Reports To: Director of Finance and Accounting

Supervises

Job Title: Shipping and Receiving Clerk

Department: Accounting and Finance

Job Purpose: To ensure that the hotel is obtaining the quality and quantity of food products ordered at the quoted price utilizing a bid system to safeguard the company’s investment in food and beverage inventory and to provide management with accurate and timely operational statistics and/or reports.

Job Responsibilities: 

• Manage month–to-date raw food costs, monthly budget and current status with regard to purchases so that pro-active measures can be taken to meet and exceed monthly budgeted food cost.
• Procure all goods and services by securing bids on all purchases and being responsible for monthly and weekly quote sheets from major purveyors.
• Maintain coolers and food storage areas at all times, communicate with Sous Chefs.
• Required to work on days of food order placement.
• Maintain monthly inventory including: updating prices due to fluctuations, collect all inventory count sheets, collect
• all transfers (food to bar, bar to food liquor,) send results to accounting, verify accuracy and make adjustments if necessary.
• Make recommendations to management in regard to maximizing profit margins.
• Prepare reports, as requested, including an internal food and beverage costs, to develop a more informative data base for improved management decision making and critical evaluation of work activities.
• Audit food and beverage invoices for proper prices, extensions and discounts; track credits due from vendors, working with accounting department to ensure accurate payments.
• Control product/owners’ assets and prevent loss through theft and/or spoilage.
• Ensure the proper authorization for the release of product and account for daily food and beverage issues.
• Ensure proper check in and storage procedures are adhered to, i.e. Scales, etc.
• Oversee and assist with physical food and beverage inventories.
• Review, evaluate and reconcile end of month food and beverage results and reports to food and beverage director and executive chef.
• Receive food by physical checking off of invoices; product received for product ordered.
• Store food using FIFO method in all areas. 
• Ship out and receive all items from carriers to include hotel and guest packages
• Record all received items from carriers and deliver to appropriate location.
• Keep all carrier items in an orderly fashion.
• Other duties as assigned.

 Job Skills:

• Math skills are required to calculate and understand food cost analysis.
• Must be able to identify spoiled food and recognize unsafe food storage situations.
• Knowledge of Microsoft programs, specifically Outlook, Excel and Word.

Job Qualifications: Describe the minimum qualifications needed to complete the job responsibilities.

Education

Experience

Licenses/Certifications

Salary Description