Purchaser

Description

A Day on the Job Summary:

The Purchasing Manager is responsible for the procurement, control, and distribution of all food, beverage, and operational supplies across the club. This role ensures that all departments—including culinary, dining, housekeeping, racquets, aquatics, administration, and engineering—are consistently equipped to deliver an exceptional member experience.

Beyond purchasing, this position serves as a central operational resource, supporting stewarding, housekeeping, and laundry with supply management, and coordinating equipment maintenance and vendor services in partnership with clubhouse, culinary, and engineering leadership.

Essential Job Duties

Food & Beverage Purchasing

• Lead all purchasing activities for food and beverage operations in collaboration with the Executive Chef
• Source products that meet the club’s quality standards while achieving cost objectives
• Maintain product specifications, pricing history, and vendor relationships
• Ensure timely ordering and delivery aligned with business levels, events, and seasonal demand
• Monitor market conditions and identify opportunities for cost control and product improvement
  
  

Club-Wide Procurement

• Manage purchasing and distribution of non-food supplies across all departments, including:
• Housekeeping & laundry (linens, chemicals, guest amenities)
• Stewarding (cleaning supplies, dish machine chemicals, smallwares)
• Administrative offices (office supplies, paper goods)
• Pool & aquatics (towels, chemicals, amenities)
• Tennis & racquets (court supplies, hydration stations, guest items)
• Engineering (select consumables and operational supplies)
• Establish par levels and maintain consistent inventory availability across departments
• Standardize products where appropriate to improve efficiency and cost control
  
  

Inventory & Cost Control

• Maintain accurate inventory systems for both F&B and operational supplies
• Oversee invoice processing, coding, and reconciliation with accounting
• Assist with monthly inventory counts and financial reporting
• Track usage trends and identify inefficiencies, waste, or overstocking
• Support annual budgeting through data and forecasting insights
  
  

Receiving, Storage & Organization

• Oversee all receiving procedures to ensure accuracy, quality, and compliance with specifications
• Maintain clean, organized, and secure storage areas across all categories (dry, refrigerated, chemical, linen)
• Enforce proper labeling, dating, and rotation standards (FIFO)
• Ensure readiness for health inspections and internal audits at all times
  
  

Stewarding & Housekeeping Support

• Oversee stewarding supply levels and sanitation standards in back-of-house areas
• Coordinate with housekeeping leadership to ensure a consistent supply of cleaning products, linens, and amenities
• Monitor chemical usage and safety compliance across departments
• Support best practices in cleanliness, organization, and operational efficiency
  
  

Engineering & Maintenance Coordination

• Partner with the Executive Chef and Engineering Manager to coordinate equipment repairs and maintenance
• Initiate vendor contact for service calls, track progress, and ensure timely resolution
• Maintain records of service history and vendor performance
• Assist in sourcing replacement equipment and obtaining competitive quotes
  
  

Member Experience Support

• Ensure all departments are properly equipped to deliver seamless and elevated member experience
• Anticipate operational needs based on club activity, events, and seasonal demands
• Support a culture of excellence by enabling teams with the tools and resources they need
  
  

Requirements

Minimum Skills & Qualifications:

• 3 Years of experience in purchasing, inventory control, or culinary/club operations
• Experience in a private club, resort or luxury hospitality environment, strongly preferred
• Hospitality or culinary education, preferred (degree or certification is a plus)
• Background working with chefs, stewarding, or facilities teams, required
• ServSafe Manager or equivalent food safety certification, preferred
• Chemical safety or OSHA familiarity, preferred
• Strong understanding of food products, supply chains, and seasonal availability
• Familiarity with inventory and procurement systems
• Basic knowledge of facility operations and equipment (kitchen, laundry, etc.)
• Proficiency in Microsoft Excel and purchasing platforms
  
  

Working Conditions

• Primarily on-site in kitchen, storage, laundry, mechanical spaces, and receiving areas
• Frequent exposure to wet, humid, or temperature-controlled environments (coolers/freezers)
• Regular lifting, carrying, and moving of food products and supplies
• Ability to lift 50 pounds frequently
• Standing and walking for extended periods
• Flexible schedule, including early mornings, evenings, weekends, and holidays as needed
• Compliance with all health, safety, and sanitation standards required
• Standard Scheduled 7:30/8:00 a.m. - 4:00/4:30 p.m. based on deliveries, events, and operational demands; occasional evenings or weekends, as needed
  
  

Employee must be able to perform the essential functions of the position satisfactorily and, if requested, reasonable accommodations will be made to enable employees with disabilities to perform the essential functions of their job, absent undue hardship. Country Club of Detroit retains the right to change or assign other duties to this position.