A*****i

Developed and implemented procurement strategies for food and beverage supplies, resulting in a 5-10% cost reduction. Sourced and negotiated with suppliers to secure the best prices, quality, and delivery terms, improving supplier performance by 5-10%. Managed supplier relationships, evaluated performance, and resolved issues, increasing reliability and efficiency. Monitored inventory levels and placed orders to ensure sufficient stock, reducing stockouts by 10-20%. Collaborated with culinary and operations teams to understand needs and preferences, enhancing product quality. Ensured compliance with food safety and quality standards, conducting regular audits and inspections. Conducted market research to stay informed about new products, trends, and pricing, contributing to informed purchasing decisions. Prepared and maintained purchasing records, reports, and price lists, ensuring accuracy and transparency. Identified opportunities for cost savings and process improvements, implementing changes that increased efficiency by 5-10%. Well versed with ERP software such as SAP, SAP FIORI and ORACLE in Material Management Module (MM)

Developed and implemented procurement strategies for food and beverage supplies, resulting in a 5-10% cost reduction. Sourced and negotiated with suppliers to secure the best prices, quality, and delivery terms, improving supplier performance by 5-10%. Managed supplier relationships, evaluated performance, and resolved issues, increasing reliability and efficiency. Monitored inventory levels and placed orders to ensure sufficient stock, reducing stockouts by 10-20%. Collaborated with culinary and operations teams to understand needs and preferences, enhancing product quality. Ensured compliance with food safety and quality standards, conducting regular audits and inspections. Conducted market research to stay informed about new products, trends, and pricing, contributing to informed purchasing decisions. Prepared and maintained purchasing records, reports, and price lists, ensuring accuracy and transparency. Identified opportunities for cost savings and process improvements, implementing changes that increased efficiency by 5-10%. Well versed with ERP software such as SAP, SAP FIORI and ORACLE in Material Management Module (MM) Sending LPO’s to suppliers using SAP HANA Logon Using transaction code such as ME21N to generate LPO in SAP ME28 to release LPO MIGO code to book invoice by tallying the LPO agreed price with supplier invoice Uploading the invoice in Finance folder for timely payment of suppliers MB5B code to look for purchase history of any particular item ME2N code to generate reports for managers review Other code such as VL10B, VL02N for internal LPO transfer and release Also using SAP FIORI GUI for generating reports Coordinating with supplier for any discrepancy in price or quantity Ensuring timely delivery of goods to meet operational needs. Monitoring stock levels to prevent shortages or overstocking. Conducting regular inventory audits. Coordinating with the Central Kitchen and other departments to understand their needs. Managing purchase orders, invoices, and receipts.