Company description
accor is a global leader in the hospitality industry, renowned for operating a wide range of luxury, midscale, and economy hotels in over 100 countries. We are committed to creating unparalleled and unforgettable experiences for our guests. Our dedication to sustainability and responsible business practices underscores our goal of making a positive global impact.
this role will directly support accor’s luxury & lifestyle division, bringing together accor’s luxury brands as well as the group’s lifestyle entity, ennismore, and covering 500+ hotels globally and 300+ new properties in development. This division focused on luxury and lifestyle is structured by brand around 4 pillars: raffles & orient express, fairmont, sofitel & mgallery, and ennismore. We are committed to strengthening the identities of these iconic brands, investing in top talents, selecting the best locations and offering unique and innovative experiences.
job description
as the f&b category manager for mexico and the caribbean, you will lead procurement strategy and supplier partnerships for all food & beverage categories across the region’s luxury and lifestyle hotels. You will play a strategic role in delivering culinary excellence and operational efficiency through smart sourcing, high-quality vendor relationships, and sustainable practices.
this is a unique opportunity to elevate the dining experience at our iconic properties by aligning procurement with brand vision, culinary innovation, and local market dynamics.
key responsibilities
1. strategic sourcing leadership
o develop and execute sourcing strategies across all f&b categories (food, beverage, non-alcoholic and alcoholic products, kitchen consumables) in mexico and the caribbean, tailored to each brand’s positioning and guest expectations.
o oversee contract negotiations and vendor agreements to ensure favorable terms, compliance with brand standards, and operational accountability.
2. supplier & vendor management
o build and maintain strong partnerships with top-tier suppliers, distributors, and manufacturers to ensure premium quality, competitive pricing, and reliable service.
3. cost optimization
o drive cost efficiencies without compromising product quality or guest experience. Leverage data and market insights to inform sourcing decisions.
4. sustainability & esg integration
o champion sourcing initiatives that support local producers, reduce food waste, and align with accor’s sustainability targets and corporate social responsibility goals.
5. cross-functional alignment
o collaborate with global procurement, hotel operations, brand, and marketing teams to ensure cohesive execution of f&b strategies across the region.
6. procurement & offer range management
o develop, own and implement the category strategy for complex and multi country requirements
o responsibility on revenue and profit from categories at regional level
o grow existing, develop and deploy new partnership in line with group road map
o responsible for operating properties procurement and support to openings
o establish collaborative relationship with allstakeholders (hotels operations, owners, functional department) and improve level of service to support their functions through spend visibility, supplier selection, sustainable and cost reduction initiatives. Collaborate on organizational change.
o deploy group sustainable program and esg initiatives
7. procurement, source to contract and offer range management
o develop f&b sourcing plan and business case decision model
o lead rfi,rfp,rfq, regional tender and execution of sourcing projects
o ensure that corporate and hotels kpis target are met
o initiate and execute annual saving plan
8. supplier and clients management
o manage supplier performance management
o drive support to hotels and end users, mobilized and engaged cross functional team
o animate internal and external f&b network and community
9. business process management
o ownership of categories reporting, performance and tracking of initiatives
o participate to the development of process and policies
10. digital and procurement system
o responsible for the management and optimization of its category, supplier and product within the procurement digital platform
qualifications
* bachelor’s degree in business, supply chain, hospitality, or a related field (mba or master’s preferred).
* 8–10 years of experience in procurement or category management, with a focus on food & beverage within hospitality or foodservice industries.
* deep knowledge of supplier markets and regulatory environments in mexico andthe caribbean.
* proven ability to manage vendor relationships and negotiate large-scale agreements in a premium or luxury setting.
* strong analytical, project management, and communication skills.
* proficiency in procurement software, data tools, and digital sourcing platforms.
* fluent in spanish and english; french is a strong plus.
* willingness to travel up to 10% regionally and internationally.
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