Purchase Manager (F&B)

About the role

1. The purchase of all food for the establishment and the ensuring of the continuity of supply.
2. Responsibility for the efficient operation and the control of the purchasing, the goods receiving department and of stores because of its responsibility in these three areas the Purchasing Officer is at times referred to as “as the materials manager” or “materials controller”, terms which are often used in other industries.
3. Finding cheaper and better sources of supply as well as new and substitute materials, ensuring that efficiency of supply and cost s reduction are obtained and that the opportunity for reductions in the labour content of some foods requiring preparation are also obtained.
4. Co-operating with production departments to standardize commodities so as to keep stock levels (and the money involved) as low as efficiently possible.
5. Maintaining liaison with the production and control departments to check that the items purchased are satisfactory with regards to quality, and with the accounts department to ensure that payments of goods received is made in time to receive any cash discounts available.
6. Reporting to the management of the activities of the department.
7. Research in relations to the requirements.
8. Establishing good contacts with the traders.
9. Issuing a contract or purchase order.
10. Controlling use by inventory and portion control measures.

Purchase Manager (F&B)

Skills & keywords