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Food Buyer & Receiver-The Savoy

To oversee the daily management of Procurement for the Savoy, which encompasses a wide variety of categories including services, engineering, consumables, packaging; whilst supporting the Head of department in a strategic capacity; helping implement and monitor processes and standards to maximise an efficient procurement function. To check all food items supplied to The Savoy.  To meet Hotels specifications and requirements, to record all such deliveries onto the file system on a daily basis and to forward all deliveries promptly to their specified destination. Maintain the high standards of cleanliness throughout and ensure that all procedures comply with Health and Safety procedures.


  • Daily procurement – management of eSystems, purchase requisitions and receipt of goods.
  • Key Supplier management.
  • Daily procurement – delivering a value added and efficient end to end procurement process.
  • Assist with achieving departmental deliverables.
  • Assistant in team management.
  • Management of assigned categories – maintaining product portfolio’s, price files, product specifications and quality control.
  • Assist head of department on large scale tenders.
  • Ensure Best in Class, Best in Practice sourcing.
  • Key stakeholder management.
  • Delivery of individual targets for savings and value added service to the business.
  • To ensure that all items delivered to The Savoy are as per purchase specifications.
  • To ensure that all goods received are checked against the purchase order with regards to quantity and price.
  • To accurately post all deliveries into the system and into the correct store as soon as possible after the event.
  • To closely liaise with the Category Manager, Executive Chef or Sous Chef in the event of missing purchase orders, invoices or delivery notes.
  • To count/weigh all goods delivered to the hotel.
  • To liaise with the Category Manager if the quality of produce is not clearly defined on the purchase specification.
  • To notify the relevant department if goods are returned to the supplier.
  • To ensure that “goods received sheets” are generated, matched up against corresponding purchase orders and invoices/delivery notes are passed on to the relevant department
  • To ensure that goods received are delivered to the correct stores/department as soon as possible after delivery.
  • Responsible for ensuring that weighing scales are accurate at all times at a minimum checking calibration once a year or as needed.
  • To check the condition of all delivery vans delivering food produce to ensure that they conform to Health and Safety standards and advise the Category Manager, Executive Chef or Sous Chef immediately if not satisfied.
  • To bring to the immediate attention of a Health and Safety representative any spillage of potentially harmful or toxic substances and take prompt action as required.
  • To ensure that the loading bay is kept in a clean and hygienic condition at all times.
  • To ensure ‘non-food’ deliveries made to the loading bay are delivered to correct department of the hotel.
  • To ensure through supervision, the Porter adheres to all departmental Policies and Procedures.

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