Purchasing & Receiving Manager

Company Description

Why work for Accor?

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that works brings purpose to your life so that during your journey with us, you can continue to explore Accor's limitless possibilities. by joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.

Discover the life that awaits you at Accor, visit https://careers.accor.com/

We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

Employee Benefit card offering discounted rates in Accor worldwide.

Learning programs through our Academies.

Ability to make a difference through our Corporate Social Responsibility activities like Planet 21.

Do what you love, care for the world, dare to challenge the status quo!

#BELIMITLESS

Job Description

The Purchasing & Receiving Manager is responsible for the direction, systems, and control functions of purchasing and receiving throughout the hotel, while ensuring that the right products are delivered on a timely basis at the best price. The Purchasing & Receiving Manager is responsible for ensuring that the costs of goods are kept within budgeted guidelines, all stock items are kept at par levels, and all items (food, beverage, and non food items) necessary for hotel operations are purchased in a timely and prudent manner.

Qualifications

EDUCATION

• At least 2 years of progressive experience in a hotel or related field required.
• Previous supervisory responsibility preferred.
  
  

Physical Requirements

• Long hours sometimes may be required.
• Light work – Exerting up to 20 pounds of force occasionally, and/or 10 pounds of force frequently, and/or 20 pounds of force constantly to lift, carry, push, pull, or otherwise move objects.
  
  

Job Requirements

• Must be able to convey information and ideas clearly.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must work well in stressful, high-pressure situations.
• Must maintain composure and objectivity under pressure.
• Must be effective at handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary.
• Must have the ability to assimilate complex information, data, etc. from disparate sources and consider, adjust, or modify to meet the constraints of the particular need.
• Must be effective at listening to, understanding, and clarifying the concerns and issues raised by coworkers and guests.
• Must be able to work with and understand financial information and date, and basic arithmetic functions
• Approach all encounters with guests and employees in a friendly, service-oriented manner.
• Maintain regular attendance in compliance with Fairmont 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 the proper uniform and name tag while working.
• Comply at all times with Fairmont standards and regulations to encourage safe and efficient hotel operations.
• Present a friendly, service-oriented outlook when dealing with guests and employees.
• Check all food prices on a weekly basis and inform the chef about price changes.
• Determine the Chef’s needs.
• Call in all food orders, for the kitchen and storeroom.
• Distribute all food order sheets to the receivers on a daily basis.
• Meet food and non food vendors.
• Distribute orders to vendors.
• Bid out purchase.
• Choose a vendor for bidding.
• Send out purchase orders for authorization.
• Call in all non food orders.
• Order monthly general storeroom items.
• Log purchase orders.
• Distribute copies of purchase orders.
• Check goods received and handle discrepancies.
• Sign off on all food, beverage, nonfood invoices and forward them to the accounts payable coordinator.
• Receive and issue all non food items in the system.
• Balance all inventories with A/P on a monthly basis.
• Supervise the inventory taken for food, beverage, and non food items at the end of the month.
• Closed month end inventories and balance with Accounting.
• Process the Food and Beverage Cost on a daily basis and distribute them to the Chef and the F&B Director.
• Work closely with the Chef to keep food cost low.
• Supervise the Inventory Manager and the storekeepers. Train and supervise Receiving Clerks.
  
  

Additional Information

A team devoted to service and accuracy as they work with team members from other departments in an environment where learning and growth are continual.