Food Services Procurement Manager

Job Details

Job Location:

BASE CAMP EAGLE PASS SOUTH - Eagle Pass, TX 78852
Position Type:
Full Time

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 Services Procurement Manager is responsible for leading procurement, forecasting, inventory control, supplier coordination, and replenishment planning for food service operations across assigned dining facilities.

This position establishes and oversees supply chain processes that ensure food products, ingredients, beverages, consumables, and dining facility supplies are available to support routine operations, surge population requirements, emergency response missions, and disaster deployments. The Food Services Procurement Manager is responsible for developing inventory planning controls, maintaining appropriate par levels, managing supplier performance, monitoring food service procurement costs, and ensuring procurement activities comply with organizational policies and contract requirements.

The Food Services Procurement Manager provides direct supervision and functional direction to assigned procurement personnel and coordinates closely with Food Service Managers, Executive Chef, Operations, Logistics, Finance, and Supply Chain and Procurement leadership to ensure uninterrupted dining facility support and cost-effective procurement execution.

Travel Requirements:
Up to 30% travel required

• Develop and maintain inventory forecasting processes for all food, beverage, ingredient, and dining facility supply categories.
• Analyze meal counts, historical consumption trends, occupancy projections, seasonal patterns, menu requirements, and operational requirements to forecast future demand.
• Establish, review, and adjust inventory par levels for each dining facility in coordination with the Executive Chef and Food Service Managers.
• Oversee replenishment planning to prevent avoidable stockouts, excess inventory, spoilage, and waste.
• Develop contingency stocking plans to support surge operations, emergency response missions, and disaster deployments.
• Evaluate changing operational requirements and translate those requirements into procurement and inventory action plans.
• Identify supply chain risks and implement mitigation strategies in coordination with Operations, Logistics, and leadership.

• Oversee procurement of food products, ingredients, beverages, paper products, cleaning supplies, chemicals, and other dining facility consumables.
• Review purchasing requirements and ensure purchase orders are created, approved, and managed in accordance with approved procurement procedures.
• Ensure sourcing activities utilize approved suppliers, contracted vendors, and compliant procurement channels.
• Review quotations, pricing information, product substitutions, and availability constraints to support cost-effective purchasing decisions.
• Lead or support competitive sourcing initiatives, supplier evaluations, and procurement improvement activities.
• Monitor market conditions, pricing trends, supply availability, and product quality concerns that may affect dining facility operations.
• Authorize or coordinate urgent procurement actions when operational requirements demand immediate support.
• Ensure all purchasing activities comply with organizational procurement policies, contract requirements, budget expectations, and documentation standards.

• Oversee inventory management practices for assigned food service operations.
• Establish cycle count schedules, physical inventory requirements, and inventory reconciliation procedures.
• Review inventory accuracy, usage trends, shrinkage, spoilage, loss, waste, and corrective action needs.
• Ensure inventory control measures are implemented to minimize spoilage, shrinkage, loss, and unnecessary cost.
• Ensure proper stock rotation utilizing First-In, First-Out (FIFO) inventory practices.
• Monitor shelf-life requirements, expiration dates, and aging inventory trends.
• Approve or direct inventory transfers between facilities when operationally necessary.
• Ensure readiness inventories are maintained to support rapid operational expansion.

• Develop and maintain professional relationships with suppliers, distributors, and contracted vendors.
• Monitor supplier performance related to product quality, delivery reliability, fill rates, responsiveness, documentation, and pricing compliance.
• Resolve escalated supplier performance…