Procurement Manager at Pullman Market – San Antonio, Texas

Position Summary:

The Procurement Manager plays a critical role in ensuring efficient purchasing operations, maintaining strong vendor relationships, and upholding company standards for quality and sustainability. This position oversees procurement strategies, inventory management, and cross-functional collaboration to support the company's short- and long-term goals. With a focus on cost optimization, local sourcing, and operational excellence, the Procurement Manager leads the purchasing team to drive value and ensure product availability across all departments.

Operational Responsibilities:

Purchasing

• Ensure orders are placed in a timely manner.
• Align order quantities with department heads to meet short and medium term needs.
• Oversee product quality of received items to meet company standards.
• Track and vet new items from vendors to ensure they’re meeting company standards.
• Update order guides and ordering schedules.
• Liaison between vendors and purchasing managers on item quality, or order shorts upon receiving.

Vendor Management:

• Identify, vet, and establish relationships with local and regional vendors, ensuring quality and cost-effectiveness.
• Onboard vendors adhering to the finance teams outline
• Develop and execute short-term purchasing strategies to meet company goals and maintain product availability.
• Negotiate contracts and pricing agreements with vendors to maximize value while supporting local partnerships.

Inventory Oversight:

• Directly oversee the Receiving Manager and Inventory Specialist to ensure smooth receiving operations and accurate stock levels.
• Monitor and manage inventory levels across all departments to optimize turnover and reduce waste.
• Lead and coordinate regular inventory audits, ensuring accuracy and identifying areas for improvement.

Training & Leadership:

• Train and mentor Category Managers, equipping them with the skills needed to manage purchasing and vendor relationships effectively.
• Collaborate with department managers (e.g., Meat & Seafood, Bakery, Grocery) to ensure purchasing aligns with operational goals.
• Act as the primary point of contact for vendor communications, supporting department managers with vendor-related issues.

Cross-Functional Collaboration:

• Work closely with the Director of Sourcing to align purchasing strategies with long-term goals and initiatives.
• Partner with department heads to identify product needs, analyze sales trends, and address operational challenges.
• Lead and oversee training relating to local, specialty or unique offerings in conjunction with the Director of Sourcing.
• Support company-wide efforts to maintain a sustainable, locally sourced product offering.

Financial Responsibilities:

• Constantly drive sales through OpenTable efficiencies, staff trainings, community outreach, working diligently with the events & reservations and marketing teams.
• Help manage daily cash flow
• Attend bi-weekly manager meetings with partners and corporate to analyze weekly profit & loss statement.

Accountabilities:

• Complete job responsibilities in a timely and effective manner in accordance with company policies and procedures.
• Maintain a favorable working relationship with all company employees to promote a harmonious work environment, boosting morale, productivity, and efficiency/effectiveness.
• At all times provides a favorable image of ERHG, including market cleanliness (inside and out) and upholding staff appearance standards.
• Prioritize keeping the team motivated and engaged daily, diligently working to keep morale high and foster a healthy, positive work culture

Personal Requirements:

• Passion for food, beverage, and hospitality
• Self-discipline, initiative, leadership ability and pleasant, approachable nature
• Ability to lead by example with a neat and clean appearance.
• Ability to motivate employees to work as a team and maintain engagement
• Must be a problem solver and multi-tasker, able to handle the pressures of coordinating restaurant operations and staff while finding appropriate solutions to restaurant problems.
• Must possess good communication skills
• Posses a can-do, team-oriented, flexible attitude

Working Conditions:

• A typical work week for this position is 50-60 hours. Hours may vary if the manager must fill in for his/her employees or if emergencies arise.
• Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion.
• Work with hot, cold, and hazardous equipment as well as operates phones, computers, fax machines, copiers, and other office equipment.

Benefits:

• 3 Weeks PTO annually (15 days)
• 3 Sick Days annually
• $3000 Educational Stipend annually
• Employer Contribution to Health Insurance, $200/month
• 50% discount at all ERHG Restaurants
• 8 Weeks Paid Parental Leave
• Up to 5 days Bereavement Leave
• 5 Year Retention Bonus of $3,000 and 10 Year Retention Bonus of $10,000