Sanctuary on Camelback Mountain
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Purchasing & Food Cost Assistant
at Sanctuary on Camelback Mountain
This position is responsible for providing oversight and direction to the Food and Beverage Departments in the areas of cost control, inventory control, quality control and coordination operationally between all F&B Departments and will work closely with Purchasing.
Note: the following duties and responsibilities are not all-inclusive
Secure food product bids: Produce, Meats, Fish, and Poultry etc.
Review food product pricing and recommend/create product bid sheet for the culinary team and Director of Purchasing.
Assist in the ordering process for food products, as necessary.
Receive and inspect all food products as received daily for quality and freshness.
Verify counts and weights of fresh product as received daily.
Verify fresh product is received at proper temperature and log daily.
Handle and store all food products for both catering and elements.
Maintain Master F&B Inventory File in Excel.
Standardize requisition process and sheets and implement requisition scheduling.
Conduct menu costing as required by the culinary department.
Conduct and oversee F&B inventory process for elements and Catering Departments.
Maintain standards; purveyor pricing. Shop potential purveyors, new products and better pricing.
Assist elements General Manager with the beverage and mini bar inventory.
Review all incoming invoices for pricing against current bid sheets.
Code all F&B invoices with proper GL codes.
Manage cleanliness of all areas that hold food products.
Receive linens for F&B and manage linen costs control.
Assist Director of Purchasing with researching cost efficiencies by meeting vendors, as necessary.
Additional duties as assigned by Executive Chef.
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he/she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities.
The ability to effectively communicate.
Excellent telephone etiquette.
Must be detail oriented: quality and accuracy are critical.
Must have sales and negotiating skills.
Must be dependable, loyal and trustworthy.
Must have the ability to multitask.
Able to remain calm and organized in a fast paced sometimes stressful environment.
Must be hands on and have the ability to lift up to 50 pounds as necessary
Must be flexible to work various hours as requested by direct supervisors for conducting the monthly inventory.
Attend any meetings as required by direct supervisors.
High School Diploma/G.E.D. Equivalent
Four-year bachelors’ degree in Accounting, Business, Hospitality or related fields.
Related Work Experience
Must have a culinary background.
Prior purchasing and inventory control background a plus.
Prior supervisory experience a plus.
Proficient in Microsoft Suite.