Food & Beverage Procurement Manager
Team Housing Solutions, Inc.
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Job summary
Team Housing Solutions, Inc. is seeking a Food & Beverage Procurement Manager to lead forecasting, inventory control, and supplier relationships for dining operations.
You will shape procurement strategy, manage costs, and coordinate with Food Service Managers, Executive Chef, and Finance to ensure readiness across deployments. This role combines strategic purchasing with on-site operational support, including surge populations and emergency deployments.
Qualifications
- Five (5) years of experience in supply chain management, procurement, inventory management, food service operations, hospitality, or related field.
- Two (2) years of supervisory, lead, or functional management experience.
- Experience with inventory forecasting, par levels, purchasing controls, replenishment planning.
- Experience working with suppliers, distributors, procurement systems, and inventory management tools.
- Strong analytical, organizational, communication, negotiation, and problem solving skills.
- Proficiency with Microsoft Excel and Microsoft Office Suite.
- Ability to manage competing priorities in a fast paced environment.
- Ability to interpret and apply procurement policies, contract requirements, and budget expectations.
Responsibilities
- Lead forecasting and demand-planning for food, beverages, ingredients, and supplies.
- Develop replenishment plans to reduce stockouts and waste.
- Manage inventory par levels and FIFO practices across operations.
- Lead procurement activities for dining facility consumables and suppliers.
- Evaluate quotations, pricing, lead times, and total cost for purchases.
- Supervise procurement personnel and provide coaching and performance feedback.
- Produce procurement and inventory reports for decision-making.
- Maintain procurement documentation and compliance with THS policies.
Skills
Tools
Job description
At Team Housing Solutions, we deliver exceptional temporary lodging services to organizations deploying teams across the United States and globally. We build flexible, on-demand housing solutions by partnering with property owners, asset managers, and third-party providers, driving cost efficiency and operational agility for our clients.
At Team Housing Solutions, we deliver exceptional temporary lodging services to organizations deploying teams across the United States and globally. We build flexible, on-demand housing solutions by partnering with property owners, asset managers, and third-party providers, driving cost efficiency and operational agility for our clients.
Our mission is to provide superior temporary lodging experiences through streamlined systems, impeccable service, and a collaborative spirit that values our dedicated team, supply partners, and clients alike.
The Food & Beverage Procurement Manager plays a key role in ensuring THS dining operations have the food, beverages, ingredients, and supplies needed to operate efficiently and reliably. This position leads procurement strategy, demand planning, supplier relationships, inventory control, and cost management across assigned food service operations.
This role combines strategic procurement with hands‑on operational support. The manager will use purchasing data, consumption trends, supplier performance, market conditions, and operational forecasts to make informed buying decisions, control food and supply costs, and maintain the right inventory levels. The position also supports surge populations, emergency response missions, disaster deployments, and rapidly changing project requirements.
The Food & Beverage Procurement Manager works closely with Food Service Managers, the Executive Chef, Operations, Logistics, Finance, and Supply Chain & Procurement leadership. The role provides directions to assigned procurement personnel and serves as a key connection between food service operations and the company’s procurement and supply chain functions.
Location: Office
Travel: 40%
- Lead forecasting and demand‑planning processes for food, beverages, ingredients, paper products, cleaning supplies, and other dining facility needs.
- Use meal counts, historical consumption, occupancy projections, menu requirements, seasonal trends, and project forecasts to anticipate demand and support purchasing decisions.
- Establish, review, and adjust inventory par levels in partnership with the Executive Chef and Food Service Managers to balance availability, cost, shelf life, and operational needs.
- Build replenishment plans that reduce stockouts, excess inventory, spoilage, waste, and unnecessary expediting costs.
- Develop contingency inventory plans that allow THS to respond quickly to population increases, emergency missions, and disaster deployments.
- Translate changing operational requirements into clear procurement, inventory, and supplier action plans.
- Identify supply chain risks early and develop practical mitigation strategies with Operations, Logistics, and leadership.
- Lead procurement activities for food products, ingredients, beverages, paper products, cleaning supplies, chemicals, and other dining facility consumables.
- Review purchasing requirements and ensure purchase orders are accurately prepared, approved, and managed in accordance with THS procurement procedures.
- Develop and utilize approved supplier relationships, contracted vendors, distributors, and compliant procurement channels to support competitive and reliable sourcing.
- Evaluate quotations, pricing, product substitutions, availability, lead times, and total cost to support sound purchasing decisions.
- Lead competitive sourcing, supplier evaluations, pricing reviews, and procurement improvement initiatives that support cost savings and operational reliability.
- Monitor market conditions, commodity and product pricing trends, supply availability, and quality concerns that may affect food service operations.
- Coordinate urgent and time‑sensitive procurement actions when operational requirements change or immediate support is needed.
- Ensure purchasing activity aligns with approved budgets, contracts, procurement policies, documentation requirements, and business objectives.
