Purchasing Manager

AccorHotel•New Orleans, LA

3d•Onsite

About The Position

The Purchasing Manager is responsible for directing and overseeing all purchasing management operations for the hotel. This includes overseeing the functional administration, guidance, development, and control over all purchasing, receiving, and storeroom related activities. The role involves maintaining a system of accounts and controls to provide accurate data for finance reports and month-end statements, as well as upholding company policies regarding departmental administrative standards. Key responsibilities include implementing inventory controls and purchasing plans, preparing and analyzing proposals, negotiating costs with suppliers, examining and reviewing proposed products and services for compliance, and researching new products and technologies. The Purchasing Manager will also conduct regular inventories, review stock levels and purchase patterns, develop departmental goals, and manage par levels. Collaboration with Chefs to determine needs, balancing inventories with Accounts Payable, and securing price quotations and bids are also crucial. The role involves selecting suppliers, negotiating prices while considering quality and service, and developing various financial reports. Establishing control systems for portion control and beverage supplies to minimize waste and maximize profitability, coordinating cost calculations for new recipes, and maintaining effective communication with the Finance Department and Director of Food and Beverages are also key functions.

Requirements

Minimum 2 years' previous management experience in Purchasing or Accounting
University degree / College diploma or equivalent work experience
Familiar with food & beverage items
Proficiency in MS Office, including Outlook, Word, and Excel
Superior leadership and coaching skills with a proven track record of developing and motivating colleagues
Excellent written and verbal communication skills required
Highly organized, results-oriented with the ability to be flexible and work well under pressure.
Excellent interpersonal skills
Must be able to lift heavy objects

Nice To Haves

Knowledge of Birchstreet or similar property management systems preferred

Responsibilities

Direct and oversee all purchasing management operations for the hotel
Oversee the functional administration, guidance, development and control over all purchasing, receiving and storeroom related activities of the hotel
Maintain system of accounts and controls, providing accurate data necessary for all required finance reports and month end statements
Maintain all company policies regarding departmental administrative standards, including, but not limited to, colleague reviews, disciplinary documentation, schedules, forecasts and intra-departmental communication
Implement inventory controls and purchasing plans
Prepare and analyze proposals and determine appropriate selections of suppliers based on the company standards and expectations
Negotiate effective cost purchases for all supplies and services
Examine and review proposed products and services to determine compliance with departmental specifications or standards, suggest substitute items when beneficial analyze market conditions
Review vendor/contractor history
Initiate and implement research into new products and technologies
Conduct monthly/quarterly inventories
Review stock inventory levels and purchase patterns
Develop specific departmental goals and plans
Review par levels and reorder goods
Schedule and supervise the inventory taken for food, beverage, and nonfood items at the end of the month
Collaborate with the Chefs to determine their needs on a weekly basis
Balance all inventories with Accounts Payable monthly
Close month end inventories and balance with Finance
Secure all price quotations and bids
Select suppliers, and negotiate the lowest prices taking into consideration the quality and service of the vendor and product
Develop, implement, review and revise daily, monthly and annual reports, including revenues and covers, profit and loss
Establish and monitor control systems for portion control and beverage supplies to minimize waste and maximize profitability
Coordinate with the Executive Chef to establish cost calculations and portions for new recipes
Establish and maintain effective communication with the Finance Department and Director of Food and Beverages.