Job Responsibilities:

• Sources and evaluates products in accordance to user’s specification for day to day operation.
• Sources and evaluates products to provide options or alternatives through market research and networking.
• Regularly checks on and evaluates existing supplier’s products and services through user’s feedback and own presence.
• Verify all purchase orders and requisitions before ordering/or sending for signatures by authorized signatories.
• Ensure and execute purchase orders and requisition according to Approval Matrix.
• Plan and analyses consumption patterns for effective negotiation for cost management.
• Negotiates with suppliers on supply of goods and services to ensure such goods and services meet up to user’s requirement at a comparable price.
• Manage Supplier Management System in accordance to hotel policy.
  - Evaluation on new supplier to ensure creditability and reliability for approve to supply
  - Evaluation on new product or change in use
  - Supplier’s performance evaluation on service and product
  - Maintain and upkeep the valid supplier records
• Provides assistance to Sales and Marketing on corporate collateral production.
• Receive market list from Executive Chef and arrange for delivery of these items daily.
• Supervises end month stock count by storekeepers which will be verified by cost controller/AFC. Any variance has to be reconciled
• Undertake market survey on quarterly basis. This should be documented and shared with the management
• Periodically delete open store requisitions & PO’s. There should be no open items older than 1 year
• Maintain optimum par stock levels at all times, this should be reviewed on quarterly basis
• After end month stock count, circulate the list of slow and near expiry items. Items expiring within 90 days should be highlighted and circulated to the respective HODs
• Ensure that storekeepers book issue requests on daily basis
• Ensure that storekeepers undertake perpetual inventory count on weekly basis and variance addressed
• Ensure stores are clean & well arranged. Heavier items should occupy the lower shelves
• Ensure 3 months’ valid vendor contracts are in place as per internal audit requirements
• Assists and participates in inventory taking of linen, chinaware, glassware and silverware as well as food and beverage stocks to ensure the stock on hand are accurate before replenishment.
• Assists in monitoring the F&B consignment contracts.
• Assists in sourcing for the hotel on special promotions / events, new initiative and product development.
• Approve steward sales and to ensure costs are properly extended.
• Attend trade related seminars and shows to bring in new ideas and products for user to evaluate.
• Review, investigate and develop more efficient methods, procedures and processes to fulfil and meet the operation’s needs
• Liaise with Chefs, F&B Manager and other Department Heads to achieve compliance with systems, procedures and processes.
• Assists and participates in the hotel’s project team to sources, evaluates and negotiates with tenders.
• Comply with all Corporate and Hotel Standards and Procedures.
• Attend meeting as required.
• Leads, coaches and develop purchasing associates
• Assists in promoting Team Building and Work Life Excellent in work place which helps, cares and shares for guest and associates alike.
• Ensure the compliance of grooming standards to maintain the professional image in the work place.