– Purchase Manager

Position: Purchase Manager

Department: Procurement / Purchase

Industry: Restaurant / Food & Beverage

Reports To: General Manager / Operations Manager / Director

Location: Madivala, Bangalore

Employment Type: Full-Time

Job Summary

We are looking for an experienced and result-oriented Purchase Manager to manage the complete procurement function for our restaurant operations. The Purchase Manager will be responsible for sourcing quality food ingredients, beverages, packaging materials, cleaning supplies, kitchen equipment, and other operational requirements at competitive prices.

The role requires strong vendor management, negotiation, inventory coordination, cost control, and knowledge of food and restaurant procurement practices.

Key Responsibilities1. Procurement & Purchasing

- Manage day-to-day purchasing requirements for the restaurant/outlets.
- Procure food ingredients, beverages, packaging materials, cleaning products, kitchen supplies, and other operational items.
- Source products based on approved specifications, quality standards, and required quantities.
- Ensure timely availability of materials without affecting restaurant operations.
- Compare quotations and negotiate the best price, quality, credit terms, and delivery conditions.
- Raise and process purchase orders as per company procedures.

1. Vendor Management

- Identify, evaluate, and develop reliable suppliers and vendors.
- Maintain a database of approved suppliers.
- Negotiate pricing, payment terms, delivery schedules, and other commercial terms.
- Regularly review vendor performance regarding quality, price, delivery, and service.
- Develop alternative suppliers for critical and high-value items to avoid supply disruptions.
- Maintain professional relationships with suppliers.

1. Cost Control

- Monitor purchase prices and identify opportunities for cost savings.
- Conduct regular market-price checks for major food and non-food items.
- Negotiate bulk purchase rates wherever commercially beneficial.
- Control unnecessary purchases and minimize wastage.




- Support management in achieving food and operational cost targets.
- Monitor price fluctuations and inform management about significant changes.

1. Quality & Food Safety

- Ensure purchased food products meet company quality standards.
- Check specifications, freshness, shelf life, packaging, and storage requirements.
- Coordinate with the Kitchen, Store, and Quality teams regarding rejected or substandard materials.
- Ensure suppliers comply with applicable food safety and hygiene requirements.
- Maintain proper documentation for food and other critical suppliers.

1. Inventory & Stock Coordination

- Coordinate closely with the Store/Inventory team to understand stock levels and requirements.
- Monitor minimum and maximum stock levels for important items.
- Avoid overstocking, stock-outs, expiry, and unnecessary inventory holding.
- Review consumption patterns and plan purchases accordingly.
- Coordinate procurement based on restaurant sales forecasts and operational requirements.

1. Documentation & Reporting

- Maintain purchase orders, quotations, invoices, vendor records, and related documents.
- Ensure purchase documentation is complete and properly authorized.
- Prepare regular purchase and cost reports for management.
- Track outstanding purchase orders and pending deliveries.
- Maintain accurate records of supplier pricing and payment terms.

1. Coordination

- Work closely with the Kitchen, Operations, Store, Finance, and Accounts teams.
- Coordinate with chefs to understand product specifications and quality requirements.
- Resolve issues related to shortages, quality, pricing, delivery, and invoice discrepancies.
- Ensure smooth procurement support for new outlet openings,



promotions, events, and special requirements.

Key Performance Indicators (KPIs)
- Purchase cost savings and cost efficiency
- Vendor price competitiveness
- Availability of required materials
- Reduction in stock-outs
- Reduction in wastage and expiry
- Vendor delivery performance
- Quality/rejection rate of purchased materials
- Compliance with approved purchasing procedures
- Accuracy and timeliness of purchase documentation
- Inventory turnover and purchase planning efficiency

Required Qualifications
- Bachelor's degree/Diploma in Purchasing, Supply Chain Management, Business Administration, Hotel Management, or a related field.
- Minimum 1–2 years of relevant purchasing/procurement experience, preferably in the restaurant, hotel, catering, QSR, or food & beverage industry.
- Strong knowledge of food and non-food procurement.
- Good knowledge of local suppliers and market pricing.
- Strong negotiation and vendor-management skills.
- Good understanding of inventory and cost-control practices.
- Proficiency in MS Excel and purchasing/inventory software.
- Valuable communication and interpersonal skills.

Preferred Skills
- Strong negotiation and analytical skills.
- Knowledge of food products, ingredients, packaging, and kitchen supplies.
- Ability to compare quotations and analyze purchase prices.
- Strong supplier relationship management.
- Good understanding of FIFO/FEFO and expiry management.
- Ability to work under pressure and meet deadlines.
- Strong attention to detail.
- Honest, organized, and commercially aware.
- Ability to work independently and coordinate with multiple departments.

Working Conditions
- Full-time restaurant/F&B; operations environment.
- May require visits to suppliers, markets, warehouses, and different restaurant outlets.
- May require flexibility during new outlet openings, peak seasons, events, or urgent procurement requirements.

Pay: ₹17,000.00 - ₹25,000.00 per month

Benefits

- Food provided

Work Location: In person

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