oversee multiple sites encompassing multi-store levels to include franchised brands of; Retail, Quick under-performing gaps, and to collaborate across all levels culturally and nationally. Established standardization operational manuals, operations standards inspection audits, food training program for franchisees. All of national inventory management, Health & Safety, audits, legislative inspections, brand development and outlet conversions Inspections/Audits Software, Retail Checklist, Auditing & Online Training Programs
requirements (including hygiene audits)
Ensure compliance to internal controls (e.g. access and keys)
Ensure resolving problems before escalating to the next level.
Collects and organises data for understanding
CAPEX / Disposal / Transfers Participate in the Audit process Adhere to Financial Policies and Procedures identification of ED and SD suppliers Create an awareness internally for end-users to use BEE vendors Provide support Purchasing Management or CIPS level 4 BCOM Supply chain or CIPS level 5 and above 5 years' experience
include:
requirements (including hygiene audits) Ensure compliance to internal controls (e.g. access and keys) resolving problems before escalating to the next level. Collects and organises data for understanding fundamental
requirements (including hygiene audits) Ensure compliance to internal controls (e.g. access and keys) resolving problems before escalating to the next level. Collects and organises data for understanding fundamental
regulations, import/export requirements, and international trade practices. Fluency in English; knowledge fulfillment of purchase orders. Monitor inventory levels and consumption patterns to anticipate demand and regulations and industry standards. Conduct supplier audits and inspections to assess adherence to quality and Relationship Management: Collaborate with internal stakeholders, including chefs, restaurant managers
regulations, import/export requirements, and international trade practices. Fluency in English; knowledge fulfillment of purchase orders. Monitor inventory levels and consumption patterns to anticipate demand and regulations and industry standards. Conduct supplier audits and inspections to assess adherence to quality and Relationship Management: Collaborate with internal stakeholders, including chefs, restaurant managers
display.
performance and non conformances. • Daily stock level management, forecasting and demand planning. • Negotiating round procurement from local as well as from international suppliers to ensure consistent supply and ailability relevant suppliers. • Relationship building with internal and external customers throughout the value chain effective service delivery. • Resolve all relevant internal and external queries. • Conduct regular price