• Overseeing Procurement, Store & Inventory department.• Software Integration and Reports.• Approval of Vendors/Suppliers invoices for payment not excluding petty cash transactions.• Updating Costings and Menu integration.• Analyzing Food & Beverage revenue and Cost audits.• Reviews purchasing procedures for all items and establishing standard of operations.• Ensure compliance with documentation/authorization processes (PO’s & Requisitions).• Processes variances and wastage.• Ensures regular stocktaking and spot-checking.• Staff’s training and appraisal.

• Hotel Audits – Financial and Operational.• Internal Control advice. • Implement Standard Operating Procedures. • Interim Material Control Support. • Kitchen Audits and Menu Planning. • Executive Head Chef Support.

• Maintains records of goods ordered and received.• Locates vendors of materials, equipment or supplies, and interview them in order to determine product availability and terms of sales.• Prepares and process requisitions and purchase orders for supplies and equipment.• Managing stock levels and making key decisions about stock control.• Reviewing purchase order claims and contracts for conformance to company policy.• Analyze market and delivery systems in order to assess present and future material availability.• Develops and implement purchasing and contract management instructions, policies, and procedures.• Participates in the development of specifications for equipment, products or substitute materials.• Evaluates suppliers based on price, quality, and delivery speed.• Manages suppliers, such as when products will be delivered.• Detect defective or unacceptable goods or services and determine corrective action• Evaluates and monitor contracts to be sure that vendors and supplies comply with the terms and conditions of the contract and to determine need for changes• Maintains and review records of items bought, costs, deliveries, product performance, and inventories.• Responsible for all functions related to inventory management, including but not limited to planning, forecasting, ordering, loading, receiving, storing, inventorying, requisitioning, issuing and controlling all Hotel Stores products.

• Procurement strategy in SAP.• Controls and coordinates the activities of purchase and/or sub – contracting.• Conducts regular research to ascertain the best products and suppliers in terms of best value, delivery schedules and quality.• Analyze market and delivery systems in order to assess present and future material availability.• Forecasts levels of demand for services and products to meet the business needs and keeping a constant check on stock levels.• Identifies potential suppliers, visiting existing suppliers, building and maintaining good relationships with them.• Processing payments and age analysis.• Keeps contract files and using them as reference for the future.• Good Forecasting policy of price trends and their impact on future activities.• Liaise between suppliers, manufacturers, relevant internal departments and customers.• Locates vendors of materials, equipment or supplies, and interview them in order to determine product availability and terms of sales.• Continuous monitoring, evaluating and improving suppliers’ performance.• Oversee purchasing officers’ staff training.• Regular (Monthly/Weekly) stock count and result analysis.• Manager on duty at intervals.• Envelopes the task/responsibility of an Account cashier when assigned.• Pre-opening experience.MANAGER ON DUTY;• Planning work schedules for individuals and teams.• Meeting and greeting customers.• Dealing with customer complaints and comments.• Addressing problems and troubleshooting.• Ensuring events and conferences run smoothly.• Supervising maintenance, supplies, renovations and furnishings.• Dealing with contractors and suppliers.• Ensuring security is effective.• Carrying out inspections of property and services.• Ensuring compliance with licensing laws, health and safety and other statutory regulations.• Recruiting, training and monitoring staff.• Planning and organizing accommodation, catering and other hotel services.

• General control over all activities in Stores Department.• Ensuring safe keeping both as to quality and quantity of materials.• Initiating purchase requisitions for the replacement of stock of all regular stores items whenever the stock level of any item of store approaches the minimum limit fixed in respect thereof.• Checking the book balances, with the actual physical stock at frequent intervals by way of internal control over wrong issues, pilferage, etc.• Issuing materials only in required quantities against authorized requisition notes/material lists.