Purchase Manager - Hospitality 70K Max

Basil Hotels & Hospitality Services; Bengaluru; On-site; INR 1,200,000 - 2,000,000; Full time

Job summary

Basil Hotels & Hospitality Services seeks a hands-on Purchase Manager to lead end-to-end procurement for its TISB Catering, Mudde Saar and Bengaluru Local Bakery units. The role focuses on quality, price and timely delivery while strengthening supplier relationships and controlling food costs.

The successful candidate will drive cost savings, ensure strict specification compliance, and collaborate with operations, production and finance to support gross-margin targets.

Qualifications

• Experience in procurement management for food & beverage operations.
• Ability to negotiate terms, prices and delivery with suppliers.
• Strong understanding of inventory and cost control.

Responsibilities

• Plan and manage procurement of food, ingredients, packaging and consumables across three businesses.
• Develop and maintain a reliable vendor base with alternate suppliers.
• Monitor prices, negotiate terms, and ensure timely purchases to avoid stock-outs.
• Ensure supplier quality and adherence to specifications.
• Coordinate with operations to forecast demand and reduce waste.
• Maintain purchase records, documentation and compliance with processes.

Skills

Procurement

Vendor management

Cost optimization

Supply chain coordination

Job description

Reports to: Management / Head of Operations. Areas Covered: TISB Catering | Mudde Saar | Bengaluru Local Bakery

1. PURPOSE OF THE ROLE

To manage and control the complete procurement function across the food businesses, ensuring the right quality, right quantity, right price and right time while maintaining strong vendor relationships, controlling food costs and ensuring uninterrupted operations.

The Purchase Manager is expected to be hands-on, commercially strong and accountable for procurement performance, rather than simply processing purchase orders.

2. KEY RESPONSIBILITIES

A. Procurement & Sourcing

Plan and manage procurement of food, ingredients, packaging and other operational consumables across all three businesses.

Ensure materials are purchased as per approved specifications, quality standards and required quantities.

Develop and maintain a reliable vendor base for key categories, with alternate suppliers for critical items.

Continuously identify better sources, products and commercial opportunities in the market.

Ensure timely procurement to avoid stock-outs and disruption to operations.

B. Cost & Commercial Management

Obtain competitive pricing and continuously benchmark purchase prices against the market.

Negotiate rates, credit terms, minimum order quantities, delivery terms and other commercial conditions.

Monitor commodity price movements and proactively advise management on significant changes.

Identify opportunities to reduce procurement costs without compromising product quality.

Work with Operations, Production and Finance to ensure procurement contributes to achieving food-cost and gross-margin targets.

Evaluate, appoint and periodically review vendors based on price, quality, reliability, service and credit terms.

Maintain healthy competition between vendors and avoid excessive dependence on any single supplier.

Ensure vendors consistently meet agreed specifications and delivery requirements.

Address quality, quantity, pricing and delivery disputes promptly.

Maintain proper vendor documentation and performance records.

D. Quality & Specification Control

Purchase only against approved product specifications and quality standards.

Work with the Chef / Production / Operations teams to establish and maintain specifications for key ingredients.

Ensure rejected, damaged, short-supplied or poor-quality materials are promptly returned or replaced.

Ensure price reduction is not achieved at the expense of product quality, yield or customer experience.

E. Inventory & Stock Control

Monitor stock levels and coordinate purchasing based on consumption, forecast and operational requirements.

Avoid both stock-outs and unnecessary overstocking.

Work with stores and operations to reduce wastage, expiry and dead stock.

Ensure FIFO / FEFO practices are followed wherever applicable.

Identify unusual consumption or purchasing patterns and bring them to management's attention.

F. Purchase Controls & Documentation

Ensure all purchases follow the approved purchase process and authorization levels.

Ensure purchase orders, quotations, GRNs and invoices are properly matched and documented.

Coordinate with Finance on vendor invoices, outstanding payments and discrepancies.

Maintain accurate purchase records and pricing data for all major categories.

Ensure procurement is transparent, auditable and free from unauthorized purchasing.

G. Coordination With Operations

Work closely with the TISB catering team, Mudde Saar operations and Bakery production/retail teams to understand their requirements and consumption patterns.

Anticipate requirements based on production plans, sales forecasts, events and seasonal demand.

Respond quickly to urgent operational requirements without compromising procurement controls.

Communicate material availability, price changes and supply issues to the relevant teams.

H. Team & Accountability

Manage and guide purchase/store personnel, where applicable.

Establish clear responsibilities and daily/weekly procurement routines.

Monitor the performance of the purchasing function and take corrective action where required.

Be accountable for procurement savings, vendor performance, material availability and purchase discipline.

3. KEY PERFORMANCE INDICATORS

The Purchase Manager will be evaluated primarily on:

Purchase price competitiveness and savings

Food-cost contribution

Vendor performance and reliability

Quality consistency

Availability of critical materials

Reduction in wastage, expiry and excess inventory

Purchase process compliance

Accuracy and timeliness of purchase documentation

Development of alternate and competitive vendors

Responsiveness to operational requirements

4. EXPECTATION FROM THE ROLE

The Purchase Manager is expected to own the procurement function end-to-end.

• The expectation is not merely to purchase what the business asks for. The manager must challenge requirements where necessary, benchmark prices, negotiate aggressively but responsibly, identify better sources, anticipate shortages, protect quality and continuously look for opportunities to improve the economics of the business.