Purchase Manager

China Gate Restaurants; Mumbai; On-site; INR 600,000 - 1,200,000; Full time

Job summary

China Gate Restaurants in Mumbai seeks a Purchase Manager to oversee centralised procurement across its restaurant outlets. You will ensure quality products, competitive pricing, timely deliveries and optimal inventory while maintaining cost efficiency.

Lead vendor negotiations, manage a procurement team, and coordinate with chefs, operations and accounts to ensure PO, invoices and GRN compliance across multiple outlets.

Qualifications

• Graduate in any discipline; hotel management qualification preferred.
• 5–10 years of experience in purchase and procurement.
• Minimum 3 years in a hotel, restaurant chain or hospitality group.
• Experience handling centralised procurement for multiple outlets preferred.

Responsibilities

• Handle centralised purchasing for all restaurant outlets.
• Procure food ingredients, vegetables, fruits, meat, seafood, poultry, dairy products and grocery items.
• Purchase beverages, bar supplies, cleaning materials, housekeeping items, crockery, cutlery, kitchen equipment and other operational requirements.
• Identify reliable vendors, manufacturers, wholesalers and distributors.
• Ensure timely procurement according to outlet requirements.
• Develop and maintain a strong vendor and supplier network.
• Negotiate rates, credit periods, payment terms and delivery schedules.
• Regularly compare market prices and obtain competitive quotations.
• Conduct vendor evaluations based on quality, pricing and service.
• Develop alternative vendors to avoid supply disruptions.
• Control food and non-food purchasing costs.
• Monitor price fluctuations and identify cost-saving opportunities.
• Ensure purchases are within approved budgets.
• Maintain purchase records and prepare monthly cost analysis.
• Avoid unnecessary purchases and wastage.
• Ensure all purchased products meet company quality standards.
• Verify product specifications, expiry dates and shelf life.
• Coordinate with chefs and quality control teams for product approvals.
• Reject substandard, damaged or expired products.
• Ensure food safety and hygiene standards are maintained.
• Coordinate with storekeepers and outlet managers.
• Monitor stock levels and maintain minimum and maximum stock limits.
• Prevent overstocking, shortages and dead inventory.
• Conduct periodic stock audits and physical verification.
• Monitor slow-moving and non-moving inventory.
• Ensure all purchases are supported by approved Purchase Orders (PO).
• Verify quotations, invoices, delivery challans and Goods Received Notes (GRN).
• Maintain vendor agreements and purchase records.
• Follow company procurement policies and approval procedures.
• Coordinate with accounts and finance departments for vendor payments.
• Supervise purchase executives and store personnel.
• Establish standard purchasing procedures across all outlets.
• Coordinate with chefs, restaurant managers, operations and accounts.
• Ensure timely resolution of procurement-related complaints.

Skills

Negotiation skills

Communication skills

FO&B procurement

Restaurant operations

Food costing

Inventory management

Vendor management

MS Excel

Purchase software

Multi-outlet management

Education

Graduate in any discipline

Hotel management preferred

Job description

JOB DESCRIPTION

Position: Purchase Manager Chain of Restaurants

Department: Purchase & Procurement

Designation: Purchase Manager

Reporting To: General Manager / Director / Management

Industry: Hospitality Multi-Outlet Restaurant Operations

Location: Mumbai

Experience: 510 Years in Restaurant / Hotel Procurement

1. Job Purpose

To manage and control the complete purchasing and procurement activities for all restaurant outlets, ensuring quality products, competitive pricing, timely deliveries and optimum inventory levels while maintaining cost efficiency.

2. Key Responsibilities

A. Centralised Purchasing & Procurement

• - Handle centralised purchasing for all restaurant outlets.
• - Procure food ingredients, vegetables, fruits, meat, seafood, poultry, dairy products and grocery items.
• - Purchase beverages, bar supplies, cleaning materials, housekeeping items, crockery, cutlery, kitchen equipment and other operational requirements.
• - Identify reliable vendors, manufacturers, wholesalers and distributors.
• - Ensure timely procurement according to outlet requirements.

B. Vendor Management

• - Develop and maintain a strong vendor and supplier network.
• - Negotiate rates, credit periods, payment terms and delivery schedules.
• - Regularly compare market prices and obtain competitive quotations.
• - Conduct vendor evaluations based on quality, pricing and service.
• - Develop alternative vendors to avoid supply disruptions.

C. Cost Control & Budgeting

• - Control food and non-food purchasing costs.
• - Monitor price fluctuations and identify cost-saving opportunities.
• - Ensure purchases are within approved budgets.
• - Maintain purchase records and prepare monthly cost analysis.
• - Avoid unnecessary purchases and wastage.

D. Quality Control

• - Ensure all purchased products meet company quality standards.
• - Verify product specifications, expiry dates and shelf life.
• - Coordinate with chefs and quality control teams for product approvals.
• - Reject substandard, damaged or expired products.
• - Ensure food safety and hygiene standards are maintained.

E. Inventory & Stock Management

• - Coordinate with storekeepers and outlet managers.
• - Monitor stock levels and maintain minimum and maximum stock limits.
• - Prevent overstocking, shortages and dead inventory.
• - Conduct periodic stock audits and physical verification.
• - Monitor slow-moving and non-moving inventory.

F. Documentation & Compliance

• - Ensure all purchases are supported by approved Purchase Orders (PO).
• - Verify quotations, invoices, delivery challans and Goods Received Notes (GRN).
• - Maintain vendor agreements and purchase records.
• - Follow company procurement policies and approval procedures.
• - Coordinate with accounts and finance departments for vendor payments.

G. Team Management

• - Supervise purchase executives and store personnel.
• - Establish standard purchasing procedures across all outlets.
• - Coordinate with chefs, restaurant managers, operations and accounts.
• - Ensure timely resolution of procurement-related complaints.

3. Required Skills & Competencies

• - Strong negotiation and communication skills.
• - Excellent knowledge of food and beverage procurement.
• - Good understanding of restaurant operations.
• - Knowledge of food costing and inventory management.
• - Vendor development and relationship management.
• - Strong analytical and decision-making abilities.
• - Knowledge of MS Excel and purchase/inventory software.
• - Ability to manage multiple restaurant outlets simultaneously.

4. Qualification & Experience

• - Graduate in any discipline; hotel management qualification preferred.
• - 5-10 years of experience in purchase and procurement.
• - Minimum 3 years in a hotel, restaurant chain or hospitality group.
• - Experience handling centralised procurement for multiple outlets preferred.

5. Key Performance Indicators (KPIs)

• 1. Reduction in overall purchasing costs.
• 2. Consistency in product quality.
• 3. Timely delivery to all outlets.
• 4. Vendor price competitiveness.
• 5. Reduction in wastage and inventory losses.
• 6. Purchase budget adherence.
• 7. Accuracy of purchase documentation

Only candidates preferred will restaurants handling experience