Which role is responsible for buying food and supplies for restaurants?

The role that is responsible for buying food and supplies for restaurants is indeed the purchaser. This position is critical within the food service industry, as the purchaser is tasked with sourcing quality ingredients and products that meet the establishment's needs while adhering to budget constraints. They must have a solid understanding of inventory management, pricing, and supplier relations to ensure that the restaurant operates efficiently and maintains high standards for food safety and quality.

While the dining room supervisor oversees operations within the dining area and is focused on customer service and staff management, they do not handle procurement. Vendors are suppliers who provide goods to the restaurant but do not typically make purchasing decisions; rather, they sell their products based on the requests of buyers. Sales representatives are employed by companies that sell products to food service establishments and provide information about items but are not directly responsible for the purchasing decisions made at the restaurant level. Thus, the role of the purchaser is essential for the success and smooth operation of a restaurant's supply chain.