchasing Manager to lead procurement and inventory management, driving cost control and strong supplier relationships in line with Accor standards.

Reporting to the Director of Finance, you will coordinate with the Executive Chef and F&B leadership on menu costing, promotions and events, while ensuring accuracy of purchasing data and compliance with safety and HACCP requirements.