The Procurement Manager is responsible for overseeing the sourcing, purchasing, and supply chain activities of goods and services for the catering business. This includes managing vendor relationships, ensuring cost-effectiveness, maintaining quality standards, and ensuring timely delivery of supplies required to meet operational and business needs.

Strategic Procurement Planning:

• Develop and implement procurement strategies to optimize costs while ensuring quality.
• Forecast supply needs based on business requirements, seasonal demands, and market trends.

Vendor Management:

• Identify, evaluate, and establish strong relationships with suppliers.
• Negotiate contracts, prices, and terms to secure the best deals.
• Monitor supplier performance and ensure compliance with contractual obligations.

Sourcing and Purchasing:

• Source quality food items, equipment, and services for catering operations.
• Ensure timely procurement of perishable and non-perishable items to avoid disruption in operations.
• Manage inventory levels to minimize waste and optimize storage.

Cost Management:

• Maintain budgets and analyze costs to identify savings opportunities.
• Implement cost-control measures to ensure profitability.

Compliance and Quality Assurance:

• Ensure all procurement activities comply with food safety, hygiene, and industry standards.
• Conduct regular audits and assessments to maintain high-quality standards in supplies.

Team Management:

• Lead and manage the procurement team to ensure efficient workflow and achievement of goals.
• Provide training and guidance to team members to enhance their skills and productivity.

Reporting and Analytics:

• Prepare and present procurement reports, including cost analyses and supplier performance metrics.
• Monitor market trends and provide recommendations for strategic sourcing opportunities.