Bimba Hospitality

The Purchase Manager cum Store Incharge is responsible for ensuring that all food, beverage, and operational supplies are procured timely, at the best possible quality and price, and stored as per industry standards. The role requires strong vendor management, negotiation skills, inventory control expertise, and adherence to the restaurant’s purchasing policies. Key Responsibilities 1. Procurement & PurchasingIdentify, evaluate, and finalize vendors for vegetables, groceries, meat, dairy, beverages, disposables, and all restaurant-related supplies. Ensure daily/weekly purchasing based on par levels and consumption trends. Obtain competitive quotations and negotiate best prices without compromising quality. Issue purchase orders (POs) and maintain accurate purchase records. Ensure all items meet Aaina Restaurant’s quality standards before acceptance. Maintain strong relationships with suppliers and track their performance (quality, punctuality, pricing). Monitor market trends and guide management on cost changes and alternatives. Follow ethical purchasing practices and ensure transparency in all transactions. 2. Store & Inventory ManagementMaintain proper storage systems for dry goods, cold storage, and FMCG items. Ensure FIFO & FEFO inventory practices are strictly followed. Maintain accurate stock registers (manual & digital). Conduct daily, weekly, and monthly stock audits with the team. Maintain par stock levels to avoid shortages & overstocking. Ensure correct weighing, measurement, and labeling of all received materials. Maintain cleanliness, hygiene, and proper stacking in the store area. 3. Receiving & Quality ControlCoordinate with receiving staff to ensure timely inward of materials. Inspect all deliveries for quality, quantity, and expiry dates. Verify invoices with PO and GRN before forwarding to accounts. Reject items not meeting quality/restaurant standards. Monitor cold storage temperature logs and report deviations immediately. 4. Cost Control & DocumentationAssist management in keeping daily food cost and purchase cost within targets. Track consumption patterns and highlight variances. Maintain all documents: POs, GRNs, vendor contracts, price lists, and daily stock updates. Provide weekly purchase summaries and stock reports to management. Identify wastage, pilferage risks, and implement preventive measures. 5. Coordination & CommunicationWork closely with Chefs, Kitchen team, Service team, and Accounts for smooth operations. Communicate stock shortages or delays well in advance. Support menu planning with ingredient cost insights. Participate in monthly management meetings on cost review and vendor evaluation. Required Skills & QualificationsEducation & ExperienceGraduate preferred; certification in supply chain or hotel management is an advantage. Minimum 3–5 years of experience in purchasing or store management in restaurants/hospitality. Experience in Mysore or Karnataka market preferred. Technical SkillsStrong knowledge of food ingredients, perishables, and restaurant-level purchasing. Understanding of inventory management systems (Excel/restaurant POS/Konowledge about LUCID is a must). Good negotiation and vendor management skills. Personal CompetenciesHigh integrity and ethical work practices. Strong attention to detail and organisational skills. Ability to work under pressure and meet tight timelines. Good communication in English/Kannada/Hindi. Key Performance Indicators (KPIs)Accuracy of inventory records Reduction in food cost & wastage Vendor performance and reliability On-time procurement Compliance with purchasing policies Zero stockouts for critical ingredients