food and beverage cost controller

Loft A

<p><b>Job Title</b>: Cost Control Officer (F&amp;B)</p><p><b>Location</b>: Doha, Qatar</p><p><b>Job Type</b>: Full Time</p><p><b>Job Description</b>:<br/>The Cost Controller is responsible for monitoring and controlling food and beverage costs while ensuring accurate inventory management and financial reporting. The role involves preparing cost analysis reports, conducting recipe and menu costing, reviewing purchasing and inventory transactions, identifying cost variances, and recommending corrective actions. The Cost Controller works closely with the Finance, Purchasing, and Operations teams to support cost optimization, maintain operational efficiency, and ensure compliance with company policies and financial standards.</p><p><b>Key Responsibilities:</b></p><ul><li>Monitor and control food &amp; beverage costs.</li><li>Prepare daily, weekly, and monthly cost reports.</li><li>Conduct recipe costing and menu engineering.</li><li>Review purchasing, receiving, and inventory transactions.</li><li>Identify variances and recommend corrective actions.</li><li>Coordinate with Finance, Purchasing, and Operations.</li><li>Support internal and external audits.</li></ul><p><b>Requirements:</b></p><ul><li>Bachelor&rsquo;s degree in Accounting, Finance, Business Administration, Hospitality Management, or a related field.</li><li>Minimum 2 years of experience in Cost Control within the hospitality or F&amp;B industry in Qatar.</li><li>Strong knowledge of inventory control, food costing, and menu costing.</li><li>Proficiency in Microsoft Excel and ERP/POS systems.</li><li>Strong analytical, reporting, and communication skills.</li><li>Ability to work under pressure and meet deadlines.</li><li>Immediate availability is an advantage.</li></ul><p>Job Type: Full-time</p><p>Work Location: In person</p>

Cost Control Officer (F&B)

CRISTAL HOTEL ABU DHABI

<p>We are looking for a <i><b>FEMALE</b></i> APPLICANT with <i><b>HOTEL EXPEREINCE</b></i></p><p>Key Duties and Responsibilities:</p><ul><li>Leads the daily Food and beverage outlet operations including overall quality, service, and service staff performance of the designated outlet/s.</li><li>Provides proficient and professional Food and beverage service to the guests by meeting and exceeding their expectations.</li><li>Works daily with staff to ensure both Guest and Employee Satisfaction in the outlet by training, coaching, developing, and correcting the behavior of the Employees.</li><li>Ensures that the Food and beverage outlets run successfully and are profitable in accordance with the standards of the Hotel.</li><li>Executes outlet operations including food and beverage promotions, customer service and inventories</li><li>Leads the Front of the House staff in training the following: restaurant standards, wine service, and customer service;</li><li>Provide assistance to the F&amp;B Management in all menu preparations, kitchen rules, service standards, cleanliness, and inventory controls for F&amp;B;</li><li>Monitors the performance of outlet service staff. Supervision duties include: delegating responsibilities, scheduling, coaching and correcting, evaluating, interviewing, training, and mentoring staff;</li><li>Maintains policies and procedures. Adheres to HACCP, EOSH, and other regulatory requirements of the hotel and UAE;</li><li>Liaises with customers regarding special functions</li><li>Ensures that table appointments are impeccable and that tables are set correctly</li><li>Ensures that stations have their correct mis-en-place</li><li>Ensures that all stocks and supplies are timeously requested, correct stock levels maintained, and stored under optimum conditions</li><li>Gives feedback on guest letters and comments</li><li>Utilises manning [proper shifting &amp; vacation schedule of employees and resources in a cost-effective manner</li><li>Perform regular spot checks and inventories to investigate if cost control procedures as set by management are in place, and take corrective action when required</li><li>Assists in the execution of the strategic plan including forecasting, budget management, profit and loss accountability, cost control, and inventories;</li><li>Conducts inventory for par levels of food, beverage, and paper supplies. Assist in establishing methods for inventory control and adhere to purchasing procedures;</li><li>Continues to enhance the guest service experience through creative initiatives;</li><li>Assists in the execution of administrative functions such as reporting, forecasting, quality</li><li>assurance and departmental meetings;</li><li>Maintains and demonstrates a strong knowledge of food and beverage trends within the hospitality industry</li><li>Performs other duties as assigned</li></ul><p>Job Types: Full-time, Contract</p><p>Experience:</p><ul><li>hotel: 1 year (Preferred)</li></ul>

