Purchasing Manager

Bluejack National; Texas; On-site; USD 90,000 - 115,000; Full time

Job summary

Bluejack National is seeking a Purchasing Manager to own end-to-end procurement for our hospitality operations in Texas. You will source F&B, FF&E, OS&E, and services, manage supplier contracts, and oversee receiving, inventory, and cost control to support guest experience and margin goals.

You will collaborate with Finance, Operations, and Culinary leaders, drive continuous improvement, ensure compliance with safety standards, and lead a Purchasing/Receiving team with KPI-driven performance.

Qualifications

• Bachelor’s degree in Business, Supply Chain, Hospitality, or related field.
• 3–7 years’ hotel or hospitality procurement experience; pre-opening and/or F&B buying a plus.
• Strong negotiation and contract management skills; data-driven with advanced Excel/procurement software proficiency.
• Knowledge of inventory control, P2P/ERP systems, and three-way match.
• Familiarity with food safety and relevant local regulations.
• Clear communication, stakeholder management, and problem-solving skills; able to thrive in a fast-paced environment.
• Professional certifications (e.g., CPSM/CIPS) preferred.

Responsibilities

• Source F&B, OS&E, FF&E, housekeeping, engineering, and service contracts.
• Run competitive bids/RFQs, analyze quotes, negotiate pricing, terms, and SLAs; execute and maintain supplier contracts.
• Maintain approved vendor lists and conduct market surveys to benchmark availability and pricing.
• Create and manage POs; ensure three-way match (PR/PO/invoice) and on-time deliveries.
• Coordinate with suppliers and logistics partners; resolve shortages, substitutions, and quality issues promptly.
• Enforce SOPs for purchasing, receiving, and emergency issuing; close open POs monthly.
• Set par levels, min/max, and re-order points; monitor stock turns, expiries, and variances.
• Partner with Culinary/Outlet leaders and Cost Control to track consumption, reduce waste, and optimize specs and pack sizes.
• Deliver departmental savings targets; provide price comparisons and variance reports.

Skills

Negotiation

Contract management

Excel proficiency

Stakeholder management

Data-driven decisions

Education

Bachelor’s degree in Business, Supply Chain, Hospitality, or related field

Tools

ERP systems

Excel

Job description

Job Title: Purchasing Manager

Department: Finance

Directly Reports To: Director of Finance

FLSA Status: Salaried Exempt

SUMMARY of our Cultural Beliefs:

Be Dependable.

I am loyal to the team and committed to the Bluejack mission and experience.

Integrity First.

I am accountable to be honest and always do the right thing.

Value People.

I empathize and respect others.

Speak Up.

I seek, listen and provide candid feedback to improve performance.

Empowerment.

I have the skills, resources and authority to create memorable experiences.

Be Remarkable.

I seek ways to be extraordinary and deliver a positive impact every day.

SUMMARY

Own end-to-end procurement for Bluejack National to ensure the right products and services are sourced at the best total cost, delivered on time, and compliant with brand, quality, and safety standards. Oversee purchasing, receiving, inventory control, and supplier management to support guest experience and margin goals.

Essential Duties and Responsibilities

The essential functions include, but are not limited to the following:

Procurement and Sourcing

• Source F&B, OS&E, FF&E, housekeeping, engineering, and service contracts in line with specs and brand standards.
• Run competitive bids/RFQs, analyze quotes, negotiate pricing, terms, and SLAs; execute and maintain supplier contracts.
• Maintain approved vendor lists and conduct market surveys to benchmark availability and pricing.

Purchase-to-Pay Operations

• Create and manage POs; ensure three-way match (PR/PO/invoice) and on-time deliveries.
• Coordinate with suppliers and logistics partners; resolve shortages, substitutions, and quality issues promptly. Create and manage POs; ensure three-way match (PR/PO/invoice) and on-time deliveries.
• Coordinate with suppliers and logistics partners; resolve shortages, substitutions, and quality issues promptly.
• Enforce SOPs for purchasing, receiving, and emergency issuing; close open POs monthly.

Inventory and Cost Control

• Set par levels, min/max, and re-order points; monitor stock turns, expiries, and variances.
• Partner with Culinary/Outlet leaders and Cost Control to track consumption, reduce waste, and optimize specs and pack sizes.
• Deliver departmental savings targets; provide price comparisons and variance reports.

Cross-Functional Collaboration

• Work closely with Finance/DOF on budgets, forecasts, accruals, and internal controls.
• Align with Operations, Executive Chef, Engineering, Housekeeping, and Rooms on demand planning and product standards.
• Support pre-opening purchasing (if applicable): OS&E/FF&E schedules, bulk buys, phased ramp-up.

Compliance and Quality

• Ensure compliance with food safety, HACCP/WHMIS (as applicable), brand standards, and health & safety regulations.
• Maintain documentation, audit trails, and confidentiality per company policy.

Team and Process Improvement

• Lead, coach, and schedule Purchasing/Receiving team members; set KPIs and review performance. Lead, coach, and schedule Purchasing/Receiving team members; set KPIs and review performance.
• Drive continuous improvement in supplier performance, cycle times, and cost-to-serve.

Minimum Qualifications (Knowledge, Skills, and Abilities)

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Bachelor’s degree in Business, Supply Chain, Hospitality, or related field preferred.
• 3–7 years’ hotel or hospitality procurement experience; pre-opening and/or F&B buying a plus.
• Strong negotiation and contract management skills; data-driven with advanced Excel/procurement software proficiency.
• Knowledge of inventory control, P2P/ERP systems, and three-way match.
• Familiarity with food safety and relevant local regulations.
• Clear communication, stakeholder management, and problem-solving skills; able to thrive in a fast-paced environment.
• Professional certifications (e.g., CPSM/CIPS) preferred.

ANTICIPATED SCHEDULE:

Generally Monday–Friday business hours, with flexibility required during month-end close, budgeting cycles, or special projects.

LICENSES AND CERTIFICATIONS:

Must possess a valid Texas Driver’s License and meet the driver safety policy requirements.

Physical Demands and Work Environment

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodation may be made to enable individuals with disabilities to perform the functions. Our property sits on 767 acres and features many indoor and outdoor facilities that make up the work environment. While performing the duties of this position, the employee is regularly required to stand and move around for the entirety or majority of their shift. The employee may be working outside or inside and in different types of weather including excessive heat, cold temperatures, rain and sunshine. While performing the duties of this position, the employee is also regularly required to push, pull, bend, lift and/or move up to 50 pounds. Likely this role will require the ability to drive a golf cart to transport from one area of the property to another in a safe and secure manner.

We are an equal employment opportunity employer.

ACKNOWLEDGMENT:

The above job description is not intended to be an all-inclusive list of duties and standards of the position. Incumbents will follow any other instructions, and perform any other related duties, as assigned by their supervisor.