Regional Director, Procurement; East Region

Regional Procurement Director Venue Support & Operational Execution

• Serve as the primary procurement partner to regional hospitality operations and venue leadership teams.
• Provide hands‑on support with ordering, sourcing, forecasting, and vendor issue resolution.
• Maintain regular field presence to support operations, troubleshoot challenges, and build trusted relationships.
• Support new venue openings and key events, including oversight of initial operations until processes are fully adopted.

• Review purchasing activity for designated high‑risk or high‑volume venues.
• Monitor spend versus forecast and assist with corrective actions as needed.
• Assist with pre‑season and in‑season forecasting for all purchasing needs.
• Support regional alignment and standardized usage of approved items across venues.
• Support the creation & maintenance of the order guides.
• Review and approve menus prior to each season to assess cost and sourcing readiness.
• Review and approve special‑order and stocking requests.
• Evaluate cost impact of client‑required or special programs prior to implementation.
• Support with Regional / Local sourcing activities.
• Act as an escalation point for complex purchasing issues and vendor negotiations.
• Lead or oversee venue RFPs, contract negotiations, and supplier selection in collaboration with business stakeholders and legal.
• Manage extensive purveyor and manufacturer deviated pricing programs.
• Develop and maintain sourcing and category policies, playbooks, and contract templates.
• Ensure sourcing activities comply with company policies, industry standards, and regulatory requirements.
• Ensure adherence to food safety, regulatory requirements, supplier diversity, local sourcing and sustainability initiatives.
• Mitigate supply chain risks through contingency planning and diversified sourcing strategies.
• Partner with Finance, Risk, and Legal to manage contractual risk and compliance.

• Ensure consistent standards for receiving, proper storage, and internal distribution across all assigned locations.
• Review warehouse processes annually and recommend improvements.
• Assist venues in resolving supplier delivery and service challenges.
• Support warehouse labor planning aligned with operational and budget expectations.

• Drive inventory accuracy and discipline across all locations.
• Support management of par levels, inventory counts, and receiving controls.
• Review inventory usage and yield analysis reports.
• Partner with Operations and Culinary teams to reduce waste and improve COGS.
• Conduct site inspection based on agreed audit process.

• Assist with inventory system builds for new locations.
• Support ongoing system maintenance.
• Assist with system training for Purchasing Managers and warehouse teams.
• Ensure proper system utilization for accurate reporting and visibility.

• Ensure execution of supplier programs and pricing.
• Address supplier performance issues including service levels and quality.
• Drive compliance with approved vendors and purchasing programs and reduce off‑contract spend.
• Support payables processes including supplier setup and accrual reviews.

• Leads through field presence, credibility, and influence.
• Develops and coaches purchasing and warehouse talent.
• Drives change management and adoption of programs, systems and processes.
• Collaborates cross‑functionally with Operations, Culinary, Finance, and Corporate teams.
• Holds teams accountable while supporting their success.
• Communicates effectively with venue leadership and executive stakeholders.

• COGS improvement
• Inventory accuracy
• Waste reduction
• Program compliance
• Supplier performance
• Venue satisfaction

• 812+ years in procurement or supply chain required within sports & entertainment industry (hospitality preferred)
• Strong inventory and F&B purchasing experience
• Field‑oriented, hands‑on mindset
• Strong communication and coaching skills
• Comfortable with systems and data

• Bachelors Degree
• Passion for live entertainment, culinary innovation, and venue…