F&B Supervisor

Winter Creek 19th Hole

<p>Food &amp; Beverage Operations Manager</p><p>Position Summary</p><p>The Food &amp; Beverage Operations Manager is responsible for the overall leadership, management, and profitability of the 19th Hole restaurant and bar while delivering an exceptional experience for members, guests, and tournament participants. This position oversees all aspects of food and beverage operations, including front-of-house service, bar operations, kitchen collaboration, staffing, inventory management, purchasing, budgeting, special events, and daily operations.</p><p>The Food &amp; Beverage Operations Manager provides leadership for both the front- and back-of-house teams, working closely with the kitchen to ensure exceptional food quality, efficient operations, and a seamless dining experience. This position promotes a culture of teamwork, accountability, and continuous improvement throughout the Food &amp; Beverage department.</p><p>Essential ResponsibilitiesLeadership &amp; Operations</p><ul><li>Direct and oversee all daily restaurant, bar, and food service operations.</li><li>Provide leadership and supervision for both front-of-house and kitchen personnel.</li><li>Work collaboratively with the kitchen to ensure food quality, consistency, presentation, and timely service.</li><li>Recruit, hire, train, schedule, coach, and evaluate department team members.</li><li>Foster a positive, professional, and service-focused culture throughout the department.</li><li>Ensure consistent execution of Winter Creek's hospitality standards.</li></ul><p>Kitchen Collaboration</p><ul><li>Partner with the kitchen to develop seasonal menus, daily specials, and banquet offerings.</li><li>Coordinate staffing and daily operations between the dining room and kitchen.</li><li>Monitor ticket times and service flow to ensure an exceptional guest experience.</li><li>Assist in establishing food cost targets, portion controls, and inventory management.</li><li>Support kitchen leadership in maintaining cleanliness, food safety, and operational efficiency.</li><li>Promote strong communication between front-of-house and back-of-house teams.</li></ul><p>Financial Management</p><ul><li>Manage departmental budgets and operating expenses.</li><li>Monitor daily sales and financial performance.</li><li>Control labor costs through effective scheduling across both front- and back-of-house operations.</li><li>Monitor food and beverage costs and implement strategies to improve profitability.</li><li>Identify opportunities to increase revenue and enhance the overall dining experience.</li></ul><p>Events &amp; Club Functions</p><ul><li>Oversee all food and beverage service for golf tournaments, member events, banquets, weddings, and private functions.</li><li>Coordinate closely with golf operations and the kitchen to ensure successful execution of all events.</li><li>Assist in planning and promoting events designed to increase member participation and club revenue.</li></ul><p>Qualifications</p><ul><li>Minimum of 3&ndash;5 years of progressive food and beverage management experience, preferably within a private club, resort, or golf course environment.</li><li>Proven ability to lead both front-of-house and back-of-house teams in a fast-paced, service-driven setting.</li><li>ServSafe Food Manager Certification required (or obtained within 30&ndash;60 days of hire).</li><li>Valid alcohol server/seller certification (e.g., TIPS or state-required equivalent) required.</li><li>Working knowledge of POS systems, inventory/ordering platforms, and staff scheduling software.</li><li>Strong understanding of food and beverage cost controls, labor management, and P&amp;L accountability.</li><li>Experience planning and executing banquets, tournaments, or large-scale private events preferred.</li><li>Excellent communication, organizational, and conflict-resolution skills.</li><li>Ability to work a flexible schedule, including early mornings, evenings, weekends, and holidays based on club and tournament needs.</li></ul><p>Physical Requirements &amp; Work Conditions</p><ul><li>Ability to stand and walk for extended periods, up to a full shift.</li><li>Ability to lift and carry up to 25&ndash;50 lbs (kegs, cases, supplies, equipment).</li><li>Ability to work in varying environmental conditions, including kitchen heat, walk-in coolers/freezers, and outdoor beverage cart service in seasonal weather.</li><li>Ability to bend, reach, and perform repetitive motions related to food and beverage service.</li><li>Regular schedule includes nights, weekends, and holidays; hours may fluctuate seasonally based on club operations and golf season.</li><li>Must be able to respond quickly to operational needs across multiple areas of the club (dining room, bar, banquet space, golf course) during events.</li></ul><p>FLSA Classification</p><p>Exempt (Salaried)</p><p>Reports To</p><p>General Manager</p><p>Supervises</p><ul><li>Restaurant Supervisors</li><li>Kitchen Manager / Executive Chef (if applicable)</li><li>Line Cooks</li><li>Prep Cooks</li><li>Bartenders</li><li>Servers</li><li>Hosts/Hostesses</li><li>Food Runners</li><li>Beverage Cart Staff</li><li>Front-of-House Support Staff</li></ul><p>Work Location: In person</p>

