Vəzifə təlimatları
- Follow and improve Saffron Procurement Policy and procedures;
- Collect, analyze, execute goods and service procurement requests (in a professional database) of Saffron HQ and restaurants (aqua parks and other businesses). Track and report the requests status in a professional software;
- Provide expert advice to all Saffron HQ and restaurant personnel about optimal procurement planning and execution considering business seasonality, local and global product market changes, local and global logistics specifics and changes;
- Select and produce a catalogue of suppliers, contractors, service providers, etc., as well as of goods, products, parts, services, for all properties in Saffron portfolio (restaurants, aqua parks, beaches);
- Carry out market research on an ongoing basis, with the aim of keeping the catalogue up to date on suppliers, contractors, service providers, goods, parts, including those that offer the best payment conditions, prices, quality, yield, delivery time, etc.;
- Plan and run procurement tenders for new restaurants or other business assets under the Group;
- Run Group wide analysis of procured goods and services to reveal any chance for combined negotiation, volume discount, logistics routes optimization and finally contract signing;
- Monitor adherence of the restaurants to Saffron Group global discount agreements;
- Negotiate group pricing with suppliers, contractors and service providers, following the specifications indicated on the purchase, service or works orders;
- Observe existing guidelines regarding urgent purchases, minor purchases, purchasing fresh or perishable goods, etc.;
- Review and refine equipment specifications with Saffron HQ F&B experts, engineering department and restaurant managers for the effective completion of the CAPEX Budget;
- Organize and attend information meetings between suppliers and Saffron restaurant managers with regards to major purchases or projects;
- Supervise the work of functional(dotted line) subordinate personnel in each restaurant, ensuring that they comply with established objectives and procedures, as well as adhering to the restaurant's policies on discipline, presentation, working hours, transit areas and etc;
- Periodically carry out site inspections to ensure satisfactory health and hygiene conditions of suppliers handling foodstuffs, particularly fresh or perishable items.
Namizədə tələblər
- BSc degree in Management, Finance or other technical education;
- 5 years of experience in HORECA operations or in a company that sells HORECA supplies;
- Fluency in Azerbaijani, English, Russian languages is must;
- Transport route planning for goods distribution and service provision;
- Know the technical criteria for evaluation of food, non-food products, and technical services for HORECA businesses.
