Procurement & Sourcing

Oversee the end-to-end procurement process, including sourcing, negotiation, and purchasing of all goods and services.

Source and evaluate suppliers for food ingredients, kitchen supplies, equipment, and operational materials.

Ensure competitive pricing while maintaining high quality standards aligned with the Club’s brand.

Vendor Management

Build and maintain strong relationships with suppliers and service providers.

Negotiate contracts, pricing, and service agreements to achieve best value.

Conduct regular supplier performance reviews and ensure vendor compliance.

Cost Control & Budgeting

Monitor procurement spend and implement cost-saving initiatives.

Analyse purchasing data and identify opportunities for efficiency and optimisation.

Work closely with Finance to support budgeting, forecasting, and reporting.

Inventory & Stock Management

Partner with Kitchen, Bar (non-wine items), and Operations teams to ensure optimal stock levels.

Oversee inventory control processes to minimise wastage, spoilage, and overstocking.

Implement systems and controls to improve stock accuracy and visibility.

Operational Coordination

Collaborate with all departments to forecast procurement needs.

Ensure timely delivery of goods and proactively resolve supply chain issues.

Support events and activations by coordinating procurement requirements.

Compliance & Governance

Ensure procurement activities comply with internal policies and regulatory requirements.

Maintain accurate documentation, contracts, and audit trails.

Support internal and external audit processes where required.