Food & Beverage Operations Manager

Marriott International

<div><b>Additional Information</b><br>
<b>Job Number</b>26085709<br>
<b>Job Category</b>Food and Beverage &amp; Culinary<br>
<b>Location</b>Said Bin Al Aas, Al Jamiah, Almadinah Almunawwarah, Saudi Arabia, Saudi Arabia, 42351<br>
<b>Schedule</b>Full Time<br>
<b>Located Remotely?</b>N<br>
<b>Position Type</b> Management<br>
<p></p><div><div><p><b>JOB SUMMARY</b></p><p><br>
</p><p>Functions as the strategic business leader of the property&rsquo;s food and beverage/culinary operation, including Restaurants/Bars, Room Service and Banquets/Catering, where applicable. Position oversees the development and implementation of departmental strategies and ensures implementation of the brand service strategy and brand initiatives. The position ensures the food and beverage/culinary operation meets the brand&rsquo;s target customer needs, ensures employee satisfaction, and focuses on growing revenues and maximizing the financial performance of the department. Develops and implements property-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand&rsquo;s target customer and property employees and provides a return on investment.</p><p><br>
</p><p><b>CANDIDATE PROFILE</b></p><p><br>
</p><p><b>Education and Experience</b></p>
<ul><li>High school diploma or GED; 6 years experience in the food and beverage, culinary, event management, or related professional area.</li></ul>
<p>OR</p>
<ul><li>2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 4 years experience in the food and beverage, culinary, event management, or related professional area.</li></ul><p><br>
</p><p><b>Skills and Knowledge</b></p>
<ul><li><b>Customer and Personal Service</b> - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.</li></ul>
<ul><li><b>Management of Financial Resources</b> - Determining how money will be spent to get the work done, and accounting for these expenditures.</li></ul>
<ul><li><b>Administration and Management -</b> Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.</li></ul>
<ul><li><b>Applied Business Knowledge</b> - Understanding market dynamics, enterprise level objectives and important aspects of the company&rsquo;s business to accurately diagnose strengths and weaknesses, anticipate opportunities and risks, identify issues, and develop strategies and plans. Aligning individual and team actions with strategies and plans to drive business results.</li></ul>
<ul><li><b>Management of Material Resources</b> - Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.</li></ul><p><br>
</p><p><b>CORE WORK ACTIVITIES</b></p><p><br>
</p><p><b>Developing and Maintaining Food and Beverage/Culinary Goals</b></p>
<ul><li>Sets expectations and holds food and beverage leadership team accountable for demonstrating desired service behaviors.</li></ul>
<ul><li>Reviews financial reports and statements to determine how Food and Beverage is performing against budget.</li></ul>
<ul><li>Makes recommendations for CAPEX funding of food and beverage equipment and renovations in accordance with brand business strategy.</li></ul>
<ul><li>Works with food and beverage leadership team to determine areas of concern and develops strategies to improve the department&rsquo;s financial performance.</li></ul>
<ul><li>Establishes challenging, realistic and obtainable goals to guide operation and performance.</li></ul>
<ul><li>Strives to improve service performance.</li></ul><p><br>
</p><p><b>Developing and Maintaining Budgets</b></p>
<ul><li>Develops and manages Food and Beverage budget.</li></ul>
<ul><li>Monitors the department&rsquo;s actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed.</li></ul>
<ul><li>Ensures cash control and liquor control policies are in place in food &amp; beverage areas and followed by all related employees.</li></ul>
<ul><li>Focuses on maintaining profit margins without compromising guest or employee satisfaction.</li></ul><p><br>
</p><p><b>Leading Food and Beverage/Culinary Team</b></p>
<ul><li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li></ul>
<ul><li>Encourages and builds mutual trust, respect, and cooperation among team members.</li></ul>
<ul><li>Achieves and exceeds goals including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Serves as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Develops means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc.</li></ul>
