Procurement Manager

Brandt is a customer driven company, privately owned and family run, strengthened by diversification and succeeding through specialization. We operate over 170 locations across Canada, the USA, Australia, and New Zealand.

For nine decades, the people of Brandt have stood shoulder-to-shoulder with the hardworking people that we serve. And really, there's no place we'd rather be because just like them, it's when we're working hard and getting things done that we're at our best.

Our success is driven by a passionate belief in the unlimited potential of our company and the ultimate success of our customers and we act on that belief every single day.

Queen City Distillers is a premier craft distillery and entertainment destination, located in the heart of Regina, Saskatchewan. More than a distillery, Queen City Distillers is a multi-venue complex featuring a restaurant, premium wine and spirits bar, a sports bar, speakeasy, retail liquor store, and a two-storey live music venue. Guided by distilling the prairie spirit, every space is designed to celebrate local craftsmanship, community, and culture—bringing together food, drink, and entertainment under one roof.

That's Powerful Value, Delivered.

• 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
• Non-alcoholic 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 POS-related 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 cost-saving 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 organization-wide 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

• 5+ years experience in procurement, purchasing, or supply chain management within hospitality, food & beverage, or multi-unit 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 cross-functionally with culinary, beverage, finance, and operations teams.
• Detail-oriented, systems-driven, and highly organized.
• Hospitality background considered an asset.
• Candidates outside Regina will need to relocate since this is an onsite role.

• Competitive compensation: we offer competitive wages that recognize your skills, experience, and contributions.
• Continuous Learning: through on-the-job 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 family's wellbeing.
• Retirement savings programs: Company matching pension and RRSP programs to help you invest in your future.

When you work for Brandt, we work for you. It's as simple as that.