Business and Procurement Manager

About Encore Community Services

Widely known as Broadway’s longest‑running act of loving care, Encore is dedicated to improving the quality of life for older New Yorkers so they can do more than survive—they can thrive. Through a comprehensive range of programs and services, Encore takes a “no wrong door” approach, connecting older adults with the support, resources, and opportunities they need to age in place comfortably and with dignity for as long as possible. Encore is recognized as one of New York City’s most respected and trusted nonprofit organizations serving older adults and remains at the forefront of innovative approaches to meeting evolving needs while advocating for the essential human service professionals who sustain the City’s safety net.

Job Details

• Job Type: Full‑time
• Hours: 35 hours per week
• Location: Midtown Manhattan (in‑person/on‑site)
• Supervisor: Chief Financial Officer
• Status: Exempt

Position Overview

The Business and Procurement Manager is responsible for overseeing Encore’s commissary kitchen catering contracts, vendor relationships, purchasing operations, and supply chain management. This role manages contract negotiations and procurement activities for food services, raw food purchasing, disposable supplies, office materials, and nutrition program supplies while ensuring cost efficiency, quality standards, and timely delivery of goods and services. The manager works closely with program, finance, and operations staff to support organizational needs and maintain effective inventory and purchasing controls.

Responsibilities

• Strategic Procurement & Cost Management: Identify and implement strategic purchasing initiatives to improve operational efficiency and reduce procurement costs; evaluate pricing trends, vendor agreements, and purchasing practices; develop competitive bidding and sourcing strategies targeting annual savings goals, including an aspirational reduction of up to 10 % in applicable categories; standardize purchasing procedures and product selections; provide regular reporting on purchasing trends, savings initiatives, and vendor performance metrics; maintain and review Encore’s Procurement Policies and Procedures annually.
• Contract & Vendor Management: Manage commissary kitchen catering contracts and vendor relationships; lead negotiations for catering, food service, and supply contracts to secure favorable pricing and service terms; monitor vendor performance, contract compliance, pricing structures, and service quality; develop and maintain strong working relationships with suppliers, distributors, and service providers; research and evaluate new vendors and sourcing opportunities to improve efficiency and reduce costs.
• Purchasing & Procurement: Oversee purchasing activities for raw food and kitchen ingredients, disposable food service supplies, nutrition program supplies, and office/operational supplies; coordinate purchasing schedules to ensure uninterrupted program operations; review and approve purchase requests, invoices, and procurement documentation; ensure purchasing practices comply with organizational policies and funding source requirements.
• Inventory & Operations Support: Monitor inventory levels and implement inventory control procedures; coordinate with kitchen, program, and administrative staff regarding supply needs and usage trends; analyze purchasing data and spending patterns to identify cost‑saving opportunities; assist with budget planning and forecasting related to procurement and food service operations.
• Financial & Administrative Responsibilities: Maintain accurate procurement records, contracts, and vendor files; reconcile purchasing records and assist finance staff with invoice verification and payment processing; develop and monitor procurement‑related budgets; track actual spending against budget, identify variances, and recommend corrective actions; support annual budget development and forecasting; prepare reports on purchasing activity, vendor performance, and cost analysis; support audit requests and documentation related to procurement activities.

Requirements

• Bachelor’s degree in Business Administration, Supply Chain Management, Operations, or a related field preferred.
• Minimum of 3–5 years of experience in procurement, purchasing, food service operations, or vendor management.
• Experience negotiating contracts and managing supplier relationships.
• Knowledge of food purchasing, inventory management, and procurement best practices preferred.
• Strong organizational, analytical, and problem‑solving skills.
• Proficiency in Microsoft Office, particularly Excel.
• Ability to manage multiple priorities and work collaboratively across departments.
• Excellent written and verbal communication skills.
• Preferred: Experience in nonprofit, senior services, congregate‑meal, or commissary‑kitchen environments.
• Preferred: Familiarity with government‑funded program procurement requirements.
• Preferred: Experience with food vendors, catering operations, or institutional purchasing.

Benefits

• Medical insurance (employee contribution)
• Dental & vision plans with coverage beginning on the first day of hire
• Generous paid time off (vacation, personal days, sick days, and earned floating holidays)
• 403(b) with 3 % employer match after one year of employment
• Flexible Spending Account
• Dependent care and transit benefits

Pay

Up to $120,000 annually. The final salary will be determined based on the candidate’s relevant experience, qualifications, skills, and the scope and complexity of prior responsibilities.