FF&E Buyer

About the role

Join us as an FF&E Buyer at Cooper’s Hawk Winery & Restaurants. You will lead the procurement of restaurant equipment, custom stainless steel fabrication, furniture, fixtures, and décor to support new restaurant openings, remodel initiatives, and capital replacement programs. You will also oversee strategic sourcing and contract management across key non-food service categories.

Responsibilities

• Direct and coordinate vendor activities related to the procurement and distribution of equipment, furniture, and supplies.
• Direct and manage bids, quotes, pricing, and contracts for FF&E purchases supporting our restaurants and the Restaurant Support Center.
• Collaborate with the Development team to support the demands of our aggressive new restaurant construction schedule.
• Work closely with Operations and Food & Beverage teams to ensure the purchase of quality materials that meet the needs of our restaurants and the Restaurant Support Center.
• Develop and execute negotiation strategies, leading final contract negotiations and implementation while ensuring appropriate management engagement and approval.
• Maintain records of goods ordered, tracking production and shipment to ensure on-time delivery.
• Contribute to the development of specifications for equipment, products, or alternative materials.
• Oversee key supplier relationships to drive business and departmental success.
• Analyze and negotiate supplier contracts to achieve optimal product costs.
• Drive and manage strategic relationships with suppliers and business partners to support current and future requirements.
• Prepare, communicate, and educate internal business partners on changes in commodity trends, policies, and practices.
• Support process improvements and initiatives as directed by management.
• Prepare reports on market conditions and merchandise costs.

Requirements

• At least 3 years of relevant purchasing experience.
• Knowledge and understanding of kitchen equipment, smallwares, and furniture.
• Understanding of cost components and formula pricing.
• Ability to interpret commercial kitchen floorplans and fabrication shop drawings is a plus.
• Bachelor’s Degree in Supply Chain, Finance, or Business Administration is a plus.
• Restaurant or hospitality industry experience is a plus.
• Ability to establish priorities and work within deadlines.
• Excellent planning, organization, and communication skills.
• Customer service focused mentality with internal and external partners.
• Strong decision-making skills.
• Self-starter with a willingness to work hands-on.
• Strong Microsoft Office Skills, specifically Excel.
• SmartSheets, ServiceChannel, Sitefolio, and AutoQuotes experience a plus.
• Some travel required for New Restaurant Openings, trade shows, and conferences (25%).
• Physical work will be required, such as inspecting equipment, climbing ladders, etc.

Qualifications

• Must have a valid driver’s license and reliable transportation.
• Ability to lift up to 50 pounds.
• Ability to work flexible hours, including evenings and weekends.

Skills

• Project Management
• Negotiation
• Organizational Skills
• Customer Service
• Decision Making
• Microsoft Office
• Vendor Relationship Management
• Market Analysis

Benefits

• Incredible Discounts: Monthly Dining Allowance, 50% Dining and Carryout, 40% Retail Wine, 20% Retail and Private Events, Monthly Complimentary Wine Tasting for Two
• Medical, Prescription, Dental, Vision Insurance plus Telemedicine and Wellness Program
• Company Matching 401(k) Retirement Savings Plan
• Flexible Savings Accounts - Health and Dependent Care, Health Savings Account
• Long-Term Disability; Voluntary Short-Term Disability
• Basic Life and AD&D Insurance (with option to purchase additional coverage)
• Paid Parental Leave
• Highly Competitive Pay plus Team Member Incentives & Rewards
• Paid Time Off
• Milestones Recognition Program
• Complimentary Gym Membership in RSC Building
• Hybrid Work Week (3 days in office, 2 days remote, depending on role)

Pay

$85,000 - $100,000. The final offered salary will be based on several factors, including but not limited to the candidate’s depth of experience, skill set, qualifications, and internal pay equity.

Schedule

Hybrid Work Week (3 days in office, 2 days remote, depending on role)