JOB SUMMARY
Responsible for following established procedures in ordering, receiving, storing, distributing and payment of items. Formulates an approved vendors list encompassing all categories.
JOB SPECIFIC TASKS
Ensures that proper safeguards are in effect for the security of the food and beverage storeroom assets.
Enforces item use- up with storeroom personnel and kitchen management to keep inventory at lowest level possible levels.
Ensures all LSOP&039;s are adhered to by all employees.
Assures sanitation compliance.
Delegates and enforces first in/first out inventory rotation for all storeroom products.
Assists Executive Chef in maintaining/lower budgeted food/controllable costs.
Checks invoice on goods received against shipment to ensure quantity, quality, weights and purchase specifications are as ordered.
Generates and provides accurate and timely results in the form of reports, presentations, etc.
Calculates figures for food and beverage inventory.
Compiles, codes, categorizes, calculates, tabulates, audits, or verifies information or data.
Completes administrative tasks on a timely basis (e.g., C- 7s, menu costing, general office duties).
Uses existing computer programs to perform daily and period end food and beverage costs.
Maintains an accurate controllable log and beverage perpetual
Ensures accurate administration of all invoices, and adherence to proper bookkeeping procedures.
Ensures that price and product availability issues are communicated as needed to the F & B Director and Executive Chef.
Maintains sanitation and safety standards as specified in the brand guidelines.
Assists Executive Chef in all aspects of purchasing (e.g., Food, Beverage and Controllable) to ensure quality and profitability.
Receives and inspects all deliveries.
Maintains inventory controls for proper levels, dating, rotation, requisitions, etc.
Orders all food and beverage based on business needs.
Communicates with kitchen, restaurant management and vendors to ensure timing of deliveries satisfies advanced food production needs.
Completes period end inventory according to Food and Beverage and Accounting standard operation procedures.
