Purchase manager - Chinese restaurant

For M l kitchen - An authentic fine dine Sichuan cuisine restaurant in Indiranagar, Bengaluru

ROLES & RESPONSIBILITIES:

As a Purchase & Stores Manager, you will report to the General Manager and Executive Chef, and any other person as they see fit during the course of your tenure.

Your key responsibilities are outlined below, though this list is not exhaustive, and management may assign additional tasks as required by operational needs.

JOB DUTIES

1. Develop, lead, and execute purchasing strategies aligned with company objectives.
2. Track and report key functional metrics to reduce expenses and improve purchasing effectiveness.
3. Craft negotiation strategies and close deals with optimal terms and vendor relationships.
4. Partner with internal stakeholders to ensure clear requirements documentation and timely approvals.
5. Perform cost and scenario analysis, benchmarking, and price comparison studies.
6. Assess, manage, and mitigate procurement and supplier risks.
7. Seek and partner with reliable vendors and suppliers while maintaining quality and consistency.
8. Forecast price and market trends to identify changes in buyersupplier dynamics.
9. Determine quantity and timing of deliveries to ensure uninterrupted kitchen and bar operations.
10. Monitor and forecast upcoming levels of demand based on consumption and seasonal variations.
11. Prepare and process requisitions and purchase orders for supplies, materials, and equipment.
12. Locate vendors, evaluate materials, and negotiate for product availability, quality, and cost.
13. Develop and implement purchasing and contract management policies and procedures.
14. Maintain accurate records of goods ordered, received, and returned.
15. Participate in developing specifications for equipment, products, or substitute materials in coordination with the Executive Chef and Bar Manager.
16. Analyse market and delivery systems to assess present and future material availability.
17. Resolve vendor or contractor grievances and manage claims against suppliers.
18. Control purchasing department budgets and ensure timely reconciliation with Finance.
19. Review and approve purchase specifications for issuing and awarding bids.
20. Review purchase order claims and contracts for conformance with company policy.
21. Examine financial records to ensure compliance with accounting and procurement regulations.
22. Prepare reports regarding market conditions, supplier performance, and product costs.
23. Perform administrative tasks such as maintaining records, vendor files, and purchase documentation.
24. Maintain proper inventory control procedures, including FIFO (First In, First Out), stock rotation, and daily/weekly stock verification in coordination with the Executive Chef and Bar Manager.
25. Ensure proper storage, hygiene, temperature control, and cleanliness of all dry, cold, and beverage storage areas in line with FSSAI and company standards.
26. Collaborate closely with the Finance Department for invoice matching, GRN (Goods Received Note) verification, and timely vendor payments.
27. Conduct regular vendor performance audits and quality checks to ensure adherence to contracts and standards.
28. Identify and implement cost-saving initiatives without compromising on quality or standards.
29. Liaise with the Culinary, Bar, and Service teams to forecast requirements and avoid overstocking or wastage.
30. Ensure all procurement documentation, licenses, and supplier agreements are maintained in compliance with statutory and audit requirements.
31. Promote sustainable sourcing practices and monitor wastage, pilferage, and spoilage within the stores.
32. Supervise store assistants and ensure accurate daily stock updates, bin card maintenance, and physical stock reconciliation.
33. Report discrepancies, shortages, and deviations immediately to the General Manager and Finance Controller.

GENERAL

As the Purchase & Stores Manager, you will be responsible for end-to-end management of purchasing and inventory control for the restaurant. This includes sourcing, vendor management, cost control, and ensuring the consistent supply of quality ingredients, beverages, and operational items.

You will also oversee the integrity of storage operations, hygiene compliance, and inter-department coordination to ensure smooth service operations.