Manager, Purchasing and Receiving

Job Description:

I. Position Summary :

Manage and oversee the operations of the receiving/storeroom receiving function which includes but is not limited to purchasing and receiving all food beverage and non-food products deliveries related to the daily operations of culinary services validating accuracy of delivery in correlation with par orders and catch weights. Assuring proper documentation for stock outs credits for returned product and unacceptable quality. Maintain general storeroom walk-in coolers and freezer in the main kitchen in accordance with general standards. Rotates stock to ensure wholesome quality food and beverages. Issues and delivers food beverage and non-food products to departments in accordance to the requisition policies and procedures. Manages all food and beverage related inventories.

II. Core Competencies :

Conducts oneself in a professional and friendly manner. (greeting smile handshake eye contact voice posture grammar grooming and dress)

Follows policies and directives

Selects priorities and organizes work and time to meet them

Participates in group problem solving sessions

Discusses concerns and/or tasks with supervisor

Provides information accurately and completely

Keeps confidences of staff and patients

Complies with NBOC attendance and punctuality policy

III. Position Responsibilities:

Manages and mentors all receiving/storeroom staff including hiring counseling training staff on proper rotation and organization of all stock and performance management.

Responsible for daily operations of the storeroom coolers and freezer in the main kitchen.

Place daily orders of food and non-food merchandise with approved suppliers while meeting monthly budgeted check book values.

Manage the receiving process including validation of product weight quality quantity ordered invoice conflicts substitutions and ensuring the placement of all food and beverage items are properly stored in the assigned storeroom location dated (if it does not have an expiration date) ensuring product is properly rotated using the FIFO method.

Manages monthly cost sheets and reports weekly tracking of purchases to food and beverage budget.

Receive timely signatures of non-food purchase orders to assure approvals and timely data input of cost for the month and posted in the month.

Routinely investigate the opportunity to purchase lower priced items while maintaining quality.

Meet with vendors as needed to review new products.

Work with Executive Chef and Sous Chefs to order groceries meats poultry seafood dairy and produce in a timely and cost effective manner.

Keep the Executive Chef and Sous Chefs updated with industry/vendor trends which could affect pricing availability or any pertinent issues in general.

Works closely with outlet managers and healthcare supervisors to assure fulfillment of all cook/dining including coffee tea paper goods soft drinks and alcoholic beverages consistent with proper PAR levels and staff requisitions to support daily operations and special function.

Establishment of par levels of commonly used food and beverage products.

Works closely with Chief Utility Steward to understand par levels for ware washing chemicals cleaning supplies and steward related disposable products to assist with receiving and ordering in the absence of the Chief Utility Steward.

Ensures daily sanitation of main dry storeroom coolers and freezer in main kitchen.

Timely collection coding and processing submission of daily food and non-food supplier invoices.

Coordinate with the Engineering team and outside venders to ensure all service orders are completed and invoices are paid in a timely manner. Manage the work order spreadsheet to ensure repairs are being completed in a timely manner and track capital purchases and ensure are delivered.

Conducts monthly inventory as directed. Ensure that all food and beverage and general merchandise is updated and listed in master inventory sheets.

Inventory price updating on a weekly basis.

Comply with HACCP (Hazard Analysis Critical Control Points) for quick storage of all proteins including Fresh Seafood Meats and Poultry.

Daily costing of issued requisitions.

Food cost break down for all outlets and healthcare based on daily requisitions.

Weekly summation of food cost by revenue center.

Responsible for the product procurement for all food items on the menus for residents and personnel according to the work production sheets.

Attends daily production meetings for review of days work and upcoming events.

Attends in-service training sessions together with co-workers to keep abreast with current knowledge in the field of nutrition and dietary related personnel as well as general in-services.

Cooperates and coordinates work activities with co-workers to ensure a smoothly run department.

Manage the IL and AL daily package deliveries.

Performs assigned job related duties or special projects assigned by the Executive Chef.

V. Qualifications:

High School graduate or equivalent required.

Have a working knowledge of inventory management concepts and automated inventory management systems.

Two years of supervisory experience or 6 years of non-supervisory experience at an equivalent responsibility level.

Must be ServSafe certified or willing to become ServSafe certified.

Must have a good knowledge of food beverage and food production procedures

Must have basic Excel and Word skills to update inventory spreadsheets calculate requisitions track deliveries.

Able to adapt to changing priorities.

Possess superb organization skills.

Possess strong customer service skills.

VI. Physical Requirements (ADA Requirements)

Stands for long periods of time.

Walks short distances.

Frequent bending involved.

Exposure to extreme cold/heat.

Stoops for reaches for pulls pushes and lifts food and equipment with a minimum of 50 (fifty) pounds. Must be able to withstand changes in temperature when going in and out of the walk-in refrigerator. Must pass food handlers physical examination.

NOTE : Newbridge on the Charles operates 7 days a week 365 days a year. This position requires flexibility in regards to scheduling including the potential of working weekend shifts.

Remote Type:

On-site

Salary Range:

$60528.00 - $108950.00

Required Experience:

Manager