Manager, Purchasing and Receiving in Bloomington, Minnesota at DoubleTree Bloomington Minneapolis South

TITLE: Purchasing and Receiving Manager

DEPARTMENT: Culinary

REPORTS TO: Executive Chef

JOB SUMMARY

• Maintain a clean, orderly, efficient Purchasing and storeroom operation, ensuring optimum use of Product, smooth flow of service, safety of kitchen personnel and maximum cost control.
• Purchase, Receive, record on daily log, store and issue all goods and materials for the entire food operation to ensure controls, costs and appropriate supplies for each area of the operation
• Inspect all deliveries to ensure daily compliance with all specifications and verify that invoice or packing slip is present.
• Check delivery against purchase order to ensure quantity and quality of goods received.
• Manage shipping and receiving for all deliveries for banquet events and trade shows.
• Issue goods and supplies adhering to the Requisition SOP to ensure timely/accurate delivery of goods to all departments.
• Date all food received and rotate (first in and first out) to ensure utilization of oldest product first.
• Maintain high sanitation standards for the storeroom, walk-in, refrigerators, freezers liquor storeroom and loading dock area to ensure compliance with health and safety regulations.
• Monthly completion of food inventory.
• Code all invoices received and manage the food cost log and department checkbook.
• Receive and maintain the beverages in the liquor storeroom and coolers.
• Oversee regular China, Glass and Silver inventory.
• Perform special projects and other responsibilities assigned by the Sous Chef, Executive Chef, or Hotel Manager.

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel.

PHYSICAL DEMANDS

• Most work tasks are performed indoors. Temperature is moderate and controlled by hotel environmental systems. Walk-in refrigerators and freezers, as well as temperature extremes on the loading are experienced 20% of the time.
• Must be able to stand and exert well-paced mobility for up to 4 hours in length.
• Must be able to lift up to 50 lbs. on a regular and continuing basis.
• Must be able to push and pull carts and equipment weighing up to 150 lbs. on a regular and continuing basis.
• Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees.
• Vision occurs continuously with the most common visual functions being those of near vision and depth perception.
• Requires manual dexterity to use and operate all necessary equipment.

AVAILABILITY

This company operates seven days a week, 24 hours a day. At times it may be necessary to move you from your accustomed work day, to include Holidays, or time of work if business or task assignments demand. In addition, it should be understood that business needs determines the amount of hours that you work.