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