Procurement Head

Job Summary: The Purchase Head (F&B) is responsible for following established procedures in ordering, receiving, storing, distributing, and payment of items. The role includes formulating an approved vendor list encompassing all categories, ensuring the highest standards of procurement practices are met.

Candidate Profile:

Education and Experience:

• A 4-year bachelor's degree in Finance and Accounting or a related major.
• Minimum of 7-10 years of experience in Purchasing or a related field within the hospitality industry.

Core Work Activities:

Managing Work, Projects, Policies, and Standards for Purchasing Across Departments:

• Generate and provide accurate and timely results in the form of reports, presentations, etc.
• Compile, code, categorize, calculate, tabulate, audit, or verify information or data.
• Assure sanitation compliance.
• Assist the Executive Chef in all aspects of purchasing (e.g., Food, Beverage, and Controllables) to ensure quality and profitability.
• Order all food and beverage based on business needs.
• Assist Executive Chef in maintaining/lowering budgeted food/controllable costs.
• Delegate and enforce first in/first out inventory rotation for all storeroom products.
• Maintain sanitation and safety standards as specified in the brand guidelines.
• Ensure that proper safeguards are in effect for the security of the food and beverage storeroom assets.
• Enforce item use-up with storeroom personnel and kitchen management to keep inventory at the lowest possible levels.
• Communicate with the kitchen, restaurant management, and vendors to ensure timing of deliveries satisfies advanced food production needs.
• Check invoices on goods received against shipment to ensure quantity, quality, weights, and purchase specifications are as ordered.
• Use existing computer programs to perform daily and period-end food and beverage costs.
• Maintain inventory controls for proper levels, dating, rotation, requisitions, etc.
• Complete administrative tasks on a timely basis (e.g., C-7s, menu costing, general office duties).
• Complete period-end inventory according to Food and Beverage and Accounting standard operation procedures.
• Calculate figures for food and beverage inventory.
• Ensure that price and product availability issues are communicated as needed to the F&B Director and Executive Chef.
• Ensure all LSOP's are adhered to by all employees.
• Receive and inspect all deliveries.
• Maintain an accurate controllable log and beverage perpetual.
• Ensure accurate administration of all invoices and adherence to proper bookkeeping procedures.

Demonstrating and Applying Accounting Knowledge to Purchasing Operations:

• Demonstrate knowledge of job-relevant issues, products, systems, and processes.
• Use computers and computer systems (including hardware and software) to program, write software, set up functions, enter data, or process information.
• Use relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards.
• Keep up-to-date technically and apply new knowledge to your job.

Supporting Purchasing Operations:

• Utilize interpersonal and communication skills to lead, influence, and encourage others; advocate sound financial/business decision-making; demonstrate honesty/integrity; lead by example.
• Ensure disciplinary situations are addressed in a timely fashion and with consistency.
• Ensure performance reviews are completed on a timely basis for supervisors and non-management employees.

Maintaining Finance and Accounting Goals:

• Submit reports in a timely manner, ensuring delivery deadlines.
• Ensure profits and losses are documented accurately.
• Achieve and exceed goals including performance goals, budget goals, team goals, etc.
• Develop specific goals and plans to prioritize, organize, and accomplish your work.
• Monitor all taxes that apply, ensuring that taxes are current, collected, and/or accrued.

Additional Responsibilities:

• Provide information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyze information and evaluate results to choose the best solution and solve problems.
• Interact with kitchen staff, vendors, and Executive Chef.
• Use existing computer programs effectively to post invoices, update items and costs.
• Attend and participate in all pertinent meetings.
• Provide direction and assistance to other organizational units regarding accounting and budgeting policies and procedures, and efficient control and utilization of financial resources.
• Inform and/or update the executives, the peers, and the subordinates on relevant information in a timely manner.

Managing Discipline Work, Projects, and Policies:

• Coordinate and implement accounting work and projects as assigned.
• Coordinate, implement, and follow up on audits for all areas of property operations.
• Comply with Federal and State laws applying to operations procedures.
• Generate and provide accurate and timely results in the form of reports, presentations, etc.
• Analyze information and evaluate results to choose the best solution and solve problems.
• Compile, code, categorize, calculate, tabulate, audit, or verify information or data.
• Balance ledgers.

Supporting Property Operations:

• Work with operations teams to develop an operational strategy that is aligned with the brands business strategy and leads its execution.
• Review comment cards, guest satisfaction results, and other data to identify areas of improvement.
• Evaluate if discipline teams are meeting service needs and provide feedback to teams.
• Participate in walk-throughs on property to ensure that all areas are well-maintained and preventative maintenance processes are in place.
• Tour the building on a regular basis speaking with employees and guests to understand business needs and assess operational opportunities.
• Review findings from comment cards and guest satisfaction results with the leadership team and ensure appropriate corrective action is taken.
• Work with the team to put sustainable work processes and systems in place that support the execution of the strategy.
• Review reports and financial statements to determine operations performance against budget.
• Communicate a clear and consistent message regarding departmental goals to produce desired results.

Managing and Monitoring Activities that Affect the Customer and Guest Experience:

• Provide excellent customer service by being readily available/approachable for all customers and guests.
• Take proactive approaches when dealing with customer and guest concerns.
• Extend professionalism and courtesy to customers and guests at all times.
• Respond timely to customer service department request.
• Ensure all team members meet or exceed all hospitality requirements.

Supporting Profitability:

• Support annual quality audits.
• Review financial statements, sales and activity reports, and other performance data to measure productivity and goal achievement and to determine areas needing cost reduction and program improvement.

Supporting Safety Standards and Work Procedures:

• Implement property emergency plan.
• Provide a safe working environment in compliance with Occupational Safety and Health Administration/MSDS.
• Implement and sustain property accident prevention programs.
• Follow property-specific recovery plans.

Additional Responsibilities:

• Provide information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Demonstrate self-confidence, energy, and enthusiasm.
• Manage group or interpersonal conflict.
• Inform and/or update the executives, the peers, and the subordinates on relevant information in a timely manner.
• Manage time and possess organizational skills.
• Present ideas, expectations, and information in a concise, organized manner.
• Use problem-solving methodology for decision-making and follow-up.
• Make calls if necessary.