Hard Skills
IntermediateStrategic SourcingThe process of identifying, evaluating, and selecting suppliers that provide the highest value for hospitality operations.
AdvancedVendor NegotiationThe ability to discuss terms, pricing, and service levels with suppliers to reach mutually beneficial agreements.
IntermediateInventory ControlSystematic management of stock levels to ensure the availability of goods while minimizing waste and storage costs.
AdvancedContract ManagementOverseeing the creation, execution, and monitoring of supplier contracts to ensure compliance and mitigate risks.
IntermediateF&B Product KnowledgeDeep understanding of food and beverage categories, including seasonality, grading, and safety standards.
IntermediateProcurement Software ProficiencyTechnical skill in using Enterprise Resource Planning (ERP) and e-procurement platforms to manage purchase orders.