Procurement Manager - Raffles & Fairmont The Red Sea

Raffles & Fairmont the Red Sea, positioned in the kingdom's groundbreaking Red Sea Project, will provide visitors access to a nature-focused resort. with 361 room, eleven distinct dining concepts, including overwater restaurant with views of the Red Sea and the mangroves, and a Spa. The resort will be situated next to an 18-hole championship golf course, reflecting Fairmont's association as a world class golf destination. it will set new standards in sustainable development, positioned on 200km of untouched coastline, an archipelago of more than 90 unspoiled island, dormant volcanoes, rich marine habitat, and ancient archaeological sites.

The Procurement Manager oversees the procurement of goods and services through competitive bidding to ensure optimal pricing and quality in compliance with Raffles & Fairmont control policies. This role manages core purchasing functions such as receiving and delivering supplies, maintaining organized storage facilities, and ensuring accurate filing systems for hotel inventory. Additionally, the Purchasing Manager supervises receiving clerks, streamlines shipping and receiving processes, and maintains tracking systems for all transactions, including guest package signatures. By implementing best practices in inventory management, vendor relations, and operational standards, the position plays a critical role in supporting efficient hotel operations.

• Maintain appropriate par stock levels for all inventory items; promptly notify the Director of Procurement of any variances or deviations.
• Ensure all purchases, requisitions, and orders have proper approvals and comply with hotel policies and procedures.
• Partner closely with the Culinary Director and Director of F&B to align purchasing strategy with menu development, product quality standards, and operational goals.
• Lead sourcing, negotiation, and contracting of food, beverage, and commodity suppliers to secure optimal pricing, consistency, and value.
• Develop and maintain vendor relationships, conduct performance reviews, and drive continuous improvement in quality, service, and delivery reliability.
• Monitor market trends, pricing fluctuations, and supply risks to support cost control, forecasting, and budgeting in collaboration with F&B leadership.
• Implement and enforce procurement policies, inventory controls, and sustainability standards, ensuring compliance with food safety and regulatory requirements.
• Coordinate with culinary and operations teams to support menu roll-outs, seasonal programs, and product evaluations, including tastings and specification approvals.
• Analyze purchasing data and KPIs to identify savings opportunities, waste reduction initiatives, and supply chain efficiencies across F&B outlets.
• Oversee product specifications, quality benchmarks, and standardization of ingredients and beverages across locations to protect brand and guest experience.
• Secure competitive bids and maintain supporting documentation; ensure inventory pricing reflects current information.
• Check all Purchase Orders (POs) for authorization, signatures, price verification, and vendor assignment; maintain and control filing of all POs and related documentation, ensuring accurate system input.
• Perform daily reconciliation of food and beverage invoices and submit to Finance for processing; monitor and prepare financial reports in accordance with hotel requirements and deadlines.
• Review banquet event orders and consult with management for special requirements.
• Oversee and assist in unloading, receiving, sorting, stocking, securing, and distributing goods; ensure timely deliveries and proper rotation of stock (FIFO), as well as disposal of spoiled or damaged items.
• Manage delivery needs for hotel tenants and residences; maintain storage areas, loading dock, and related spaces in clean and safe condition.
• Ensure compliance with federal, state, and local food and beverage storage laws, regulations, and codes.
• Receive and deliver packages to all departments and outlets; verify logs, security procedures, and make temperature logs for meat.
• Assist in month-end, quarterly, and annual inventory processes; complete monthly inventory counts and reports.
• Interview, train, coach, counsel, and develop Purchasing and Receiving staff; provide training in proper receiving procedures to ensure product freshness and adherence to SOPs; assist in developing LSOPs as needed.
• Answer department phones and respond to vendor, guest, and employee needs with a customer-oriented approach.
• Prepare bills of lading for shipments and maintain organized paperwork; ensure proper and safe packaging of customer items using packaging equipment.
• Track all price changes and keep leadership informed of unusual occurrences or deviations from standards.
• Attend and contribute to meetings and training sessions to promote morale, productivity, and efficiency.
• Ability to work in a fast-paced team environment and independently with strong work ethics; must be available for on-call needs for shipping and receiving.
• Report damages and discrepancies promptly.

Education & Experience:

• A minimum of 6 years of related progressive experience in hotel or related field; or a 4-year college degree and a minimum of 2 years of related progressive experience; or a 2-year college degree and a minimum of 4 years of related progressive experience.
• The ability to demonstrate knowledge and understanding of safe food handling standards and beverage management.
• Previous supervisory purchasing responsibilities required.
• Must be proficient in using basic computer equipment and applications, including Windows, word processing, and spreadsheet programs, as approved by the Company.

General Requirements:

• Maintain a warm and friendly demeanor at all times.
• Must be able to effectively communicate both verbally and written, with all levels of employees and guests in an attentive, friendly, courteous, and service oriented manner.
• Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
• Must be able to multitask and prioritize departmental functions to meet deadlines.
• Approach all encounters with guests and employees in an attentive, friendly, courteous, and service-oriented manner.
• Attend all hotel required meetings and trainings.
• Maintain regular attendance in compliance with Raffles Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag.
• Comply with Raffles Hotel Standards and regulations to encourage safe and efficient hotel operations.
• Maximize efforts towards productivity, identify problem areas, and assist in implementing solutions.
• Must be effective in handling problems, including anticipating, preventing, identifying, and solving problems as necessary.
• Must be able to understand, evaluate, and apply complex information, data, etc. from various sources to meet appropriate objectives.
• Must be able to maintain confidentiality of information.
• Must be able to show initiative, including anticipating guest or operational needs.
• Perform other duties as requested by management.

• Understanding of Ultra-Luxury guest expectations and brand alignment.
• experience in project coordination, scheduling, and document control during pre-Opening stages.
• Experience in pre-Opening is a must.
• A proactive, anticipatory approach with a strong sense of ownership and accountability.
• Impeccable grooming and personal presentation aligned with Luxury standards.