Job Description

Job Scope:

• Manage the central procurement and cost control functions for the organization.
• Manage the overall sourcing process from quote preparation, contractual negotiations with suppliers to final selection.
• Lead in strategic procurement and drive initiatives and programs that will enhance transparency and value-for-money in procurement within the organization.
• Study each business operation's ordering and consumption patterns, particularly food and beverage (F&B), to achieve cost efficiency and contribution margins through analysis and recommendations on and of products, sales reports and menu engineering on food and beverage offerings.

Key Responsibilities:
1. Procurement

• Maintain a detailed knowledge of the market, including suppliers, market movements, supplier strategies and the ability to align and influence these to meet business requirements.
• Sound understanding and execution of negotiation strategy and ability to influence it within the group.
• Create and implement procurement, sourcing and contract policies and procedures.
• Set goals and drives initiatives to improve customer satisfaction, cost, quality, and delivery metrics.
• Work closely with the operations teams, including culinary teams, in order to achieve and maintain best quality and prices.
• Ensure that procurement of services, equipment and resources is managed efficiently and effectively, meeting the organization's operational requirements, whilst managing the associated costs.
• Define and manage the process for executing purchase orders and vendor contracts.
• Manage a pool of strategic suppliers to ensure price competitiveness and supply reliability for all raw material requirements.
• Survey market for new supply sources including non-traditional ones and maintain "Approved Supplier List".
• Monitor and review market conditions, price, and delivery trends.
• Provide procurement support for tenders, and when necessary, participate in tender reviews and evaluations.
• Ensure appropriate processes are in place to reduce exposure to fraud.
• Ensure that the procurement process is in adherence to organization requirements, organization policies and procedures.
• Ensure compliance with local laws and organization's internal control requirement.

2. Cost Control

• Work with operations teams, including chefs, to engineer the menu in terms of recipe costing and yield testing, in order to establish menu item sale prices, and ensure all menu items have a recipe.
• Produce periodic and ad-hoc control and variance analysis reports, including cost of sales, and report any undue variances to the CEO.
• Distribute menu sales analysis of the respective business entity on a monthly basis.
• Analyze all food and beverage costs on a monthly basis and making recommendation of alternatives on cost savings.
• Establish and maintain a cost allocation transfer system to the various business entities.
• Monitor entertainment expenses and report any non-compliance to the CEO for follow up with the management.
• Alert the Heads of Department on slow moving goods and goods nearing par level.
• Ensure continual housekeeping has been performed on Procurement systems, maintain accuracy of the system data, and investigate any discrepancies.
• Establish and monitor the procedures for Procurement system user capabilities and controls.
• Coordinate with system providers for Procurement to sort out any issues.
• Provide support to project cost controls, bid versus buy analysis and the preparation of cash flow plans for project purchases.
• Continuously study weaknesses in controls implemented and suggest for improvements.

3. Inventory Control

• Coordinate, attend and audit the periodic inventory counts (month-end and year-end) and reconciliation, and produce relevant control reports, including detailed loss and breakage reports obtained from relevant business entities.
• Establish and monitor par stock levels with Operations teams.
• Conduct spot check to ensure that the goods received are as per specifications and the deliveries of goods by suppliers are consistent with the receiving schedule and storerooms at respective business entity are not overstock.
• Ensure actual stock results are accurately posted in the system.
• Check and ensure all inventories purchased are in balance with accounts payable.

4. Finance & Administration

• Attend and contribute to all required meetings and project teams.
• Develop, implement, and revise Standard Operating Procedures and Guidelines in relation to
• procurement, cost control and inventory control.
• Develop and manage departmental budget and contribute to performance improvement initiatives.
• Assist operations team in building annual operating budget.

Job requirement:
1. Associate Specifications

• High level of integrity.

• Self-motivated and driven to initiate new ideas or plans and capable in handling multi-unit operations.

• Organized, methodical and hands-on approach.

• High level of accuracy with strong attention to details.

• Able to perform in high volume environment and manage tight deadlines.

• Ability to adapt to constant market changes and work environment.

2. Skills & Work Experience

• 7-10 years progressive experience in a similar position, with at least 3 years management experience.
• Previous experience in F&B operations from within a similar establishment is preferred.
• Experience in both international hotels and independent operations is an advantage.
• Knowledge of and experience with purchasing software.

Job Type: Full-timeSalary: $5,000.00 - $6,000.00 per monthSchedule:

• Monday to Friday

Experience:

• Procurement: 7 years (Preferred)
• Management: 3 years (Preferred)
• F&B operation: 1 year (Preferred)
• purchasing software: 1 year (Preferred)