Senior Buyer

Senior Buyer

Department: Procurement

Reports To: Director of Purchasing or Vice President of Purchasing

Restaurant Depot is the nation’s leading members-only, wholesale cash-and-carry supplier serving independent restaurants, caterers, food trucks, delis, convenience stores, and other foodservice businesses. We operate in 35 states with over 160 locations nationwide. Our warehouses offer bulk quantities of fresh meat, seafood, produce, dairy, a wide selection of frozen foods, grocery items, beverages, paper goods, cleaning supplies, and restaurant equipment. Open seven days a week, we are committed to supporting primary business owners who buy in volume and depend on consistent quality and value. As we continue to grow each year, we are looking to bring on individuals who embody the entrepreneurial spirit and are driven to support the success of small businesses.

Position Summary

The Senior Buyer is responsible for sourcing, negotiating, and managing assigned large product categories to drive sales, margin, and inventory performance. This role leads vendor partnerships, oversees category strategy, manages cost controls, and ensures product availability while maintaining quality standards. The Senior Buyer plays a critical role in supporting operations, logistics, and buyer level training.

Qualifications

1. Bachelor’s degree in business, supply chain preferred.
2. 5+ years of buying / restaurant experience, preferably in food wholesale, grocery, or distribution
3. Strong negotiation and vendor management skills
4. Advanced analytical skills with proficiency in Excel systems
5. Ability to work in a fast-paced, high-volume environment.
6. Strong communication and leadership skills

Key Responsibilities

Category Strategy & Performance

1. Develop and execute category plans to achieve sales, margin, and inventory turn goals
2. Analyze sales trends, market conditions, and competitive pricing
3. Identify opportunities for cost savings and margin improvement
4. Manage open-to-buy and inventory levels to minimize shrink and aged inventory

Vendor Management & Negotiation

1. Source and qualify new vendors to support growth initiatives
2. Negotiate pricing, terms, rebates, freight, and promotional allowances
3. Maintain strong supplier relationships to ensure service levels and continuity of supply
4. Resolve vendor performance issues related to fill rates, quality, and compliance

Market & Trend Analysis

1. Monitor commodity markets and industry trends.
2. Identify new product opportunities aligned with customer demand.
3. Maintain awareness of regulatory and food safety requirement

Inventory & Supply Chain Management

1. Monitor product availability and proactively address shortages.
2. Collaborate with logistics and warehouse teams to support cross-dock and distribution efficiency.
3. Manage seasonal buys and promotional forecasts.
4. Oversee freshness standards and rotation policies for perishable categories.

Cross-Functional Collaboration

1. Partner with operations to address receiving, quality, and shrink concerns.
2. Work with marketing on promotional planning and execution
3. Communicate product changes, cost updates, and supply disruptions with operations.

Work Environment

1. Office-based with regular warehouse visits
2. Occasional travel to vendors, trade shows, and distribution centers
3. May require early mornings depending on category (perishables)

Compensation and Benefits :

1. Competitive salary commensurate with experience
2. Performance-based bonus potential
3. Comprehensive benefits package
4. Health, Dental & Vision Insurance
5. Company Matched 401K.
6. Vacation, Personal & Sick Time