PURCHASE MANAGER

Food Services, Restaurants & Bakery

Reports to: Management / Head of Operations. Areas Covered: TISB Catering | Mudde Saar | Bengaluru Local Bakery

- PURPOSE OF THE ROLE To manage and control the complete procurement function across the food businesses, ensuring the right quality, right quantity, right price and right time while maintaining robust vendor relationships, controlling food costs and ensuring uninterrupted operations.

The Purchase Manager is expected to be hands-on, commercially strong and accountable for procurement performance, rather than simply processing purchase orders.
- KEY RESPONSIBILITIES

A. Procurement & Sourcing

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Plan and manage procurement of food, ingredients, packaging and other operational consumables across all three businesses.

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Ensure materials are purchased as per approved specifications, quality standards and required quantities.

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Develop and maintain a reliable vendor base for key categories, with alternate suppliers for critical items.

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Continuously identify better sources, products and commercial opportunities in the market.

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Ensure timely procurement to avoid stock-outs and disruption to operations.

B. Cost & Commercial Management

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Obtain competitive pricing and continuously benchmark purchase prices against the market.

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Negotiate rates, credit terms, minimum order quantities, delivery terms and other commercial conditions.

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Monitor commodity price movements and proactively advise management on significant changes.

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Identify opportunities to reduce procurement costs without compromising product quality.

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Work with Operations, Production and Finance to ensure procurement contributes to achieving food-cost and gross-margin targets.

C. Vendor Management

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Evaluate, appoint and periodically review vendors based on price, quality, reliability, service and credit terms.

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Maintain healthy competition between vendors and avoid excessive dependence on any single supplier.

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Ensure vendors consistently meet agreed specifications and delivery requirements.

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Address quality, quantity, pricing and delivery disputes promptly.

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Maintain proper vendor documentation and performance records.

D. Quality & Specification Control

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Purchase only against approved product specifications and quality standards.

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Work with the Chef / Production / Operations teams to establish and maintain specifications for key ingredients.

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Ensure rejected, damaged, short-supplied or poor-quality materials are promptly returned or replaced.

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Ensure price reduction is not achieved at the expense of product quality, yield or customer experience.

E. Inventory & Stock Control

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Monitor stock levels and coordinate purchasing based on consumption, forecast and operational requirements.

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Avoid both stock-outs and unnecessary overstocking.

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Work with stores and operations to reduce wastage, expiry and dead stock.

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Ensure FIFO / FEFO practices are followed wherever applicable.

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Identify unusual consumption or purchasing patterns and bring them to management’s attention.

F. Purchase Controls & Documentation

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Ensure all purchases follow the approved purchase process and authorization levels.

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Ensure purchase orders, quotations, GRNs and invoices are properly matched and documented.

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Coordinate with Finance on vendor invoices, outstanding payments and discrepancies.

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Maintain accurate purchase records and pricing data for all major categories.

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Ensure procurement is transparent,



auditable and free from unauthorized purchasing.

G. Coordination With Operations

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Work closely with the TISB catering team, Mudde Saar operations and Bakery production/retail teams to understand their requirements and consumption patterns.

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Anticipate requirements based on production plans, sales forecasts, events and seasonal demand.

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Respond quickly to urgent operational requirements without compromising procurement controls.

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Communicate material availability, price changes and supply issues to the relevant teams.

H. Team & Accountability

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Manage and guide purchase/store personnel, where applicable.

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Establish clear responsibilities and daily/weekly procurement routines.

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Monitor the performance of the purchasing function and take corrective action where required.

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Be accountable for procurement savings, vendor performance, material availability and purchase discipline.

- KEY PERFORMANCE INDICATORS The Purchase Manager will be evaluated primarily on:

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Purchase price competitiveness and savings

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Food-cost contribution

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Vendor performance and reliability

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Quality consistency

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Availability of critical materials

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Reduction in wastage, expiry and excess inventory

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Purchase process compliance

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Accuracy and timeliness of purchase documentation

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Development of alternate and competitive vendors

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Responsiveness to operational requirements

- EXPECTATION FROM THE ROLE The Purchase Manager is expected to own the procurement function end-to-end.

- The expectation is not merely to purchase what the business asks for. The manager must challenge requirements where necessary, benchmark prices, negotiate aggressively but responsibly, identify better sources, anticipate shortages, protect quality and continuously look for opportunities to improve the economics of the business.

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