Back to search
Head – Procurement
Owns campus-wide sourcing and purchasing execution — the right goods, at the right quality and cost, on time.
Reports to | Director – Operations |
Direct reports | Procurement executives/buyers |
Function | Procurement & Vendor Management |
Location | Rishihood Campus |
ROLE PURPOSE
This role owns the operational engine of procurement for the entire campus — sourcing, purchasing, inventory and cost control for everything from kitchen ingredients and housekeeping consumables to maintenance spares and project materials. It works closely with the Kitchen & Dining, Estate Management, Facilities and Projects teams to translate their requirements into timely, quality-assured purchases, and with the Campus 2.0 Experience function to ensure every vendor contract protects the Rishihood Standard, not just the price.
KEY RESPONSIBILITIES
• Run end-to-end procurement operations: requisition management, sourcing, quotations/tendering, purchase orders, goods receipt and payment coordination.
• Build and maintain a reliable, pre-qualified vendor base across categories — food & kitchen supplies, housekeeping consumables, maintenance and MRO items, project materials, office and campus supplies.
• 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 |
Requirements
QUALIFICATIONS & EXPERIENCE
• Bachelor’s degree required; MBA or equivalent in Operations/Supply Chain preferred.
• 6–10 years of experience in procurement or supply chain roles, ideally spanning food/FMCG, facilities/MRO and institutional or hospitality purchasing.
• Experience with procurement MIS/ERP tools and inventory management.
• Working knowledge of statutory/quality compliance relevant to food, facilities and construction procurement in India.
SKILLS & ATTRIBUTES
• Strong negotiation and commercial acumen.
• Process discipline — comfortable running structured requisition-to-payment workflows at scale.
• Analytical rigor with spend data and vendor performance.
• Cross-functional coordination with demand-side teams (Kitchen, Estate, Facilities, Projects).
KEY RELATIONSHIPS
Internal (Rishihood) | External / Outsourced Partners |
• Director – Operations • Head – Kitchen & Dining • Estate Manager • Facilities & Maintenance • Projects & Development • Campus 2.0 Experience (standards/SLAs) | • Food & kitchen supply vendors • Housekeeping consumables vendors • Maintenance/MRO suppliers • Project material suppliers |
Learn more about this Employer on their Career Site
