A Head of Purchasing Department for catering services is responsible for strategic sourcing, vendor management, and overseeing the procurement of food, beverages, and catering supplies to ensure high-volume operations run smoothly while maintaining cost efficiency and quality standards. This senior role often involves setting purchasing policies, managing budgets, and ensuring compliance with food safety regulations like HACCP.
Key Responsibilities Strategic Sourcing & Negotiation: Develop purchasing strategies to secure the best pricing, quality, and delivery terms, negotiating contracts with suppliers at a senior level.Supplier Relationship Management: Research, evaluate, and manage reliable suppliers, conducting regular performance reviews and audits.Cost Control & Budgeting: Monitor market trends to optimize purchasing decisions, reducing food waste and controlling costs to meet budgetary goals.Operational Collaboration: Work closely with Executive Chefs and F&B teams to forecast demand, prevent inventory shortages, and support event planning.Inventory & Logistics Control: Oversee inventory levels for food, beverages, and catering supplies, ensuring timely delivery to multiple units or properties.Compliance & Safety: Ensure all suppliers and products comply with food safety standards, HACCP, and local health regulations.Leadership & Management: Lead and guide the procurement team, fostering a high-performance culture and ensuring accurate, legal, and timely purchasing activities
Requirements & Qualifications and Experience: 5–10+ years in procurement, with significant experience in hospitality, catering, or high-volume food service management.Education: Bachelor’s degree in Business Administration, Supply Chain Management, or a related field.Skills: Strong negotiation, analytical, and financial aen.Systems: Proficiency in procurement software and ERP systems.Knowledge:
Deep understanding of food cost control, ingredient quality, and market trends.
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