KEY RESULT AREAS
1. To ensure that Purchasing obtain up-to-date and accurate quotations.
2. To ensure that alterations are not made to the purchase orders unless approved.
3. To ensure that all goods are channeled to the Receiving Department.
4. To spot check that all scales are working properly and that all goods are not left unattended.
5. To ensure that all invoices are stamped and signed by the Material Associate. All direct purchased items should also be signed by the outlet manager.
6. Spot check to ensure that goods are received as per specifications.
7. To ensure receiving clerk does not receive goods without purchase order or purchase list.
8. To check that the Material Associate only holds files for current purchase orders and purchase list for goods not yet received.
9. To verify that the deliveries of goods by suppliers are consistent with the receiving schedule.
10. To ensure that the commissary chef is called to check on quality of goods received, e.g., herbs and fresh meat.
11. To ensure that goods leaving the hotel premise are documented.
12. To check merchandise variance reports are checked daily for discrepancies, i.e., price and quantity.
13. To implement and ensure that the correct receiving procedure and cut-off time are followed during month-end stocktaking.
14. To verify time to time that the set schedule for stock issuance are adhered to.
15. To check if issues against the request are not in excess.
16. To implement that all stocks are rotated on a true FIFO basis in the commissary stores.
17. To verify that butcher tests are frequently carried out and that accurate butcher yield tables are maintained.
18. To verify that all conversion recipes are checked regularly for their accuracy.
19. That all standard pricing tables are maintained and as current as possible.
20. That all units of measure tables are maintained and correct.
21. That all liquor bottles are stickered and stamped with the correct control labels.
22. That all outlet recipes are accurate and portion sizes are consistent.
23. That all outlets/departments do not overstock, especially during month-end.
24. That bottle for bottle policy is established and adhered to.
25. That all menu items have a recipe and that they are linked to the corresponding inventory items.
26. To audit monthly stock, to take and prepare stock reconciliation for all stockrooms.
27. To ensure that all policies and procedures are being followed.
28. To maintain organized files of all pertinent records.
GENERAL
1. Contributes to the morale and team spirit of the hotel by maintaining effective relationships with colleagues.
2. Performs additional duties as directed by supervisors.
3. Provides courteous and professional service at all times and maintain good working relationships with all colleagues.
4. Makes appropriate suggestions and recommendations to supervisors for the general improvement of the hotel.
5. Is fully conversant with all health and safety, fire and emergency procedures.
6. Maintains a high standard of personal hygiene, dress, uniform, and body language.
7. Is polite and professional in any situation where the image or regulation of the hotel is represented.
8. Attends meetings and trainings as required by supervisors.
9. Ensures that all activities are carried out honestly, ethically, and within the parameters of Local Law.
