Head Procurement

• Negotiate pricing, payment terms and contracts, balancing cost efficiency with the quality and consistency the Rishihood Standard demands.

• Own inventory planning and stock management for recurring consumables (kitchen, housekeeping, maintenance) to avoid both stock-outs and wastage.

• Partner with Head – Kitchen & Dining, Estate Manager and Facilities & Maintenance to forecast demand and plan procurement calendars.

• Maintain procurement MIS — vendor database, price benchmarks, spend analysis, purchase-order tracking — and report regularly to the Director – Operations.

• Ensure all purchased goods and vendors meet statutory, safety and quality compliance (e.g. FSSAI for food ingredients, safety certifications for maintenance items).

• Support Projects & Development with sourcing for capital works and construction materials as needed.

KEY RESULT AREAS & SUCCESS METRICS

Key Result Area

How Success Is Measured

Cost efficiency

Savings/value delivered against budget and prior-period benchmarks, category-wise

On-time fulfilment

% of purchase requisitions fulfilled within agreed turnaround time

Vendor quality

% of deliveries meeting quality specification on first inspection

Inventory health

Stock-out incidents and wastage/expiry levels for recurring consumables

Compliance

% of vendors and purchased categories meeting statutory/quality certification requirements