Club Purchaser

Position: Club Purchaser

Department: F&B BOH

Reports to: Executive Chef & F&B Director

Location: Denver

Salary Exempt: $60,000

About the club:

Established in 1887, Denver Country Club is recognized as the first club west of the Mississippi and one of the most prestigious private clubs in the country. The 585 member, by invitation only private club, hosts an 18 hole golf course, two indoor golf simulators (Foresight Quads), indoor and outdoor tennis, platform tennis, pickleball, ice hockey, lawn bowling, croquet, casual and fine dining. The club as been recognized as a Top 100 Platinum Clubs of American by the Club

CORE VALUES

Integrity

(honesty, persistence, commitment, follow through, sincerity, trust)

Passion

(have fun, be creative, enthusiasm, positive energy, be purposeful, excitement)

Teamwork

(cooperation, support, communication, unity, collaboration, take initiative, dependability)

Respect

(selfless, self-awareness, empathy, compassion, resolution, understanding, grateful)

Excellence

(quality, consistency, hard work, process integrity, results, growth)

BENEFITS:

• Medical, Dental, Life, 401k Match, Flexible Spending Accounts per DCC policy
• Complimentary golf privileges per DCC employee guidelines
• Positive, values-centric working environment.
• Club merchandise at reduced employee pricing
• Complimentary employee meal per shift
• Complimentary parking
• Holiday Bonus per policy
• Scholarship Eligibility per policy
• Referral Bonus, Work with your friends by referring!
• Other benefits per DCC employee handbook.
  
  
  

The Club Purchaser is responsible for sourcing, negotiating, and procuring food, beverage, equipment, and operational supplies for a hotel and private club. This role ensures that all purchasing activities align with budgetary guidelines, quality standards, and vendor agreements while maintaining strong relationships with suppliers. Additionally, this position oversees butchery procurement, manages banquet event orders (BEOs), helps with special events in the kitchen, and ensures cleanliness and organization in walk-in coolers and dry storage areas.

Key Responsibilities

Procurement & Vendor Management

• Source and purchase food, beverages, linens, equipment, and other necessary supplies for hotel and club operations.
• Maintain relationships with existing vendors and negotiate contracts to secure competitive pricing and favorable terms.
• Identify and evaluate new suppliers to improve cost efficiency and product quality.
• Monitor vendor performance to ensure timely deliveries, quality standards, and contract compliance.
  
  
  

Inventory, Butchery & Cost Control

• Butcher meats and seafood according to business needs, par levels and banquets and catering orders.
• Work closely with culinary, banquet, and operational teams to forecast demand and manage inventory levels effectively.
• Oversee the procurement of meats and seafood, ensuring high-quality cuts and proper butchery practices.
• Maintain appropriate stock levels and monitor aging and rotation of proteins to minimize waste.
• Conduct regular audits of inventory, ensuring accuracy in ordering and stock levels.
• Collaborate with accounting to ensure timely payment of invoices and accurate financial reporting.
• Collaborate with Chefs to manage overstock and prevent waste through dead stock
  
  
  

Inventory Reconciliation

• Comparing actual inventory with recorded purchases and usage.
• Investigating any discrepancies.
• Ensuring all supplier invoices are received, verified, and processed for payment.
• Cross-checking purchase orders, delivery receipts, and invoices to avoid overpayments or fraud.
• Coordinating with the finance department for timely payments.
• Reviewing monthly spending against the budget.
• Updating purchase pricing for accurate inventory taking
• Taking count of all inventory and data inputting monthly.
• Submitting reports to management or the finance team.
  
  
  

Banquet Event Order (BEO) Management

• Manage and oversee all BEOs, ensuring accurate and timely fulfillment of event-related orders.
• Coordinate closely with the banquet team to ensure all necessary food, beverages, and supplies are available for each event.
• Work with chefs and banquet staff to confirm portioning, plating, and service details align with event requirements.
• Address any last-minute changes or adjustments to BEOs, ensuring smooth execution of events.
  
  
  

Cleanliness & Organization of Storage Areas

• Ensure walk-in coolers and dry storage areas are properly organized, labeled, and maintained for efficiency and compliance.
• Conduct routine cleanliness checks in all storage areas, ensuring compliance with health and safety standards.
• Work with kitchen and stewarding teams to maintain sanitation, proper food handling, and rotation practices.
• Implement best practices for FIFO (First In, First Out) inventory management to minimize spoilage.
  
  
  

Compliance & Quality Assurance

• Ensure all purchased goods meet health, safety, and quality standards, complying with local regulations.
• Work with the culinary and beverage teams to ensure that all products align with menu specifications and guest expectations.
• Monitor and enforce sustainability initiatives by sourcing eco-friendly and ethical products where possible.
  
  
  

Operational Support & Communication

• Coordinate with various departments, including culinary, housekeeping, and maintenance, to fulfill purchasing needs.
• Respond to urgent procurement needs and supply chain disruptions efficiently.
• Maintain accurate records of purchases, supplier agreements, and pricing history for reporting and future reference.
  
  
  

Qualifications & Skills

• Bachelor’s degree in supply chain management, Hospitality, Business, or a related field (preferred).
• 3 years of experience in purchasing, procurement, or supply chain management within hospitality, hotels, or private clubs.
• Strong knowledge of butchery and meat procurement practices.
• Experience managing Banquet Event Orders (BEOs) and coordinating with banquet teams.
• Knowledge of pastry production and procurement.
• Strong negotiation and vendor management skills.
• Proficiency in purchasing software and inventory management systems.
• Excellent analytical and problem-solving abilities.
• Strong communication and organizational skills.
• Ability to multitask and work in a fast-paced environment.
  
  
  

Work Environment & Schedule

• This is a full-time position, often requiring flexible hours, including occasional weekends or holidays, based on operational needs.
• Work is typically performed in an office setting with regular visits to the kitchen, storage areas, and vendor locations.
  
  
  

Physical Requirements

The physical demands described here represent those that must be met by an employee to successfully perform the essential functions of this position.

General Mobility

• Ability to stand and walk for extended periods while conducting inventory, inspecting deliveries, and moving between kitchens, storage areas, and receiving docks.
• Frequent bending, stooping, reaching, and crouching to access shelves, coolers, freezers, and storage racks.
  
  
  

Lifting & Handling

• Ability to lift, carry, push, or pull items weighing up to 50 pounds, including cases of produce, dry goods, and packaged supplies.
• Ability to maneuver carts, dollies, or pallet jacks when transporting bulk items. Environmental Conditions
• Regular exposure to temperature variations, including hot kitchen environments, walk‑in coolers, and freezers.
• Occasional work on outdoor loading docks during deliveries, in varying weather conditions.
  
  
  

Sensory & Inspection Requirements

• Visual acuity sufficient to inspect product quality, read labels, verify counts, and review documentation.
• Olfactory ability to detect spoilage or compromised product quality.
• Manual dexterity for opening packaging, handling samples, and completing paperwork.
  
  
  

Administrative Requirements

• Ability to sit for periods of time while performing computer‑based tasks such as ordering, data entry, and vendor communication.
• Sufficient hand‑eye coordination for typing, filing, and operating office equipment.
  
  
  

Delivery & Vendor Interaction

• Ability to meet delivery trucks, step onto loading platforms, and assist with receiving procedures as needed.