Procurement Manager – F&B Operations

The Procurement Manager is responsible for leading and managing the procurement function across all food division operations, ensuring the timely sourcing of goods and services at the best possible quality, cost, and terms.

 

The role focuses on:
• Supplier management
• Cost control
• Procurement strategy
• Inventory optimization
• Supporting multi-unit restaurant operations

 

Cost Control & Savings Optimization
Supplier Management & Negotiation
Procurement Planning & Execution
Inventory & Stock Control Coordination
Food Safety & Quality Compliance
Operational Efficiency

 

• Proper stock levels
• Avoidance of shortages or overstocking
• Efficient order cycles (weekly planning, consolidated orders)

Food Safety & Compliance
• Ensure all procurement aligns with food safety standards and municipality regulations
• Verify product quality upon delivery
• Ensure proper documentation and supplier compliance certifications

Process & Reporting
• Establish and maintain procurement SOPs and approval workflows
• Provide regular reports on cost analysis, supplier performance, and savings achieved

Team Leadership
• Lead and manage the procurement team
• Train and develop team members
• Ensure alignment with company policies

 

• Develop and implement procurement strategies aligned with company goals
• Manage end-to-end purchasing process for all food and non-food items
• Ensure timely procurement to support all outlets, catering, and projects
• Standardize procurement procedures across all units

 

• Identify, evaluate, and onboard approved suppliers
• Negotiate pricing, contracts, and payment terms
• Maintain strong relationships with key vendors
• Ensure suppliers meet quality and food safety standards

 

• Monitor and control food cost and operational expenses
• Identify cost reduction opportunities without compromising quality
• Ensure procurement is done at the best possible commercial terms
• Support budgeting and forecasting processes

 

• Work closely with central kitchen, restaurant units, and warehouse team
• Ensure proper stock levels and avoid shortages or overstocking
• Ensure efficient order cycles (weekly planning, consolidated orders)
• Reduce stock variance and wastage
• Ensure compliance with food safety standards
• Improve procurement cycle efficiency

 

• Minimum 5–7 years of experience in procurement within F&B or hospitality
• Strong knowledge of food supply chain and local market (KSA preferred)
• Experience in multi-unit restaurant operations is a plus

 

• Strong negotiation skills
• Financial and cost analysis ability
• Leadership and team management
• Planning and organization
• Problem-solving and decision-making
• Attention to detail
• Communication skills (English required, Arabic preferred)

 

• Experience with procurement systems / ERP
• Strong knowledge of inventory management
• Cost control systems
• Supplier evaluation processes

 

• Ability to manage multiple sites and suppliers
• Flexibility to handle operational demands
• Ability to work under pressure in a fast-paced environment

 

• Must support weekly consolidated ordering system
• Must coordinate with cost control and finance teams
• Must ensure procurement efficiency across all brands (Loris, La Haut, Catering, etc.)

 

Have knowledge of service beverage, generally involving at least 6 years of Bar operations