F&B Inventory Accounting Clerk (FT)

Food and Beverage Support

To provide support and assist with the daily processing of food and beverage goods received from purchase order creation to product being delivered to F&B outlets. This includes creating, maintaining and processing items in the purchasing system.

Essential Duties And Responsibilities

• To help post all food, beverage and dry stock requisitions.
• Post all purchase orders for food, beverage and dry stock.
• Help cost out recipes on an ongoing basis.
• Every month participate in the taking of monthly inventories with F&B Controller and outlet managers.
• Good rapport with fellow employees and reflect positive attitude.
• Complete all assignments requested on a timely basis.
• Must follow proper grooming and dress standards set forth by the Employee Handbook.
• Maintain open line of communication with supervisor.
• Maintain office files.
• Other duties as assigned.

Education And/or Experience

Associates Degree in Accounting and candidate must be comfortable in an office setting and have strong computer skills. Knowledge of Microsoft Office Products required.

Typical Physical Demands

Position requires the ability to lift packages up to 50 lbs., the ability to sit/stand/walk for long periods of time, and the need to reach/bend/stretch/kneel on a regular basis.

Typical Mental Demands

Ability to meet deadlines on a daily, monthly and annual basis. Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions and decimals.

Working Conditions

Typical office environment with interaction with resort personnel around the resort property. This is Monday through Friday from 8am to 5pm with some exceptions for month end processing.

Native American Preference will apply. Must be able to pass a background investigation and drug screen as a condition of employment. This job description is not intended to be all-inclusive. An employee will also perform other reasonable related job responsibilities as assigned by their supervisor and/or other management of the Resort to meet the current needs of the department or business.