<ul><li>Identifies opportunities to increase profits and create value by challenging existing processes, encouraging innovation and driving necessary change.</li></ul>
<ul><li>Ensures that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal briefings, staff meetings, culinary team).</li></ul>
<ul><li>Establishes and maintains open, collaborative relationships with direct reports and entire food &amp; beverage team. Ensures direct reports do the same for their team.</li></ul>
<ul><li>Develops a food and beverage operating strategy that is aligned with the brand&rsquo;s business strategy and leads its execution.</li></ul>
<ul><li>Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.</li></ul>
<ul><li>Stays aware of market trends and introduces new food and beverage products to meet or exceed customer expectations, generate increased revenue and ensure a competitive position in the market.</li></ul><p><br>
</p><p><b>Ensuring Exceptional Customer Service</b></p>
<ul><li>Provides services that are above and beyond for customer satisfaction and retention.</li></ul>
<ul><li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li></ul>
<ul><li>Reviews findings from comment cards and guest satisfaction results with F&amp; B team and ensures appropriate corrective action is taken.</li></ul>
<ul><li>Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.</li></ul>
<ul><li>Empowers employees to provide excellent guest service.</li></ul>
<ul><li>Estimates cost and benefit ratio, maintaining balance between profit and service satisfaction.</li></ul>
<ul><li>Shares plans to take corrective action based on comment cards and guest satisfaction results with property leadership.</li></ul><p><br>
</p><p><b>Managing and Conducting Human Resource Activities</b></p>
<ul><li>Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.</li></ul>
<ul><li>Coaches and supports food &amp; beverage leadership team to effectively manage wages, food &amp; beverage cost and controllable expenses (e.g., restaurant supplies, uniforms, etc.).</li></ul>
<ul><li>Hires food &amp; beverage leadership team members who demonstrate strong functional expertise, creativity and entrepreneurial leadership to meet the business needs of the operation.</li></ul>
<ul><li>Sets goals and expectations for direct reports using the performance review process and holds staff accountable for successful performance.</li></ul>
<ul><li>Ensures that expectations and objectives are clearly communicated to subordinates; subordinates are also open to raise questions and/or concerns.</li></ul>
<ul><li>Brings issues to the attention of Human Resources as necessary.</li></ul>
<ul><li>Ensures employees are treated fairly and equitably.</li></ul>
<ul><li>Coaches team by providing specific feedback to improve performance.</li></ul><p><br>
</p><p><b>Additional Responsibilities</b></p>
<ul><li>Informs and/or update the executives, the peers and the subordinates on relevant information in a timely manner.</li></ul>
<ul><li>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</li></ul>
<ul><li>Analyzes information and evaluating results to choose the best solution and solve problems.</li></ul>
<ul><li>Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned.</li></ul>
<ul><li>Order and purchase equipment and supplies.</li></ul></div><p></p><div><br>
</div><p><i>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.</i></p><p></p><p>
At Le M&eacute;ridien, we are inspired by the era of glamorous travel, celebrating each culture through the distinctly European spirit of savouring the good life. Our guests are curious and creative, cosmopolitan culture seekers that appreciate moments of connection and slowing down to savour the destination. We provide authentic, chic and memorable service along with experiences that inspire guests to savour the good life. We&rsquo;re looking for curious and creative people to join our team. If you appreciate connecting with like-minded guests and have a deep desire to create memorable experiences, we invite you to explore career opportunities with Le M&eacute;ridien. In joining Le M&eacute;ridien, you join a portfolio of brands with Marriott International. <b>Be</b> where you can do your best work, <b>begin</b> your purpose,<b> belong</b> to an amazing global team, and <b>become</b> the best version of you.</p></div></div>

