Mgr-Purchasing

Description

Job Summary: Responsible for following established procedures for ordering, receiving, storing, distributing, and paying for goods; maintaining an approved vendor list covering all categories; and managing cross-departmental procurement operations, projects, policies, and standards. Key Highlights: 1. Manage cross-departmental procurement operations, projects, policies, and standards 2. Demonstrate accounting knowledge and apply it to procurement operations 3. Support hotel operations and profitability **Additional Information** **Job Number**26075783 **Job Category**Finance \& Accounting **Location**Building No. 153 Street No. 347, Lusail, Qatar, Qatar **Schedule**Full Time **Located Remotely?**N **Position Type** Management **Job Summary** Responsible for following established procedures for ordering, receiving, storing, distributing, and paying for goods. Maintain an approved vendor list covering all categories. **Candidate Profile** **Education and Experience Requirements** * Four-year bachelor's degree in finance, accounting, or a related field. **Core Job Activities** **Manage cross-departmental procurement operations, projects, policies, and standards** * Generate and deliver accurate, timely results in the form of reports, presentations, etc. * Organize, code, classify, calculate, tabulate, audit, or verify information or data. * Ensure compliance with sanitation requirements. * Assist the Executive Chef across all procurement areas (e.g., food, beverage, and controlled items) to ensure quality and profitability. * Order all food and beverage items according to business needs. * Assist the Executive Chef in maintaining/controlling food/controlled costs within budget. * Represent and implement the First-In-First-Out (FIFO) inventory rotation principle for all warehouse products. * Comply with sanitation and safety standards specified in brand guidelines. * Ensure effective security measures are in place for food and beverage warehouse assets. * Collaborate with warehouse staff and kitchen management to implement the “use-it-up” principle, maintaining inventory at the lowest possible level. * Communicate with kitchen and restaurant management and suppliers to ensure deliveries meet pre-production food requirements. * Inspect invoices for received goods to ensure quantities, quality, weight, and purchase specifications match the order. * Use existing computer programs to perform daily and period-end food and beverage cost calculations. * Maintain inventory control to achieve appropriate inventory levels, date labeling, rotation, and requisitioning. * Complete managerial tasks promptly (e.g., C\-7, menu cost budgeting, general office duties). * Conduct period-end inventory counts per Food and Beverage and Accounting Standard Operating Procedures (SOPs). * Calculate quantities of food and beverage inventory. * Ensure price and product supply issues are communicated to the Director of Food and Beverage and Executive Chef as needed. * Ensure all staff comply with all LSOP procedures. * Receive and inspect all delivered goods. * Maintain accurate controlled logs and perpetual beverage inventory. * Ensure all invoices are managed accurately and appropriate bookkeeping procedures are followed. **Demonstrate accounting knowledge and apply it to procurement operations** * Demonstrate knowledge of job-related issues, products, systems, and processes. * Use computers and computer systems (including hardware and software) to program, write software, configure functionality, input data, or process information. * Apply relevant information and personal judgment to determine whether events or processes comply with laws, regulations, or standards. * Stay technically current and apply new knowledge to the job. **Support procurement operations** * Use interpersonal and communication skills to guide, influence, and encourage others; advocate sound financial/business decisions; demonstrate honesty/integrity; lead by example. * Ensure consistent and timely responses to disciplinary situations. * Ensure timely performance appraisals for supervisors and non-management employees. **Maintain financial and accounting objectives** * Submit reports on time to meet delivery deadlines. * Ensure accurate recording of profit and loss. * Achieve and exceed goals, including performance goals, budget goals, and team goals. * Establish specific goals and plans to prioritize, organize, and complete work. * Monitor all applicable taxes to ensure they are current and/or accrued. **Other Responsibilities** * Provide information to supervisors, colleagues, and subordinates via telephone, written correspondence, email, or in person. * Analyze information and evaluate results to select the best solution and solve problems. * Interact with kitchen staff, vendors, and the Executive Chef. * Effectively use existing computer programs to save invoices, update items, and record expenses. * Attend and participate in all relevant meetings. * Provide guidance and assistance