1. To manage all purchasing requirements of the Hotel & restaurant ensuring the Purchasing Policy and Procedure for the hotel & Restaurant is followed. Any deviations from the policy must be reported to the General Manager & Finance Director immediately. 2. Establish product specifications with relevant Department Heads. 3. Obtaining two to three (depending upon value) competitive quotes for items greater than US$150 where possible, from qualified suppliers, to minimize cost to the Hotel & Restaurant. 4. Conduct interviews with suppliers, representatives and obtains information, specification, quotations, on any items required and handles subsequent correspondence and negotiates for procurement. 5. Actively encourages networking with other Chavon’s hotels & Restaurants in the region (where possible) when negotiation supplier contracts for favorable delivery – conditions, price and terms. 6. Pricing of purchase orders and determining appropriate supplier to obtain best quality and price. 7. Select suppliers impartially based upon cost, ability to meet product specifications, efficiency and quality of their operations, delivery on a timely basis as required and ability to source goods locally to avoid lengthy importation delays. 8. Establish and maintain listing of approved suppliers. 9. Posting orders to Inventory and producing purchase order for receiver to match against when goods delivered. 10. Placing orders with supplier to ensure timely delivery to satisfy hotel & Restaurant requirements and to trace delivery to ensure operational needs are met... 11. Follow up on outstanding orders and advising operating departments of status. 12. Liaising with suppliers, representatives. Visits the market for pricing information and availability of product. 14. Sourcing items which are unobtainable from regular suppliers. 15. Maintaining food purchasing specifications. Conduct regular inspections of incoming goods for weight, quality and quantity, minimum and maximum stock levels, reordering size, and delivery lead time etc to enable efficient inventory management. 16. Prepare and process import declarations and licenses. Ensure Customs Duty has been paid on time for imported items. 17. Liaise with government departments such as the Healthy Ministry and Hygiene Office to ensure clearance / inspections have been completed. 18. Regularly reviewing contract supplies to ensure prices are still competitive. Maintains competitor knowledge of similar products by regularly surveying price lists of other hotels & restaurants operation supplies. 19. Analyses market trends to anticipate likely price fluctuations, for the purpose of maintaining inventory either for long or short time periods. 20. In conjunction with Store man and Department heads, optimize the carrying cost of inventory, through regular review of minimum/maximum stock levels. Discounts should not be pursued through volume purchases if it results in stock and par levels being exceeded. 21. Ensure the market list is completed by the Chef or their designate, by 12:00 and daily ordering executed by 14:00. 22. Liaise with the Department Heads, Finance Director and General Manager in reducing the incidence of last minute orders. Makes suggestions to management concerning possible improvements in purchasing routines and control procedures, which would tend to lower purchasing costs, lower inventory levels etc. 23. Liaison with user departments to ensure that requirements regarding quality and service from supplier is adequate. Maintains continuous communication with all Departments to understand operational requirements. 24. It is not the intention of this Position Description to provide an exhaustive list of job duties. It provides a focal point to the incumbent in the hope that they will develop the job further. From time to time and in line with managerial priorities, it is expected that the incumbent will work as and where directed by management and in line with improving customer. * RESPONSIBILITY AND AUTHORITY 1. Employee Relations Obligatory must maintain at cooperative and helpful relations with all those he/she liaises with. Must try at all times to respond to queries quickly and efficiently. 2. Materials or Products N/A 3. Equipment Responsible for the computer, printers and calculators utilized in the course of performing the job duties. 4. Financial Primarily responsible to ensure that the best price is obtained for specified products and to ensure that supplier lead times will comply with hotel/restaurant requirements in order that there be NO out of stock situations. 5. Contacts General Manager; Finance Department, Receiver, Store man, Cost Control and other Department Heads, Suppliers and other Chavon’s Hotels/restaurant.

*** EMPLOYEE QUALIFICATIONS 1. Qualification: - At least Bachelor degree in Accounting, Finance & Banking, Hospitality/Tourism management. 2. Skill& Competencies -Administration and Leadership skills, Knowledge of merchandise being purchased, Understanding of purchasing, control procedures, Restaurant and Bar knowledge with balancing of figures. And good at Microsoft Office such as Word, Excel, Outlook. 3. Experiences: - 1-2 Years Purchasing Experience. 4. Language Good writing and speaking English 5. Personal Attributes - Treats all people fairly and play as team - Pleasant, friendly and customer-oriented, with the ability to work under pressure. 6. Others - Well grooming, presenting a professional appearance. - Confident and self-assured