Job Title

Queen City Distillers is currently seeking a Procurement Manager for our Regina, Saskatchewan location. The Procurement Manager is responsible for the strategic sourcing, purchasing, contract management, inventory oversight, and vendor performance across all food and beverage outlets and operational departments. This role oversees procurement of food, beverage, liquor, wine, beer, operational supplies, contracted services, and facilityrelated vendor agreements for all units, including restaurant, sports bar, music venue, speakeasy, wine and cocktail bar, banquet operations, and seasonal programming. The Procurement Manager ensures pricing integrity, contract compliance, cost control, regulatory adherence, and system accuracy while collaborating closely with culinary, beverage, finance, and operations leadership to drive profitability and operational excellence. Key Areas of Responsibility All vendor sourcing and contract negotiation Procurement of food, beverage, alcohol, and operational supplies Inventory control systems and variance management Receiving and storage process oversight Budget tracking and cost reporting Compliance with regulatory and safety standards Vendor performance management System accuracy for purchasing and inventory integration Strategic Sourcing & Vendor Management Source, negotiate, and manage suppliers across all operational categories including: Food and specialty ingredients Liquor, wine, and beer suppliers Nonalcoholic beverage vendors Firewood suppliers Operational supplies (smallwares, disposables, chemicals, uniforms) Cleaning supplies and sanitation vendors Linen contracts Night cleaning contracts Window cleaning contracts Waste removal and recycling services Equipment service agreements Pest control contracts Security contracts Technology and POSrelated vendor contracts Any additional building or operational service providers Maintain strong vendor relationships while ensuring competitive pricing and service levels. Establish vendor onboarding and compliance procedures. Develop strategic sourcing initiatives to improve margin, operational efficiency, and supply reliability. Conduct regular vendor performance reviews. Contract & Pricing Management Negotiate, execute, and manage vendor contracts and service agreements. Maintain pricing integrity across all procurement categories. Track price history, especially for top 10 spend categories. Monitor rebates, volume incentives, and negotiated pricing structures. Review contract renewal timelines and renegotiate terms proactively. Ensure all contracts align with operational budgets and financial objectives. Maintain detailed documentation of all vendor agreements. Inventory, Receiving & Storage Oversight Oversee receiving processes across all outlets. Ensure proper storage, labeling, and product rotation standards are followed. Collaborate with culinary and beverage teams on par levels and ordering cycles. Lead weekly inventory counts and establish inventory count procedures. Ensure compliance with public health regulations, SLGA requirements, and WHMIS standards related to storage and handling. Financial & Cost Control Coordinate accounts payable processes including invoice reconciliation and vendor payment schedules. Monitor procurement budgets and track vendor spending. Analyze cost reports and variance data to identify trends and control opportunities. Identify costsaving opportunities and efficiency improvements. Collaborate with the Executive Chef and Food & Beverage leadership on menu costing and product cost management. Ensure accurate data integration between inventory systems, recipe costing systems, and POS platforms. Manage procurement budgets and vendor spend tracking. Systems, Reporting & Compliance Maintain accuracy of procurement and inventory systems, including purchase orders, inventory transfers, and recipe costing data. Provide weekly and monthly cost reporting to senior leadership. Establish and enforce purchasing policies, procedures, and internal controls. Ensure organizationwide compliance with vendor agreements and procurement standards. Support internal and external audits as required. Ensure compliance with SLGA regulations, Public Health requirements and WHMIS guidelines. Required Experience 5+ years experience in procurement, purchasing, or supply chain management within hospitality, food & beverage, or multiunit restaurant operations. Strong financial acumen and cost analysis capability. Experience negotiating vendor contracts and managing service agreements. Deep understanding of inventory management systems and purchasing controls. Knowledge of public health regulations, SLGA compliance, and WHMIS guidelines. Strong analytical skills with advanced Excel or inventory software proficiency. Excellent communication and negotiation skills. Ability to operate crossfunctionally with culinary, beverage, finance, and operations teams. Detailoriented, systemsdriven, and highly organized. Hospitality background considered an asset. What We Offer Competitive compensation: we offer competitive wages that recognize your skills, experience, and contributions. Continuous Learning: through onthejob training and educational opportunities. Opportunities for advancement within a growing company that values initiative and teamwork. Comprehensive benefits coverage: including health, dental, insurances, and more to support your and your familys wellbeing. Retirement savings programs: Company matching pension and RRSP programs to help you invest in your future. #J-18808-Ljbffr