To review purchase requisitions considering issues such as lead times, standardization, quantity discounts and purchasing budgets.
To visit and evaluate suppliers, to request quotation or bids, to negotiate prices and terms, to place order, to resolve problems, to follow-up any outstanding delivery and activate any payment with Hotel current supplier and potential supplier.
Conduct audit of receiving and storage areas from time to time to ensure that Hazard Analysis Critical Control Point (HACCP), standard are adhered to.
To report the daily and monthly rooms and F&B cost with emphasis and detailed analysis on exceptional variances such as trend of cost rations, slow moving items, breakages and loss.
To monitor all good movements, including food and beverage, stationary other operating equipment in and out of the hotel and ensure that they are properly recorded.
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