Director of Purchasing - Campus Services - 500210

USA, Richmond, Virginia
Apr 03, 2017
Broadbean Poster
Institution Type
Four-Year Institution

Director of Purchasing - Campus Services - 500210


The Director of Purchasing is the chief procurement officer for all residential, catering, and retail operations for Dining Services. The Director of Purchasing is responsible for planning, organizing, and managing the long-term and day-to-day processes for procuring food, equipment, goods, and services to ensure competitive pricing, efficiencies, supply availability, product and service quality. The Director of Purchasing leads the department in complex competitive solicitations and negotiations, strategic sourcing, vendor relationship management, program development, and continuous monitoring of supplier performance.


Procurement Processes

  • Supervises daily purchase and work orders.
  • Advises management team regarding recalls, market conditions, food trends, monthly and year-end inventory summaries, and weekly service reports. Investigates and resolves complaints regarding products and services.
  • Assists in resolving issues with payments or credits for accuracy in reporting and cost effectiveness.
  • Provides training and support for menu management program.
  • Researches new products, supplies, equipment.
  • Supervises UR Remembered (care package program)
  • Purchases all equipment; works with University procurement for capital purchases.

Strategic Sourcing and Planning

  • Manages bid processes. Develops requests for proposals and bids: identifies specifications;
    analyzes bids; manages bid award process; coordinates product testing; negotiates contracts, including price, quality, availability, delivery, and reliability with an emphasis on sustainability, locality, and nutrition.
  • Identifies and implements group purchasing agreement opportunities.
  • Develops and implements purchasing policies, procedures, and guidelines.
  • Establishes quality standards for products and services, internal and external; collaborates in creation of internal deadlines, including new menu development, forecasts, and inventories.
  • Establishes and implements all supply-related emergency procedures.
  • Maintains capital equipment inventory for long-term cost projections.


  • Ensures compliance of contract terms and conditions. Manages supplier cost, quality, and delivery performance to ensure the quality of goods and services.
  • Maintains purchasing and inventory procedures and records per University guidelines.
  • Supports the University's sustainability initiatives.
  • Coordinates year-end inventory report with the Auditor's office.
  • Conducts regular compliance reviews of vendors' certificates of liability and maintains the approved vendors list.
  • Manages compliance for food exemptions, alcohol licenses, the University's beverage contract, SWAM vendors, and applicable health department certificates.


  • High degree of technical knowledge of food, food safety, quality standards, and control methods.
  • In depth familiarity of the foodservice industry and administration of large-scale foodservice operations.
  • Knowledgeable on current food trends and developments in the collegiate and retail food service industry.
  • Demonstrated understanding of purchasing methods and applications. Ability to perform program analysis and quantification. Skilled in creating product specifications.
  • Ability to develop strong business relationships with colleagues, stakeholders, manufacturers and suppliers.
  • Ability to apply critical thinking, exercise flexibility, work calmly and efficiently under pressure, exercise tact, diplomacy, and maintain confidentiality.
  • Strong interpersonal communication skills, including listening, speaking, and writing.
  • Skilled in Microsoft Office Suite. Proficient in menu-management software systems. Ability to learn new software.
  • A positive team player with proven supervisory and training skills.
  • A collaborative leader skilled in organization, administration, and problem solving.


  • Bachelor's degree in business, culinary, or related field.
  • Minimum of 5 years' progressive experience in procurement and staff management in a foodservice field. Collegiate foodservice experience preferred.
  • 3 -5 years' experience in developing RFP/bid documents, strategic sourcing, management of complex bid processes, comprehensive analysis, and negotiating contracts.


  • Full-time, exempt position
  • Monday - Friday, 8:30 a.m. - 5:00 p.m.; 7.75 hrs./day; 38.75 hrs./week
  • Provides support to operations as needed, including some weekends
  • This position is designated as essential personnel

Pay Grade 8
To see more detailed salary information please review the University of Richmond's Compensation Structure.

Located minutes from downtown Richmond, Virginia, the University of Richmond ( blends the intimacy of a small college with exceptional academic, research, and cultural opportunities usually found only at large institutions. Richmond offers a unique combination of undergraduate and graduate programs. Our School of Arts & Sciences anchors Richmond as a nationally ranked liberal arts university. A ranked business school, the nation's first school of leadership studies, a highly respected law school, a nationally recognized international education program and the community-focused School of Professional and Continuing Studies build on that strong foundation and make this university something unique.

UR is committed to developing a diverse faculty, staff and student body, and to modeling an inclusive campus community which values the expression of differences in ways that promote excellence in teaching, learning, personal development and institutional success. In keeping with this commitment, our academic community welcomes candidates from diverse backgrounds and candidates who support diversity. EOE

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