Purchasing Agent

Hyatt Regency Birmingham - The Wynfrey Hotel•Hoover, AL

19d•Onsite

About The Position

This position reports to the Executive Chef and is responsible for monitoring inventory, delivering materials to production or various hotel departments, and transacting materials in and out of the storeroom. The role involves ensuring proper use and storage of equipment, preparing food for daily production and Banquet Event Orders (BEOs), and gathering extra inventory for various uses. Additionally, the Purchasing Agent will supervise the stewarding department to ensure timely completion of duties and maintain a clean and sanitary kitchen environment. A key responsibility is performing accurate monthly inventory counts and reporting them to the Chef.

Requirements

Ability to work a flexible schedule based on department needs including weekdays, weekends, and holidays 8 am to 4 pm.
Ability to converse, read and write in English.
Ability to stand and walk for up to 8 hours.
Ability to lift and carry 50 pounds.
Ability to push/pull 250 pounds.
Ability to bend and twist.
Experience using a computer and MS Excel.
Ability to work a flexible schedule based on department needs including weekends.
High school graduate.
2+ years in Accounts Receivable function.
Must understand a monthly financial reporting cycle, and be able to administer its activities.

Responsibilities

Monitor inventory and par levels.
Order inventory, unpack and receive materials into company stockrooms, freezers, or walk-in coolers.
Fill requisitions.
Deliver ordered items to different areas of the kitchen and hotel, receive & track packages.
Ensure proper use and storage of hand trucks.
Review and order items for Banquet Event Orders in a timely fashion.
Use computer programs including MS Excel to ensure departments are invoiced correctly.
Ensure freshness, counts, and accuracy of all deliveries.
Track product inventory.
Utilize First In First Out delivery method.
Perform general cleaning tasks using standard hotel cleaning products to adhere to health standards.
Adhere to safety policies & procedures.
Put away products as soon as they come in with regards to local state and health codes.
Maintain control of storage areas ensuring they are locked and secured at all times.
Prepare food for daily production and BEOs.
Gather extra inventory that can be used for concierge, family meal, the cafeteria and report to supervisor, sous chefs and Executive chef.
Supervise the stewarding department ensuring they are completing their duties in a timely manner to company standards.
Ensure that stewards are maintaining a clean and sanitary kitchen.
Take an accurate and timely monthly inventory of goods and report to Chef.