Description:

• Main Duties & Responsibilities
   Co-ordinate and control the purchasing activities of all departments and sections in the hotel
• ensure that all purchases of the hotel are at lowest possible price for the required quality and standard and that delivery schedules are the best that can be obtained.
   Obtain three quotations for all capital items and newly contracted services. Newly contracted services include renewed contracts with a price change.
   Issue purchase order against storeroom beverage reordering and approved purchase request engineering items. Ensure that purchase orders are only. Issued against approved purchase requests from department heads. Duly approved by the Director of Finance and the General Manager or his authorized deputies.
   Be at the receiving area to inspect the quality of food and to follow up on undelivered items.
   Supply market information to F&B Director
• Executive Chef and Cost Controller for menu and recipe costing.
   Ensure that all subsequent changes in price. Quantity etc. in the purchase order are properly authorized.
   Participate in the determination of individual inventory item's Economic Ordering Quantity. Minimum and Maximum Stock Level. Reordering Size. Delivery Lead Time etc. to enable scientific inventory management.
   Ensure that Purchase Order for capital expenditure are referred and record.
   Make suggestion to management concerning possible improvements in purchasing routines
• cost control receiving
• store issue routines and control procedures.
   Regularly compare the prices charged by the hotel's suppliers with those of other vendors in the market to ensure that the hotel can always buy at the possible price without jeopardizing quality.
   Ensure that delivery schedules for goods ordered are met by the suppliers.
   Maintain an up-to-date list of reputable suppliers that supply the hotel's regular requirements.
   Visit all locally held trade fairs for products normally required by the operation of the hotel so as to update market information.
   Conduct occasional visits to the hotel's regular suppliers to observe their set up
• environmental hygene
• etc. and to pay an initial visit to verify new suppliers.
   Check and order the food items from the suppliers according to the Market list and purchase request that approve by Executive Chef and F&B Director for each day.
   Assist Supervisor conduct the meeting with Executive Chef for gather information and exchange the knowledge for improving the products and the quality to fulfill the need of the kitchen.
   Train
• motivate and discipline subordinates.
   Prepare the quotation bidding for all goods purchase every 15 days
• follow up the products prices and quality that had been change the prices and looking into the new products that can be substituted the old one for better products and cost for update the information and manage for changing.
   Follow up the working schedule of the subordinate in the purchasing section to coordinate with other department for more efficiency and accuracy information in order to make sure that all purchase are in good condition and lowest cost.
   Ensure the cleanliness at area around the receiving section and purchasing section and the garbage room.
   Follow up the undelivered items from the outstanding purchase order.
   Assist in the preparation of annual capital expenditure budget and operating equipment budget.
  Be responsible Receiving section operation
  

Qualifications:

• THAI nationality only
  • Have been in the relevant working experience for the minimum of 2-4 years in hotel/resort
  • Graduated in Accounting and Finance is preferable
  • Dynamic
• hardworking
• possess the great service mind
  • Good command of English both written and spoken
  

Education:

Bachelor

Years of experience:

2

Number of positions:

1