The Strategic Procurement Mindset: Sara's Journey in Hospitality Management

The Strategic Procurement Mindset: Sara's Journey in Hospitality Management

Admin

Published on March 4, 2024

Explore Sara's journey through the evolving landscape of hospitality procurement, where her strategic mindset and leadership have fostered growth and sustainability.

We are honoured to feature Sara in this edition of our magazine, a seasoned professional who has made significant contributions to the field of procurement and supply chain management within the hospitality industry. Currently serving as the Purchase Manager for Suba Group of Hotels, Sara has been instrumental in overseeing all operational and project-related procurement activities since 2015, in collaboration with her esteemed colleagues, Mr. Pradeep Dubey and Mr. Majaz. Boasting an impressive tenure of over 15 years in supply chain management, Sara's journey began in Chiplun, where she completed her education with a diploma in electronics. Her transition to Suba Group marked a pivotal moment in her career, providing her with the opportunity to further her education in the management stream. Presently, Sara is pursuing an MBA in Supply Chain Management, underscoring her commitment to professional growth and excellence in her field. Her insights and experiences are sure to enrich our understanding of the intricacies of procurement and supply chain management in the hospitality sector.

Can you provide an overview of your experience in procurement and supply chain management, particularly within the hospitality industry?

My journey in procurement and supply chain management has been thoroughly enriching and educational. The dynamic nature of procurement offers a continuous learning opportunity, as predicting vendor behaviour during negotiations remains a complex challenge. Transitioning from the manufacturing sector to the hospitality industry in 2015, I embarked on this path as a novice. Since then, I have dedicated myself to acquiring new knowledge daily. Participating in sessions such as this Q&A is also part of my learning process. In the hospitality industry, the roles of procurement and supply chain management are vital for the seamless functioning of hotels, restaurants, and similar establishments. Key areas of focus for me have been vendor management, inventory control, and cost optimization.

As the Purchase Manager at Suba Group of Hotels, what initiatives do you employ to ensure timely and cost-effective procurement of goods and services while maintaining quality standards?

My approach involves a multitude of strategic initiatives aimed at enhancing our procurement operations, always in collaboration with my team. These strategies encompass Supplier Relationship Management (SRM), centralising purchases for branding purposes, implementing new technologies or software, and engaging in forecast planning complemented by systematic logistics. Whether it pertains to operational or project-based purchases, our priority remains on sustainability and quality assurance. For instance, ensuring the consistent quality of amenities across all properties, regardless of variations in local vendors, exemplifies our commitment to maintaining high standards.

How do you approach vendor selection and management to ensure strong partnerships and reliable supply chains for the hotels under the Suba Group?

Vendor selection and management are critical to fostering strong, reliable partnerships and ensuring a dependable supply chain for the Suba Group. Our criteria for vendor selection are based on their historical performance, capability, and product or service knowledge. Principles such as regular communication, transparency, and a mutual commitment to continuous improvement guide our vendor relationships. For example, when upgrading our CCTV systems from SD to HD in our Mumbai properties, we opted to continue with our existing trusted vendor, emphasising the importance of trust, security, and accountability over exploring new vendor relationships.

Suba Group likely operates multiple hotels with diverse needs. How do you prioritise and coordinate purchasing activities to meet the unique requirements of each property?

Prioritisation and coordination of purchasing activities begin with a comprehensive analysis of each property's specific needs, considering factors such as location, environment, and logistics. I maintain regular communication with local store personnel, leveraging a mix of centralised and decentralised purchasing strategies to address the diverse needs effectively. For example, to minimise transport costs and breakage risks, we source fragile items like tea and coffee mugs locally, demonstrating our adaptability and strategic planning in procurement practices.

As a woman in a leadership role within the hospitality industry, what achievements are you most proud of, and how have they contributed to your personal and professional growth?

Transitioning from the manufacturing sector to a service-oriented industry presented a significant learning curve. The faith my supervisor, Mr. Mansur Mehta, placed in me to navigate this transition has been instrumental in my growth. Over nearly a decade in supply chain management, I've observed the underrepresentation of women in leadership roles within this field. Successfully leading new building projects and managing teams of contractors and vendors has not only been a source of professional pride but has also highlighted the importance of diversity and inclusion in leadership roles.

Collaboration with other departments, such as operations and finance, is crucial in procurement. How do you ensure alignment and communication to meet the overall goals and objectives of Suba Group?

Effective collaboration hinges on maintaining clear and consistent communication across all departments. By ensuring smooth operations in invoicing, payment follow-ups, and purchase order management, we foster a cohesive environment. My role as a coordinator is vital as the Suba Group expands, necessitating seamless interaction with accounts, stores, and operational teams across properties. Mastery in communication, whether through emails, WhatsApp, or Zoom meetings, is essential for aligning our procurement objectives with the broader organizational goals.

In a rapidly changing industry, how do you stay informed about market trends, supplier capabilities, and technological advancements to enhance the efficiency and effectiveness of procurement processes within Suba Group of Hotels?

Staying abreast of industry developments is a priority for me, achieved through attending relevant exhibitions, conducting market research, and fostering new vendor relationships. Analysing past purchase data, engaging with vendors, and participating in vendor meetings are key components of our strategy. Soliciting feedback from end-users post-implementation and monitoring vendor performance are critical for enhancing our procurement processes' efficiency and effectiveness.

Women's Day is a celebration of women's achievements and contributions to society. Looking ahead, what are your hopes and aspirations for the future of women in leadership roles within the hospitality industry, and how do you envision continuing to make an impact in your role at Suba Group of Hotels?

