Purchasing Manager & Cost Controller
kampcatering
Total des années d'expérience :20 years, 1 Mois
• Locate vendors of materials, equipment or supplies, and interview them in order to determine product availability and terms of sales.
• Prepare and process requisitions and purchase orders for supplies and equipment.
• Control purchasing department budgets.
• Analyze market and delivery systems in order to assess present and future material availability.
• Prepare reports regarding market conditions and merchandise costs.
• Monitor the daily operations of the F&B stores, purchasing and receiving departments.
• Maintain records of goods ordered and received.
• Arrange for disposal of surplus materials.
• Menu Costing.
• Organize menu engineering.
• Supervise the month end inventories.
• Verifying the accuracy of all cost information - including confirmation that costs have been properly
Coded and allocated to the project budget.
• Producing required accounting and project cost reports.
• Producing reports on deviations.
• Preparing forecasts and cost trend reports.
• Reviewing and evaluating trends and their impact on project costs.
• Monitoring project costs and commitment to budget and forecast.
• Maintaining change control and the change order register.
• Prepare and update transportation and Canteen schedule.
• Plan for all Contractors zone repartitions.
• Monitor and supervise Village Reception and housekeeping team activities.
• Collaborate with Security department on maintaining good order and discipline within the Village
• Provide support to Village Operations Manager in all areas of Village management.
• Monitor and supervise Village Catering team activities.
• Costing (all menus in outlets).
• Organize menu engineering reconciliations for outlets.
• Organize food and beverage revenue reconciliations for outlets.
• Conduct the month end inventories.
• Supervise the Purchasing procedure.
• In charge of spot check.
• Bank reconciliations.
• Costing (all menus in outlets/banquets & private functions menus).
• Prepare mini fridge & amenities reconciliations.
• Organize menu engineering reconciliations for outlets.
• Organize food and beverage revenue reconciliations for outlets.
• Conduct the month end inventories.
• Prepare suppliers payments when needed.
• Supervise the accounts receivables payments.
• Check Night Audit report when needed.
• Store & Receiving supervision.
• Participate in the Month end closing.
• In charge of spot check.
• Developmental trainer for the Finance Department.
Cost Control
Accounts payable
Accounts receivable
Bank reconciliation
• Receive items according to policy and procedure.
• Record invoices into Fidelio F&B & AP module.
• Adjust par level in store.
• Check and correct discrepancies reports.