Hotel Grocery Purchase Manager

Location: Chennai

Role Purpose

The Hotel Grocery & perishable Purchase Manager is responsible for strategizing, sourcing, negotiating, and managing the procurement of grocery, food essentials, and consumables for all hotel units within the group. The role ensures cost-effectiveness, quality assurance, vendor compliance, and timely availability of supplies while maintaining consistency in standards across all hotel operations.

Key Responsibilities

Procurement Strategy & Planning

Develop and implement centralized purchasing strategies for groceries, dry stores, perishables, and consumables across all hotels.

Forecast demand in coordination with hotel F&B Controllers, Chefs, and Unit Purchase Managers.

Ensure cost optimization through economies of scale, vendor consolidation, and long-term contracts.

Vendor Management

Identify, qualify, and onboard suppliers that meet quality, price, and compliance requirements.

Conduct periodic supplier performance reviews and audits.

Maintain strong vendor relationships to ensure reliable supply and negotiate best terms.

Operations & Compliance

Oversee the end-to-end procurement cycle requisition, purchase order, delivery, and inventory coordination.

Ensure compliance with food safety, statutory norms, hygiene standards (FSSAI, HACCP), and corporate procurement policies.

Implement strict quality control checks to prevent sub-standard goods entering hotel kitchens/stores.

Cost & Inventory Control

Monitor price trends in commodities and identify cost-saving opportunities.

Align with hotel finance teams to control food cost ratios and budget adherence.

Work closely with warehouse and logistics for stock management, reorder levels, and efficient distribution.

Team Leadership & Coordination

Lead the CPD grocery purchase team, setting KPIs and performance metrics.

Coordinate with hotel unit purchase managers, chefs, and storekeepers for demand planning.

Provide training to procurement staff on best practices, negotiation, and compliance.

Technology & Reporting

Utilize ERP/Procurement software for real-time purchase tracking, approvals, and reporting.

Prepare MIS reports on procurement spend, vendor performance, savings achieved, and food cost analysis.

Support digitization of procurement processes for transparency and efficiency.

Key Performance Indicators (KPIs)

Cost savings achieved through centralized negotiations.

Supplier compliance and on-time delivery rate.

Reduction in food cost % vs. revenue.

Inventory turnover ratio and wastage reduction.

Vendor audit scores (quality & hygiene compliance).

Satisfaction levels of hotel chefs/units with supply chain.

Qualifications & Experience

Bachelor’s degree in Hotel Management, Supply Chain, or Commerce (MBA in Supply Chain/Procurement preferred).

10–15 years’ experience in procurement, with at least 5+ years in hospitality F&B/Hotel industry at senior level.

Strong knowledge of grocery, perishable, and consumable procurement.

Proven negotiation, vendor management, and cost-control expertise.

Familiarity with ERP systems, procurement software, and inventory management tools.

Skills & Competencies

Strategic sourcing & cost optimization.

Strong negotiation and contract management.

Knowledge of hospitality supply chain and food safety regulations.

Analytical skills for price trend analysis and budgeting.

Excellent leadership, communication, and cross-functional collaboration skills.

Ability to work under pressure and handle multi-unit operations.