Purchasing Inventory Clerk

SUMMARY: The primary responsibilities of this position is to perform all activities related to the procurement and receipt of food and beverage for the hospitality departments and to assist in the maintenance of all inventories and inventory control.

DUTIES AND RESPONSIBILITIES:

1. Develops and maintains a comprehensive understanding of the purchasing software application, internal and external (Food-Track, Sysco, US Foods, and others), used by the company.

2. Understand recipes for items needed for key menu items, learn recipes of food and beverage outlets and their items’ pack sizes and prices.

3. Provides weekly inventories and standard par levels reports for those food and beverage departments that need them along with current pricing information.

4. Performs stocking in the appropriate location, rotating, and organizing food and beverage storerooms, refrigerators, and freezers.

5. Identify potential vendors, compare products and costs, and make recommendations to the department manager for the outlets for procurement needs.

6. Work closely with Finance on accuracy of costing of inventories, new vendors, and invoice discrepancies.

7. Participates in month end inventories.

8. Works with food and beverage operations to reduce loss through spoilage, damage, and theft.

9. Ensures that all food and beverage orders are submitted to the vendor/supplier in a timely manner. Completes all supporting spreadsheets. Tracks, verifies, and resolves all discrepancies.

10. Responsible for ensuring that adequate inventory and product is available to meet the company’s needs.

11. Follows established procurement procedures, selection process, and purchasing policies including ensuring all vendors are on the approved vendor list.

12. Operates and handles equipment, materials, and supplies safely and efficiently.

13. Assists internal departments as needed with the highest level of professionalism and integrity while providing excellent service and support. Must always maintain confidentiality.

14. Compliance with regulatory laws, employee handbook, department policy and procedures, safety codes, and any other applicable health and safety requirements.

15. Performs other duties as assigned.

SUPERVISION RECEIVED: Performs position responsibilities under the direct supervision of the Eagle’s Nest Kitchen Manager. Working with the Director of Hospitality, Woody’s Bar & Grill Manager, and Convention Center Manager.

POSITION RELATIONSHIPS:

Internal: Continual contact with food and beverage departments, shipping and receiving associates. Occasional contact with finance and marketing departments.

External: Frequent contact with suppliers, vendors, external shipping and delivery providers.

EDUCATION: A high school education or equivalent is required.

EXPERIENCE: Food and beverage/Restaurant experience required, minimum of 2 years. Food and Beverage/Restaurant purchasing, inventory experience preferred. Prior Experience with ordering and inventory software preferred. Knowledge of casino food and beverage operations preferred.

KNOWLEDGE, SKILLS AND ABILITIES: Highly motivated, self-directed, innovative and able to work independently or among teams with keen judgement, common sense and resourcefulness. Computer skills required; must be proficient in spreadsheets, reports, and internet searches for researching products and suppliers. Must be able to understand and work with detailed financial information, data, and basic math functions. Adapts and thrives in a demanding, fast-paced environment. Operates with a high level of professionalism and integrity, including dealing with confidential information. Must demonstrate a positive attitude and professional demeanor, with the ability to effectively communicate with vendors, leadership, and peers. Must have good organizational skills and attention to detail with the ability to multi-task and troubleshoot. Requires a flexible schedule in order to work varied shifts based on business needs. Will also work nights, weekends, and holidays as needed. Must be able to manage and maintain confidential and sensitive information with diplomacy and tact. Must maintain a professional demeanor in stressful situations as necessary.

WORKING ENVIRONMENT:

Work Conditions: The majority of position responsibilities are performed within the Eagle’s Nest kitchen and in an office environment.

Exposure to Hazards: May be exposed to low-to-moderate noise level (offices, kitchens), moderate-to-loud noise level (public areas), moving of mechanical and/or electrical components, chemical solutions such as cleaning, polishing and lubricating compounds. The majority of the position responsibilities are performed in a kitchen environment, coolers, freezers and the shipping and receiving dock with exposure to differential in temperature.

Physical Requirements: Must be able to walk and stand for extended periods of time. Must be able to sit, bend, or lift on a regular basis during the shift. Must be able to lift and/or move objects weighing up to eighty (80) pounds.

BEHAVIORS: The vision, goals and objectives of Lake of the Torches Resort Casino requires the Purchasing Inventory Clerk to perform in both a professional and personable manner. The manner in which the employee relates to fellow employees, guest and visitors is considered parallel in importance to technical knowledge and ability, respect and consideration given to the dignity of each guest, visitor and fellow employee is a requisite of successful job performance.

OTHER: Must attend all mandatory meeting and participate in departmental training and development sessions.

DISCLAIMER: The above statements are intended to describe the general nature and level of work being performed by an individual(s) assigned to this position. They are not intended to be an exhaustive list of all duties, responsibilities and skills. Management reserves the right to revise the position description and to require that other tasks be performed if or when the position changes.