Procurement Specialist

Below is an overview of an opportunity for an individuals interested in a Procurement Specialist role in a growing restaurant company.

• Execute purchasing strategies and policies developed by the Director of Purchasing and SVP of Culinary to optimize costs, quality, and supply chain efficiency for food, beverages, perishables, dry goods, packaging, and operational supplies.
• Issue purchase orders, support restaurant locations or departments, track orders, and resolve discrepancies or issues with deliveries.
• Maintain accurate pricing and product data in purchasing systems.
• Serve as the primary contact for vendors and distributors regarding orders, pricing and delivery issues.
• Resolve shortages, substitutions, quality concerns and invoice discrepancies.
• Monitor supplier performance and address quality, delivery, or service concerns; build and maintain strong vendor relationships.
• Analyze market trends, commodity prices (e.g., produce, proteins, dairy), and inventory levels to forecast needs and prevent out‑of‑stock items.
• Collaborate closely with restaurant operations, SVP of Culinary, and finance teams to align purchasing with menu requirements, promotions, seasonal changes, and budget goals.
• Ensure compliance with company policies and food safety regulations (e.g., FDA, USDA).
• Prepare reports on purchasing metrics (e.g., cost savings, spend analysis, supplier performance) for review by the Director of Purchasing.
• Support inventory management processes, including cycle counts, audits, reconciliation issues, and coordination with distribution centers or third‑party logistics.
• Assist in special projects such as new supplier onboarding, cost‑reduction initiatives, or system improvements.

• Strong relationship skills.
• Strong organizational and time‑management skills.
• Excellent analytical skills for cost analysis, forecasting, and data‑driven decisions.
• Proficiency in Microsoft Office (especially Excel) and procurement/ERP systems (e.g., Net Suite, SAP, or similar).
• Knowledge of food safety standards, commodity markets, and supply chain best practices in the restaurant industry.
• Effective communication and interpersonal skills for cross‑functional collaboration.
• Ability to work in a fast‑paced, multi‑unit environment.

• Must be able to work onsite full‑time at the corporate office.
• Education:
  
  Bachelor’s degree in supply chain management, Business Administration, Hospitality Management, or a related field preferred; equivalent experience considered.
• Experience:
  
  1–3 years in purchasing, procurement, or supply chain roles.
• Preferred:
  Experience in food service, restaurant chains, hospitality, or multi‑unit F&B environments (experience with perishables and high‑volume purchasing highly preferred).