As a female Purchase Manager, I anticipate and currently experience equal opportunities for leadership within my organisation, which upholds a culture of respect and equality regardless of gender. Nonetheless, I recognize the challenges women often face, particularly in balancing professional opportunities with family and childcare responsibilities. Overcoming these barriers requires a commitment to skill enhancement, higher education, and effective family management. It's imperative that organisations support gender equality, empowering women to pursue leadership roles unencumbered. As we celebrate Women's Day, my aspiration is for continued progress towards gender parity in leadership within the hospitality industry and beyond.

This Interview is Published Exclusively in HospitalityNews.in.


People, Purpose, and Culinary Leadership

People, Purpose, and Culinary Leadership

Chef V. Bharathan

Published on February 1, 2026

In an exclusive featured interaction with Hospitality News, Executive Chef V. Bharathan offers rare insights into the values and discipline that have shaped his remarkable journey in hospitality. From beginning his career at the very entry level of Food & Beverage service to leading complex culinary operations at Bengaluru Airport’s Terminal 1, his story reflects resilience, consistency, and purpose-led leadership.

Now serving as Executive Chef at Avolta India, Chef Bharathan speaks candidly about the formative years that taught him patience, humility, and endurance, and the mentors who shaped his belief that leadership must be firm on standards yet humane in practice. He also reflects on balancing authenticity and innovation while cooking for fast-moving, diverse traveller audiences, ensuring comfort without compromising culinary identity.

The conversation further explores his pioneering work in fireless and knifeless kitchen systems, developed to enhance safety, efficiency, and team confidence in high-volume airport environments. Equally compelling are his thoughts on inclusive employment, where dignity, trust, and opportunity emerge as the true pillars of hospitality.

This thoughtful exchange goes beyond food, revealing a leader driven by character, discipline, and conscience. It is a meaningful conversation that captures the evolving essence of culinary leadership in India today.

Readers can explore the complete interview in the Hospitality News February Magazine, available on our website and in the physical print edition.


Shaping the Future of Indian Hospitality: A Conversation with FHRAI President Surendra Kumar Jaiswal

Shaping the Future of Indian Hospitality: A Conversation with FHRAI President Surendra Kumar Jaiswal

Surendra Kumar Jaiswal

Published on February 1, 2026

At a time when India’s hospitality and food services sector is entering a decisive phase of transformation, strong leadership and clear policy direction have never been more critical. In an exclusive and in-depth conversation, Hospitality News brings forward the perspectives of Mr. Surendra Kumar Jaiswal, President of the Federation of Hotel & Restaurant Associations of India (FHRAI), who is steering the industry through a period of opportunity, reform, and reinvention.

A second-generation hotelier and a respected industry voice, Mr. Jaiswal combines hands-on entrepreneurial experience with a deep understanding of policy, sustainability, and talent development. Leading a diverse hospitality portfolio across Uttar Pradesh and actively involved in philanthropic initiatives, his journey reflects both scale and sensitivity, qualities increasingly essential in today’s hospitality landscape.

In this featured interview, Mr. Jaiswal speaks candidly about FHRAI’s evolving role as a proactive policy partner, the structural changes needed to keep Indian hospitality globally competitive, and the urgent reforms required to unlock long-term, sustainable growth. He also sheds light on how hospitality-led development in Tier 2 and Tier 3 cities can reshape India’s tourism economy while creating inclusive regional opportunities.

Beyond policy and expansion, the conversation delves into the future, where sustainability, skilling, and digital transformation intersect. From responsible operations and workforce development to the growing influence of contactless guest management technologies, Mr. Jaiswal outlines how the industry can embrace innovation without losing its human essence.

What makes this interaction especially compelling is its balance of vision and pragmatism. Each response reflects not just ambition, but actionable pathways for hotels and restaurants of all sizes, making this discussion particularly relevant for industry leaders, investors, and emerging professionals alike.

The complete and unfiltered conversation with Mr. Surendra Kumar Jaiswal is featured in the Hospitality News February Magazine. Readers can explore the full interview on our website e-magazine or experience it in print by getting their physical copy of the February edition, a must-read for anyone invested in the future of Indian hospitality.


Hyatt’s Commitment to Responsible Hospitality

Hyatt’s Commitment to Responsible Hospitality

Ruban Das

Published on January 1, 2026

In a featured interaction with Guestvento Hospitality News, Ruban Das, a seasoned hospitality leader with over two decades of experience across Hyatt, Hilton, and Accor, shared measured insights on what it truly means to build responsible, future-ready hotels. Known for blending operational discipline with a strong people-first approach, Das has played a key role in embedding sustainability into hotel operations, most notably through Hyatt’s journey toward EarthCheck Silver certification.

During the conversation, Das spoke candidly about why sustainability today must go beyond intent and messaging. With increasing scrutiny from guests, partners, and global stakeholders, accountability and data-backed performance have become essential. He highlighted how benchmarking platforms like EarthCheck bring structure, transparency, and long-term thinking to sustainability efforts.

The discussion also explored how the definition of luxury is evolving. From shifting away from imported ingredients toward mindful local sourcing, to partnering with Indian producers and artisans, Das underlined how responsible choices can strengthen both sustainability and business resilience. Community partnerships, particularly those supporting rural livelihoods and circular practices, emerged as a meaningful part of this philosophy.

Importantly, Das shed light on the complex, behind-the-scenes efforts that define responsible hospitality from waste management and water recycling to reducing single-use plastics and strengthening procurement systems.

It was a thoughtful and insightful conversation that reinforces why responsible luxury is no longer optional but essential. The complete interview can be read in the Hospitality News January magazine, available on our website and in print.