HAIDEE M. LINTAG

Procurement & Supplier Management

• Managed the complete procurement lifecycle for all food, beverage, and operational items to support day-to-day restaurant functions.
• Identified, evaluated, and maintained strong supplier relationships based on performance, cost-effectiveness, and delivery reliability.
• Negotiated favorable contracts and pricing for a wide range of products, including perishables and specialty ingredients, enhancing food cost efficiency.
• Tracked market trends and seasonal fluctuations to make informed, cost-effective purchasing decisions.
• Ensured uninterrupted supply chain flow through proactive supplier communication and contingency planning.

Inventory Control

• Conducted structured daily, weekly, and monthly inventory checks to prevent overstocking, waste, and shortages.
• Leveraged digital systems synced with POS and kitchen data to improve demand forecasting and ordering accuracy.
• Collaborated closely with chefs and culinary teams to align inventory levels with menu offerings, seasonal promotions, and anticipated footfall.

Food Costing & Budgeting

• Maintained detailed and up-to-date cost sheets for all recipes and dishes, enabling clear visibility on profit margins.
• Adapted procurement strategies in response to fluctuating ingredient prices, staying within set budget targets.
• Partnered with finance and operations teams to review expenses, control spending, and enhance profitability.

Portion Control

• Defined and implemented standard portion sizes in partnership with chefs to ensure consistency and cost savings.
• Delivered staff training on accurate portioning techniques, improving both quality control and waste reduction.
• Conducted periodic kitchen reviews to ensure adherence to portion control policies and best practices.

Recipe Development Support

• Supported chefs in pricing new dishes and ensuring ingredient availability across locations.
• Provided accurate ingredient specifications and sourcing details to maintain quality and consistency.
• Managed centralized documentation for staff training, operational efficiency, and kitchen consistency.

• Company Overview: Established in 1973 in the Emirate of Abu Dhabi, the Fathima Group of Companies evolved at the pace of its regional environment years, with a particular focus on Modern Retail. Created by a humble and hard-working family, it is one of the oldest companies explaining its excellent relationships with customers and strong brand recognition.
• Identify, evaluate, and establish relationships with suppliers to ensure the best quality products at competitive prices.
• Negotiate contracts, terms, and pricing with suppliers to secure advantageous deals.
• Continuously monitor supplier performance and maintain a preferred supplier list.
• Explore alternative sources to mitigate risks related to supply chain disruptions.
• Oversee inventory levels to ensure the availability of ingredients and supplies while minimizing waste.
• Develop and implement inventory control systems to track stock levels, orders, and deliveries.
• Work closely with the kitchen and management to forecast demand based on menu offerings and seasonal changes.
• Manage the procurement budget and ensure expenditures are within approved limits.
• Conduct regular cost analyses to identify areas for savings without compromising quality.
• Collaborate with the finance department to forecast and manage cash flow related to procurement.
• Ensure all purchased products meet the restaurant’s quality standards and regulatory requirements.
• Coordinate with chefs and kitchen staff to inspect deliveries and verify the quality and quantity of items received.
• Handle returns or exchanges of substandard products on time.
• Maintain detailed records of contracts, orders, and payments.
• Review and renew contracts as necessary, ensuring compliance with legal and company policies.
• Manage vendor relationships, addressing any issues related to delivery, quality, or pricing.
• Promote sustainable and ethical sourcing practices, including the procurement of organic, local, and fair-trade products.
• Implement environmentally friendly practices in procurement processes
• Ensure all procurement activities comply with local regulations, health, and safety standards.
• Assess and mitigate risks associated with the supply chain, such as disruptions, fraud, or supply shortages.
• Maintain accurate records of all procurement transactions and inventory levels.
• Generate reports on procurement activities, including cost analysis, supplier performance, and inventory status.
• Utilize procurement software to streamline operations and improve accuracy in reporting.
• Work closely with kitchen staff, management, and finance to align procurement strategies with the restaurant’s operational goals.
• Participate in menu planning discussions to ensure ingredient availability and cost-effectiveness.
• Coordinate with marketing for promotional events that may require special procurement efforts.
• Stay updated on industry trends, new products, and market conditions to drive innovation in procurement practices.
• Implement best practices and continuously seek opportunities to improve procurement efficiency and effectiveness.

• Company Overview: A Midis Group company with a portfolio of leading- and cutting-edge IT companies with more than 5000 employees across three continents. A tradition of innovation and investment in long-term growth underpins their success in the Middle East, Europe, and Africa.
• Research and identify potential customers in industries using generators and CCUs, such as power plants and HVAC companies.
• Contact existing and potential customers to introduce the company’s spare parts for generators and CCUs.
• Understand and explain the features and benefits of the spare parts, including compatibility with various generator and CCU models.
• Prepare and provide accurate price quotations for spare parts based on customer requirements.
• Process customer orders, ensuring correct parts are ordered and delivery timelines are met.
• Build and maintain strong relationships with customers to encourage repeat business and referrals.
• Keep track of sales activities and report progress towards sales targets to management.
• Gather feedback from customers regarding their satisfaction with the spare parts and service, and relay this information to the product team.
• Negotiate terms and close sales deals to ensure profitable transactions.
• Stay updated on market trends and competitors’ offerings to adjust sales strategies as needed.
• These responsibilities are specifically tailored to the sales of spare parts for generators and CCUs.
• Adhere to company processes, compliances, and policies, with zero tolerance while executing professional responsibilities.

• Company Overview: Operating since 1974, one of the UAE's leading and most respected business conglomerates engaged in general trading, hospitality, fashion, real estate, watches and jewellery, construction, media, and advertising. Over the years, the group has successfully introduced many world-renowned high-class brands to the UAE.
• Overseeing Daily Operations - Manage all aspects of the restaurant's day-to-day operations, including opening and closing procedures, ensuring smooth service, and addressing any issues that arise during shifts.
• Staff Management - Recruit, train, and supervise staff, including scheduling shifts, managing performance, and fostering a positive work environment.
• Customer Service - Ensure high levels of customer satisfaction by addressing customer complaints and feedback, maintaining a welcoming atmosphere, and ensuring that service is prompt and courteous.
• Financial Management - Monitor the restaurant’s financial performance, including budgeting, managing expenses, and analyzing sales to maximize profitability.
• Inventory and Supply Management - Oversee inventory levels, order supplies, manage vendor relationships, and ensure that all ingredients and products meet quality standards.
• Compliance and Safety - Ensure that the restaurant complies with health and safety regulations, food safety standards, and other relevant laws, conducting regular inspections to maintain a safe environment for both staff and customers.
• Marketing and Promotion - Develop and implement marketing strategies, such as promotions, events, and social media campaigns, to attract and retain customers.
• Menu Planning - Collaborate with the chef or kitchen staff to develop and update the menu, considering customer preferences, seasonal ingredients, and cost considerations.
• Problem-solving - Address any operational issues, staff conflicts, or emergencies quickly and effectively to minimize disruptions to the business.
• Reporting - Prepare and present regular reports on sales, labour costs, customer feedback, and other key performance indicators to upper management.
• Joined Binhendi Enterprises as a Restaurant Supervisor in the year 2010. With my positive performance, I was developed into my next level to become a Restaurant Manager from the year 2015.