Hotel & Restaurant Purchasing Manager JobRed Bank, NJ

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Why You'll Love This Job

The Purchasing Manager is responsible for purchasing all food products for meals in support of our hotels and banquet events. This position reports to the Executive Chef at each property, and is responsible for all product ordering (e.g., broad-line distribution, direct orders, products, and packaging) inventory, and spec compliance. More specifically, this includes purchasing, placing POs, receiving products, overseeing inventory, managing vendor relations, and processing required reports.

Key internal partners include, but are not limited to:
  • Executive Chefs
  • Director of Food & Beverage
  • Director of Housekeeping


  • Place all hotel orders, including but not limited to food, beverage, operating supplies, linen, china, glass, silverware, furniture, materials, and equipment.
  • Schedule and perform monthly food and beverage inventories with Executive Chefs and beverage representatives, and receivers. Enter inventory counts into specific spreadsheets. Calculate F&B costs, issue reports to Controller for month end processing. Update monthly food and beverage inventory sheets with current pricing and products.
  • Generate and issue receiving reports on daily basis for receivers and Chefs. Confirm invoice pricing quotes from vendors; highlight any material price fluctuations for Executive Chefs and Controller.
  • Monitor the grades and qualities of products received to ensure that they meet the hotels established standards. Verify all food items comply with high quality standards before signing for the delivery.
  • Compile all daily invoices for submission to accounting. Match receiving report along with invoices. Verify and track actual cost of all food and beverage items as they are received.
  • Oversee and ensure appropriate levels of inventories are maintained to minimize waste and ensure proper par levels are sufficient to support the hotel operation. Ensure proper storage and rotation of stock is being done in accordance with hotel specifications. Ensure that Receiving Clerks communicate to both Executive Chefs and Purchasing Manager regarding any product that has not been used or its shelf life is about to expire.
  • Supervise Receiving Clerks for both properties, including interviewing prospective employees for position of receiver, training, coaching, counseling and discipline, to ensure the proper operation of all aspects of the purchasing department, such as ordering, receiving, issuing and storing.
  • Obtain weekly bids from vendors, according to the specifications set by the department heads. Determines the best possible price for the desired items, and places orders for all non-food and beverage items. Schedules deliveries of non-food items to meet the operational needs outlined by the department heads.
  • Generate food cost report for Controller and Executive Chef in order to track cost percentages throughout month. Report should be generated at a minimum of one time per week.
  • Participates in all hotel meetings in order to ensure proper communication regarding upcoming events.
  • Assure that the proper cleaning of all storage areas; walk-in boxes and coolers are clean and organized. A weekly walk-through of all storage areas should be done in order to ensure cleanliness.
  • Responsible for all menu costing for both properties. Cost all recipes for new and existing items. Determine ideal food cost for recipe. Maintain recipe books for F&B department and Executive Chefs.
  • Periodically cost out special menu requests for Banquet department to assure menu costing remain in within hotel guidelines.

Skills & Qualifications

  • At least five years purchasing and inventory experience at a similar volume hotel/restaurant. 
  • Two years of supervisory experience required, in purchasing.
  • Must have kitchen experience to fully understand the needs of the Executive Chefs.
  • A passion for food, exceptional work ethic and dedication.
  • Exceptional ability to build and nurture relationships with key internal partners.
  • Detail oriented and excellent follow-through.
  • Hearing and visual ability to observe and detect signs of emergency situations.
  • Ability to climb stairs, bend, reach above shoulders, kneel, twist, and grip items.
  • Must be able to stand and walk for extended periods of time.
  • Must be able to respond to visual and auditory cues (telephone, radio)
  • Ability to push and/or pull equipment weighing up to 150 lbs.
  • Ability to lift and carry objects weighing an average of 25-50 pounds.
  • Ability to extend arms overhead to perform various technical tasks, and work in confined spaces, under varying temperature extremes.
$65,000 starting. Compensation dependent on relevant experience.

We're an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.

This description excludes non-essential and marginal functions of the position that are incidental to the performance of the fundamental job duties. Furthermore, the specific examples in each section are not intended to be all-inclusive. Rather, they represent the typical elements and criteria considered necessary to perform the job successfully. Other job-related duties may be assigned by the employee’s department leadership. Furthermore, this description is subject to change, at the sole discretion of the hotel, and in no way creates an employment contract, implied or otherwise; each employee remains, at all times, an “at will” associate.
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Job Number: 110307

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