Dir-Food & Beverage-C

Salayel Hospitality

<div>
 <strong>
  Job Summary
  <br/>
  <br/>
 </strong>
 The F&amp;B Storekeeper is responsible for the efficient receipt, storage, issuance, and inventory control of food, beverage, and related supplies. The role ensures accurate stock records, cost control, hygiene compliance, and timely support to kitchen and F&amp;B operations in line with Salayel Hospitality standards.
 <br/>
 <br/>
 <strong>
  Key Responsibilities
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Receive, inspect, and verify all food, beverage, and operating supplies against purchase orders and delivery notes
  </li>
  <li>
   Ensure proper storage of items as per FIFO, FEFO, and hygiene standards
  </li>
  <li>
   Maintain accurate stock records using inventory systems and manual logs
  </li>
  <li>
   Issue items to kitchens and outlets strictly against approved requisitions
  </li>
  <li>
   Monitor stock levels and report slow-moving, expired, or damaged items
  </li>
  <li>
   Conduct daily, weekly, and monthly stock counts and support audits
  </li>
  <li>
   Coordinate with Purchasing, Cost Control, and F&amp;B teams for stock replenishment
  </li>
  <li>
   Ensure compliance with food safety, HACCP, and Abu Dhabi municipality regulations
  </li>
  <li>
   Maintain cleanliness and organization of store areas at all times
  </li>
  <li>
   Assist in cost control measures to minimize waste and pilferage
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Requirements &amp; Qualifications
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Minimum 2&ndash;4 years of experience as an F&amp;B Storekeeper in a hotel, restaurant, or hospitality group
  </li>
  <li>
   Good knowledge of F&amp;B inventory management, storage practices, and cost control
  </li>
  <li>
   Familiarity with FIFO/FEFO, expiry tracking, and stock rotation
  </li>
  <li>
   Experience using inventory or ERP systems is an advantage
  </li>
  <li>
   Basic computer skills (Excel, inventory software)
  </li>
  <li>
   Physically fit and able to handle store operations
  </li>
  <li>
   Good communication skills in English
  </li>
  <li>
   UAE experiences preferred
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  What We Offer
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Competitive salary package
  </li>
  <li>
   Stable working environment within a growing hospitality group
  </li>
  <li>
   Career growth opportunities
  </li>
  <li>
   Supportive team culture
  </li>
 </ul>
</div>


