Purchasing Manager

Mövenpick Hotel Waad Al Shamal Knows the market and seeks constant information about changes (prices, products available, etc.) Knows all importing procedures, purchasing dispositions and receiving procedures. To purchase all food and non-food items for the operational needs. Has to purchase the best quality of goods available (according to the management) at the best price possible. If necessary he/she involves the relevant Department Head or the GM into negotiations with suppliers. Compares quality and prices permanently between the suppliers. Maintains regular contact with his/her colleagues of other Rixos properties in the area for information exchange. Keeping of the filing cabinet with all information such as supplier, price, quantity, etc. constantly up-dated. Places only orders where a duly signed purchase request from the General Manager exists. Is responsible to get at least 3 quotations on each purchase request. Takes advice from the Executive Chef or other Department Heads in regard of quality and quantity. Samples of goods he/she has to pass to the involved departments. Works close together with the store keeper and ensures store space of delivered goods and dispositions of goods (FIFO systems to adhere). Goes personally to the markets to be aware of shortages, recent price changes and seasonal situations. (Market survey) Keeps the management constantly informed about all happenings in the market concerning the business? Is personally responsible that needed goods are delivered in time. Is not allowed to take any commissions, personal advantages or gifts offered by any supplier. Submits ideas, alternatives and new products to the management according to the company policy.

Bachelor’s degree in Supply Chain Management, Procurement, Business Administration, Hospitality Management, or a related field. Minimum 5 years of purchasing/procurement experience, with at least 3 years in a 5-star hotel or luxury hospitality environment.

Know the market and seek constant information about changes (prices, products available, etc.). Purchase all food and non-food items for operational needs. Ensure best quality at best price; involve Department Head or GM in negotiations when needed. Compare quality and prices among suppliers; maintain regular contact with colleagues at other properties for information exchange. Maintain a filing system with supplier, price, quantity, etc.; place orders only with a duly signed purchase request from the General Manager; obtain at least 3 quotations for each purchase request. Consult Executive Chef or other Department Heads on quality and quantity; pass samples to involved departments. Work closely with the store keeper to ensure space and disposition of goods (FIFO). Visit markets to monitor shortages, price changes, and seasonal situations. Keep management informed about market happenings. Ensure timely delivery of needed goods. Do not accept commissions, personal advantages, or gifts from suppliers. Submit ideas, alternatives and new products to management according to policy.