Manager, Purchasing and Receiving

Job Description

I.

Position Summary

Manage and oversee the operations of the receiving/storeroom receiving function which includes but is not limited to purchasing and receiving all food, beverage, and non-food products, deliveries, related to the daily operations of culinary services, validating accuracy of delivery in correlation with par orders, and catch weights. Assuring proper documentation for stock outs, credits for returned product and unacceptable quality. Maintain general storeroom, walk-in coolers, and freezer in the main kitchen in accordance with general standards. Rotates stock to ensure wholesome, quality food and beverages.

Issues and delivers food, beverage, and non-food products to departments in accordance to the requisition policies and procedures. Manages all food and beverage related inventories. II. Core Competencies : · Conducts oneself in a professional and friendly manner. (greeting, smile, handshake, eye contact, voice, posture, grammar, grooming, and dress) · Follows policies and directives · Selects priorities and organizes work and time to meet them · Participates in group problem solving sessions · Discusses concerns and/or tasks with supervisor · Provides information accurately and completely · Keeps confidences of staff and patients · Complies with NBOC attendance and punctuality policy III.

Position Responsibilities: · Manages and mentors all receiving/storeroom staff including hiring, counseling, training staff on proper rotation and organization of all stock, and performance management. · Responsible for daily operations of the storeroom, coolers, and freezer in the main kitchen. · Place daily orders of food and non-food merchandise with approved suppliers while meeting monthly budgeted check book values. · Manage the receiving process including validation of product weight, quality, quantity ordered, invoice conflicts, substitutions, and ensuring the placement of all food and beverage items are properly stored in the assigned storeroom location, dated (if it does not have an expiration date) ensuring product is properly rotated using the FIFO method. · Manages monthly cost sheets and reports weekly tracking of purchases to food and beverage budget. · Receive timely signatures of non-food purchase orders to assure approvals and timely data input of cost for the month and posted in the month. · Routinely investigate the opportunity to purchase lower priced items while maintaining quality. · Meet with vendors as needed to review new products. · Work with Executive Chef and Sous Chefs to order groceries, meats, poultry, seafood, dairy, and produce in a timely and cost effective manner. · Keep the Executive Chef and Sous Chefs updated with industry/vendor trends which could affect pricing, availability, or any pertinent issues in general. · Works closely with outlet managers and healthcare supervisors to assure fulfillment of all cook/dining including coffee, tea, paper goods, soft drinks, and alcoholic…

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