Director of Procurement

The Director of Procurement is responsible for overseeing and managing all non-beverage alcohol purchasing, vendor contracts, and unit-level operational compliance across all restaurant units. This role is critical in ensuring cost efficiency, quality control, and operational standardization for food, supplies, cleaning, and maintenance services. The Director will also lead strategic initiatives in inventory management, cost reporting, and menu engineering.

Key Responsibilities:

• Storage Facility Management: Manage annual contract negotiations and renewal decisions for all third-party storage facilities.
• Maintenance & Cleaning Contracts: Bid and negotiate cleaning and maintenance contracts on an annual basis. Determine the vendors, contract terms, and frequency of service for all cleaning and maintenance services to ensure units follow agreements and maximize value.
• New Restaurant Openings: Support all new openings by purchasing OS&E, setting up purchase guides for all items, and establishing vendors for all supplies, cleaning, preventative cleaning/maintenance, and consumable products.
• System Migration: Lead the operational transition of inventory recording from the current paper system to the R365 software platform.

• Guide Compliance: Ensure strict adherence to all non-beverage alcohol purchasing guides—including food, OS&E, non-alcoholic beverages, paper goods, uniforms, linens, and guest supplies—as directed by SD Culinary & Chef Partner.
• Tracking & Par Levels: Enforce the current purchase order tracking protocol for OS&E, FF&E, Food, and Non-Alcoholic Beverage products to ensure the purchase of correct, approved products and that appropriate par levels are maintained.
• Field Audits & Training: Train newly hired or promoted HPFs and Operating Partners on Order Guides and purchasing procedures. Conduct effective, consistent on-site spot checks of HPFs and communicate directly with Operating Partners and VPs about areas of improvement.
• HPF Operational Mandate: Ensure local HPFs strictly adhere to required operational protocols, including being physically present for services rendered, maintaining written logs of all services, and approving in writing all vendor charges.

• Standardized Food Costing: Define and implement a standardized food costing protocol across all restaurants, including definitions of product yields and a structured process for the 52-week average input cost.
• Cost of Sales Procedures: Maintain Cost of Sales procedures and financial reporting using a consistent methodology utilized across all units.
• Menu Engineering Protocol: Develop a menu engineering protocol for evaluating pricing and menu item inclusion. This protocol will include profit per plate, food cost percentage, and sales mix by category, and will serve as the baseline for food cost targets.

Position Requirements:

• Passion for hospitality, food, and team building.
• Existing network or industry connections within hospitality.
• Demonstrated success in leading and managing contract negotiations for multi-unit operations.

Knowledge, Skills and Attributes:

• 5–7 years of progressive experience in Procurement, Strategic Sourcing, or Supply Chain Management. Significant experience in the Restaurant, Hospitality, or Food Service industry is strongly preferred.
• Strong communication and interpersonal skills with the ability to build relationships at all levels
• Self-motivated, proactive, highly organized, and able to work independently as well as part of a team.
• Proven experience with inventory management and procurement software.
• Comfortable managing high volume in a fast-paced environment with a strong attention to detail.
• Creative thinker with the ability to balance innovation with operational realities.