Purchasing Agent - Full-time / Part-time

We have an immediate opening for a Purchasing Agent.

Must be able to work various shifts per week.

• Be authorized to work in the United States.

JOB SUMMARY

The Purchasing Agent is responsible for handling and overseeing the procurement of goods and services through appropriate processes to achieve optimum price value while maintaining superior quality consistent with Greenwood’s established control policies and procedures. The Purchasing Agent also maintains and organizes the hotel’s storage facilities, sanitation of coolers, freezers and storage areas ensures proper distribution, and assists in implementation of key controls associated with the procurement and accounting of goods and services. Required inventory control and required cost cards are maintained with proper portion and update cost when appropriate.

QUALIFICATION STANDARDS

Education & Experience:

*A high school diploma with mathematical emphasis required.

*College courses in an associated field and previous supervisory responsibilities preferred.

*A minimum of 2 years of progressive hospitality purchasing experience.

*The ability to demonstrate knowledge and understanding of safe food handling standards and beverage management.

*Must be proficient in Windows, Company approved spreadsheets and word processing.

Physical requirements:

*Long hours sometimes required.

*Very heavy work, exerting in excess of 100 pounds of force occasionally and/or in excess of 50 pounds of force frequently and/or in excess of 20 pounds of force constantly to lift, carry, push, pull or otherwise move objects.

*Hours: Flexible days and hours may vary based on business needs of the hotel.

General Requirements

*Maintain a warm and friendly demeanor at all times.

*Must be able to effectively communicate both verbally and written in English, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.

*Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.

*Must be able to multitask and prioritize departmental functions to meet deadlines.

*Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.

*Attend all hotel required meetings and trainings.

*Maintain regular attendance in compliance with Greenwood Standards, as required by scheduling, which will vary according to the needs of the hotel.

*Maintain high standards of personal appearance and grooming, which include wearing nametags.

*Comply with Greenwood Standards and regulations to encourage safe and efficient hotel operations.

*Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.

*Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.

*Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.

*Must be able to maintain confidentiality of information.

*Perform other duties as requested by Chef, Controller, F&B Director, or General Manager.

DUTIES & FUNCTIONS

Fundamental Requirements:

*Keep appropriate par stock on all inventories goods. Notify Chef, Dir. Of F&B and Controller of any variances or deviation in par stock.

*Ensure that all purchases, requisitions, etc. have proper approvals and all orders are place and received in accordance with Greenwood’s policies and procedures.

*Ensure compliance with federal, state, and local food and beverage storage laws, regulations and codes.

*Oversee and assist in unloading, receiving, sorting, stocking, securing, and distributing goods.

*Participate in the inventory process 15th and monthly each and every month.

*Use the Greenwood National Account purchasing as much as possible. General Manager should approve all other vendors.

*Ensure inventory pricing reflects most current information.

*Review banquet event orders and consult with appropriate management for special requirements.

*Track all price changes and adjust cost cards if needed. All cost cards and review quarterly by Chef, Purchasing Agent, Dir. Of F&B, and General Manager.

*Keep supervisor aware of any unusual occurrences and significant deviations from standards, policies and procedures.

*Monitor and prepare financial reports in accordance with Greenwood’s requirements meeting various due dates and deadlines, i.e.,

Daily: Purchasing and Receiving Requisitions

Weekly: Weekly Bids

Monthly: Month end Inventory Counts Key Statistical Reports

Quarterly: update to date cost cards, review dead stock to be used up.