PROCUREMENT & SUPPLY MANAGER

PROCUREMENT & SUPPLY MANAGER

Job Title: Procurement & Supply Manager
Department: Procurement / Supply Chain
Location: [Lagos]
Employment Type: Full-Time
Industry: Hospitality / Hotels / Restaurants / Food & Beverage / Lifestyle

About the Role

We are seeking an experienced, commercially minded, and highly organized Procurement & Supply Manager to oversee the procurement and supply of food, beverages, equipment, operating supplies, consumables, and other materials required for the smooth operation of the business.

The successful candidate will be responsible for ensuring that the company consistently obtains the right products, at the right quality, at the right price, from the right suppliers, and at the right time.

The role requires strong supplier-management skills, negotiation ability, cost-control expertise, inventory awareness, and a thorough understanding of hospitality procurement and supply-chain operations.

Key Responsibilities1. Procurement Management

• Develop and implement effective procurement strategies aligned with the company's operational and financial objectives.
• Manage the end-to-end procurement process from purchase requests through supplier selection, purchasing, delivery, and reconciliation.
• Source food, beverages, packaging, cleaning materials, equipment, uniforms, guest amenities, office supplies, and other operational requirements.
• Ensure all purchases are made in accordance with approved budgets and company procurement procedures.
• Obtain and compare quotations from approved and prospective suppliers.
• Maintain competitive pricing through regular market reviews and supplier negotiations.
• Ensure procurement decisions consider quality, price, availability, lead time, payment terms, and supplier reliability.

2. Supplier Management

• Identify, evaluate, negotiate with, and onboard reliable suppliers.
• Develop and maintain a database of approved suppliers.
• Negotiate pricing, payment terms, credit facilities, delivery schedules, warranties, and other commercial terms.
• Monitor supplier performance against agreed standards.
• Maintain strong professional relationships with key suppliers and strategic vendors.
• Conduct regular supplier reviews and performance evaluations.
• Identify alternative suppliers to reduce supply risks and dependency on single vendors.
• Address supplier disputes, quality issues, shortages, delays, and discrepancies promptly.

3. Cost Control & Commercial Management

• Drive procurement savings without compromising quality or operational standards.
• Monitor market prices for key food, beverage, equipment, and consumable categories.
• Negotiate volume discounts and favorable commercial agreements.
• Identify opportunities for bulk purchasing and strategic sourcing where commercially appropriate.
• Monitor purchase price variances and investigate significant increases.
• Work closely with Finance to ensure procurement remains within approved budgets.
• Identify opportunities to reduce waste, unnecessary purchases, and supply-chain costs.
• Prepare procurement cost reports and savings reports for management.

4. Inventory & Stock Coordination

• Work closely with Stores, Kitchen, Bar, Restaurant, Housekeeping, Engineering, and other departments to understand stock requirements.
• Monitor stock levels and establish appropriate minimum and maximum stock levels.
• Ensure timely replenishment of essential products.
• Monitor fast-moving, slow-moving, seasonal, and critical inventory.
• Support regular stock counts and reconciliation.
• Investigate stock variances and unusual consumption patterns.
• Monitor expiry dates and implement appropriate measures to minimize product wastage.
• Ensure proper documentation of goods received, issued, returned, damaged, or rejected.

5. Supply & Distribution

• Coordinate the timely delivery of purchased goods to the business.
• Monitor supplier delivery schedules and ensure products arrive according to agreed specifications.
• Coordinate with Stores and relevant departments to ensure deliveries are properly received and inspected.
• Follow up on outstanding purchase orders and delayed deliveries.
• Maintain continuity of supply for critical operational products.
• Develop contingency plans for potential supply disruptions.
• Coordinate logistics and transportation where required.

6. Quality Control

• Ensure purchased products meet agreed quality specifications.
• Work closely with Executive Chefs, F&B management, Storekeepers, and other department heads to establish product specifications.
• Reject or escalate products that do not meet required standards.
• Monitor supplier compliance with food safety, hygiene, packaging, storage, and delivery requirements.
• Ensure perishable goods are sourced from reliable suppliers and delivered within acceptable quality and freshness standards.
• Maintain appropriate documentation for product specifications and supplier certifications where required.

7. Procurement Planning

• Develop procurement plans based on operational forecasts, budgets, events, occupancy, outlet requirements, and historical consumption.
• Work with department heads to forecast future purchasing requirements.
• Anticipate seasonal demand and potential supply challenges.
• Ensure adequate procurement planning for high-demand periods, holidays, special events, and large functions.
• Maintain an appropriate balance between product availability and inventory holding costs.

8. Documentation & Compliance

• Ensure all purchases are supported by appropriate purchase requisitions, purchase orders, invoices, delivery notes, and receiving documentation.
• Maintain accurate procurement records.
• Ensure purchasing activities comply with company policies and approval procedures.
• Maintain supplier contracts, price lists, quotations, and commercial agreements.
• Support internal and external audits.
• Ensure procurement activities comply with applicable legal, tax, food safety, and regulatory requirements.

