محمد أسرار

o Design, plan, and implement sourcing and purchasing strategies.
o Partnered with stakeholders to ensure clear requirement documents.
o Track and report key functional metrics reduce expenses and improve effectiveness.
o Performing cost and scenario analysis.
o Represent companies in negotiation contracts and formulating policies with suppliers.
o Track and report key KPIs to reduce expenses and improve effectiveness.
o Knowledge of local market and suppliers of required goods (Food and Beverage)
o Safeguard warehouse operations and contents by establishing and monitoring security procedures and protocols.
o Achieves financial objectives by preparing an annual budget; scheduling expenditures; analyzing variances; and initiating corrective actions.
o Work closely with the executive chef and the Director of food and beverage for the highest quality products while constantly searching for the lowest price.
o Generate purchase order on approved requisition and obtain necessary authorization from the Director of Finance and General Manager prior to processing this order.
o Obtain competitive price quotations and confirm purchase availabilities.
o Ensure that all items received by the hotel are properly documented in accordance with company’s purchasing and receiving procedure.
o Negotiate food price, place required daily food orders an ensured prompt delivery.
o Obtain quarterly competitive pricing quotes for the food, and beverage items.
o Assist accounts payable in researching any discrepancies on invoices.

o Source and purchase high-quality products and supplies necessary for the operation.
o Participates in negotiations for service contracts
o Establishes adequate record-keeping and issuance procedures as described in the materials Manager’s manual.
o Protect inventories from waste, spoilage, and theft. Minimize store value to the minimum level.
o Keeps abreast of the marketplace as to innovation and value.
o Ensure that market surveys are completed in coordination with the Material manager, Executive chef, F&B Director, and Cost Controller.
o Utilize Marriott ERP systems for tracking purchases and managing supplier relationships.
o Build and maintain strong relationships with vendors and suppliers.
o Conduct regular inventory audits to ensure accuracy and cost reductions.
o Involve in stock count and verify the accuracy.
o Manage day-to-day activities, plan, delegate the work with the team and communicate effectively with colleagues to improve and speed up the tasks.