- Own inventory management practices for assigned food service operations and establish clear accountability for inventory accuracy and control.
- Establish cycle‑count schedules, physical inventory requirements, reconciliation procedures, and controls that provide reliable inventory visibility.
- Analyze usage, inventory accuracy, shrinkage, spoilage, loss, waste, and purchasing trends to identify corrective actions and cost‑saving opportunities.
- Implement practical inventory controls that reduce unnecessary cost while maintaining the product availability required for operations.
- Ensure proper stock rotation using First‑In, First‑Out (FIFO) practices and appropriate handling of food and perishable products.
- Monitor shelf‑life requirements, expiration dates, aging inventory, and slow‑moving products to reduce waste and protect working capital.
- Coordinate or direct inventory transfers between facilities when needed to balance supply and avoid unnecessary purchases.
- Maintain readiness inventories and scalable replenishment plans to support rapid operational expansion and emergency response requirements.
- Build and maintain strong working relationships with food distributors, manufacturers, suppliers, and contracted service providers.
- Track supplier performance, including product quality, fill rates, delivery reliability, responsiveness, pricing compliance, substitutions, and service levels.
- Resolve supplier issues quickly and professionally, including shortages, damaged shipments, substitutions, late deliveries, invoice discrepancies, and service failures.
- Coordinate delivery schedules and service expectations to support uninterrupted dining facility operations and minimize avoidable delivery costs.
- Support supplier onboarding, contract implementation, pricing reviews, performance management, and vendor compliance activities.
- Identify sourcing alternatives and recommend supplier changes or corrective actions when pricing, availability, quality, or performance no longer meets THS needs.
- Partner with Food Service Managers, the Executive Chef, Operations, Logistics, and Finance to align procurement decisions with current and forecasted operational requirements.
- Coordinate receiving, delivery scheduling, storage planning, and inventory placement to ensure products are available when and where they are needed.
- Ensure shortages, damaged shipments, substitutions, delivery issues, and invoice discrepancies are documented, communicated, and resolved promptly.
- Maintain visibility into meal production requirements, population changes, menu plans, consumption levels, and upcoming project needs.
- Participate in operational planning meetings and provide procurement and supply chain insight that supports food service readiness.
- Lead procurement and inventory planning support for mobilizations, emergency response missions, disaster relief operations, and rapid operational expansion.
- Keep procurement, inventory, and supplier activities aligned across Food Services, Operations, Logistics, Finance, and Supply Chain & Procurement.
- Supervise assigned Food & Beverage Procurement personnel and provide direction, coaching, task prioritization, training, and performance feedback.
- Establish clear reporting requirements for inventory, procurement activity, supplier performance, cost trends, stockouts, waste, spoilage, and operational readiness.
- Produce or review daily, weekly, monthly, and quarterly procurement and inventory reports that support operational and financial decision‑making.
- Develop and maintain procurement, inventory, and supplier performance dashboards or reporting tools as needed.
- Monitor key performance indicators including inventory accuracy, inventory turns, forecast accuracy, stockout frequency, food cost percentages, supplier performance, waste, and spoilage.
- Identify and lead opportunities to improve procurement processes, reduce costs, strengthen supplier performance, and improve inventory controls.
- Present findings, risks, cost‑saving opportunities, and recommendations to management and executive leadership as needed.
- Maintain accurate procurement documentation, audit readiness, and compliance with applicable THS policies, contracts, and procedures.
- Five (5) years of experience in supply chain management, procurement, inventory management, food service operations, hospitality, institutional dining, military dining facilities, camp operations, logistics, or a related field..
- Two (2) years of supervisory, lead, or functional management experience.
- Demonstrated experience with inventory forecasting, par levels, purchasing controls, replenishment planning, or similar supply chain processes.
- Experience working directly with suppliers, distributors, procurement systems, and inventory management tools.
- Strong analytical, quantitative, organizational, communication, negotiation, and problem‑solving skills.
- Proficiency with Microsoft Excel and Microsoft Office Suite, with the ability to analyze data and translate findings into actionable recommendations.
- Ability to manage competing priorities, operational urgency, and cross‑functional coordination in a fast‑paced environment.
- Ability to interpret and apply procurement policies, contract requirements, budget expectations, and documentation standards.
- Valid driver's license.
- Seven (7) or more years of relevant experience.
- Experience supporting workforce housing operations, remote camps, emergency response programs, military installations, disaster relief operations, or large‑scale food service environments.
- Experience with ERP, procurement, inventory control, warehouse management, or food service management systems.
- Professional certifications in Supply Chain Management, Procurement, Logistics, Inventory Management, Operations Management, or related disciplines.
- Working knowledge of food safety, food storage, inventory handling requirements, and food service cost control practices.
- Experience developing dashboards, procurement reports, cost analyses, or operational performance metrics.
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