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Position Description

The Food Purchasing Manager is responsible for coordinating food and beverage purchasing for Harvard University Dining Services (HUDS).  This includes the oversight and management of the Food Pro application and a staff of three to assist in coordinating food purchasing, menu management, inventory management, invoice payment, and reporting.  The position reports to the Managing Director of HUDS.

Duties and Responsibilities

• Manages a staff of three to coordinate the food, beverage and services buying and menu management system administration in support of the day-to-day needs of HUDS’ operations, which receive daily deliveries from multiple vendors.

• Develops ongoing vendor relationships with local distributors and suppliers who are prepared to understand and support the special requirements of an educational institution.  Works with these suppliers to participate from time-to-time in Harvard sponsored programs or initiatives. 

• Maintains a good understanding of trends and market movement in products for brining up-to-date market information of products and availability so that HUDS’ program can maintain innovation in the food and menu design. HUDS’ vision emphasizes improving sourcing of biodiverse ingredients.

• Develops food cost and commodity pricing reports on a monthly basis for the Managing Director. Additionally, supports members of the senior leadership team by informing them about each business line and providing insights on food spend and opportunities and challenges with product procurement, in an effort to optimize higher value and improved experiences for our community. 

• Strategizes with HUDS’ Managing Director and Director of Culinary Operations to advance the overall procurement approach and monitor spend by products and services to ensure budget guidelines are not exceeded.  Propose menu item alternatives to HUDS when costs become prohibitive.

• Works with primary suppliers to mutually develop benchmark metrics and conduct scheduled business meetings to discuss performance against these metrics.

• Drives innovation and development of potential new suppliers and alternate sources.  Develops direct, ongoing manufacturer, farmer, and fisherman relationships in support of Harvard’s sustainability initiatives.

• Oversees and monitors vendor contract compliance to ensure terms and conditions are being met.

• Proficient in the menu management system, audits product information and ensures accurate procurement, nutritional and price information is maintained by staff.

• Evaluates and recommends process improvements and implements change in coordination with HUDS’ operational teams.  Advises HUDS of procurement policies and procedures and ensures compliance with guidelines.

• Builds strong relationships with HUDS management team to include all directors, general managers, chefs, and production managers.

• Monitors costs compared to budget as often as necessary to ensure costs do not exceed budget.  Identifies cost drivers and makes recommendations to HUDS management of changes to the menu offering if warranted.

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PI203337182