9. Technology & Procurement Systems

• Maintain accurate procurement records within the company's procurement, ERP, POS, inventory, or accounting systems.
• Monitor purchase orders and outstanding commitments.
• Maintain updated supplier pricing and product information.
• Generate procurement and supplier performance reports.
• Use data and reporting to identify purchasing trends, cost increases, savings opportunities, and supply risks.

10. Team Leadership

• Lead, supervise, and develop procurement and supply-chain personnel.
• Establish clear responsibilities and performance expectations.
• Train team members on procurement procedures, supplier management, documentation, and cost-control practices.
• Promote accountability, transparency, professionalism, and ethical procurement practices.
• Conduct regular performance reviews and identify training requirements.

Hospitality Procurement Categories

The Procurement & Supply Manager may oversee procurement across categories including:

Food

• Fresh produce
• Meat and poultry
• Seafood
• Dairy products
• Dry goods
• Frozen products
• Bakery and pastry supplies
• Spices, sauces, and condiments

Beverages

• Soft drinks
• Juices
• Water
• Coffee and tea
• Bar mixers
• Other beverage products

Restaurant & Bar Supplies

• Crockery
• Cutlery
• Glassware
• Tableware
• Bar equipment
• Takeaway packaging
• Restaurant consumables

Operational Supplies

• Cleaning chemicals
• Cleaning equipment
• Guest amenities
• Laundry supplies
• Staff uniforms
• Office supplies
• Maintenance materials
• Engineering consumables

Capital Equipment

• Kitchen equipment
• Refrigeration equipment
• Bar equipment
• Furniture
• Restaurant fixtures
• Technology and operational equipment

Key Performance Indicators (KPIs)

The Procurement & Supply Manager will be measured against:

• Procurement cost savings
• Purchase price variance
• Supplier delivery performance
• Supplier quality performance
• Stock availability
• Stock-out frequency
• Inventory turnover
• Purchase order compliance
• Procurement cycle time
• Supplier payment-term optimization
• Inventory variance
• Product wastage and expiry
• Procurement budget compliance
• Supplier performance ratings
• Percentage of purchases from approved suppliers
• Emergency purchase frequency
• Procurement documentation accuracy

Qualifications & Experience

• Bachelor's degree or HND in Procurement, Supply Chain Management, Business Administration, Logistics, Finance, or a related field.
• Professional procurement or supply-chain certification is an advantage.
• 5–8 years of relevant procurement, purchasing, or supply-chain experience, preferably within hospitality, restaurants, hotels, FMCG, catering, or related industries.
• Previous experience managing multiple suppliers and procurement categories.
• Strong knowledge of local and international sourcing practices.
• Demonstrated experience negotiating prices and commercial terms.
• Strong understanding of inventory and supply-chain processes.
• Experience working with procurement, inventory, ERP, POS, or accounting systems.

Key Competencies

• Strategic sourcing
• Supplier negotiation
• Cost management
• Inventory management
• Supply-chain planning
• Vendor relationship management
• Market research and price analysis
• Contract management
• Risk management
• Strong analytical skills
• Excellent communication
• Problem-solving
• Organization and attention to detail
• Negotiation and influencing skills
• Strong commercial awareness
• Ethical and transparent procurement practices

Personal Attributes

The ideal candidate should be:

• Highly organized and detail-oriented.
• Commercially astute and cost-conscious.
• Strong in negotiation and relationship management.
• Proactive and solution-oriented.
• Honest, ethical, and trustworthy.
• Able to work under pressure and meet tight deadlines.
• Comfortable managing multiple suppliers and competing priorities.
• Strongly committed to quality and operational efficiency.
• Able to work collaboratively with Finance, F&B, Kitchen, Stores, Operations, and Management.

Key Working Relationships

The Procurement & Supply Manager will work closely with:

• Managing Director / General Manager
• Food & Beverage Director
• Finance Manager
• Executive Chef
• Restaurant Managers
• Bar Managers
• Storekeepers
• Housekeeping
• Engineering / Maintenance
• Events & Banqueting
• Human Resources
• Suppliers and service providers

What We Offer

• Competitive salary and benefits package.
• Performance-based incentives.
• Professional development opportunities.
• Career growth within the hospitality organization.
• Dynamic and fast-paced working environment.
• Opportunity to contribute directly to operational efficiency and business profitability.

Application

Interested candidates should submit their CV and a brief cover letter highlighting their procurement, supply-chain, supplier-management, and cost-control experience.

HOW TO APPLY
Interested and qualified candidates should send their updated CV to:
adeniyi_[email protected]
Please use “Financial Controller – Delta State”

Pay: ₦300,000.00 - ₦500,000.00 per month

Work Location: In person