Job ID: 292081

Purchase Manager (Restaurant Chain)

Nab India Centre For The Blind Women & Disability Studies

Location: Hauz, Delhi

Apply by: 10 Jun 2026

Relevant Sectors

Administration, HR, Management, Accounting/Finance

Agriculture, Livelihoods, Microfinance, Rural, Urban

Capacity Building, Training, Advocacy

Job Overview
We are seeking an experienced Purchase Manager to centralize and optimize procurement for our expanding restaurant chain. You will oversee the sourcing of high-quality ingredients, beverage programs, kitchen equipment, and operating supplies across all locations. Your primary objective is to maintain strict food quality standards, minimize supply chain disruptions, and drive cost-reduction targets.
Key Responsibilities
Sourcing & Supplier Management
Identify and onboard reliable vendors for perishable and non-perishable goods.
Negotiate bulk contracts, pricing tiers, and payment terms.
Evaluate supplier performance regularly using structured quality and delivery scorecards.
Audit vendor facilities to verify food safety and regulatory compliance.
Cost Control & Budgeting
Analyze historical purchasing data to forecast market trends and demand.
Implement strict food cost controls to protect restaurant profit margins.
Develop annual procurement budgets in alignment with corporate finance teams.
Mitigate financial risks arising from agricultural and seasonal price fluctuations.
Logistics & Inventory Operations
Coordinate delivery schedules across multiple restaurant outlets to reduce stockouts.
Monitor inventory levels to minimize food waste and optimize stock turn.
Resolve logistical issues including delayed shipments, short-orders, or damaged goods.
Standardize receiving and inspection protocols for cold-chain compliance.
Position Requirements
Requirement Category Description & Specifications
Education Bachelor's degree in supply chain management, Hospitality Management, or Business Administration.
Experience 5+ years of procurement experience, with at least 3 years specifically in F&B or hospitality.
Software Skills Advanced proficiency in restaurant ERP software like Posist and advanced Microsoft Excel.
Key Competencies Strong commercial negotiation, cold-chain logistics management, and vendor relationship building.
Key Performance Indicators (KPIs)
Food Cost Variance: Actual vs. budgeted cost of goods sold (COGS).
Supplier On-Time In-Full (OTIF): Delivery accuracy and punctuality rate.
Waste Reduction: Percentage decrease in perishable inventory spoilage.
Cost Savings: Total capital saved through corporate volume contract negotiations

Job Email ID:

nabindiacbw(at)hotmail.com