F&B Store Keeper

Ascent Hospitality Management

<div><div><b>Ascent Hospitality has an extensive portfolio of hotels and a strong pipeline of new properties and acquisitions, but we&rsquo;re not about numbers&hellip;we&rsquo;re about people and that remains our foundation. Our culture expresses a memorable experience for all of our Team Members and guests alike. So we&rsquo;re constantly looking for individuals who work well together for a unified purpose. For our leadership, we&rsquo;re looking for accomplished individuals with a passion to serve others, strong communicators who clearly understand the needs of others and trendsetters who excel at challenges and change. If this is what you&rsquo;re all about, consider joining our Team.</b><br>
<b>
</b><br>
<b>Ascent Hospitality is looking for a uniquely qualified hospitality leader to be our Food &amp; Beverage Admin!</b>
<div></div><div><div><b>The Food &amp; Beverage Administrative Assistant supports the daily administrative, financial, and operational functions of the Food &amp; Beverage department. This role ensures accurate inventory tracking, purchasing coordination, cost control documentation, and compliance with departmental standards.</b></div>
<div><b>The position plays a critical role in maintaining organization, consistency, and efficiency across all F&amp;B outlets (restaurant, bar, banquets, and in-room dining) by providing structured support to leadership and front-line operations.</b></div>
</div></div><div><div><b>BENEFITS:</b></div>
<ul><li>Competitive Salary!</li>
<li>Benefits - Health, Dental, Vision, Life Insurance, and other supplemental options!</li>
<li>401k with employer MATCH!</li>
<li>Paid PTO!</li>
<li>Uniforms Provided for most positions!</li>
<li>Team Member Hotel Discount Program!</li>
</ul>
</div><div><br>
<b>ESSENTIAL FUNCTIONS:</b></div>
<div>(Other duties may be assigned.)</div>
<div><h3 class="jobSectionHeader"><b>Inventory &amp; Cost Control</b></h3>
<ul><li>Maintain and update inventory logs across all F&amp;B outlets.</li>
<li>Assist in weekly and monthly inventory counts; verify accuracy and report discrepancies.</li>
<li>Track product usage, waste, and variances to support cost control initiatives.</li>
<li>Maintain and update recipe costing and cost cards to ensure pricing accuracy and profitability.</li>
<li>Assist leadership in analyzing food and beverage costs and identifying trends.</li>
</ul><h3 class="jobSectionHeader"><b>Purchasing &amp; Vendor Coordination</b></h3>
<ul><li>Prepare and submit purchase orders based on operational needs and par levels.</li>
<li>Communicate with vendors to confirm orders, deliveries, and product availability.</li>
<li>Verify invoices against deliveries and ensure accuracy in pricing and quantities.</li>
<li>Maintain organized records of all purchasing documentation.</li>
<li>Support onboarding of new vendors and maintain vendor contact lists.</li>
</ul><h3 class="jobSectionHeader"><b>Administrative &amp; Reporting Support</b></h3>
<ul><li>Maintain organized digital and physical filing systems for F&amp;B documentation.</li>
<li>Assist in preparing daily, weekly, and monthly reports (inventory, cost analysis, sales trends).</li>
<li>Track and maintain checklists for opening/closing procedures, sanitation, and operational standards.</li>
<li>Support scheduling updates and administrative coordination as needed.</li>
<li>Assist in updating menus, specialty drink lists, and internal documents.</li>
</ul><h3 class="jobSectionHeader"><b>Operational Support</b></h3>
<ul><li>Work closely with supervisors and managers to ensure all checklists and procedures are being followed.</li>
<li>Provide administrative support during menu changes, events, and seasonal updates.</li>
<li>Assist with coordinating banquet/event details related to inventory and supplies.</li>
<li>Support compliance with food safety, sanitation, and brand standards documentation.</li>
</ul><h3 class="jobSectionHeader"><b>Organization &amp; Accountability</b></h3>
<div><ul><li>Ensure all documents, logs, and systems are consistently updated and accurate.</li>
<li>Identify gaps in processes and recommend improvements for efficiency and consistency.</li>
<li>Maintain strict confidentiality and professionalism in handling financial and operational data.</li></ul></div><br>
</div>
<div></div><div><br>
<b>SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES:</b></div>
<div><div><ul><li>Ensure all documents, logs, and systems are consistently updated and accurate.</li>
<li>Identify gaps in processes and recommend improvements for efficiency and consistency.</li>
<li>Maintain strict confidentiality and professionalism in handling financial and operational data.</li>
</ul></div></div><div><b>PHYSICAL DEMANDS:</b></div>
<div><div><ul><li>Ability to stand or walk for periods as needed during inventory or operational support.</li>
<li>Ability to lift up to 25 pounds occasionally.</li>
<li>Ability to move between office, kitchen, storage, and outlet areas.</li>
</ul>
</div></div><div><br>
<b>QUALIFICATION STANDARDS:</b></div>
<div><ul><li>High school diploma required; college coursework in hospitality, business, or accounting preferred.</li>
<li>1&ndash;3 years of administrative, accounting, or F&amp;B support experience preferred.</li>
<li>Experience with inventory systems, purchasing, or restaurant operations strongly preferred.</li>
<li>Proficiency in Microsoft Office (especially Excel).</li>
<li>Strong attention to detail and accuracy.</li>
<li>Must have excellent communication and organizational skills.</li></ul></div><br>
<div></div><div><br>
<b>EEO Employer</b></div></div>

