Wholesale Manager

1 week ago

Singapore THE PAN PACIFIC HOTEL SINGAPORE Full time

Reporting to the Executive Chef, the Operations Manager is integral in the development of business to the business unit, ensuring processes are adhered to and driving financial excellence.

**Primary Responsibilities**:
The incumbent responsibilities includes departmental training for all associates to maintain consistency and ensure improvement in achieving quality service standards and developing the highest standard of quality products are produced. The associate is responsible and accountable for the entire operation, administration as well as profitability of the unit.

The Wholesale Manager is also responsible for the submission of tender documents and selection/termination of vendors in accordance with the hotel’s policy in conjunction with the Executive Committee team.

**Strategic planning and implementation**
- Develops and implements the business unit’s annual business plan, strategies and key performance objectives to ensure the unit meets its financial targets.
- Be an active participant in the strategic marketing approach to ensure exposure to the business unit and strategic discussion to create new revolutionary standards and products.

**Operations Management**
- Work with Master Butcher and Cost Controller to monitor the monthly inventory record to ensure that it is accurately maintained and reported.
- Collaborate with Master Butcher to ensure the management of inventory and par stock levels is maintained with integrity.
- Ensures proper scheduling of daily delivery timings.
- Oversee the operation of the butchery department and ensure that the production is efficient.
- Oversee the daily requisitions of various outlets and customers and ensure requests are prepared on time and according to the requirements (ie weights, products, etc).
- Ensure products and raw materials are properly stored and in required temperature.
- Monitor all kitchen transfers regarding meat and sausages and maintain a strict portion control.
- Conduct checks on any wastage and spoilage and prepare a recommendation plan to reduce occurrence.
- Ensure the proper handling, cleanliness and maintenance of the butchery, cold rooms, materials and equipment.
- Work with the Master Butcher and Purchasing Manager in selection of raw materials from suppliers.
- Conduct random check on ingredients/raw products received from suppliers to ensure that the received products meet the minimum requirements in quality and temperature as per regulations.
- Work with Engineering to ensure equipment function properly and is well maintained. Ensure any mechanical breakdowns are repaired at the shortest time.
- Conduct audit check on the production process to ensure proper cleaning, cutting, disjoining, boning and trimming of beef, veal, pork and lamb and fish are carried out.
- Ensure the plant and associates are following all the time hygiene policy set by AVA and by the HACCP guidance.

**Financial Management**
- Active participation in discussions with the R&B outlet and Events Management team (including the Culinary team) to ensure the timely development and completion of the annual budgets and to regularly monitor performance and assume responsibility for its achievement.
- Ensures proper expenses and cost control with required services and standards and monitoring the financial performance of the unit in this process.
- Ensure the product recipes cost are update.
- Prepares monthly forecast timely and sales action plans to meet and surpass financial targets.
- Ability to utilize the various systems used to support and manage the unit’s business such as: SAP and Symphony.
- Monthly tracking and reporting of sales mix versus selling prices to ensure optimal profitability of the business and participates in the monthly review of the profit and loss of the unit.

**Business Development**
- Conducts regular sales call to existing customers to maintain good working relationship.
- Actively strives to acquire new businesses through constant collaboration with the F&B outlet & Events leadership team.
- Establishes a proper database of customers.
- Be aware of what the premier external competitors in the market are doing through competitive survey and make recommendation for pricing and product strategy.
- Coordinates with Marketing on advertising and promotional activities.

**Quality Assurance / Improvement**
- Utilize monthly tracking of sales mix to identify slow moving products and collaborates with the Butchery team to replace such products with innovative new creations.
- Works closely with the Butchery team to ensure products produced are of highest quality.
- Participates in regular hygiene audits in conjunction with the Hygiene Manager and Executive Chef.
- Ensures the unit adheres to all local laws and regulations.
- Continuously monitors and evaluates the service levels of the Wholesale team and the quality of the Butchery team.
- Promotes and ensures proper communication to all departments to maximize revenue streams.
- Co

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