Marilen Montenegro
Procurement / Cost Controller / Supply Chain Executive / Assistant Restaurant Manager - Grey Gold L.L.C
United Arab Emirates
malen_montenegro@yahoo.com
056-4600539
• August 5, 1977
• Visit Visa
• Passport #: P8710612A
Willing to relocate: Anywhere
Work Experience
PROCUREMENT OFFICER / COST CONTROLLER
Pascal Tepper French Bakery LLC - Dubai March 2018 to August 2019
Manage the company’s supply of products and services. Responsibilities include strategizing to find cost-effective deals to suppliers and to discover the best ways to cut procurement expenses, so that the company can invest in growth and people. Forecast and placing orders for imported items.
PURCHASING MANAGEMENT
1. Supplier Management
• Source leading suppliers in the market and Quotation with Negotiation.
• Exploring the selection of available vendors and deciding which offers the optimal cost and quality for the company.
• Monitor and Review contracts
• Maintaining a positive relationship with each vendor
• Visiting vendors to inspect products
• produce reports and statistic price strategy
2. Purchase Order Management
• Forecast levels of demand for products and services
• Receives order request from the Outlet
• Verifies the requirements as per par level and availability in the Inventory List. • Creates LPO and sends to suppliers
• Ensure that all orders well recevied as per specifications.
• Attend meetings and trade conferences
3. Cost Control
•Conducts Inventory Spot Check.
•Recipe and Yield Audit Outlet Level
•Monitor Wastage, Transfers (System & Physical)
• manage month-end invenotry and variance reports
Supply Chain Executive / Assistant Manager
Grey Gold L.L.C - Dubai August 2013 to July 2017
Responsible for the complete supply chain process lifecycle right from the point of placing orders, logistics, warehousing, distribution, inventory control, cost control, all the way to sales with maximum margins.
1. Vendor Management
• Identify & provide preferred suppliers for an approved vendor list for common stock items, services and equipment.
• Maintaining Service Level Agreements for all equipment & Point of Sales machines
• Visit supplier facilities for evaluating their quality standards.
• Visit third party logistics and warehouse facility regularly to ensure quality standards of service provider.
• Maintaining a vendor database for existing and new vendors.
2. Cost & Purchase Control
• Forecasting
• Negotiate and procure from supplier at lowest cost, within the budget, yet keeping quality and standards intact.
• Update Inventory Management system with Purchase Order, GRN, Invoice, Costing, Sales and Returns if any.
• Conducts regular quality control
3. Logistics and Warehousing
• Ensuring timely delivery to the desired location.
• Receiving shipments at the lowest possible cost of logistics, thus ensuring maximum margin.
• In case of third party warehousing, ensuring optimal use of allocated space to control the cost.
• Processing and Clearing shipment both Food and Non-food items
4. Assistant Restaurant Manager
• Provided highest level of customer service with a positive and professional attitude
• Oversee training needs, inventory control, supply orders, and other logistical responsibilities.
• Directed efficient operation of the Co-worker Staff, serving employees daily.
• Ensured adherence to all official regulations and standards, and passed all safety audits.
5. HR Responsibilities
• Applying and Processing all kinds of airport passes (Employee, Tools, Equipment, Vehicle and Knife Pass)
• Monitoring and updating airport passes
Inventory Specialist
Head Office, Azadea Corporation January 2011 to August 2013
Inventory Control Specialist is responsible for controlling Inventory transactions while updating, validating the sales, POS price, inventory data and generating reports.
• Monitor input of sale information and follow up on the sales reconciliation based on the set accounting sheets
• Follow up and validate all inventory transactions
• Communicate with different departments/parties to coordinate issues related to sale shipment, invoices and other
• Process the change/update done on recipes and/or prices and accordingly export related data to the Point of Sale (POS) of all concerned shops
• Maintain the inventory related FMC and MICRO system by handling article/unit creation, recipe costing and menu items POS updates
• Monitor the COGs and consumptions closely and generate accurate reports on inventory, sales and stock movement in a timely manner
• Visit shops to conduct spot checking, expiry date checking, run audit on recipes and physical take • Review the generated Inventory results and initiate investigations when needed
• Train restaurant and warehouse team members on all inventory process
Supervisor / Senior Waitress / Sales Associate
Paul Boulangerie, Azadea Corporation - Dubai, AE April 2005 to January 2011
As a team leader and trainer, helped achieved service excellence, total customer satisfaction, proper and accurate cashiering.
• Participates in the closing and opening of the restaurant and guarantees the respect of norms and procedures.
• Greets guests, presents menus, takes orders, relays to kitchen and bar staff and serves customers.
• Deals with customers for bill's payment, gives advice to them, and handles their complaints • Supervises Waiters/Waitresses and delegates tasks.
• Participates in achieving the goals of the organization and the targets of the brand.
Strictly follows up on the preparation techniques of the brand.
• Control the end of month inventory, monitor the food cost of the brand's outlet and review against the operation budget
• Oversees the preparation and presentation of high quality food items by strictly following the standards and preparation techniques of the brand's "Products bible".
• Solves customers' complaints and ensures health and safety regulations are followed always in the restaurant.
• Promote, negotiate and handle catering orders for banquets/receptions and ensure smooth operation of take away orders.
• Proven customer service skills, exposed to different kinds of customers. Able to quickly establish rapport and working relationship.
• Displaying of sales products artistically.
• Praised by Manager for being a fast learner (Given full responsibility on my 3rd week training)
• Given additional responsibilities such as filling, encoding and doing some secretarial job for the restaurant.
• Lead and guide proper standards and procedures.
• Lead by example.
Restaurant Manager
Jollibee Foods Corporation 1998 to 2004
Leading daily operations including planning, budgeting, recruitment, staffing, scheduling, cash handling, invoices, ordering and inventory control of fast - paced number 1 fast food restaurant.
• Supervise staff of 45. Hands-on management style; able to cover any position. • Franchisee praised my enthusiasm and skill in customer service.
• Coordinate events and parties.
• Design and implements incentives and other motivational programs
Education
Bachelor of Science in Hotel and Restaurant Management in Hotel and Restaurant Management
St. Scholastica's College - Manila
1998
Skills
Supply Chain (4 years), Supply Chain Management (4 years), Team Player (3 years), Procurement Officer (3 years)
Additional Information
SKILLS
• Negotiation Skills
• Supply Chain Management
• Knowledge of Fidelio Micros Control • Able to communicate well
• Team Player
• Result Oriented