Food & Beverage Admin

Far 360 Consultancy

<p>We are seeking an experienced and strategic Purchase Manager to lead the Procurement &amp; Purchasing Department of a leading 4-star hotel. The ideal candidate must have 15&ndash;20 years of progressive experience exclusively in the hospitality industry, with extensive expertise in hotel procurement, vendor management, inventory control, and cost optimization.</p><p>This role requires a proactive leader who can ensure the uninterrupted supply of quality products and services while maintaining cost efficiency and supporting the operational requirements of all hotel departments.</p><p><b>Key Responsibilities:</b></p><ul><li>Lead and oversee all purchasing and procurement activities for the hotel.</li><li>Develop and implement procurement strategies to ensure quality, cost efficiency, and timely supply.</li><li>Source, evaluate, negotiate, and manage relationships with suppliers and vendors.</li><li>Procure Food &amp; Beverage products, housekeeping supplies, engineering materials, operating equipment, furniture, fixtures, and hotel consumables.</li><li>Obtain competitive quotations and negotiate the best commercial terms with suppliers.</li><li>Monitor market trends, pricing, and supplier performance to achieve maximum value.</li><li>Coordinate with Kitchen, F&amp;B, Housekeeping, Engineering, Front Office, Finance, and Stores to ensure operational continuity.</li><li>Review and approve purchase requisitions and purchase orders in accordance with company policies.</li><li>Monitor inventory levels and work closely with the Stores Department to prevent stock shortages and excess inventory.</li><li>Ensure compliance with procurement policies, internal controls, and audit requirements.</li><li>Prepare procurement reports, supplier evaluations, and cost-saving analyses.</li><li>Build and maintain a reliable vendor network while identifying opportunities for continuous improvement.</li></ul><p><b>Requirements:</b></p><ul><li>15&ndash;20 years of purchasing experience in the hotel industry is mandatory.</li><li>Only candidates with hotel procurement experience will be considered.</li><li>Bachelor's degree in Business Administration, Supply Chain Management, Procurement, or a related field.</li><li>Strong knowledge of hospitality purchasing procedures, inventory management, supplier negotiations, and contract administration.</li><li>Experience in procuring food &amp; beverage items, engineering materials, housekeeping supplies, FF&amp;E, and hotel operating equipment.</li><li>Hands-on experience with ERP systems and advanced Microsoft Excel.</li><li>Excellent negotiation, leadership, analytical, and decision-making skills.</li><li>Ability to manage procurement operations in a fast-paced hospitality environment.</li></ul><p>Pay: Rs90,000.00 - Rs140,000.00 per month</p><p>Work Location: In person</p>

Purchase Manager – Hospitality

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