Assistant Purchasing and Receiving Manager

DoubleTree Bloomington Minneapolis South•Bloomington, MN

22h•Onsite

About The Position

The Assistant Purchasing and Receiving Manager is a highly visible leadership position reporting directly to the Executive Chef. The role provides an active presence throughout the hotel and engages with vendors, suppliers, employees, and department leaders. It oversees and supervises purchasing and receiving operations to support consistent presentation, availability, and cleanliness of deliveries, packages, and loading dock areas. The position supports and executes purchasing and receiving strategies, including supplier selection, negotiation, and contract management, to promote supply chain stability and cost-effectiveness. The role assists with purchasing and inventory of general merchandise, aligns purchases with hotel needs, helps secure competitive pricing and timely deliveries, and reviews shipments for compliance with order specifications and quality standards. It also supports risk management and market analysis, maintains culinary supply inventory, coordinates operational and maintenance needs for assigned areas, and helps supervise and support team members. The role is on-site and requires open availability Monday through Sunday, including the ability to work at least one weekend day per week and rotating schedules that may include days, nights, overnights, weekends, holidays, and key events. Hours may fluctuate according to the needs of the hotel's 24/7 operation.

Requirements

Must have reliable transportation.
Must be reliable, report to work on time, and be able to work all shifts on-site.
Must have open availability Monday through Sunday and be able to work at least one weekend day per week.
Must be able to work necessary hours and a rotating schedule, including days, nights, weekends, holidays, and key events.
Must be at least 18 years old.
Must be currently eligible to work in the United States and able to present required original employment authorization documents to complete Form I-9 on the first day of employment.
Diploma or degree in Business Administration, Supply Chain Management, Hospitality, or a related field, or at least five years of purchasing and receiving supervisory experience in a hotel and convention environment.
Proven ability to source, negotiate, and manage supplier relationships to ensure quality and cost-efficiency.
Strong understanding of inventory management, stock control, and procurement systems in a hotel and convention environment.
Experience in budgeting, cost analysis, and tracking purchasing performance.
Familiarity with local procurement regulations, health and safety standards, and sustainability practices.
Highly organized, with strong analytical and problem-solving abilities.
Ability to work in a fast-paced environment and adapt to changing operational needs.
Ability to explain and demonstrate performance of the essential job functions, with or without reasonable accommodation or another combination of knowledge, skills, and abilities.

Responsibilities

Assist the Executive Chef with purchasing and inventory of general merchandise to ensure adequate stock levels.
Collaborate with the Executive Chef and department managers to align purchases with hotel needs and specifications.
Assist with supplier selection and relationships, secure competitive pricing, place orders, and support timely delivery of goods.
Review shipments to verify that products meet order specifications, grade, and quality standards.
Identify and manage supply chain risks, including supply disruptions, price volatility, and compliance issues.
Analyze market trends and supply dynamics to inform purchasing decisions.
Support daily purchasing and receiving operations, including cleanliness, service, and product quality standards in the loading dock and assigned areas.
Assign or inspect packages and deliveries, verify their status, and report updates to support timely availability and distribution.
Maintain culinary supply inventory and stock levels so all areas are properly stocked.
Partner with department heads to facilitate purchasing and receiving operations and upkeep of assigned areas.
Assist the Executive Chef with supervising and delegating tasks to culinary team members, monitoring performance, and fostering a positive, productive work environment.
Ensure purchasing activities comply with applicable laws, regulations, company policies, and the hotel's ethical standards.