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

• 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