Purchaser / Receiver - Basin Harbor Club and Resort Lake Champlain, Vermont : Job Details

WE CANNOT CONSIDER H2b CANDIDATES FOR THIS POSITIONSummary: 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. Diversity helps us build a team that represents a variety of backgrounds, skills, and perspectives. We are an Equal Opportunity Employer.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 goods 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 a 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 checkbook. 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.Oversee the administration and ensure compliance with all aspects of Basin Harbor's Local Sourcing and Green Purchasing Policy.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: 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. #J-18808-Ljbffr