F&B Purchasing Researcher & Sourcing Analyst

Legends Global•San Francisco, CA

6d•Onsite

About The Position

Serves as the liaison between Sales, Culinary, and Purchasing teams. Responsible for sourcing new vendors, products, and ingredients; determining recipe costing provided by Culinary; maintaining items and recipes within F&B inventory management systems; and supporting the Purchasing Director as needed.

Requirements

Bachelor’s degree in Business, Hospitality, Culinary Arts, or related field preferred; OR minimum 2 years of relevant experience in culinary, purchasing, hospitality, or food & beverage operations; or equivalent combination of education and experience.
Strong ability to source products creatively and recommend alternatives based on client or sales needs.
Proficiency in Microsoft Office Suite (Excel, Word, Adobe Acrobat).
Ability to learn and maintain inventory systems such as CBORD or EATEC.
Strong communication skills, including: Reading and interpreting business documents, procedures, and regulations, Writing reports, correspondence, and procedural documentation, Presenting information and responding to inquiries, Interpreting instructions in written, oral, diagram, or schedule form.
Strong mathematical skills including calculations involving discounts, percentages, and cost analysis.
Ability to problem-solve in dynamic operational environments.
Requires frequent movement throughout the facility.
Ability to stand for extended periods during events.
Must be able to communicate effectively in busy operational environments.
Position may require working indoors or outdoors depending on event needs.
Employment is contingent upon successful completion of background verification and submission of documentation confirming U.S. work authorization.

Nice To Haves

Union experience is a plus.

Responsibilities

Issues, receives, properly stores, and maintains control of all food & beverage products and inventory.
Creates issue and transfer requisitions for products moving between kitchen, warehouse, and operations, including returns.
Alerts Purchasing Management regarding: Post-event overstock requiring vendor return, Daily shortages, substitutions, and product returns.
Communicates changes in market conditions, pricing, seasonality, and product availability to the Purchasing Director.
Sources new products and ingredients upon request.
Provides cost, lead times, minimum order quantities, and relevant sourcing details.
Obtains samples for management review.
Works with Culinary to obtain recipes for costing analysis.
Identifies and evaluates new vendors when needed, ensuring: Accurate initial pricing, Completion and submission of credit applications, W-9s, and required accounting documentation prior to ordering.
Tracks “food miles” for designated events, documenting sourcing distance to delivery.
Maintains inventory and recipe data within CBORD or EATEC systems, including: Updating item costs and units of measure, Creating and maintaining vendor and product records, Ensuring data integrity across recipes and inventory items.
Records all purchases from invoices into CBORD/EATEC and reconciles purchase orders to invoices.
Coordinates invoice coding, approvals, and daily submission to Accounting.
Prepares daily, monthly, and pre/post-event inventories and ensures accuracy.
Performs monthly inventory counts and provides variance analysis and cost explanations.
Supports the Purchasing Director and team with scheduling, documentation, purchase orders, invoice processing, and related administrative tasks.
Attends Page-by-Page meetings.
Assists in reviewing and proofreading inventory reports and documentation.
Enforces company and industry sanitation and safety standards.
Ensures all Purchasing areas meet or exceed ServSafe standards daily.
Supervises union catering employees and seasonal/on-call supervisory staff.