Marcus Lee Email & Phone Number

Singapore

Singapore

Singapore

• Strategic and tactical sourcing for both food and non-food categories.• Supporting daily operations for multiple sites across Corporate, Education, Healthcare, and offshore segments.• Executing, reviewing, and analysing of RFI, RFQ, and RFP initiatives in Tender Management.• Conducting cost analysis, price comparisons, and industry benchmarking to achieve the best value.• Extracting spend data to conduct price review for high spent items monthly.• Generating and cleaning up of monthly catalogue as part of Catalogue Management.• Constantly negotiating with vendors to drive additional savings through rebate system.• Facilitating annual high and medium risk audits between HSE and Suppliers.• Supporting the mobilisation team for any new site biddings.• Consistently driving towards responsible sourcing for key categories; Fair-Trade Coffee, ASC/MSC Seafood, RSPO Oil, Cage-Free Eggs, Single-Used Plastics, and FSC/PEFC Hygiene Paper.• Actively involved in our annual Global CR Reporting which involves huge data analysis of all food and non-food categories. • Actively involved in Phoenix Project. Cost Optimization to mitigate inflation, strengthen business profitability, and improve SKU rationalization. • Actively involved in Drive Project through data cleansing for all SKUs, BOMs, and recipe categorizations.• In charge of deep-diving monthly Inflation Report to identify SKUs with high variance and propose suitable mitigation plans.• In charge of reviewing monthly NC Purchase Report. Successfully reduced NC from 15% to 3% by providing curated solutions for individual sites.• In charge of Sustainable Packaging Project. Constructed an action plan in transitioning all single-used plastic categories to sustainable options through different phases.• In charge of Carbon Footprint Project to reduce carbon emission and achieve better rates from vendors. Currently running a pilot programme with three sites and vendors which could saved approx. 638kg of CO2 annually.

Singapore

• Order Fulfilment and Inventory Management/Control through the replenishment for Seafood, Beef, Pork, Mutton, Lamb, Poultry, Juices, and Confectionery items for C1 and C2.• Managing a team of two tasked with the replenishment of F&V and Amenities categories.• Sourcing for private jets, VIP flights, urgent production requests, and any substitutions required.• Analysing forecasted quantities provided for all airlines to better anticipate and predict.• Reviewing of daily short allocation reports to ensure total orders fulfilment.• Active participation in S&OP meetings with various stakeholders to discuss on issues, challenges, and solutions.• Facilitating yearly internal audits, airline audits, and ASC/MSC audits between internal and external parties.• In charge of the implementation of DMS to increase efficiency and improve effectiveness in checking and receiving of goods.• In charge of SKL Project. Sourcing, procuring, and implementing process improvements for the delivery of goods for SQ lounges. Successfully cleared a backlog of $500k in outstanding payments.• In charge of minimizing food disposal and losses due to Covid. Led initiatives such as shelf-life extension, Return-To-Vendor (RTV), internal staff sales, external group buys, and catering projects.• In charge of Project Zeus (Dormitory Catering). Close liaison with individual kitchens to incorporate slow-moving and expiring items into each menu. Successfully utilised up to 80% of our inventory.• In charge of Sats Staff Sale Project. Initiated, developed, coordinated, and managed this project to move our slow moving and expiring inventory. Cross functional approach with every department for the implementation and execution. Average movement of 80% of our inventory and successfully recoup back 50% ($500k).• Key player for Project Finesse (SAP S/4HANA migration).

Bachelor Of Business Administration - Bba, Business Management

High School Diploma, Integrated Events Management (Diem)

Gce 'O' Levels

Psle