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.
Bizi izləməyi unutma
