WE CANNOT CONSIDER H2b CANDIDATES FOR THIS POSITION
Summary: Purchase and maintain inventory levels and dispersal of all food. Establish and maintain the most effective purchasing and receiving procedures. Control inventory levels and record keeping of all transfers to ensure cost controls are in place. Ensure the most accurate accounting procedures for food and beverage costs on a monthly basis. Accurate physical receiving of materials/product in order to maintain integrity of inventory control, and insures delivery of materials/product to the proper department.

Duties and Responsibilities include the following. Other duties may be assigned.

• Schedules all inbound deliveries; ensures purchase order number is on all paperwork.
• Receives product deliveries.
• Maintains fuel/oil delivery records
• Records and checks quantity and quality of good received.
• Inspect, accept, or reject inbound shipments.
• Communicates and coordinates with appropriate buyer for product returns/repair.
• Properly inputs received material into computer system and forwards proper documentation to accounts payable.
• Delivers product to appropriate personnel – insures all pathways are kept clear.
• Assists in other departments as needed.
• Performs other duties as assigned to meet business needs.
• Establishes and maintains effective working relationships with other employees, supervisors and managers.
• Maintains safe work environment according to all department procedures, federal and state regulations
• Wears personal protective Equipment as necessary for the job.

PURCHASING:

• Order food, beverage and mini bar products based on established par levels
• Work closely with the Executive Chef in order to achieve and maintain best quality and prices
• Provide Catering & Restaurant departments with special pricing requirements or needs on a case by case basis
• Maintenance of the Food & Beverage other line expense check book

RECEIVING:

• Check all food & beverage deliveries for quantity and quality using daily order sheets
• Compare unit price on invoices to quotation or contract prices to ensure purveyor is charging correctly
• Ensure that “request for credit” or return procedure is adhered to and reflected on invoices
• Stamp and code invoices
• Complete Food & Beverage receiving sheet
• Obtain signatures from Executive Chef or Director of Food and Beverage on receiving sheets
• Forward Food & Beverage receiving sheet with invoices to accounting
• Reconcile total food, beverage and mini-bar purchases with accounting monthly

STORAGE & ISSUANCE:

• Assist in placing food & beverage supplies in their proper storage areas
• Monitor that all products are being properly stored and rotated
• Monitor that requisitions are properly completed and signed
• Maintain a neat, organized and well stocked storeroom facility

INVENTORIES:

• Count all Food inventories on a monthly basis
• Price and extend inventories
• Periodically keep a perpetual inventory on a random number of F&B items
• Establish and monitor par stocks with Executive Chef and F&B Management
• Record all transfers and costs of sales adjustments
• (i.e. Daily Cafeteria Costs; Champagne for Brunch; Wine to Kitchen for cooking; Food to Beverage for garnishes, Dry Snacks to OTR, Complimentary Hors D’oeuvres for Happy Hour)
• Oversee the administration and ensure compliance with all aspects of Basin Harbor’s Local Sourcing and Green Purchasing Policy. Make certain that eco-friendly, recycled, organic, and local products are considered and products ordered that fall into these categories are tracked.
• Assist in ensuring that the Hotel’s Green Team remains invigorated and the mission is upheld, communicated and enforced throughout the organization as a member of the Team.

Physical Demands and Work Environment:

To perform this job successfully an individual must be able to perform each essential duty to a satisfactory standard. The requirements listed below are representative of the knowledge skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and Experience:

• Prior experience in Purchasing/Storeroom or related field
• Good organizational skills, ability to prioritize and follow-up.
• The ability to work independently with minimal supervision.
• Work well under pressure, be able to multi-task and stay focused.
• Able to work weekends and/or holidays when necessary.
• Capable of assisting in other accounting duties as needed.
• Maintaining confidentiality of pertinent hotel data.
• Knowledge of a variety of food, liquor, wines and beer.

Essential Physical Requirements:

Estimated percentages of daily physical requirements and/or number of pounds that may need to be lifted on the job

• Stands during the shift
• Frequently reaches, bends, stoops, lifts, stirs, shakes, pours, carries and pushes
• Lifts and carries tubs and cases weighing up to 75 lbs.
• Essential hand/ eye coordination
• Substantial repetitive motions of the wrist hands and fingers
• Hazards may include but are not limited to sanitation solutions, meat products, poultry products, seafood and produce products