Job Purpose
The Procurement Manager oversees all purchasing procedures and the provision of all food and non-food items for the organization’s projects. The sources of supply can be local, domestic, or imported from abroad. The primary concern regarding all purchased items is quality, followed by securing the required quality at the best available market price. Additionally, the Procurement Manager is responsible for developing annual procurement plans and working on cost reduction by enhancing the supply process and ensuring efficiency in supplier selection.
Key Responsibilities
Purchasing:
- To purchase all food and non-food items for the operational needs
- Knows the Iraqi market and seeks constant information about changes (prices, products available, etc) knows all importing procedures, purchasing dispositions and receiving procedures
- Must purchase the best quality of goods available (according to the management) at the best price possible
- Take full accountability for monitoring costs and collaborate with other departments to enhance cost efficiency across all client projects
- Compares quality and prices permanently between the suppliers
- Maintains regular contact with his/her colleagues in other properties in the area for information exchange
- Keeping the filing cabinet with all information such as supplier, price, quantity, etc constantly updated
- Places only orders where a duly signed purchase request from the general manager exists
- Is responsible for getting at least 3 quotations on each purchase request
- Takes advice from the executive chef or other department heads regarding quality and quantity samples of goods he/she must pass to the involved departments
- Works closely with the storekeeper and ensures store space for delivered goods and dispositions of goods
- Goes personally to the markets to be aware of shortages, recent price changes and seasonal situations
- Keeps the management constantly informed about all happenings in the market concerning the business
- Is personally responsible that needed goods are delivered on time
- Is not allowed to take any commissions, personal advantages or gifts offered by any supplier
- Submits ideas, alternatives and new products to the management according to the company policy to issue a monthly price overview for daily market items
- Coordination and information with the other related department heads
- Other duties as assigned by the management
- Establish quality control measures for food and beverage service, ensuring consistency in taste, presentation, and portion sizes
- Conduct regular checks of food and beverage products to verify quality standards are met and maintained, and submit a report twice per month
- Collaborate with purchasing teams to ensure the quality of incoming food and supplies meets established standards
- Address quality concerns promptly and implement corrective actions as needed to prevent recurrence
- Train staff on quality control standards, hygiene protocols and food safety practices
- Submit monthly reports including restaurant and kitchen deep cleaning
- Oversee and take full responsibility for the warehouse operations
- Develop and implement a comprehensive plan to organize and streamline warehouse mechanisms for better efficiency
- Ensure full utilization of the stock management system software for all inventory-related tasks
- Regularly share detailed reports from the software to maintain transparency and informed decision-making
- Develop and implement hygiene policies and procedures by industry standards
- Conduct regular inspections of kitchen facilities, storage areas, dining spaces, and guest rooms to ensure cleanliness and sanitation, and submit a report twice per month
- Maintain accurate records of hygiene inspections, quality assessments, and corrective actions taken
- Coordinate with cleaning staff and kitchen teams to maintain high levels of cleanliness and hygiene in all operational areas
- Monitor hygiene practices during food preparation, handling, and service to prevent contamination and ensure food safety
Requirements
- Experience & Education; +4 years of experience in procurement and supply within the hospitality sector & bachelor’s degree in business administration or any related field
- Qualification: Adaptability, Flexibility, Quality Concern, Negotiation Skills, Time Management, Initiative, Results Oriented, Interpersonal Skills, Teamwork, Cooperation, Change Management, Planning & Organization, Knowledge of food safety regulations (e.g., HACCP) & hygiene standards, Attention to detail, Ability to enforce standards consistently.
- Skills & Proficiencies: Pleasant & Progressive, Integrity, Self-Development, Stress Management, Very Good Oral, Written & Listening Skills/Ability to Stand during Entire Shift, Knowledge of Microsoft Office
- Language: Fluency in English and local language
Rotation
6 days per week
*Only applicants meeting the strict criteria outlined above will be contacted as part of the shortlisting process.