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