Mahesh Holegadde

• Managed daily procurement operations, including RFQs, quotations, and purchase order processing, ensuring seamless collaboration with chefs, the supply chain team, and finance.
• Drafted RFQs and handled day-to-day sourcing and supplier evaluation, securing the best value for immediate business needs.
• Acted as the primary point of contact for suppliers, resolving delivery issues, and maintaining strong relationships to ensure uninterrupted supply chains.
• Collaborated with internal stakeholders, including chefs, finance, and supply chain teams, to meet daily operational requirements efficiently.
• Optimized procurement workflows, driving improvements in the procure-to-pay process and ensuring cost-effective solutions for the business.
• Regularly provided reports and insights to finance and internal departments, contributing to enhanced procurement performance and operational excellence.
• Developed strategies to minimize costs while maintaining quality standards across all procurement activities.
• Ensured compliance with procurement policies and procedures, consistently maintaining high standards of operational efficiency and accuracy.

Assisted the Purchasing Manager in developing and executing procurement strategies for food and beverage items.
• Sourced and evaluated suppliers, negotiating prices, contracts, and delivery schedules to ensure compliance with hotel standards.
• Monitored supplier performance and maintained accurate purchasing records, supporting cost control initiatives.

• Troubleshot supply issues, ensured uninterrupted business operations.
• Reduced supply chain disruptions with proactive risk management techniques.
• Conducted comprehensive market research for improved procurement strategy.
• Strengthened supplier relationships by negotiating competitive pricing terms.
• Undertook vendor evaluation, secured reliable and quality suppliers.
• Maintained a strong working knowledge of the company's product range to support informed buying decisions.

• Acted as the key contact for suppliers, effectively managing delivery issues and strengthening relationships to ensure a smooth and dependable supply chain.
• Facilitated the daily procurement cycle, including issuing RFQs, gathering quotations, and processing purchase orders, while collaborating efficiently with chefs, supply chain, and finance teams.
• Collaborated closely with internal stakeholders, including chefs and finance, to ensure the smooth execution of procurement activities and to meet operational requirements.
• Led the development and distribution of RFQs, managing vendor selection processes to secure competitive pricing and maximize value for the business.
• Streamlined and enhanced procurement workflows, improving the procure-to-pay cycle and driving cost savings for the organization.
• Delivered detailed reports and analysis to finance and other internal departments, supporting improved procurement operations and business performance.

• Spearheaded the successful pre-opening procurement operations for 13 high-profile restaurants, including Butcha Steakhouse, Big Chef, and Pots & Pans, ensuring seamless supply chain integration and readiness.
• Led procurement strategies for Noodle House restaurants across the UAE, Saudi Arabia, Qatar, Oman, and Russia, optimizing vendor relationships and improving cost efficiency.
• Directed F&B procurement and logistics, ensuring the sourcing of high-quality products for new menu implementations while adhering to budgetary constraints.
• Negotiated and secured long-term supplier contracts, driving significant cost savings and enhancing supply chain reliability.
• Sent daily purchase orders (LPOs) and followed up on deliveries to ensure timely and accurate supply of goods.
• Coordinated closely with executive chefs to fulfill their procurement needs, ensuring timely and accurate product delivery for daily operations.

Managed daily operations across multiple restaurants within Madinat Jumeirah.

• Controlled food costs while maintaining high culinary standards.
• Oversaw ordering and stock handling to ensure timely product receipt.
• Implemented HACCP protocols to uphold food safety and hygiene standards.
• Collaborated with chefs for special events and banquets.
• Maintained inventory control without compromising food quality.
• Trained apprentice chefs, significantly enhancing their culinary skills.
• Worked alongside senior chefs for effective menu planning.