to other organizational units regarding accounting budget policies and procedures, as well as effective control and utilization of financial resources. * Timely notify and/or update executives, colleagues, and subordinates with relevant information. **Manage internal audit operations, projects, and policies** * Coordinate and implement assigned accounting work and projects. * Coordinate, implement, and follow up on audits across all areas of hotel operations. * Comply with federal and state laws applicable to operational procedures. * Generate and deliver accurate, timely results in the form of reports, presentations, etc. * Analyze information and evaluate results to select the best solution and solve problems. * Organize, code, classify, calculate, tabulate, audit, or verify information or data. * Balance ledgers. **Support hotel operations** * Collaborate with the operations team to develop and lead implementation of operational strategies aligned with brand business strategy. * Review comment cards, guest satisfaction results, and other data to identify areas for improvement. * Assess whether the internal audit team meets service requirements and provide feedback to the team. * Participate in hotel inspections to ensure all areas are well maintained and preventive maintenance procedures are in place. * Conduct regular building walkthroughs and speak with staff and guests to understand business needs and assess operational opportunities. * Review comment card results and satisfaction outcomes with the Food and Beverage team and ensure appropriate corrective actions are taken. * Develop sustainable workflows and systems with the team to support strategy implementation. * Review reports and financial statements to assess operational performance against budget. * Communicate clear, consistent messages regarding departmental goals to produce desired outcomes. **Manage and supervise activities impacting the customer and guest experience** * Remain approachable/friendly and deliver exceptional customer service to all customers and guests. * Take a proactive approach when addressing customer and guest concerns. * Consistently display professionalism and courtesy toward customers and guests. * Respond promptly to requests from the customer service department. * Ensure all team members meet or exceed all guest service requirements. **Support profitability** * Support annual quality audits. * Review financial statements, sales and activity reports, and other performance data to measure operational efficiency and goal achievement, and identify areas requiring cost reduction and improvement initiatives. **Support safety standards and work procedures** * Implement the hotel’s emergency response plan. * Provide a safe working environment compliant with Occupational Safety and Health Administration (OSHA)/Material Safety Data Sheets (MSDS). * Implement and maintain the hotel’s accident prevention program. * Follow the specific hotel’s recovery plan. **Other Responsibilities** * Provide information to supervisors, colleagues, and subordinates via telephone, written correspondence, email, or in person. * Demonstrate confidence, energy, and enthusiasm. * Manage group or interpersonal conflict. * Timely notify and/or update executives, colleagues, and subordinates with relevant information. * Manage time effectively and possess strong organizational skills. * Present ideas, expectations, and information clearly and in an organized manner. * Apply problem-solving methods to decision-making and follow-up. * Make phone calls as required. *Marriott International is committed to being an equal opportunity employer and welcomes all applicants, providing equal employment opportunities. We strive relentlessly to create a workplace that values and celebrates the unique backgrounds of our employees. The interplay of our employees’ cultures, talents, and experiences is our greatest strength. We pledge not to discriminate on the basis of any protected characteristic, including disability, veteran status, or any other characteristic protected by applicable law.* Le Méridien hotels draw inspiration from the golden age of travel, presenting each culture through Europe’s classic pursuit of enjoying life to the fullest. Our guests are cosmopolitan, creative, and curious cultural enthusiasts who seek meaningful connections and savor local flavors at their own pace. Le Méridien offers memorable signature services and experiences designed to inspire guests to enjoy life to the fullest. We welcome curious, creative, and hospitality-minded individuals to join our team. If you enjoy engaging with like-minded guests and aspire to craft unexpected experiences for them, we invite you to build your future career with Le Méridien. Joining Le Méridien means becoming part of Marriott International’s extraordinary portfolio of brands. **Set sail from here**, realize your personal value, **pursue** your life goals, **integrate** into an outstanding international team, and **express** your authentic self.