Purchasing Coordinator / Cost Controller
SAPPHIRE PLAZA HOTEL
Total years of experience :11 years, 6 Months
• Processing all daily purchase request of all goods and equipment required by the hotel
• Following up with any pending delivery and ensuring all deliveries are being delivered on time
• Assist the Purchasing Team with regularly report on goods purchased and inventory levels so to allow for more effective future purchasing.
• Conducting end month inventory closing and processing all related reports.
• Prepare daily flash report of food costs and verify daily outlet void control sheets
• Preparation of the daily and monthly cost report in relation to cost of sales.
• Track incoming inventory, delivery arrival time, and note actual arrival time
• Conduct market research to identify pricing trends
• Evaluate offers from vendors and negotiate better prices
• Work with hotel management to improve the purchasing process as a way to reduce waste and improve profitability
• Maintaining and updating supplier information such as qualifications, delivery times, product ranges, etc
• Maintaining good supplier relations and negotiating contracts
• Managed purchases, receipts and the documentation of Contracts, agreement and quotations.
• Researching and evaluating prospective suppliers
• Preparing budgets, cost analyses, and reports
• Managing inventories and maintaining accurate purchase and pricing records
• Negotiated and managed vendor contracts.
• Located and vetted vendors, established good relationships and negotiated contracts.
• Oversaw bidding processes.
• Negotiated new and existing agreements or statements of work of the greatest complexity, including requests for information or requests for proposal.
• Sourced new vendors for purchasing needs.
• Preparation of the daily and monthly cost report in relation to cost of sales.
• Analysis of invoices to ensure correct products/services were received at the expected cost
• Collaborating with department heads to strategize ways to minimize waste
• In charge of beverage Store
• Continuously study weaknesses in F&B control implemented at the Hotel and provide suggestions for improvements.
• Daily review of beverage sales and approve of store request based on sales.
• Creation of micros key.
• Creation of system users.
• Conducting of regular surprise spot check in the bars, prepare the findings and file them.
• Prepare the daily and monthly cost report department in relation to cost of sales.
• Conduct month end inventory closing.
• Prepare variance analysis report
• Prepare reconciliation report
• Estimated expected changes in business operations and made proactive adjustments to employee schedules and inventory levels to address needs
• Established and administered Par stock level with effective controls to prevent under-stocking or overstocking and, minimized expiry rate and support sustainability objectives
• Evaluated employee performance on a Six-month basis and conveyed constructive feedback to improve skills
• Coordinated with finance teams, purchasing executives, Executive Chef and Restaurant Managers by interacting effectively and establishing communication best practices
• Planned and scheduled new store project, purchased new pallets, racks and trolley and directly performed installations and designing the layout
• Ensured food safety and handling policies and procedures across all food-related areas were observed and maintained at all time
• Received training and certification for food hygiene and ensured all food safety standard (HACCP, FIFO) are implemented in all food area
• Processed and documented all transaction through PIMS system to maintain up-to-date stock records
• Coordinated with warehouse manager to ensure any restaurant items are delivered on time and well documented
• Supervising and adhering to all safety, security and legal procedures in store.
• Implemented HACCP standard in the store and receiving and scored the highest points in the kitchen department
• Encoded and classified beverage and food store items for easy management of inventory
• Conversant with Micros Fidelio system and Birch street System to maintain up-to-date stock records
• Worked with Executive chef and team members to understand supply needs and bring levels within desired tolerances
• Supervised inventory cycles counting processes each including all accounting of invoices and requisitions to ensure accurate end month closing
• Recorded information, shortages and discrepancies to keep records current and accurate
• Accurately recorded and documented all spoilage and damages
• Counted all Hotels physical properties during transfer of property to a new company
• Conducting monthly inventory of all beverage, general and dry food store and updating the closing stock in the system
• Implemented HACCP standard in the store and receiving and scored the highest points in the kitchen department
• Encoded and classified beverage and food store items for easy management of inventory
• Conversant with Micros Fidelio system and Birch street System to maintain up-to-date stock records
• Supervised inventory cycles counting processes each including all accounting of invoices and requisitions to ensure accurate end month closing
• Recorded information, shortages and discrepancies to keep records current and accurate
• Accurately recorded and documented all spoilage and damages
• Counted all Hotels physical properties during transfer of property to a new company
• Conducting monthly inventory of all beverage, general and dry food store and updating the closing stock in the system
• Started working as a Banquet waiter, then Bar waiter and later as Fine dining waiter and received a lot of compliments for exemplary customer service
• Achieved a Rotana life time card for receiving good customer feedback and handwork
Diploma in business administration