Director of Procurement

The Director of Procurement is responsible for overseeing and managing all non-beverage alcohol purchasing, vendor contracts, and 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:

Procurement and Compliance Management

• Ensure strict adherence to all non-beverage alcohol purchasing guides, including food, OSI, non-alcoholic beverages, paper goods, uniforms, linens, and guest supplies, as directed by SD Culinary & Chef Partner.
• Manage annual contract negotiations for all third-party storage facilities, including renewal decisions.
• Bid and negotiate cleaning and maintenance contracts on an annual basis.
• Utilize IT systems and conduct weekly on-site reviews to monitor unit compliance with contract maintenance schedules and established purchasing guides.
• Enforce the current purchase order tracking protocol for OSI, FF&E, Food, and Non-Alcoholic Beverage products to ensure the purchase of correct, approved products and the maintenance of appropriate par levels.

Vendor Management and Service Implementation

• Determine the vendors, contract terms, and frequency of service for all cleaning and maintenance services.
• Ensure that units are following cleaning and maintenance contracts and maximizing value from these vendors.

Training and Operational Support

• Train newly hired or promoted HPFs and Operating Partners (OPs) on Order Guides and purchasing procedures.
• Conduct consistent, on-site spot checks of HPFs and communicate directly with OPs and VPs about areas of improvement. Conduct effective training with HPFs and Operating Partners.

New Restaurant Openings

• Support all new openings by purchasing OSI (Operating Supplies & Equipment), setting up purchase guides for all items (excluding FF&E and Alcoholic Beverage), establishing vendors for all supplies, cleaning, preventative cleaning and maintenance, and consumable products (excluding beverage alcohol).

Inventory and System Transition

• System Implementation: Lead the transition of inventory recording from the current paper system to R365.

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 (e.g., storage, maintenance, supplies).
• Self-motivated, proactive, and able to work independently as well as part of a team.

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.
• System Knowledge: Proven experience with inventory management and procurement software (e.g., R365, or similar ERP/POS systems)
• Comfortable managing high volume in a fast-paced environment.
• Highly organized with strong attention to detail.

Quality Branded is a Midtown-based restaurant group in New York City, founded by Michael Stillman in 2006. The group is comprised of Midtown staples and fixtures in the city’s dining landscape: Smith & Wollensky NYC, Quality Meats, Quality Italian, Quality Bistro, Don Angie, Zou Zou’s & Chez Zou, Bad Roman, San Sabino, and Twin Tails. Quality Branded is known for its buzzy, energetic spaces and warm hospitality, signature dishes, and tableside flair.

Quality Branded provides equal opportunity with regard to all terms and conditions of employment.

More detail about Quality Branded part of Quality Branded