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Inventory Procurement Specialist
2 months ago
SUMMARY: The primary role of this position involves executing all tasks related to the acquisition and receipt of food and beverage supplies for the hospitality sectors, while also aiding in the upkeep of inventories and inventory management.
KEY RESPONSIBILITIES:
- Develop and maintain a thorough understanding of the purchasing software utilized by the organization, including both internal and external systems.
- Familiarize yourself with recipes for essential menu items, and learn about the pack sizes and pricing of food and beverage offerings.
- Compile weekly inventory reports and standard par level assessments for food and beverage departments, along with current pricing details.
- Organize and stock food and beverage storage areas, ensuring proper rotation and arrangement.
- Identify potential suppliers, evaluate products and pricing, and provide recommendations to management regarding procurement needs.
- Collaborate closely with the Finance department to ensure accuracy in inventory costing, new vendor onboarding, and invoice discrepancies.
- Engage in month-end inventory assessments.
- Work with food and beverage operations to minimize losses due to spoilage, damage, and theft.
- Ensure timely submission of all food and beverage orders to vendors, completing necessary documentation and tracking discrepancies.
- Guarantee that sufficient inventory levels are maintained to meet organizational requirements.
- Adhere to established procurement protocols, vendor selection processes, and purchasing policies, ensuring all suppliers are on the approved vendor list.
- Safely and efficiently operate equipment, materials, and supplies.
- Provide assistance to internal departments as required, maintaining professionalism and confidentiality at all times.
- Comply with regulatory standards, employee guidelines, departmental policies, safety codes, and other relevant health and safety regulations.
- Perform additional duties as assigned.
SUPERVISORY RESPONSIBILITIES: None.
SUPERVISION RECEIVED: This position operates under the direct supervision of the Kitchen Manager, collaborating with various department managers.
POSITION RELATIONSHIPS:
- Internal: Regular interaction with food and beverage departments and shipping/receiving personnel, with occasional contact with finance and marketing teams.
- External: Frequent communication with suppliers, vendors, and external delivery services.
EDUCATION: A high school diploma or equivalent is required.
EXPERIENCE: A minimum of 2 years in food and beverage or restaurant operations is required, with a preference for experience in purchasing and inventory management.
SKILLS AND ABILITIES: Must be self-motivated, innovative, and capable of working independently or in teams. Proficiency in computer skills, particularly in spreadsheets and reporting, is essential. Strong organizational skills and attention to detail are necessary, along with the ability to manage confidential information with discretion.
WORKING ENVIRONMENT:
- Work Conditions: Most responsibilities are performed in a kitchen and office setting.
- Exposure to Hazards: May encounter varying noise levels and exposure to cleaning chemicals.
- Physical Requirements: Ability to stand, walk, and lift objects weighing up to eighty (80) pounds is necessary.
BEHAVIORS: The role requires a professional demeanor and the ability to interact positively with colleagues and guests, reflecting the values of the organization.
OTHER: Attendance at mandatory meetings and participation in training sessions is required.
DISCLAIMER: The responsibilities outlined above are intended to describe the general nature of the work performed in this position and are not exhaustive of all duties that may be assigned.