1. Translates operating forecasts into material requirements plans and thereby determines standard stock and re-order levels with Department Heads and Management
2. Participates in negotiations for service contracts
3. Identifies and develops reliable sources of suppl
4. Identifies and organizes adequate storage for all perpetual inventory items and implements policy, products and initiatives in order to maximize cost effectiveness
5. Establishes adequate record keeping and issuance procedures
6. Protects inventories from waste, spoilage and theft
7. Processes purchase requests from departments
8. Obtains competitive quotations and bids
9. Ensure physical stock take is conducted as scheduled
10. Posts orders to inventory module and produces purchase order for receiver to match against goods received
11. Place approved orders, Catalogues, Suppliers records, Pending orders, Completed orders and quotations.
12. Establishes standard purchasing specifications
13. Be responsible for the cash float put at his safe for cash purchases
14. Ensures that market surveys are completed in coordination with the Executive Chef, F&B Manager, Accountant and other departments
15. Demonstrate co-operation and trust with colleagues, supervisors, teams and across departments to deliver positive results
16. Interact with department and Company staff in a professional and positive manner to foster good rapport, promote team spirit and ensure effective two way communication
Requirements:
Holding qualification in Finance or Business Management
5 years’ experience in similar field (Restaurants & Hospitality)
