Purchasing Manager

Carmel Country Club•Charlotte, NC

32d•Onsite

About The Position

The Purchasing Manager is responsible for the centralized procurement of all products, supplies, equipment, furniture, fixtures and capital items for all culinary outlets and events at Carmel Country Club. The Purchasing Manager coordinates closely with culinary leadership and stewarding to ensure efficient receiving, storage, sanitation compliance and product flow from vendor to service. Procurement & Vendor Management • Maintain the purchase order system and issue purchase orders for all required products, materials and services. • Monitor purchase orders to ensure correct quantities, pricing and timely delivery. • Obtain the best value at the lowest price consistent with established quality standards. • Maintain vendor catalogs, pricing sheets, product specifications and discounts. • Forecast market conditions and product availability. • Negotiate pricing agreements with vendors to control cost fluctuations. • Develop and maintain a competitive bidding process for large purchases. Culinary Operations Support • Coordinate daily procurement and distribution of food items across all Carmel culinary outlets. • Work with Executive Chef, Sous Chefs and Banquet Chef to forecast product needs. • Support menu development by sourcing new ingredients and vendors. • Assist in make-or-buy decisions related to sauces, stocks, butcher fabrication, pastry items and prepared foods. • Maintain product specifications for all menu items and culinary programs. Stewarding & Storage Oversight • Work closely with Head Steward and stewarding team to ensure proper receiving, storage and organization of all products. • Assist in maintaining sanitation standards in all storage areas including coolers, freezers and dry storage. • Monitor stewarding support for banquet setup, breakdown and product movement between kitchens. • Inspect storage areas regularly for compliance with food safety standards. • Coordinate waste reduction and proper rotation (FIFO) procedures. Inventory & Cost Control • Establish and maintain appropriate par levels for food, beverage and supplies. • Monitor inventory records and stock levels across all outlets. • Supervise physical inventory processes. • Identify cost savings opportunities through vendor negotiations and product substitutions. • Monitor departmental expenditures and assist culinary leadership in meeting budget goals. Vendor Relations • Evaluate vendor reliability, product quality and delivery consistency. • Maintain positive relationships with local farmers, purveyors and specialty suppliers. • Act as liaison between vendors and club departments. • Resolve vendor disputes, shortages and quality issues. • Investigate vendor facilities when necessary to verify quality and safety standards. Administrative Responsibilities • Maintain payroll records and scheduling for purchasing department staff. • Develop job descriptions and training plans for purchasing and storeroom personnel. • Train team members on purchasing procedures and inventory systems. • Attend culinary leadership and departmental meetings. • Assist with special events, club functions and large banquet purchasing requirements.

Requirements

Food safety certification required (ServSafe or equivalent).
Undergraduate degree in business, hospitality management, culinary management or related field preferred.
Minimum of five years of experience in food service purchasing or procurement within a high-volume hospitality environment.
Experience purchasing food, beverage, equipment, furnishings, supplies and services through competitive bidding and vendor negotiation.

Nice To Haves

Valid driver’s license preferred for occasional vendor visits.
Experience working in a multi-outlet private club, hotel or resort operation preferred.

Responsibilities

Maintain the purchase order system and issue purchase orders for all required products, materials and services.
Monitor purchase orders to ensure correct quantities, pricing and timely delivery.
Obtain the best value at the lowest price consistent with established quality standards.
Maintain vendor catalogs, pricing sheets, product specifications and discounts.
Forecast market conditions and product availability.
Negotiate pricing agreements with vendors to control cost fluctuations.
Develop and maintain a competitive bidding process for large purchases.
Coordinate daily procurement and distribution of food items across all Carmel culinary outlets.
Work with Executive Chef, Sous Chefs and Banquet Chef to forecast product needs.
Support menu development by sourcing new ingredients and vendors.
Assist in make-or-buy decisions related to sauces, stocks, butcher fabrication, pastry items and prepared foods.
Maintain product specifications for all menu items and culinary programs.
Work closely with Head Steward and stewarding team to ensure proper receiving, storage and organization of all products.
Assist in maintaining sanitation standards in all storage areas including coolers, freezers and dry storage.
Monitor stewarding support for banquet setup, breakdown and product movement between kitchens.
Inspect storage areas regularly for compliance with food safety standards.
Coordinate waste reduction and proper rotation (FIFO) procedures.
Establish and maintain appropriate par levels for food, beverage and supplies.
Monitor inventory records and stock levels across all outlets.
Supervise physical inventory processes.
Identify cost savings opportunities through vendor negotiations and product substitutions.
Monitor departmental expenditures and assist culinary leadership in meeting budget goals.
Evaluate vendor reliability, product quality and delivery consistency.
Maintain positive relationships with local farmers, purveyors and specialty suppliers.
Act as liaison between vendors and club departments.
Resolve vendor disputes, shortages and quality issues.
Investigate vendor facilities when necessary to verify quality and safety standards.
Maintain payroll records and scheduling for purchasing department staff.
Develop job descriptions and training plans for purchasing and storeroom personnel.
Train team members on purchasing procedures and inventory systems.
Attend culinary leadership and departmental meetings.
Assist with special events, club functions and large banquet purchasing requirements.

Benefits

Competitive wages paid biweekly
Paid time off
Cost-shared medical & prescription benefits
Club paid basic life insurance, long and short-term disability
Dental, vision, life insurance, Health Savings Account
401k with Club match for eligible team members
Daily meals, sodas, and ice cream located in a comfortable, air-conditioned environment inside the clubhouse
Golf and tennis playing privileges
Discounts on items in our Tennis and Golf shops
Training and growth opportunities